Notes Culinary Arts 1

Culinary Arts 1- Final Exam Review Latest Update
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Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions Q&A
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Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions Q&A

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Culinary Arts 1- Final Exam Review Questions And Answers Rated A+

Culinary Arts 1- Final Exam Review Questions And Answers Rated A+
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The six conditions pathogens need to grow - Answer-Food, Acidity, Temperature, Time, Oxygen, Moisture What should be used to dry your hands after washing them? - Answer-Single-use paper towel Using bottom to top shelving order and storing foods in proper food containers is a way to prevent - Answer-Cross-contamination At what internal temperature should raw meat, poultry, and seafood be stored? - Answer-41°F and below What is the temperature range of the temperature danger zone? - Answer-...

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The six conditions pathogens need to grow - Answer-Food, Acidity, Temperature, Time, Oxygen, Moisture What should be used to dry your hands after washing them? - Answer-Single-use paper towel Using bottom to top shelving order and storing foods in proper food containers is a way to prevent - Answer-Cross-contamination At what internal temperature should raw meat, poultry, and seafood be stored? - Answer-41°F and below What is the temperature range of the temperature danger zone? - Answer-...

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