Beef and veal bones - Study guides, Class notes & Summaries

Whether you buy whole carcasses, fabricated cuts, or anything in between, depends on four factors. Which of the following is not one of those factors? Does your clientele expect you to serve a particular grade of meat (e.g., prime or choice)? Which of the following statements is true? Broiled meat stays tender because it is done to already tender cuts. The doneness of broiled or grilled steaks is normally tested by pressing on the steak to feel how firm it is. Smoked ham ...

Serv-Safe Manager Practice Exam Questions with accurate answers, 100% Accurate, graded A+ Which unused items may be re-served to another customer? - -Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - -Under hot running water. How should a cloth used for wet-wiping be stored? - -In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - -In a protected and designated location. Which symp...

ATI Nutrition Proctor Study Guide Review questions and answers 100% verified. How many calories do carbs provide? - correct answers.4 cal/g How many calories do fats provide? - correct answers.9 cal/g How many calories do proteins provide? - correct answers.4 cal/g Glucose - correct answers.70-115 Albumin - correct answers.3.5-5.0 Prealbumin - correct answers.15-36 Protein - correct answers.6-8 Sodium - correct answers.135-145 Potassium - correct answ...

RD Exam Domain 1 Test Questions and Answers – 100% Correct When you check overrun, you are checking: a. excess stock in the storeroom b. surplus soap and rinse aids used in the dishmachine c. the weight of ice cream d. total costs of unexpected meals served - Correct answer the weight of ice cream" "What is the process by which the water content of a vegetable is replaced by a concentrated salt solution? a. gelling b. osmosis c. diffusion d. retrogradation - Correct answer di...

Which variety of potato is often irregularly shaped? - ANSWERall-purpose As potatoes age, their starch content - ANSWERincreases Who is the author of De Re Coquinaria, one of the earliest know cookbooks? - ANSWERApicius An association of people with similar interests or professions - ANSWERguild Who is credited with introducing haute cuisine to France? - ANSWERCatherine de Medici What type of restaurant provides a serving staff that takes orders while patrons are seated, and the a...

Servsafe Manager Exam 2023, With Complete Solution What is a foodborne illness? A disease transmitted to people by food. When is a foodborne illness considered an outbreak? Two or more people have the same symptoms after eating the same food. An investigation is conducted by state and local regulatory authorities. The outbreak is confirmed by a laboratory analysis. How is time a challenge to food safety? Pressure to work quickly can make it hard to take the time to follow food safety pra...

SERVSAFE Food Handler Questions and Answers with Verified Solutions foodborne illness Disease transmitted to people by food foodborne illness outbreak when two or more people have the same symptoms requires investigation contamination presence of harmful substance in food time temp. abuse food out to long in temperature that promotes growth cross contamination pathogens transferred from one surface to another TCS food food requiring time and temp. control for safety high risk population pr...

ServSafe Food Handler Guide (2022/2023) Already Passed Hazards for the Environment Biological, chemical, and physical Biological hazards bacteria, viruses, parasites, and fungi Chemical hazards Cleaners, sanitizers, and polishes Physical hazards Bones in fillets and fruit pits Poor personal hygiene Transferring pathogens from your body to food Practice good personal hygiene DON'T transfer pathogens from your body to food Using the same cutting board to cut up a raw chicken and then using ...

Saunder's Comprehensive NCLEX Exam Questions with answers and rationale. Graded A+ Which teaching method is most effective when providing instruction to members of special populations? 1. Teach-back 2. video instruction 3. written materials 4. verbal explanation - Correct answer 1. Teach-back Rationale: When providing education to members of special populations, return explanation and demonstration (teach-back) of are particular importance to ensure safety and mutual understanding. Th...

ServSafe ch. 1-15 Questions and Answers 100% Pass Foodborne illness Disease transmitted to people by food Foodborne illness outbreak When at least 2 people have the same symptoms after eating the same food Challenges to food safety Time, language & culture, literacy & education, pathogens, unapproved suppliers, high-risk populations, staff turnover Contamination Presence of harmful substances in food 3 categories of contaminants Biological, chemical, physical Biological contaminant Viruses,...