EXERCISES, LESSON 4
INSTRUCTIONS. Answer the following exercises by circling the lettered response that
best answers the exercise, or by writing the answer in the space provided at the end of
the exercise, or by marking entries on the form provided. 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
SITUATION: You are inspecting the serving line area at an Army food service
facility. During the inspection, you observe the following:
Observation 1: You observe hot vegetables and meats being served from a long
steam table. Employees use tongs and ladles to serve these items to customers.
Observation 2: You take the temperature of two vegetable and three meat
dishes. The temperatures of these dishes are:
Vegetable Dish A 157F
Vegetable Dish B 160F
Meat Dish A 168F
Meat Dish B 165F
Meat Dish C 167F
Observation 3: The tube on the milk dispenser is one-half inch long. The
dispenser appears clean. There are no incremented thermometers. You take a
temperature reading of the milk with a result of 43F.
Observation 4: Openly displayed salads and custards, Jell-O, and other desserts
are shielded with a sneeze guard.
Observation 5: Employees use tongs to serve hot pieces of meat. They use
serving spoons and ladles to serve hot vegetables and soup.
Observation 6: Sugar, artificial sweetener, salad dressings, ketchup, and
mustard are served in individual paper or plastic packets.
Observation 7: Patrons use their fingers to scoop ice into their glasses. No ice-
dispensing utensil is in sight.
Observation 8: After the meal has been served, employees clean the grill and
the soft drink dispenser.
Refer to these observations when answering exercises 1 through 5.