Lasagna - Study guides, Class notes & Summaries

Chapter 12 Hole's Human Anatomy & Physiology 9th edition David Shier, Ricki Lewis, Jackie Butler,2024 Test Bank for Chapter 12 Somatic and Special Senses Complete (multiple choice, true or false and case studies) ________________________________________ Somatic and Special Senses True/False Quiz Please answer all questions 1 The cerebral cortex functions in sensation and the perception of those sensations. A) True B) False 2 Sensory receptors are equal...

Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? - ANSWER 3pm (4hours) Which food should be rejected? - ANSWER Live oysters at 50F What is the first step in developing a HACCP Plan? - ANSWER Conduct a hazard analysis Which food item has been associated with Salmonella Typhi? - ANSWER Shellfish from Contaminated Water When transporting food offsite, how should information, such as use by date and time be communicated to the offsite s...

Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? - answer--3pm (4hours) Which food should be rejected? - answer--Live oysters at 50F What is the first step in developing a HACCP Plan? - answer--Conduct a hazard analysis Which food item has been associated with Salmonella Typhi? - answer--Shellfish from Contaminated Water When transporting food offsite, how should information, such as use by date and time be communicated to the offsi...

RD Exam Prep: Foodservice Systems (Domain 4) Questions and Answers 100% Pass Menus and Planning - Answer- The primary control of the food service operation. Menu planning must factor in cost, facility, equipment, small wares, and staffing needs. Categorize menus based on the operation of the degree of choice the customer makes at the point of sale. Static Menu - Answer- Same menu items offered an a daily basis. Ex: restaurant Cycle Menu - Answer- Series of menus that offer different items...

ServSafe Food Manager Exam Questions With Verified Answers From Expert Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least A. 135°F (57°C) B. 145°F (63°C) C. 155°F (68°C) D. 180°F (82°C) - ANSWER B. 145°F (63°C) The manager must notify the regulatory authority if an employee comes to work with an illness caused by A. influenza type A. B. Listeria monocytogenes C. Shigella spp D. Staphylococcus aureus - ANSWER C. Shigella spp The cook...

NRFSP Safety Practice Study-Holman 3rd Question and answers already passed 2024 NRFSP Safety Practice/Study-Holman/3rd Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? - correct answer 3pm (4hours) Which food should be rejected? - correct answer Live oysters at 50F What is the first step in developing a HACCP Plan? - correct answer Conduct a hazard analysis Which food item has been associated with Salmonella Typhi? - correct answ...

Which minimum internal cooking temperature must prime rib reach for 15 seconds? - 165F (74C) Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds? - 145F (63C) Which is the minimum internal cooking temperature for three-meat ravioli? - 165F (74C) The minimum water temperature of the final sanitizing rinse in high temperature mechanical dishwasher must be at least - 180F (82C) When sanitizing utensils using hot water in a three-compartment sink, the t...

A nurse is reinforcing diet teaching to a client who has type 2 DM. Which of the following should the nurse include in the teaching? Select all that apply. A. Carbs should comprise 55% of daily caloric intake B. Use hydrogenated oils for cooking C. Table sugar may be added to cereals D. Drink an alcoholic beverage w/meals E. Protein foods can be substituted for carb foods A nurse is reviewing dietary guidelines to include in the plan of care for a client who has type 2 DM. Which of the f...

Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? - ANSWER-3pm (4hours) Which food should be rejected? - ANSWER-Live oysters at 50F What is the first step in developing a HACCP Plan? - ANSWER-Conduct a hazard analysis Which food item has been associated with Salmonella Typhi? - ANSWER-Shellfish from Contaminated Water When transporting food offsite, how should information, such as use by date and time be communicated to the offsite s...

When assessing a patient with alcohol-related liver disease it is important to check for deficiencies in which of the following nutrients: A. folate, B6, and thiamin B. Vit D, calcium, and potassium C. Sodium, potassium, and magnesium D. B6, niacin, and copper correct answers A. folate, B6, and thiamin For which patients with liver disease would you recommend MCT oil? A. Hepatic Failure B. Acute Liver Disease C. Cirrhosis D. Hepatitis E. All of the above correct answers E. All of ...