Hello. You did not reveal the discussion to which this question refers, which makes it impossible for this question to be answered. However, I will try to help you in the best possible way.
To find out if the employee remains in defensive behavior during an argument, you need to look at how that employee is positioning himself. Defensive behavior is one where the individual, at all times, tries to preserve his self-image and protect himself from possible accusations, even if it is necessary to distort situations. If the employee exhibits this behavior at the time the discussion takes place, it is because he is taking a defensive position. This behavior is successful when the employee is able to preserve his reputation at the end of the discussion.
Steps to improve food safety in commercial food preparation units like restaurants
.
- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
Answer:
A dimer (/ˈdaɪmər/) (di-, "two" + -mer, "parts") is an oligomer consisting of two monomers joined by bonds that can be either strong or weak, covalent or intermolecular. The term homodimer is used when the two molecules are identical (e.g. A–A) and heterodimer when they are not (e.g. A–B).
Explanation:
