Cooking methods - Study guides, Class notes & Summaries

CDM Exam Review Questions & Answers 2024/2025 Grading A or AA is based off of - ANSWERScolor appearance size Most common food allergies - ANSWERSpeanuts tree nuts milk wheat soy fish shellfish Cooking methods that destroys vitamins - ANSWERScooking for too long cooking at higher temperatures adding baking soda during cooking HIPAA - ANSWERSHealthcare Insurance Portability & Accountability Act: law to protect privacy of healthcare clients What does the USDA and FDA reco...

ServSafe 7th Edition Diagnostic Test Questions |80 questions and answer key (all correct updated). 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. - correct answer C A manager's responsibility to actively control risk factors for foodborne...

RD exam one and done Questions and Answers 100% Pass insoluble in water - Answer- chlorophyll and carotenoids chlorophyll in acid - Answer- olive green (keep you acid in a TIN pheopyTIN chlorophyll in alkalinity - Answer- bright green chlorophyllin like color of flower steams hardly effeced by pH changes - Answer- carotenoids (orange/yellow) like carrots anthoXanthins are what color - Answer- yellow/white only pigment that can be converted into vitamin - Answer- carotenoids (vitamin A or ...

Manager's Food Handler's License Exam- Learn2Serve, Test Questions & Answers-A food handler's duties regarding food safety include all of the following practices EXCEPT: - Periodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? - High food safety standards What is the best way to prevent poor food safety? - Employee training Which one of the following duties is management's responsibility to ensure food safety? - Preventing infect...

SNHD Food Handler Test Questions and Answers Rated A+ Reject food with the following characteristics: -Cans that are swollen, expanded or dented -Cardboard boxes with watermarks with evidence of thawing frozen food -Frozen foods with water crystals showing evidence of thawing and refreezing food -Any spoil food ( moldy cheese, bread or sour milk - Any expired food products and products without labels -.Food or Packaging with signs of pests, holes and rust FOOD-BORNE ILLNESS RISK FA...

Prostart II Chapter 7 Potatoes, Grains, and Pasta 100% Solved Potatoes Edible, starchy tubers that come in several varieties and are an important crop in many parts of the world 45*F to 55*F. The ideal storage temperature for potatoes is high-starch, low-moisture potatoes are best when baked, pureed, or fried. They include Idaho, russet, sweet potatoes and yams. Medium-starch, medium-moisture potatoes are great for holding their shape, so they are good for potato salads, and po...

Which statement is an appropriate nutritional recommendation when planning a balanced meal? a. Whole milk is recommended for the increased calcium and nutrient value b. Shortening is used instead of soft margarine when preparing food. c. Spices or herbs are added to season food without adding salt. d. Red meat should be the main protein on your plate throughout the week. - Answer c. Spices or herbs are added to season food without adding salt. Which recommendation is appropriate for a nur...

SNHD Food Handlers training practice guide what does Poor Personal Hygiene include? - correct answer • Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice Food from Unsafe Sources include: - correct answer • Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food...

. How do you prevent foodborne illness? Answer Control of the five risk factors 2. What are the five risk factors of foodborne illness? Answer Poor personal hygiene, Food from unsafe sources, Improper cooking temperatures/methods, Improper hold- ing, time, and temperature, and Food contamination 3. What are the three types of food hazards? Answer biological, chemical, physical 4. What is "poor personal hygiene"? Answer Improper hand washing, Bare hand contact with ready-to-eat (RT...

CDM Exam Review Flash Cards Exam Questions And Answers Grading A or AA is based off of - ANS color appearance size Most common food allergies - ANS peanuts tree nuts milk wheat soy fish shellfish Cooking methods that destroys vitamins - ANS cooking for too long cooking at higher temperatures adding baking soda during cooking HIPAA - ANS Healthcare Insurance Portability & Accountability Act: law to protect privacy of healthcare clients What does the USDA a...