Fssm - Study guides, Class notes & Summaries
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FSSM Weekly Practice Exam Questions With Complete Solutions, Graded A+
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FSSM Weekly Practice Exam Questions With Complete Solutions, Graded A+
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FSSM Safety & Sanitation (2024) Questions With All Solved Correctly Solutions!!
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FSSM Safety & Sanitation (2024) Questions With All Solved Correctly Solutions!!
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FSSM Exam #1 (2024) Questions With Complete Solutions!!
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FSSM Exam #1 (2024) Questions With Complete Solutions!!
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FSSM Exam #1 Questions & Answers 2024
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FSSM Exam #1 Questions & Answers 2024 
 
 
The main disadvantage of adding baking soda to green vegetables is: - ANSWER-The vegetables become soft and mushy 
 
Which cut of beef is good for broiling? - ANSWER-Porterhouse steak 
 
The high fat content of ice cream helps keep it smooth by decreasing ice crystals. Other ingredients that reduce ice crystals include: - ANSWER-Milk solids, corn syrup, or protein 
 
Increasing the fat content, adding protein, or adding corn syrup inhibits ______. - ANS...
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FSSM Practice Exam Questions & Answers Solved 100% Correct!!
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FSSM Practice Exam Questions & Answers Solved 100% Correct!!
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FSSM CNP RD EXAM PREP QUESTIONS & ANSWERS 2024
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FSSM CNP RD EXAM PREP QUESTIONS & ANSWERS 2024 
 
 
The rich, red pigment on the surface of cut meats, comes primarily from: 
A. Oxymyoglobin 
B. Myoglobin 
C. Hemoglobin 
D. Metmyoglobin - ANSWER-A. Oxymyoglobin 
Both hemeglobin and myoglobin are present in meat, although myoglobin produces 75% of the color seen in meats. Plain myoglobin is a purplish-red and meat remains that color when it is fresh and has avoided contact with the air. In the presence of air, myoglobin will add two oxygen ato...
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FSSM Safety & Sanitation Exam Questions & Answers 2024
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FSSM Safety & Sanitation Exam Questions & Answers 2024 
 
 
An organization that certifies commercial food service equipment is: 
A. NSF 
B. FDA 
C. CDC 
D. USDA - ANSWER-NSF (National Sanitation Foundation) 
 
If food has been thawed but is not needed, you should NOT: 
A. Re-freeze it within 2 hours 
B. Throw it out 
C. Cook it correctly and refrigerate 
D. Cook it and let the staff eat the food - ANSWER-Re-freeze it within 2 hours 
 
What is the minimum internal temperature for transporting ho...
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FSSM Practice Exam Questions & Answers 2024
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FSSM Practice Exam Questions & Answers 2024 
 
 
What describes a Maillard reaction? - ANSWER-Combination of a simple carbohydrate with an amino acid. Type of non-enzymatic. Elevated pH and temp causes an increased rate of browning. 
 
What are the guidelines for deep-frying? - ANSWER-1. Fry at 350-375F 
2. Don't overload the baskets 
3. Use fat with a high smoke point 
 
You are making a fruit and Jell-O salad to be served as a dessert in a long-term care facility. Which fruits would not preve...
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FSSM Exam 2 Questions & Answers 2024
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FSSM Exam 2 Questions & Answers 2024 
 
 
What part of the wheat kernel contains the majority of cellulose? - ANSWER-Bran 
 
When making a sponge cake, what purpose does the egg serve in the recipe? - ANSWER-acts as a leavening agent 
 
Which of the following is considered an emulsifier? - ANSWER-lecithin 
 
Emulsifiers include: (4) - ANSWER-monoglycerides, diglycerides, lecithin, or egg yolks 
 
With food preparation method sous vide, what is the most likely bacterial growth? - ANSWER-Botulism ...
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FSSM Exam Prep: Part 1 Questions With Correct Solutions!!
- Exam (elaborations) • 5 pages • 2024
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FSSM Exam Prep: Part 1 Questions With Correct Solutions!!
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