Final answer:
The area with the least light in a kitchen is typically inside a reach-in refrigerator. When the door is closed, the light inside is usually off. Ventilated and refrigerated storage is key for preserving produce, keeping a consistent low temperature could potentially reduce energy consumption in stores, and the preservative nature of sugar and salt in jams and dried meats generally keeps them from requiring refrigeration.
Step-by-step explanation:
The area in a kitchen that usually has the least amount of light is D. Inside reach-in refrigerator. This is because while the refrigerator is closed, the light inside is typically off, making this space darker compared to areas where food is regularly prepared or stored in a non-refrigerated environment.
Storage facilities for fruits and vegetables are often refrigerated and well ventilated as these conditions help to preserve freshness, restrict the growth of microbial contaminants, and manage ethylene gas released by some fruits which can hasten the spoilage of other produce. Refrigeration slows down the bacterial growth, and ventilation prevents the buildup of ethylene gas.
Grocery store managers might argue that keeping the store at a low temperature during summer reduces total energy consumption because air conditioning systems work more efficiently at maintaining a constant temperature than handling fluctuations. However, this must be balanced against the additional energy used to cool the space.
Leaving the refrigerator door open to cool a kitchen is ineffective. It results in the refrigerator's compressor working harder to compensate for the warm air entering the appliance, which ultimately increases energy use and can warm up the kitchen instead.
Jams and dried meats often do not require refrigeration to prevent spoilage because they are high in sugar or salt, respectively, both of which are preservatives that inhibit the growth of bacteria.
If a soup container forgotten in the refrigerator shows contamination, the contaminants are likely to be bacteria or mold, which can proliferate in the fridge, especially if the food has been stored for an extended period or if the temperature is not sufficiently low.