Cooking methods - Study guides, Class notes & Summaries

HED4805 Assignment 1 (COMPLETE ANSWERS) 2024 (149215) - DUE 17 May 2024 ;100% TRUSTED workings, explanations and solutions. Extract from the text: Education through practice Indigenous people of southern Africa developed their own methods of sharing knowledge through teaching practical skills. In most instances teaching was by showing, with demonstrations of different skill sets for the younger generation to observe. In southern Africa the San people, who survived by hunting and food gathering f...

ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated 2022-2023.) The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. A manager's responsibility to actively control risk factors for foodb...

What are the risk factors for foodborne illness? Poor personal hygiene Food from unsafe sources Improper cooking and handling methods Improper holding, time, and temperature Food contamination All of the above All of the above What is the proper uniform? Hair restraint Neat and clean clothes Covered wounds No wrist jewelry Plain rings Short and clean nails All of the above all of the above What are the three types of food hazards? Biological Chemical Physical All...

eFoodHandlers Test Questions and Answers Already Graded A Select which of the following statements are true about foodborne illness -foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of the...

conduction Ans: heat transfer that occurs due to the direct physical contact that takes place between two items and the inward movement of heat throughout a food. it requires direct contact so it is a slow method of heat transfer convection Ans: when heat spreads through air or water and can be natural or mechanical. Naturalwhen hot liquid from the bottom rises to the top and the cold liquid from the top falls to the bottom. Mechanical- involves outside sources such as fans. radiation...

ServSafe 7th Edition Diagnostic Test 2024 The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. - ANSWER C A manager's responsibility to actively control risk factors for foodborne illnesses is called...

CDM Exam Review Flash Cards with Complete Solutions 100% Verified Grading A or AA is based off of - Correct Answers color appearance size Most common food allergies - Correct Answers peanuts tree nuts milk wheat soy fish shellfish Cooking methods that destroys vitamins - Correct Answers cooking for too long cooking at higher temperatures adding baking soda during cooking HIPAA - Correct Answers Healthcare Insurance Portability & Accountability Act: law to protect privacy of h...

SERVSAFE FOOD MANAGER Exam (5 DIFFERENT VERSIONS LATEST) EACH VERSION 75 QUESTIONS AND CORRECT ANSWERS Can toxins be killed by Conventional Cooking methods (heating/Cooling)? - CORRECT ANSWER NO BiologiCal Contamination (Can it be seen/what are the types)? - CORRECT ANSWER Cannot be seen by naked eye 4 types: Fungi Parasites Viruses BaCteria How long does it take for baCteria to double? - CORRECT ANSWER Twenty minutes Toxin - CORRECT ANSWER the waste/byproduCt of baCteria Viru...

P-99 / Low PSI Oil Burner Operator Questions With 100%Verified Answers A+GRADED All heating, combustion, and cooking equipment shall be provided with insulation or the building construction shall be fire protected, so that during operation the surface of combustible construction materials will not be raised to a temperature higher than ____. - correct answer...170 ̊ F Acceptance tests: Boilers shall not be placed in operation upon completion of construction until they have been ____ and a...

NOCTI Culinary Study Guide Exam Questions with Correct Answers 2024/2025 Latest Update Define Dry heat cooking methods: - Answer- Steaming: cook food over, but not directly in boiling liquid in a covered pot. b. b. boiling: cook food submerged in a liquid that has reached the boiling point C. simmering: cook food completely submerged in liquid beliow the boiling point at temperature of 185 degrees to 205 Fahrenheit. D. poaching: cook food completely submerged in liquid below the boiling...