Pasta shellfish - Study guides, Class notes & Summaries

food handlers review 2024 Questions and Answers 100% Pass All food service establishments must have a current and valid - Correct Answer ️️ - permit issued by the NYC Health Department. Health Inspectors have the right to - Correct Answer ️️ -inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of the food establishment during an inspection. According to the NYC Health Code, supervisors of all food serv...

NRFSP Culinary 2 Exam Study Guide 2024 temp for poultry -Answer-165 stuffed poultry, fish, meat or pasta -Answer-165 Stuffing containing fish, meat, and poultry -Answer-165 wild game animals -Answer-165 Roast (rare) beef -Answer-145 ground beef/pork -Answer-155 Fish and meat -Answer-145 Unpasteurized shell eggs prepared for immediate service -Answer-145 Unpasteurized shell eggs cooked for late service -Answer-155 Exotic species if game animal -Answer-155 Communicated fish and meat -An...

When transporting tuna salad to an event, the tuna salad must be transported at a temperature of a) 41°F or below b) 50°F to 70°F c) 0°F d) 50°F or below - Answer-A A pH level below 4.6 will a) encourage bacteria to grow rapidly in the food b) inhibit the growth of bacteria in the food c) have no effect on bacteria in the food d) allow viruses to grow in the food - Answer-B The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How much m...

nurse is preparing to bottle feed an infant who has a cleft lip. Which of the following actions should the nurse take to reduce the risk of aspiration? a) burp the infant once at the end of the feeding b) use a bottle that has a two way valve c) place a low-flow rate nipple on the bottle d) squeeze the infants cheeks together while feeding - Answer- D) squeeze the infants cheeks together while feeding * nurse should identify that an infant who has a cleft lip will have difficulty in obta...

CDM Exam Review Questions and Answers Rated A+ On what products would you specify grade A or AA when ordering? Grading is a voluntary process and refers to quality attributes such as appearance, color, or size. Both eggs and butter are graded and specifying at least Grade A or AA would be the best quality for most food service operations. Assistive devices CMS guidelines require foodservice departments to provide devices that will assist clients in eating. They help the client overcome disabili...

NYC Food Protection Certificate Exam Rated A 1. All food service establishments must have: ️ A current and valid permit issued by the NYC Health Department. 2. When do Health Inspectors have the right to inspect a food service or food processing establishment? ️ As long as it is in operation. 3. During an inspection, inspectors must be given access to: ️ All areas of the food establishment. 4. Who is required to have a Food Protection Certificate? ️ Supervisors of...

NRFSP Culinary 2 Exam Study Guidetemp for poultry - correct answer 165 stuffed poultry, fish, meat or pasta - correct answer 165 Stuffing containing fish, meat, and poultry - correct answer 165 wild game animals - correct answer 165 Roast (rare) beef - correct answer 145 ground beef/pork - correct answer 155 Fish and meat - correct answer 145 Unpasteurized shell eggs prepared for immediate service - correct answer 145 Unpasteurized shell eggs cooked for late service - cor...

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...

time/Temperature Controlled for Safety Foods (TCS Foods) - ANSWER Milk and Milk Products, Meat (Beef, Pork, and Lamb), Shell Eggs, Poultry, Fish, Shellfish, Crustaceans, Cooked Potatoes, Cooked Rice, Cooked Pasta, Cooked Beans, Cooked Vegetables, Soy Products, Sprouts, Seed Sprouts, Sliced Melons, Cut Tomatoes, Leafy Greens, Garlic and Oil Mixtures. Temperature Danger Zone (TDZ) - ANSWER 41°F to 135°F Do not store food between these temperatures.

REHS/RS NEHA Study Guide With Verified Updated Answers. When gas pipe is leaking, what methods would be used by the technician to identify the exact point of leakage? - CORRECT ANSWER Using soap bubble solution What is the graphic tool used by meteorologists to give a succinct view of how wind speed and direction are typically distributed at a particular location - CORRECT ANSWER Wind Rose What is the lowest portion of Earth's atmosphere called: - CORRECT ANSWER troposphere (a height...