Question List for "Foodservice Organizations: A Managerial and Systems Approach"

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Health Science » A hospital that uses cook-chill production and centralized tray production likely would have ... New
Started by jazziefee
 33 Aug 2, 2018
Health Science » Cook-chill and cook-freeze are examples of the ________ type of foodservice. A) assembly serve ... New
Started by imanialler
 48 Aug 2, 2018
Health Science » The most important way to prevent foodborne illness is: A) purchasing food from reputable ... New
Started by gonzo233
 31 Aug 2, 2018
Health Science » Cook-chill foodservice operations in the U.S. could be described as: A) about the same prevalence ... New
Started by yoooooman
 55 Aug 2, 2018
Health Science » The microorganisms that most commonly produce foodborne illness are categorized as ________. A) ... New
Started by vicky
 29 Aug 2, 2018
Health Science » The term, sous vide, is a French term for ________. A) under vacuum B) sauce supreme C) ... New
Started by KimWrice
 52 Aug 2, 2018
Health Science » ________ are microscopic, unicellular organisms. A) Mold B) Viruses C) Bacteria D) ... New
Started by jenna1
 45 Aug 2, 2018
Health Science » Which is the first consideration when determining whether types of convenience food should be used? ... New
Started by vHAUNG6011
 53 Aug 2, 2018
Health Science » Which of the following critical control points are more important in ready prepared foodservices ... New
Started by michelleunicorn
 24 Aug 2, 2018
Health Science » All of the following are required for growth of bacteria EXCEPT ________. A) sunlight B) ... New
Started by nevelica
 33 Aug 2, 2018
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