Whats the danger zone - Study guides, Class notes & Summaries

ground beef Ans: 155 poultry Ans: 165 fish Ans: 145 whole steaks or chops Ans: 145 eggs for immediate service Ans: 145 reheating foods Ans: 165 if the employee is sick and coughing with a fever what should the employee do? Ans: GO HOME!!!!!!!! what are the four acceptable methods for thawing food Ans: fridge microwave running water counter cooking it how do the shelves in fridge go in order Ans: fruit tray salmon fillet ground beef whole chicken whats the temp for temp dange...

ServSafe UPDATED Study Guide (100 Questions) || 100% Correct what can you get from raw meat ? *Ans* E. Coli FDA defense tool *Ans* A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat) What does the T in ALERT mean? *Ans* treat what color is the cutting board for veggies? *Ans* green what color is the cutting board for raw meat ? *Ans* red what should you clean and sanitize after each task ? *Ans* work surfaces, equipment, and utensils What is the Danger Zone? *Ans* 41 - 135 Wh...

Culinary Exam practice test With Verified Solutions. Ground beef - answer155 poultry - answer165 fish - answer145 whole steaks or chops - answer145 eggs for immediate service - answer145 reheating foods - answer165 if the employee is sick and coughing with a fever what should the employee do? - answerGO HOME!!!!!!!! what are the four acceptable methods for thawing food - answerfridge microwave running water counter cooking it how do the shelves in fridge go in order - answerfruit tra...

WJEC GCSE food nutrition and preparation 9-1 Questions with solutions 2023 how many portions of fruit or veg does the government recommend to promote good health? 5 what is aeration? air is added to a mixture to help make it lighter what is alternative protein? a form of protein not from meat that is suitable for vegetarians (eg. tofu) what are amino acids? building blocks of the body that make up proteins what type of amino acids can our body make? non-essentia...

ground beef - 155 poultry - 165 fish - 145 whole steaks or chops - 145 eggs for immediate service - 145 reheating foods - 165 if the employee is sick and coughing with a fever what should the employee do? - GO HOME!!!!!!!! what are the four acceptable methods for thawing food - fridge microwave running water counter cooking it how do the shelves in fridge go in order - fruit tray salmon fillet ground beef whole chicken whats the temp for temp danger zone? - 41 to 135 whats the hot...

ServSafe Study Guide (100 Questions) what can you get from raw meat ? - correct answer E. Coli FDA defense tool - correct answer A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat) What does the T in ALERT mean? - correct answer treat what color is the cutting board for veggies? - correct answer green what color is the cutting board for raw meat ? - correct answer red what should you clean and sanitize after each task ? - correct answer work surfaces, equipment, and utensil...

ground beef - Answer-155 poultry - Answer-165 fish - Answer-145 whole steaks or chops - Answer-145 eggs for immediate service - Answer-145 reheating foods - Answer-165 if the employee is sick and coughing with a fever what should the employee do? - Answer-GO HOME!!!!!!!! what are the four acceptable methods for thawing food - Answer-fridge microwave running water counter cooking it how do the shelves in fridge go in order - Answer-fruit tray salmon fillet ground beef w...

Torts Exam Study Guide with Complete Solutions Elements of Negligence - Answer️️ -1. duty 2. breach 3. causation 4. damages Establishing Duty - Answer️️ -In general, one has a duty to be reasonably careful. - Ways to determine? 1. common knowledge 2. statute 3. foreseeability 4. expert opinions 5. industry standard Professional Negligence - Answer️️ -Professionals are held to national industry standards, NOT the expereince of the individual this standard is OBJECTIVE ...

1 | P a g e Smart PDF culinary Exam practice test with 100% correct solutions 1. ground beef - ️️ -155 2. poultry - ️️ -165 3. fish - ️️ -145 4. whole steaks or chops - ️️ -145 5. eggs for immediate service - ️️ -145 6. reheating foods - ️️ -165 7. if the employee is sick and coughing with a fever what should the employee do? - ️️ -GO HOME!!!!!!!! 8. what are the four acceptable methods for thawing food - ️️ -fridge microwave running water counter cook...

US Coast Guard Limited License EXAM, PRACTICE EXAM QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+ what separates or whats the purpose of the COLREGS Demarcation Line? what color is the line and why? - Answer -it is the line that marks the separation point of International Nav Rules vs Inland Nav Rules. the line is magenta/purple so that you can see it under blacklight what is a safe speed - Answer -the speed that ensures you will have ample time to avoid a col...