
TH 124 LAST QUIZ
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Education
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University
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Practice Problem
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Medium
Jacquiline Budlong
Used 10+ times
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20 questions
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1.
FILL IN THE BLANK QUESTION
10 sec • 1 pt
It is the path food follows in a food-service operation, from purchasing to Reheating.
2.
FILL IN THE BLANK QUESTION
10 sec • 1 pt
This principle requires storing older food products in front and using them before newer ones.
This principle requires storing older food products in front and using them before newer ones.
3.
FILL IN THE BLANK QUESTION
10 sec • 1 pt
It is the process of getting the right product into a facility at the right time and place, plus the amount of goods at the right price and right source.
It is the process of getting the right product into a facility at the right time and place, plus the amount of goods at the right price and right source.
4.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
This thawing method involves keeping food submerged under running water at 21°C or below.
This thawing method involves keeping food submerged under running water at 21°C or below.
Under Room Temperature
Refrigerator
Microwave
5.
FILL IN THE BLANK QUESTION
10 sec • 1 pt
These items should be stored below cooked or ready-to-eat foods to prevent cross-contamination.
6.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
The temperature danger zone where bacteria grow rapidly where it is the goal of holding to prevent from happening.
0 Degree Celsius to 50 Degree Celsius
60 Degree Celsius to 80 Degree Celsius
10 Degree Celsius to 20 Degree Celsius
7.
FILL IN THE BLANK QUESTION
10 sec • 1 pt
The step in the food flow where food is heated to destroy harmful microorganisms
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