Which of the following ways can help prevent foodborne illnesses when storing food?

1)Cleaning the inside of the refrigerator monthly

2)Refrigerating or freezing foods as soon as possible after purchasing

3)Leave doors open if thermometer is reading too low
Od

4)Cleaning the inside of the freezer weekly
a

Answer:

2

Explanation:

During the pandemic, when food was low we bought packages of bread and froze them to prevent them from aging *aka molding faster* it's basically like being stuck in time, it doesnt mold or anything. Hope this helped!!<3

a.
Which of the following is not true of the Fertile Crescent?
The Tigris and Euphrates rivers run through the Fertile Crescent
b The Fertile Crescent frequently experience flooding.
C. Societies of the Fertile Crescent believed in equality and communal living.
d
The first water management systems were created in this region, which led to the first cities.

what is the most popular form of vietnamese art?​

As you learned in this unit, the art of cooking naturally creates a fair amount of leftover garbage, and the collection, transportation, and disposal of this debris is pretty important.

There’s a lot to consider in terms of waste disposal in a kitchen: how to get rid of food scraps, expired ingredients, packaging, and what outside services like waste transport trucks will be hauling these items to dumping facilities. In addition, recycling is a crucial component in the modern-day management of waste.

In order to develop a better understanding of waste management and control as it pertains to both commercial kitchens and your own personal life, you will be performing a bit of online research and creating an informative and creative presentation expressing what you learned.

Let’s identify the information that you will need to include in your presentation:

Waste Management and Control:
Define waste management and waste control.
Identify and explain the sanitary procedures related to proper waste disposal that assist in maintaining a clean commercial kitchen facility.
Conduct a survey to identify a variety of areas where waste control can be utilized in the kitchen.
Speak to other members of your family, your friends, or even your teachers, coaches, or family friends in order to collect a variety of input on the areas where waste control can be utilized in the kitchen.
Record their responses.
Summarize their responses in your presentation.
Recycling:
Define recycling.
Identify and explain the sanitary procedures related to recycling that assist in maintaining a clean commercial kitchen facility.
List products being used in your kitchen/lab that could be recycled.
Research and present recycling and composting policies in your community or municipality.
Composting:
Compare different types of composting and identify products appropriate for composting.
Research and present composting policies in your community or municipality; are there places that you can take your kitchen scraps (or restaurants can take theirs) if you can’t compost at home?
Identify and explain the sanitary procedures related to composting that assist in maintaining a clean commercial kitchen facility.
Define composting.
A municipality refers to a city or town that has corporate status and local government. So when it comes to presenting information on the policies in your municipality regarding waste management, recycling, and composting, you will need to explore various local websites and resources in order to find information specific to where you live. Policies regarding all of these waste management methods vary from state to state and even city to city. Make sure that the information that you present is personalized for your area.

While the format and organization of your presentation is up to your own discretion, you will need to include at least three relevant images and make sure that you clearly and concisely address all of the information above through textual explanations, facts and figures, charts, graphs, bullet points, and any other appropriate means necessary.

Please include a list of websites and resources that you used in your research.

For information on how you will be graded, please refer to the rubric below.

You are preparing ingredients for 40 serves of English custard. Each serving is 250 ml. The following recipe yields 2 L. Calculate how much of each ingredient you need to make enough servings of custard. Milk, Sugar, Vanilla essence, Egg yolks

what type of rest is this?