The most important critical control point to monitor in the preparation and service of canned cream soup is the temperature:

Which is the least time efficient way for a dietitian to evaluate a new piece of equipment for purchase?

Below are the seven major functional areas of a foodservice operation.  What is one primary piece of equipment needed for each functional area (e.g., counters, loading dock, lockers, etc). 1. Receiving 2. Storage 3. Pre-Preparation 4. Preparation 5. Service 6. Sanitation 7. Supporting/auxiliary services

A food handler wearing gloves places a raw chicken breast on the grill and then places lettuce and tomato on a bun (while wearing the same gloves).  This is best described as

The United State standard gauge for metal is determined by:

Explain the process involved in delivering quality food and nutrition services.  Think about everything we’ve learned this semester to help answer this question.  Provide a detailed, high quality answer that is in sentence/paragraph form with at least 2 paragraphs (4 – 5 sentences/paragraph).

Previously cooked hazardous food must be reheated to an internal temperature of 165oF for 15 seconds within:

A convection oven combines convection oven, pressureless steamer, proof cabinet, and cook-and-hold oven in a single compact unit.

As part of an HACCP plan, a dietary manager identifies quantifiable time and temperature standards for each phase of a recipe. These standards are examples of:

The first step in design development is to: