Question

1. what does the term flow of food refer to?a. how food moves through the kitchenb. the path food takes from purchasing to servicec. the order customers receive foodd. how food is plated2. which practice helps prevent cross-contamination during the flow of food?a. storing food on the top shelfb. using the same gloves for all tasksc. keeping raw and ready-to-eat foods separated. washing produce after cooking3. what should a manager check first when receiving refrigerated food?a. packaging colorb. temperature of the foodc. supplier named. expiration date only4. which food should be rejected during receiving?a. milk at 39°fb. frozen food with ice crystalsc. eggs at 45°fd. produce with dirt5. how should raw chicken be stored in a cooler to follow the flow of food safely?a. on the top shelfb. below ready-to-eat foodsc. next to produced. anywhere if wrapped

Explanation:

1. "Flow of food" describes the full lifecycle of food in a foodservice operation, from procurement to serving customers.
2. Separating raw and ready-to-eat foods stops harmful bacteria from raw items transferring to safe-to-eat foods, preventing cross-contamination.
3. For refrigerated food, temperature is the critical first check to ensure it was stored properly in transit and is safe.
4. Ice crystals on frozen food indicate thawing and refreezing, which can spoil the food and make it unsafe, so it should be rejected.
5. Raw chicken carries harmful bacteria; storing it below ready-to-eat foods prevents drips from contaminating safe foods.

Answer:

1. B. The path food takes from purchasing to service
2. C. Keeping raw and ready-to-eat foods separate
3. B. Temperature of the food
4. B. Frozen food with ice crystals
5. B. Below ready-to-eat foods