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Answer:
In order to prevent cross-contact, the food worker should wash plates, small equipments, and utensils with hot soapy water after washing his hands and changing his gloves.
• When the food allergen or gluten is transferred to a food meant to be gluten or allergen free cross contact takes place.
• Cross contact with a gluten or allergen via condiments is general.
• There is a need to wash and sterilize everything coming into contact with the gluten-free or allergen free food being prepared.
• After that one should wash hands with soapy water and change gloves and aprons.
• After changing gloves one should wash the plates, utensils, and small equipments with hot and soapy water or rinse off residue and put in the dishwasher.
Thus, after changing gloves one should wash the plates and utensils completely with hot and soapy water.
Explanation:
Answer:
clean the equipment/dishes being used
The question only makes sense if you specify that
you're talking about the same amount of each.
Olive oil . . . . . 120 calories / Tablespoon
Table sugar . . . 22.5 calories / Tablespoon
In equal volumes, olive oil has a little more than
5 times the calories of granulated sugar.
Sesame oil, soybean oil, almond oil, canola oil, corm oil,
cottonseed oil, flaxseed oil, grapeseed oil, palm oil,
macadamia nut oil, peanut oil, safflower oil, walnut oil,
wheatgerm oil, and sunflower oil are all virtually identical
to olive oil in calorie content, but their saturated fat content
is different.
i would say the absolute method but im not sure sorry