8. This is the temperature that will allow the bacteria to grow rapidly.
a. between 40 to 140 degrees F c. 34 to 140 degrees
b. 45 to 150 degrees F d. between 40 to 150 degreeF
9. This means maintaining a clean refrigerator and freezer.
a. proper storage c. good food
b. quality d. fermenting
10. These are foods that is unconsumed at the end of a meal which are eaten
later.
a. leftovers c. leafy vegetables
b. shelves d. kernel
11. This is mainly helpful when there are several items of the same product.
a. FIFO c. FIFA
b. FIDO d. FIDA
12. This must not be overcrowded when stocking foods.
a. refrigerator c. cabinet
b. cupboard d. divider
13. This is used to ensure that your refrigerator is always 40 degrees Farenheit
or below.
a. appliance thermometer c. clock
b. appliance checker d. temperature thermometer
14. This is the amount of dividing leftovers before placing it in a shallow
container.
a. small portions c. big slices
b. bite sizes d. cubes
15. Food contaminated with food-poisoning, this will look, smell and taste
normal .
a. bacteria c. microorganisms
b. fungus d. germs​