EXERCISES, LESSON 7
INSTRUCTIONS: Answer the following exercises by marking the lettered response
that best answers the exercise, by completing the incomplete statement, or by writing
the answer in the space provided at the end of the exercise.
After you have completed all the exercises, turn to "Solutions to Exercises" at the
end of the lesson, and check your answers. For each exercise answered incorrectly,
reread the material referenced with the solution.
The leading cause of foodborne disease is ____________________________.
2. Temperatures between ______ and ______ are considered to be in the
temperature danger zone.
3. Below are a series of statements stating the principles of food cooling. Indicate
whether the statement is correct by writing "T" (true) or "F" (false) in the blank before
each statement. If the statement is false, write the correction in the space below the
statement. Make no entry if the statement is correct.
a. ____ Foods with a high fat or starch content cool slowly.
b. ____ Foods with a small surface area cool more rapidly than foods with a large
c. ____ Small, shallow portions of food cool at a slower rate than large, deep
d. ____ Solid foods cool at a slower rate than liquid foods.