Reheating - Study guides, Revision notes & Summaries

IHOP SOP Cooking/Heating temperatures | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass

Parasites are commonly linked with what type of food? A. Rice B. Poultry C. Seafood D. Canned food - ANSWERSC A physical link between safe water and dirty water Ex: drains, sewers, etc. - ANSWERSCross-connection Water that is drinkable can be used for prep of food and come in contact with food contact surfaces. This is called? - ANSWERSPotable water Tabletop equipment need to be on legs a least how many inches off of the floor? - ANSWERS4in (10cm) A pest-control program is an ex...

Food Protection Manager Certification Exam || With Questions & All Correct Solutions (Rated A+) Food Protection Manager Certification Exam || With Questions & All Correct Solutions (Rated A+) The manager assigns a cook to monitor and record temperatures on the steam table in order to A. keep the food from drying out. B. prevent cross-contamination. C. avoid time-temperature abuse. D. ensure food quality. - ANSWER - C. avoid time-temperature abuse. In a self-service area, utensils sh...

NDTR Practice Test 1 UPDATED Exam Questions and CORRECT Answers What is the process of converting carbohydrates to carbon dioxide, acids, and alcohol by yeast or bacteria? - CORRECT ANSWER- Fermentation According to the Food Code, what temperature should be reached and maintained for at least 15 seconds when reheating previously cooked foods? - CORRECT ANSWER- 165 degrees Structure/function claims on the label of a dietary supplement might describe how a nutrient - CORRECT ANSWER- affe...

(UOP) HCS 591 CREATING SUSTAINABLE HEALTH CARE ORGANIZATION COMPREHENSIVE FINAL(UOP) HCS 591 CREATING SUSTAINABLE HEALTH CARE ORGANIZATION COMPREHENSIVE FINAL(UOP) HCS 591 CREATING SUSTAINABLE HEALTH CARE ORGANIZATION COMPREHENSIVE FINAL

1. Reheating a hardened material to a temperature below the transformation to improve toughness is called as; Tempering B 31.3- 08 300.2 Which Recommended Practice of API is covering the details of Material verification and traceability? API 578 API 570 Clause 2 Who is having responsibility of API 570 to be followed? Owner / User API 570 4.3.1.1 At what places fatigue cracks usually initiate? On the surface at notches API 571 4.2.16.3 What type of damage is expected in older calcium si...

State Food Safety Practice Exam, State Food Safety Questions and Answers What is the responsibility of a manager for testing a back flow prevention device? - Answer-A. Test it daily using various water pressures 'B. Keep records demonstrating inspection and service' C. Fill the sink regularly to make sure there is no backflow D. Hire a plumber to look at the device if it seems to be faulty What quality standards does water from a nonpublic water system need to meet? - Answer-A. State...

AAA Food Manager Certification Questions And Revised Correct Answers Updated & Passed A serious foodborne illness that is commonly transmitted by fecaloral routes is caused by which virus? Hepatitus A Under ideal conditions bacteria can multiply every? 20 minutes What is the range of temperature for the danger zone? 41 - 135 Degrees Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit? Listeria Which parasite is associ...

Which of the following occurs with the use of adequate lighting in a food establishment? A. It encourages pests to enter B. It is more difficult to identify hazards C. It makes cleaning and sanitizing easier D. It makes cleaning and sanitizing more complicated - ANSWER: C. It makes cleaning and sanitizing easier What is the proper minimum clearance between the floor and floor-mounted equipment? A. 4 inches B. 6 inches C. 8 inches D. 12 inches - ANSWER: B. 6 Inches What minimum te...

FSMEXAM3QuestionswithComplete Solutions. distribution or delivery - Correct Answer the transportation of prepared foods from production to place of service. Service - Correct Answer assembling prepared menu items and distributing them to the consumer. centralized delivery service system - Correct Answer Prepared foods are portion and assembled at a central area and then the completed orders are transported and delivered to the customer. decentralized delivery service system - Correct An...