Nrfsp exam 2 Study guides, Class notes & Summaries

NRFSP Exam Study 2 Actual Questions and Answers 100% Correct | Latest Update 2024

A detergent must Answer - remove soil German Answer - The most popular type of cockroach The sandwiches are held at 41F or lower while serving Answer - A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component that should be checked for food safety is Salmonella enteritidis Answer - Bacteria that can cause a foodborne infection are Biological hazard Answer - The presence of growth of microorganism is a type of Thaw...

A detergent must Answer - remove soil German Answer - The most popular type of cockroach The sandwiches are held at 41F or lower while serving Answer - A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component that should be checked for food safety is Salmonella enteritidis Answer - Bacteria that can cause a foodborne infection are Biological hazard Answer - The presence of growth of microorganism is a type of Thaw...

NRFSP Culinary 2 Exam (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A temp for poultry 165 stuffed poultry, fish, meat or pasta 165 Stuffing containing fish, meat, and poultry 165 wild game animals 165 Roast (rare) beef 145 ground beef/pork 155 Fish and meat 145 Unpasteurized shell eggs prepared for immediate service 145 Unpasteurized shell eggs cooked for late service 155 Exotic species if game animal 155

Canned foods must be purchased from an approved source to make sure they A. will be delivered during off-peak hours. B. have a shelf life of two years or more. C. can be safely stored on the floor in dry storage areas. D. have been processed to destroy disease-causing microorganisms. correct answer: D. have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for A. dry and undamaged food, dry food containers and driver i...

NRFSP Culinary 2 Exam Study Guide temp for poultry - correct answer 165 stuffed poultry, fish, meat or pasta - correct answer 165 Stuffing containing fish, meat, and poultry - correct answer 165 wild game animals - correct answer 165 Roast (rare) beef - correct answer 145 ground beef/pork - correct answer 155 Fish and meat - correct answer 145 Unpasteurized shell eggs prepared for immediate service - correct answer 145 Unpasteurized shell eggs cooked for late service - c...

NRFSP Exam Study #2 Question and answers rated A+ 2024 NRFSP Exam Study #2 Canned foods must be purchased from an approved source to make sure they A. will be delivered during off-peak hours. B. have a shelf life of two years or more. C. can be safely stored on the floor in dry storage areas. D. have been processed to destroy disease-causing microorganisms. - correct answer D. have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should i...

NRFSP Exam Study #2 Questions with correct Answers

NRFSP Culinary 2 Exam Study Guide Question and answers 2024 verified to passNRFSP Culinary 2 Exam Study Guide temp for poultry - correct answer 165 stuffed poultry, fish, meat or pasta - correct answer 165 Stuffing containing fish, meat, and poultry - correct answer 165 wild game animals - correct answer 165 Roast (rare) beef - correct answer 145 ground beef/pork - correct answer 155 Fish and meat - correct answer 145 Unpasteurized shell eggs prepared for immediate ser...