Microwave cooking - Study guides, Class notes & Summaries

BOH SOP Test 100% Correctly Solved What is the Temperature Danger Zone - Answer-Between 41 and 140 degrees What is the preferred method for thawing food? - Answer-In a refrigerator between 33 and 41 degrees What is it called when microorganisms are transferred from one surface to another? - Answer-Cross-WhaContamination What is the sequence for cleaning the BOH floors? - Answer-1) Sweep 2) Mop with detergent solution 3) Mop rinse with hot water To check internal temps with a thermometer...

Prostart Year 1 Exam Questions and Answers 100% Pass The single most important part of personal hygiene for a food handler is 1.Washing Hands What is the combination of all the services that people need and will pay for when away from home? 2. Travel and Tourism Bacteria grow especially fast in the temperature range of 3. 70°F (21°C) to 125°F (52°C). What is it called when several people connect for the purpose of building relationships that may result in career advancement?...

Food Safety Manager Test |50 Questions with Verified Answers |Latest 2024/2025 What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device ️ a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is given digitally commonly used to measure the temperature of thick and thin food What is the best approach to dealin...

Why is conduction considered a slow method of heat transfer? - Answer-Because it relies on direct contact Which two types of cookware will not work for induction cooking? why? - Answer-Copper and aluminum, because they lack magnetic qualities Explain the difference between natural and mechanical convection. - Answer-Natural is a natural continuous movement of hot air/liquid rising and cool air/liquid sinking. Mechanical involves outside forces to quickly circulate air/liquid Name two ty...

2 © OCR 2023 Microwave Sun beds Ultraviolet Cooking food X-rays Sterilising surgical instruments Gamma rays Looking for broken bones 1 Draw lines to connect each part of the electromagnetic spectrum to its use. Electromagnetic spectrum Use [3] 13 © OCR 2023 Turn over BLANK PAGE PLEASE DO NOT WRITE ON THIS PAGE 4 © OCR 2023 2 Sam is making measurements to calculate the density of a rubber bung. (a) Which piece of apparatus does Sam use to measure the mass of the bung? Tick () ...

BOH SOP Test Exam Questions With Verified Answers What is the Temperature Danger Zone - answerBetween 41 and 140 degrees What is the preferred method for thawing food? - answerIn a refrigerator between 33 and 41 degrees What is it called when microorganisms are transferred from one surface to another? - answerCross-WhaContamination What is the sequence for cleaning the BOH floors? - answer1) Sweep 2) Mop with detergent solution 3) Mop rinse with hot water To check internal temps with a...

State Food Safety Practice EXAM |Bundled Q&A| Rated A| Revised 2024/2025 What is the primary purpose of the Hazard Analysis Critical Control Point (HACCP) system? To identify and prevent potential food safety hazards. What temperature range is considered the "danger zone" for food? 41°F to 135°F (5°C to 57°C). How often should food thermometers be calibrated? Before each use, especially if they are dropped or exposed to extreme temperatures. Which type of microorganism ...

Food prep Exam 3 Questions with Certified Answers A cook's judgment is based on his or her __________. - Answer-experience knowledge of basic cooking principles understanding of the raw materials available In a microwave oven, the microwaves penetrate to the center of a large roast and cook the item rapidly. - Answer-False Coagulation of egg protein stabilizes the emulsion in mayonnaise. - Answer-Flase Microwaves do not go through metal, such as aluminum foil. - Answer-True Addi...

Food Manager Certification Study Guide Questions with All Correct Answers What is the 2 stage cooling process - Answer-the first stage is to cool the food from 135 degrees to 70 degrees within 2 hours. the second stage is to cool the food from 70 to 41 degrees with an additional 4 hours. you are allowed a maximum of 6 hours but the full 6 hours is not needed each time to cool foods. 4 methods to thawing food - Answer-crow. cooking process, refrigeration, oven (microwave), and water (running...

NC Safe Plates Module 4 & 5 (Preparation, Cooking, Cooling & Holding) Already Passed Calibration Ensuring a temperature measuring device has an accurate reading by testing against a known temperature Commercially processed A food that h as undergone temperature treatments, process and and or packaging by a government inspected facility Core/internal temperature Temperature at the last place in the food to be heated ( usually the center of the thickest part; could be a cold part). U...