Chops of beef - Study guides, Class notes & Summaries
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Family and Consumer Science Praxis Questions and Answers Rated A
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Family and Consumer Science Praxis Questions and Answers Rated A What are the safety procedures related to equipment and food preparation? Basics: Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of the Food Safe Families campaign to keep food safe: 
1. Clean — Wash hands and surfaces often. 2. Separate — Don't cross-c...
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RDN Study Set, Questions and answers/ VERIFIED// LATEST EXAM PREDICTIONS UPDATES, APPROVED.
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RDN Study Set, Questions and answers/ 
VERIFIED/ 
danger zone temps - -40-140 
refrigerator should be: - -40 degrees or below 
freezer should be: - -0 degrees or below 
cook food to: 
but roasts, steaks, chops of beef, veal and lamb should be: - -160 degrees 
145 degrees 
Maintain hot cooked food at: - -140 degrees 
reheat cooked food to: - -165 degrees 
special equipment needed for a ready-prepared-cook/chill facility - -blas chillers 
most common type of food service system - -conventional 
d...
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Food Safety 100 Exam Questions and Answers 100% Pass
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Food Safety 100 Exam Questions and 
Answers 100% Pass 
Foodborne Illness - Correct Answer ️️ -An illness that is transmitted from food to 
people 
Called food poisoning 
Are foodborne illnesses contagious? - Correct Answer ️️ -Yes 
What are the four microorganisms that cause our food to become unsafe? - Correct 
Answer ️️ -Viruses 
Bacteria-cant see or smell 
Parasites 
Fungi 
What are TCS foods? - Correct Answer ️️ -Foods high in protein (chicken, meat, fish) 
high moisture cont...
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TAP SERIES TRAINING PRACTICE TEST QUESTIONS WITH CORRECT VERIFIED ANSWERS A+ GRADED
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diagnosis must be reported for - ANS Hepatitis A, Norovirus, Jaundice 
 
notify local regulatory authority, coordinate with med. for - ANS salmonella typhi, shigella spp., enterohemorrhagic, shiga toxin- producing escherichia coli 
 
report these illnesses - ANS jaundice, diarrhea, vomiting, fever 
 
high risk population - ANS use pasteurized eggs for undercooked meals, shelled eggs for recipes 
 
5 hand washing points - ANS wet hands, apply soap and wash for 10-15 seconds, rinse with ...
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CDR RD Study Guide 2024 with Complete Solutions
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CDR RD Study Guide 2024 with 
Complete Solutions 
Which of the following foods would be the best source of zinc for Jewish clients who 
observe dietary laws? 
a. roast turkey 
b. stuffed pork chops 
c. whole wheat bread 
d. frozen green beans - Answer- a. roast turkey 
A dietitian who is counseling the mother of a child with eating difficulties has evaluated 
needs and decided on the best alternatives for feeding. The dietitian should next: 
a. evaluate the mother's level of comprehension 
b. i...
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ServSafe Temperatures Final Exam Questions 2024.
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ServSafe Temperatures Final Exam Questions 2024. 
Poultry: including whole or ground chicken, turkey, or duck - correct answer 165°F for 15 seconds 
 
stuffing made with fish, meat, or poultry - correct answer 165°F for 15 seconds 
 
stuffed meat, seafood, poultry, or pasta - correct answer 165°F for 15 seconds 
 
Dishes that include previously cooked TCS ingredients. (raw ingredients should be cooked to their minimum internal temperatures) - correct answer 165°F for 15 seconds 
 
Ground mea...
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NRFSP manager exam fully solved 2024/2025
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NRFSP manager exam 
The 7 HACCP principles are - correct answer 1. Hazard analysis 
2. Critical Control Points 
3.Critical Limits 
4. Monitor Critical Control Points 
5. Corrective Action 
6. Verify the system 
7. Document the system 
 
Active Managerial Control - correct answer Development and implementation of food safety management systems to prevent, eliminate, or reduce the occurrence of food borne illness risk factors 
 
165 degrees for 15 seconds - correct answer -Poultry 
-stuffing ma...
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Food Protection Manager Certification Examination Questions With Detailed Answers 100% Guaranteed A+|2024.
- Exam (elaborations) • 24 pages • 2024
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Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? 
 
A. Pork roast 
B. Fish fillets 
C. Ground beef patties 
D. Stuffed peppers - correct answer C. Ground beef patties 
 
The first step in cooling a deep pan of rice is to.... 
 
A. let the pan sit on the counter for an hour to cool. 
B. cover the rice tightly with foil. 
C. place the pan of rice in the walk-in freezer. 
D. put the rice into shallow ...
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ServSafe Temperetures Exam |Question and Answers| 100% Correct #LATEST
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ServSafe Temperetures Exam |Question 
and Answers| 100% Correct #LATEST 
Poultry: including whole or ground chicken, turkey, or duck *Ans* 165°F for 15 
seconds 
stuffing made with fish, meat, or poultry *Ans* 165°F for 15 seconds 
stuffed meat, seafood, poultry, or pasta *Ans* 165°F for 15 seconds 
Dishes that include previously cooked TCS ingredients. (raw ingredients should be cooked 
to their minimum internal temperatures) *Ans* 165°F for 15 seconds 
Ground meat: including beef, pork,...
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Food Protection Manager Certification Examination
- Exam (elaborations) • 23 pages • 2024
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Food Protection Manager Certification Examination 
Which food should be cooked to an internal temperature of at least 155°F (68°C) for 15 seconds? 
A. Pork roast 
B. Fish fillets 
C. Ground beef patties ️ 
D. Stuffed peppers 
What is the first step in cooling a large pan of rice? 
A. Allow the pan to sit on the counter for an hour. 
B. Cover the rice tightly with foil. 
C. Place the pan of rice in the walk-in freezer. 
D. Transfer the rice into shallow pans ️ ...
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