3. Which of the following is a proper procedure to ensure food safety while preparing fresh fruitsand vegetables for a salad bar?4. Which is the proper procedure for dispensing ice from an ice maker storage bin for use on asalad bar and for beverage service?5. To properly cool a large stockpot of vegetable soup for use the following day, a correct methodis toput ice cubes in the soup, stir to cool, transfer to shallow stainless steel pans, andrefrigerate.6. Yesterday's clam chowder is being prepared for a soup station on a serving table that can holdproduct at or above 135 degrees F. What do you need to do to the leftover soup to correctly7. Which of the following foods has been safely cooked?8. When using the two-stage cooling method, what should you do if the leftover food has NOTreached 70 F within two hours?9. Which procedure is most likely to protect the food being served?10. Food temperatures on a steamtable should be checked and logged at least every2 hours. 11. Which of the following may be safely presented to customers?