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Assignment Questions - 14164_331
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Assignment Questions - 14164_333
1-29. Which of the following types of food should never be saved as leftovers? 1. Meats that are cut or sliced 2. Unopened  individual  serving containers 3. Ground or chopped foods 4. Cooked  pork  products 1-30. The  meat–cutting  room  should  be maintained  at  what  specific temperature? 1. 40°F 2. 50°F 3. 60°F 4. 70°F 1–31. After what specific number of hours should protein foods that have been held  at  temperatures  between  40°F and 140°F be considered unsafe for consumption? 1. 5 2. 2 3. 3 4. 4 1–32. An MS keeps a leftover roast of beef on a table for 45 minutes one afternoon  while  cleaning  the refrigerator. The MS has it out for another half hour the next day to prepare sandwiches. Exactly  how much longer may the roast beef be safely kept out of the refrigerator? 1. 1 hours and 45 minutes 2. 2 hours and 45 minutes 3. 3 hours and 45 minutes 4. 4 hours and 45 minutes 1–33. Which  of  the  following  statements concerning  preparation  of  food  is correct? 1. Hand  preparation  decreases  the chance  of  contamination 2. Hand  preparation  increases  the length of time that foods can be held as leftovers 3. Hand  prepared  protein  foods  can only be held as leftovers for 12 hours 4. Hand  prepared  protein  foods should not be used as leftovers 1–34. For which of the following reasons should foods that are to be refrigerated  be  placed  in  shallow pans to a depth of not more than 3 inches? 1. To make sure the pan does not spill while in chilled storage 2. Because more than 3 inches will make the pan too heavy to carry 3. To allow the food to cool faster 4. Because 3 inches is the maximum allowable amount of food that you can save as leftovers 1–35. Leftover stew will be unsafe for use after being chilled and stored for what minimum number of hours? 1. 12 2. 24 3. 36 4. 48 1–36. For which of the following reasons will  bacteria  spread  rapidly through frozen meat that has been thawed? 1. Freezing hardens the tissue 2. Freezing breaks down the tissue 3. Freezing  strengthens  the bacteria 4. Freezing dries out the tissue 4

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