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:b.CaCl2
Explanation:
A compound is a substance resulting when two or more elements are are chemically bonded together either ionically or covalently in a fixed ratio.
From the given options we can see that the only compound there is CaCl2 which is an ionic compound in the fixed ratio of one calcium ion to two chloride ions.
Other options , Cu,Na and Nd are merely pure substance---Elements
Answer:
A
Explanation:
The option A is draw well about sha
