In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
Answer:
The Bohr Model is very limited in terms of size. Poor spectral predictions are obtained when larger atoms are in question. It cannot predict the relative intensities of spectral lines. It does not explain the Zeeman Effect, when the spectral line is split into several components in the presence of a magnetic field.
Explanation:
Answer: I think it represents the SiO
Explanation:
Answer:
Can you move a body in rigor mortis?
Rigor mortis -- the lay version of it is stiffening of the joints. It really had nothing to do with the joints. It's the lack of chemical in the body, ATP, which is Adenosine Triphosphate. It goes away and you can now move the extremities easily after rigor mortis is gone away.
Explanation:
Answer: the answer is a netrual bond
Explanation: a netural bond happens when the number of electrons are the same as the number of protons.
