SOLUTIONS TO EXERCISES, LESSON 3
1. Dry and cold (para 3-2)
2. DOD 4145.19-R-1, Storage and Materials Handling. (para 3-3d)
3. a.
Cold
b
Dry
c.
perishable
d.
semiperishable (para 3-2)
4. c
(para 3-4)
5. a, c, d (para 3-4)
6. 18oF (para 3-4e(2))
7. b
(para 3-6a)
8. b
(para 3-8a(1))
9. 5; 1; 4 (para 3-10a(2))
Fruits and vegetables chill room-50oF
10. a
Fruits and vegetables chill room-35oF
b
Meat chill room-35oF
c
Eggs and dairy chill room-35oF
d
Frozen food room-0oF or below (para 3-2b)
e
11. d
(Appendix A, page A-6)
12. a
(Appendix A, page A-7)
13. b
(Appendix A, page A-16)
14.
Appendix A, pages A-11, A-13, A-14, A-15, A-16)
15. c
Storage life of bacon, type II-21 days
Storage life of bulk pork sausage-14 days
(Appendix A, pp. A-11 & A-15)
36 months at 40oF
16. d
-18 months at 70oF
18 months (Appendix A, page A-28)
MD0717
3-18