Exam (elaborations)
CULINARY ARTS FINAL EXAM `& VERIFIED ANSWERS | LATEST UPDATE | RATED 100%
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Three types of hazards that make food unsafe are: ANSWER: Physical, Chemical, Biological During the hand washing process, hands and arms should be scrubbed for: ANSWER: 10-15 seconds Where should a food handler check the temperature of food? ANSWER: On the thickest part The transfer of ...
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