Which of the following is true regarding proper refrigeration?
a. Produce should be stored beneath dairy and meat products.
b. Only sealed containers should be stored on the floor.
c. All products should be covered before being refrigerated.
d. A blast chiller should be used to store frozen foods.
Question 2
Which of the following is true regarding storerooms?
a. Restaurants frequently only have 3-5 days' worth of food product on hand.
b. Producers of nonperishables often maintain an inventory of more than three months of raw materials.
c. Space requirements for inventory are much greater than they used to be.
d. Large inventories of stock must be on hand to cover for deficiencies in the procurement and delivery systems.
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