8-57. A corrugated can of boiling water should be placed at the head of the serving line area for which of the following  reasons? 1. To hold used serving utensils 2. To  partly  sanitize  eating utensils 3. To  keep  serving  utensils  moist in cold weather 4. To  reconstitute  dehydrated  MREs 8-58. When you are using emergency cooking  facilities,  you  may  only use galvanized cans for which of the  following  purposes? 1. To cook, stew 2. To  prepare  lemonade 3. To store vinegar 4. To store flour 8–59. A  field  dishwashing  unit  consists of what specific number of corrugated  cans? 1. One 2. Five 3. Three 4. Six 8–60. The  field  dishwashing  battery should be set up to allow you to sanitize  field  mess  eating  utensils in what manner? 1. Soaking in a solution of potassium  permanganate 2. Immersing in two cans of boiling water for 30 seconds 3. Immersing in a chlorine solution only 4. Dipping into one can boiling water and a second can containing  a  chlorine  solution IN ANSWERING QUESTION 8–61, REFER TO FIGURE 11--12. 8-61. Wash water used for field dishwashing  should  be  maintained within  what  specific  temperature range? 1. 120°F to 140°F 2. 130°F to 150°F 3. 140°F to 160°F 4. 150°F to 180°F 8–62. What person is   responsible for rodent control in a field mess operation? 1. Leading  MS 2. Shore party commander 3. Medical  officer 4. Galley  watch  captain 62