b'6. Why does preparing food several hours in advance make it unsafe to eat?a. Because food can grow bacteria when its left in the Danger Zone for more thanfour hours.b. Because it wont taste as good as freshly-prepared food.c. Because vitamins and minerals are lost during cooking, and it wont have the samenutritional value.d. Because too much prepared food takes up refrigerator space that you need forcold holding.7. Washing, rinsing, and sanitizing cutting boards is a safety requirement in all publickitchens because:a. Flavors can linger on the surface of the board and harm the taste of the next food that is prepared on the surface.b. Commercial-grade cutting boards are expensive, and proper care will help themlast longer.c. This method prevents cross-contamination.d. Frequently-chopped foods like garlic and onions are potent and their juices can irritate the eyes of food service workers.8. When using a steam table for serving buffet items, what temperature should hot food reach?a. 140o F b. 165o F c. 120o F d. 125o F9. When placing foods on ice in the salad bar, how cold should the items be?a. 45o F b. 70o F c. 41 F d. 0 o FCheck your answers on the final page of this guide book 99'