1. The two main ways to calibrate a probe thermometer are the boiling water or ice point methods. Describe the steps for one of these methods.

2. Humidity can affect a product's quality and lifespan, especially fruits and vegetables. What types of fruits, vegetables or other items prefer high, low and very low levels of humidity?

3. List techniques you can use to monitor food safety and hazards for each of the following methods of monitoring.

• Observation
• Sensory evaluation
• Physical measurement
• Chemical evaluation