Drying racks Study guides, Class notes & Summaries

Temp and humidity of proof box - 110°F/85% humidity What is the DDT? - Desired dough temp is 78°F-82°F What temp is yeast killed? - 140°F What should the internal temp of bread be after it has baked? - 199°F-204°F What temp and how long should 100% Whole Wheat 5 grain bread be baked at? - steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28 minutes What is the CALM approach? - Stay Cool, Apologize for the problem, Listen with empathy, Make it right...

Publix Bakery Management Exam (2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A Q: How often should the freezer fan guards be cleaned? Answer: monthly Q: How often should the freezer ceilings, shelves, and walls be cleaned? Answer: Quarterly Q: Which chemical is permitted in the bakery? Answer: Grease Cutter Positive Q: What is the minimum temp for the three sinks? Answer: wash - 110°F rinse - 110°F sanitize - 75°F ...

IFSTA 7th Edition - Chapter 12: Fire hose (Answered) Which type of hose transports water from the pumping apparatus to the nozzle where it is applied to the fire? (541) Attack hose A fire hose is labeled according to the: (541) Size of its inside diameter Which type of hose is designed to connect the pumping apparatus to a pressurized water source, such as a hydrant? (542) Large diameter soft sleeve hose Why is it advantageous for departments to use hose with national standard threaded ...

IFSTA Chapter 12 and 13 Exam Questions and Verified Answers| 100% Correct QUESTION Which load allows hose from one side of a split hose bed to be used for a forward lay and the other side to be used for a reverse lay? Select one: a. Horseshoe load b. Accordion load c. Combination load d. Flat load Answer: c. Combination load QUESTION Which statement accurately describes organic damage to fire hose? Select one: a. When rubber-jacket hose is stored wet, it is at ri...

An art teacher is setting up her elementary school classroom which includes seating for various age levels, art tools, drying racks, and bulletin board space. Which of the following examples would create a hazard in the elementary school art room? (a) The teacher has carefully stored all scissors and cutting tools in an overhead cabinet. (b) The teacher has installed shelving above the counters to display the paints, paintbrushes and in-progress 3-D artwork. (c) The teacher has placed bar s...

PPR Quiz - Domain 2 (Texas Teach) - 46 Questions with Verified Answers A class is in session and a student has verbally challenged his teacher in response to an assignment he feels is "busy work." The teacher is aware that his student is in the adaptive behavior classroom for a portion of the day and has just been mainstreamed into his general education class. What is the best way for him to handle this potentially volatile situation? (a) Call the adaptive behavior teacher and reques...

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...

Temp and humidity of proof box - Answer-110°F/85% humidity What is the DDT? - Answer-Desired dough temp is 78°F-82°F What temp is yeast killed? - Answer-140°F What should the internal temp of bread be after it has baked? - Answer-199°F-204°F What temp and how long should 100% Whole Wheat 5 grain bread be baked at? - Answer-steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28 minutes What is the CALM approach? - Answer-Stay Cool, Apologize for the problem, L...

Cleaning - ANSWERSCleaning removes dirt, debris, stains, and spills. Use hot water, detergent, scrubbing/wiping implements, and clean water for rinsing. Sanitizing - ANSWERSSanitizing is the process of reducing the number of germs. You do this by using heat or chemicals on a clean surface. Dishes and equipment are sanitized to reduce bacteria to safe levels. cleaning and sanitizing must be a three-step process. - ANSWERSSurfaces must FIRST be cleaned and rinsed BEFORE being sanitized. S...

Supply Hose This type of fire hose transports water from a fire hydrant or other water supply source to an apparatus equipped with a pump located at or neat the fire scene Attack Hose This type of fire hose transports water or other agents, at increased pressure, from the following sources: -From pump-equipped apparatus to a nozzle -From pump-equipped apparatus to a fire department connection mounted on a structure -From a building standpipe to the point the water is applied to the f...