This chef - Study guides, Class notes & Summaries

According to the law of comparative advantage, a NASCAR driver who is also a good chef should devote more time to cooking and less time to racing. give up NASCAR. not open a restaurant. hire a chef if he opens a restaurant. correct answers hire a chef if he opens a restaurant. The basic principle of production possibilities frontier is that, if there are no idle resources in an economy, the marginal cost of production equals the total cost of production. the production of one good can b...

ServSafe 7th Edition Diagnostic Test Questions |80 questions and answer key (all correct updated). The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. - correct answer C A manager's responsibility to actively control risk factors for foodborne...

MATH 225N Statistics FINAL EXAM Questions and 100%Correct Answers Latest. 1/1 POINTS A fitness center claims that the mean amount of time that a person spends at the gym per visit is 33 minutes. Identify the null hypothesis, H0, and the alternative hypothesis, Ha, in terms of the parameter μ. That is correct! H0: μ≠33; Ha: μ=33 H0: μ=33; Ha: μ≠33 H0: μ≥33; Ha: μ<33 H0: μ≤33; Ha: μ>33 Answer Explanation Correct answer: Let the parameter μ be used to represent...

Texas Food Handlers| Questions and Answers, 100% Pass| 2024 Texas Food Handlers| Questions and Answers, 100% Pass| 2024 What is the problem with a chef cracking raw eggs and then touching cooked pancakes? A. The chef needs to use hand sanitizer between activities. B. The raw egg from his hands can contaminate the cooked pancakes. C. The chef did nothing wrong in this situation. D. The chef needs to wipe his hands between activities. B. The raw egg from his hands can contaminate the co...

When transporting tuna salad to an event, the tuna salad must be transported at a temperature of a) 41°F or below b) 50°F to 70°F c) 0°F d) 50°F or below Answer - A A pH level below 4.6 will a) encourage bacteria to grow rapidly in the food b) inhibit the growth of bacteria in the food c) have no effect on bacteria in the food d) allow viruses to grow in the food Answer - B The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How m...

Test-Teach-Test - Answer-A lesson design in which learners first perform a task, which the teacher uses to assess learners' specific needs. They are then taught whatever they need in order to re-do the task more effectively. modality - Answer-The lexical and grammatical ways used by speakers to express their attitude to what they're saying. For example: Maybe Sarah is a chef. (lexical _______: adverb) cohesion - Answer-The use of grammatical and lexical means to achieve connected text, ei...

Test-Teach-Test - Answer-A lesson design in which learners first perform a task, which the teacher uses to assess learners' specific needs. They are then taught whatever they need in order to re-do the task more effectively. modality - Answer-The lexical and grammatical ways used by speakers to express their attitude to what they're saying. For example: Maybe Sarah is a chef. (lexical _______: adverb) cohesion - Answer-The use of grammatical and lexical means to achieve connected text, ei...

Foods & Nutrition 1 Exam Study Guide Latest Version 100% Pass A chef could not reach something on the top shelf of a cabinet. He/She stepped on the counter to retrieve the item and fell. What should have been done to avoid the accident? Use a step stool How can a person prevent bodily injury while cooking in the kitchen? Avoid wearing loose clothing and jewelry What is a safe way to remove broken glass and to prevent injury? Sweep up broken glass What can be used to extinguish ...

What is the problem with a chef cracking raw eggs and then touching cooked pancakes? A. The chef needs to use hand sanitizer between activities. B. The raw egg from his hands can contaminate the cooked pancakes. C. The chef did nothing wrong in this situation. D. The chef needs to wipe his hands between activities. - B. The raw egg from his hands can contaminate the cooked pancakes. An example of contamination would be when food comes into contact with: A. Unclean utensils, glassware or d...

What 18th century chef was known as the "King of Chefs and Chef of Kings"? correct answer: Marie-Antoin Careme This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in hotel kitchens. What is the name of the system? correct answer: Kitchen brigade system or brigade system According to the FDA August 2003 Revision of the Model Food Code, what temperature range is known as the temperature danger zone? correct answer: 41F - 135F As yeast ferment...