Coving is a - Study guides, Class notes & Summaries

a label on food foods prepared and packaged onsite for retail sales must list which info? Ans- list of ingredients the first step in cooling a deep pan of rice is to Ans- put the rice into shallow pans which is most likely to be contaminated with the virus that causes hepatitis A? Ans- ready to eat food, contaminated water (shellfish) the second compartment in a three compartment sink is for Ans- rinising a service sink should be used for Ans- cleaning the mop & throwing out waste wat...

first top tip to remember when teaching - ANSWERAlways give your students a reason for doing something No - ANSWERIs there a set format for a lesson plan? Context for your lesson - ANSWERthis is the background for your lesson and will determine what you are actually going to teach. It should include: who you are teaching, practical info, aims of the lesson, and any anticipated problems and ideas to overcome them. Structure of your lesson - ANSWERThis part of your plan will set out wha...

first top tip to remember when teaching correct answersAlways give your students a reason for doing something No correct answersIs there a set format for a lesson plan? Context for your lesson correct answersthis is the background for your lesson and will determine what you are actually going to teach. It should include: who you are teaching, practical info, aims of the lesson, and any anticipated problems and ideas to overcome them. Structure of your lesson correct answersThis part o...

A service sink should be used for - cleaning mops and throwing out waste water. A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure? - Timetemperature abuse of the roast beef When prepping foods, the only piece of jewelry that may be worn is a - plain...

first top tip to remember when teaching Always give your students a reason for doing something No Is there a set format for a lesson plan? Context for your lesson this is the background for your lesson and will determine what you are actually going to teach. It should include: who you are teaching, practical info, aims of the lesson, and any anticipated problems and ideas to overcome them. Structure of your lesson This part of your plan will set out what you will be doing in the lesson. ...

Texas Food safety Managers State Certification Test || Questions & Solutions (Expert Rated A+) Texas Food safety Managers State Certification Test || Questions & Solutions (Expert Rated A+) A cook is preparing raw shell eggs that will be held at the breakfast buffet. These eggs must be cooked to which minimum internal temperature for 17 seconds? A. 135°F B. 145°F C. 155°F - ANSWER - B. 145°F Coving tile is used for A. Lining doorways B. Eliminating sharp corners or gaps C. Pro...

Texas Food safety Managers Test (2023/2024) Already Passed What must the person in charge of a nursing home do when A food handler has a sore throat and fever? A. Make the food handler wear a medical face mask. B. Allow the food handler to wash dishes. C. Send the food handler home. C. Send the food handler home Food handlers must wash their hands and exposed portions of their arms prior to which of the following activities? A. Using tobacco products. B. Taking a restroom break. C. Putting...

first top tip to remember when teachingAlways give your students a reason for doing something NoIs there a set format for a lesson plan? Context for your lessonthis is the background for your lesson and will determine what you are actually going to teach. It should include: who you are teaching, practical info, aims of the lesson, and any anticipated problems and ideas to overcome them. Structure of your lessonThis part of your plan will set out what you will be doing in the lesson....

servsafe manager exam with verified and updated solutions using food coloring to make ground beef appear fresher is: a) not allowed by the CDC b) not allowed by the regulatory authority c) allowed with a retail food license d) allowed if a HACCP plan in place - Answer ️️ -b) not allowed by the regulatory authority freezing food keeps it safe because freezing: a) allows food to be stored for several years b) destroys chemical contaminants in food c) provides an easy way to transport ...

Food Safety Practice Exam 2024 All of the following are components of an Integrated Pest Management program EXCEPT: a. Denying pest access to the establishment b. Denying pests food, water, and a hiding or nesting place c. Notifying the EPA that pesticides are being used in a food handling operation d. Working with a licensed PCO to eliminate pests that have entered the premise. - Answer ️️ - c. Notifying the EPA that pesticides are being used in a food handling operation An employee ...