Question

1. how should ready - to - eat food be stored in a cooler relative to raw poultry?

a. above the poultry
b. below the poultry
c. on the same shelf
d. it doesnt matter

1. what is the term for preparing ingredients before cooking?

a. mise en place
b. chiffonade
c. al dente
d. sauté

1. how should ready - to - eat food be stored in a cooler relative to raw poultry?

a. above the poultry
b. below the poultry
c. on the same shelf
d. it doesnt matter

Explanation:

1. For question 5 and 7: To prevent cross - contamination, ready - to - eat food should be stored above raw poultry in a cooler. Raw poultry can drip juices that may contaminate ready - to - eat food if stored below.
2. For question 6: “Mise en place” is the French term for preparing and organizing ingredients before cooking. Chiffonade is a cutting technique for leafy greens, al dente refers to the texture of cooked pasta or vegetables, and sauté is a cooking method.

Answer:

1. A. Above the poultry
2. A. Mise en place
3. A. Above the poultry