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>
The balanced equation is:
Then proceed with the following equations.
The answer is
.
A. This is a FALSE statement because Metals in Group 1 form cations with a +1 charge and not -1.
B. This is a TRUE statement.
C. This is a FALSE statement because metals do not form anions i.e. negatively charged ions but form cations i.e. positively charged ions.
D. This is a FALSE statement because metals do not form anions i.e. negatively charged ions but form cations i.e. positively charged ions.
Answer:
Molecular compounds consist of two or more nonmetals. The nonmetals that make up a molecular compound are held together by covalent/molecular bonds. Covalent bonds is known as the "sharing" of valence electrons between two or more chemical species. Valence electrons are shared so that the atoms of the compound can become stable, much like how ionic bonds transfer valence electrons between atoms to achieve stability.
