38 41f - Study guides, Class notes & Summaries

CDM Exam Questions & Answers 2024/2025 38-41F - ANSWERSAt what temperature should MAP and CAP foods be stored? Fold - ANSWERSmixing term; to gently blend ingredients so as to prevent over beating or flattening of the items? cut-in - ANSWERSmethod of mixing a fat with dry ingredients until small crumb-like pieces are formed clarify - ANSWERSa method of skimming a food to remove fat from the surface and/or smaller pieces from remaining fat What is the main objective when schedulin...

38-41F - ️️At what temperature should MAP and CAP foods be stored? Fold - ️️mixing term; to gently blend ingredients so as to prevent over beating or flattening of the items? cut-in - ️️method of mixing a fat with dry ingredients until small crumb-like pieces are formed clarify - ️️a method of skimming a food to remove fat from the surface and/or smaller pieces from remaining fat What is the main objective when scheduling labor? - ️️to match production and service...

41a Primary Partition correct answers can be made the active partition 41b Extended Partition correct answers can only be divided into logical drives 41c System Partition correct answers partition that contains the boot loader 41d Load Balancer correct answers a device that distributes traffic for a network service to multiple servers that can provide that service 41e Packet Shaper correct answers software that runs on internetwork devices and prioritizes packets 41...

CDM Questions and Answers with Verified Solutions 38-41F At what temperature should MAP and CAP foods be stored? Fold mixing term; to gently blend ingredients so as to prevent over beating or flattening of the items? cut-in method of mixing a fat with dry ingredients until small crumb-like pieces are formed clarify a method of skimming a food to remove fat from the surface and/or smaller pieces from remaining fat What is the main objective when scheduling labor? to match production and servi...

Which temperature range is recommended for a dairy refrigerator? a. 28-32F b. 36-40F c. 45-50F d. 55-60F - b. 36-40F - refrigerated storage should be below 41F for all potentially hazardous foods. Fresh fruits and veg should be stored between 40-45F while meat, dairy and eggs should be stored between 32-40F. The School Breakfast and School Lunch programs together provide approximately how much of the RDA's daily requirements? a. 1/3 b. 1/2 c. 1/4 d. 2/3 - b. 1/2 - NSLP provides 1/3 ...

Which temperature range is recommended for a dairy refrigerator? a. 28-32F b. 36-40F c. 45-50F d. 55-60F - correct Answer b. 36-40F - refrigerated storage should be below 41F for all potentially hazardous foods. Fresh fruits and veg should be stored between 40-45F while meat, dairy and eggs should be stored between 32-40F. The School Breakfast and School Lunch programs together provide approximately how much of the RDA's daily requirements? a. 1/3 b. 1/2 c. 1/4 d. 2/3 - correct Answe...

Hot TCS food should be held at - ANS 135 F (57 C) or higher Ground meats (aside from ground poultry products) must be cooked at least - ANS 155 F (68 C) Eggs that will be hot held for services need to be cooked to - ANS 155 F (68 C) for at least 15 secs. Food workers should avoid bare-hand contact with ready-to-eat food, unless - ANS That food will be an ingredient in a meal that is cooked to required temperature Regrigerated foods must be rece...

CDM Exam Questions And 100% Complete Answers ...

REHS_Big_Practice_Exams 1,2&3 Q&A Updated Spring 23/24. REHS REVIEW BIG PRACTICE EXAM 1: 1. The most important factors in the xmsn of waterborne disease is: A) indirect contact and virulence B) dosage and virulence C) direct contact and dosage D) fomite and pathogen 2. In many jurisdictions, what needs to be issued before a newly constructed building, structure, or business can be opened, used, or occupied? a. Eminent domain b. Deed to the property c. Certificate of use or occupanc...

CP-FS Practice exam 9 Questions and Answers 2023 What should be on a pesticide besides the manufacturer label? 1. Common name. 2. Chemical name. 3. Sanitation methods. 4. Date used. 1 Prepared food is stored for cooling. Which of the following is true? 1. It must be wrapped. 2. It must be kept dry. 3. It must be stored in liquid. 4. It does not have to be wrapped. 4 Foods typically need to be wrapped for storage. Prepared food does not have to be wrapped for a cooling process....