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:
I think stirring is the right answer
A reaction between to acids
Answer:
magnesium
Explanation:
because zinc does not react with water because it too forms a protective layer of insoluble.
The chemical reaction would be written as follows:
2Al + 3Cl2 = 2AlCl3
We are given the amount of aluminum to be used in the reaction. This will be the starting point of the calculations. We do as follows:
19.0 g Al ( 1 mol / 29.98 g ) ( 2 mol AlCl3 / 2 mol Al ) = 0.63 mol AlCl3
