Chapter 7 Flow of food storage T2

Front

What is the proper temperature range for food storage to prevent bacterial growth? Options: 32°F (0°C) to 100°F (38°C), 50°F (10°C) to 120°F (49°C), 60°F (16°C) to 150°F (66°C), 41°F (4°C) to 135°F (60°C)

Back

41°F (4°C) to 135°F (60°C)

Front

Name three methods of food preservation.

Back

canning, freezing, drying

Front

How should perishable foods be stored to ensure safety?

Back

Store perishable foods in the refrigerator at temperatures below 40°F (4°C)

Front

What are some best practices for storing dry goods?

Back

Keeping them in airtight containers, storing them in a cool and dry place, labeling them with the date of purchase, and rotating them regularly.

Front

Why is proper labeling and dating important in food storage?

Back

Proper labeling and dating are important in food storage to ensure food safety and quality.

Front

At what temperature should refrigerated perishable foods be stored?

Back

Below 41 degrees Fahrenheit (4 degrees Celsius)

Front

What is the purpose of vacuum sealing in food preservation?

Back

The purpose of vacuum sealing in food preservation is to remove air and prevent the growth of bacteria.

Front

What are some examples of dry goods that should be stored in airtight containers?

Back

Grains, cereals, pasta, flour, sugar, dried beans

Front

How can you determine if a perishable food is still safe to consume?

Back

By checking for signs of spoilage, expiration date, and following proper storage guidelines.

Front

What are the potential risks of improper food storage?

Back

Foodborne illnesses, bacterial growth, spoilage, contamination, loss of nutritional value and quality