Dry food should be stored between:

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Multiple Choice

Dry food should be stored between:

Explanation:
Dry foods stay in best condition when kept in a cool, dry, and fairly constant environment. About 50–70°F is ideal because it minimizes moisture movement and slows quality-degrading processes, while also reducing pest activity. Storing at cooler temperatures risks condensation when moving to warmer air, which can invite mold, and storing too warm accelerates spoilage and rancidity and makes pests more active. So the middle range of 50–70°F provides the best balance for preserving dry goods.

Dry foods stay in best condition when kept in a cool, dry, and fairly constant environment. About 50–70°F is ideal because it minimizes moisture movement and slows quality-degrading processes, while also reducing pest activity. Storing at cooler temperatures risks condensation when moving to warmer air, which can invite mold, and storing too warm accelerates spoilage and rancidity and makes pests more active. So the middle range of 50–70°F provides the best balance for preserving dry goods.

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