Culinary specialist - Study guides, Class notes & Summaries

NAVEDTRA 15008A CULINARY SPECIALIST EXAM AND PRACTICE NEWEST COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS)

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The concentration of the carbon dioxide produced by respiration may reach a level in which it is unsafe to work when fresh fruits and vegetables are stored in a tight compartment at or above which temperature? - Answer-40°F Proper circulation of air is of prime importance in keeping the desired temperature in all parts of the meat storage space. Cases should not be stacked directly on the deck; steel pallets or deck gratings should be used to allow free circulation of air under all it...

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