Hummus Samenvattingen, Notities en Examens

State Food Safety Practice Exam Questions with Complete Solutions A manager is training a new food worker on proper manual ware washing What must the manager include in this training? - Correct Answer A. To sanitize utensils before washing them B. To keep the wash solution at a cold temperature 'C. To measure the concentration if the sanitizing solution' D. To use a cloth towel to dry dishes after sanitizing them A food worker brings in personal medicine for use during the shift. ...

A child at the zoo walks by the lion cage. The lion roars and the child cries, running to their mother. The next time the child sees the lion cage, she starts to cry and asks her mother to pick her up. (US, UR, CS, CR?) - US: Loud noise (roar sound; disturbing sound) UR: Crying CS: Lion cage CR: Crying After seeing an advertisement with a very attractive individual consuming an energy drink, Brian finds himself drawn to that same energy drink at the grocery store. (US, UR, CS, CR?) - US: ...

ProStart l Exam Questions and Answers Graded A+ For a server taking guests' orders, which question would demonstrate the most professional approach? "What may I get for you?" What is the most important factor in a customer's decision to return to an establishment? Customer service Hummus is a dip made of what? chick peas The primary reason for providing good customer service is to attract and keep customers Guests who arrive at a restaurant just before closing should...

State food safety Practice exam 2024-Grade A+ A manager is training a new food worker on proper manual ware washing What must the manager include in this training? - Answer ️️ -A. To sanitize utensils before washing them B. To keep the wash solution at a cold temperature 'C. To measure the concentration if the sanitizing solution' D. To use a cloth towel to dry dishes after sanitizing them A food worker brings in personal medicine for use during the shift. How must the medicine be ...

Prostart 2 Final Exam 2024 Questions and Answers Already Passed Which of the following is an example of a butter substitute in a recipe? margarine What can be made by simmering fresh fruits or dried fruits in a sugar syrup? compote A recommended guideline regarding plate presentation in reference to sauces is that sauce should be served around or under food Which cooking method is best for very lean fish> poaching Which type of connective tissue will break down during the pro...

Publix Deli Management Questions and Answers Already Passed How often should thermometers be calibrated? Daily and every time they are dropped What is the safe range in parts per million for Q-San? 150-400ppm How often should vinyl aprons be cleaned and sanitized? At least every four hours, or when heavily soiled, when changing from handling different species or from raw to ready-to-eat products and at the end of each shift What is the Publix Mission? To be the Premier Quality F...

Publix Deli Platter Shelf-Life Test Questions and Answers 100% Solved Shelf Life of the Boar's Head hummus platters 2 days Shelf life of Prosciutto Skewers 2 days Shelf Life of the Jeweled Brie platter 2 days Shelf like of The Entertainer platter 2 days Shelf Life of Boar's Head Bacon Chicken Ranch Naan Platter 1 day Shelf Life of Boar's Head Cheese Taster Platter 2 days Shelf Life of Boar's Head Mediterranean Naan Platter 1 da

Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize - Answer-D. Taking off small, removable parts to clean and sanitize A food worker wearing clean gloves uses her gloved hand to rub butter in a baking tin. What should the food worker do before touching the ready-to-eat food? A...

A manager is training a new food worker on proper manual ware washing What must the manager include in this training? - A. To sanitize utensils before washing them B. To keep the wash solution at a cold temperature 'C. To measure the concentration if the sanitizing solution' D. To use a cloth towel to dry dishes after sanitizing them A food worker brings in personal medicine for use during the shift. How must the medicine be labeled? - A. With any nutrition claims 'B. With the manufac...

A nurse in a providers office is talking with a client who has a prescription for fexofenadine. The client reports that their allergies remain unaffected. Which of the following questions should the nurse ask the client to determine if the medication is being absorbed properly? Are you still taking your antacids at this time? - The nurse should instruct the client to avoid taking fexofenadine with anatacids containing magnesium or aluminum, because the medications can decrease the absorptio...