4-8. Lesson 4 Practice Exercise Answer Key and Feedback
Item
Correct Answer and Feedback
1.
D.
If you remove raw or prepared foods from the container or the package in which
they were obtained, store them in clean, covered containers. Ensure that
container covers are impervious and nonabsorbent. Page 4-7.
2.
D.
Cook pork and any liquid that contains pork so that you heat all parts to at least
155F. Cook pork and pork products that are cooked in a microwave to an
internal product temperature of 180F. Page 4-14.
3.
C.
Minimize foods that you retain as leftovers. Use proper food service
management, such as a thorough use of small batch preparation, progressive
cooking, and a knowledge of diner preferences to help minimize the use of
leftovers. Page 4-23.
4.
A.
Clean microwave oven cavities and door seals at least once per every operating
shift. (This requirement does not apply to equipment that is protected from
contamination and that is not used or otherwise soiled.) Page 4-23.
5.
A.
One of the procedures by which you can sanitize the food-contact surfaces of
food service equipment is to immerse them in clean, hot water. Ensure that the
temperature of equipment for at least one-half minute. Page 4-26.
4-35
QM3510
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