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inysia [295]
3 years ago
5

In order to cool properly, food must reach 70°F within ____ hours and then reach 41°F in a total of ___hours.

Health
1 answer:
12345 [234]3 years ago
7 0

The right answer is 2 hours for the first gap and 4 hours for the second gap.

It is not advisable to place directly in the refrigerator dishes that have just been removed from the fire. Large quantities take too long to cool, which opens the way for the proliferation of harmful bacteria and ultimately food poisoning (especially when they contain meat). It is therefore best to let very hot foods cool to room temperature until they give off more steam and then refrigerate them within one hour of cooking.

To accelerate the cooling, the food is divided into smaller containers, preferably shallow. They can also be cooled more quickly in a sink filled with cold or cold water, stirring regularly. If they are still warm when refrigerated, leave the containers ajar to facilitate cooling. Wait for complete cooling before closing tightly. In this way, you will be sure to serve a sauce that is both tasty and suitable for consumption.

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Passive peer pressure includes all of the following EXCEPT: A. TV and radio advertisements B. Threats C. Popular people at schoo
Aleks [24]

Peer pressure is the influence of friends and other people on the lives of individuals. Peer pressure can be active and passive. Threats are not passive peer pressure.

<h3>What is active and passive peer pressure?</h3>

Active peer pressure is the direct influence and intimidation of the individual by threats, bribing and teasing. Many others are included in the active peer pressure as they are directly done towards the targeted person.

Passive peer pressure is the indirect influence and intimidation by the means of television, radios, role models, celebrity and popular groups at educational or office places.

Therefore, option B. threat is not passive peer pressure.

Learn more about passive peer pressure here:

brainly.com/question/1565629

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ELEN [110]

Answer:

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Explanation:

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