Steps to improve food safety in commercial food preparation units like restaurants
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- 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:
Fine focus.
Explanation:
If you're referencing a microscope, then it would be fine focus. Coarse focus is a basic focus used to properly see a specimen, while fine focus enhance clarity and precision. To use both, you have to gently twist a knob until you can see the specimen at a desired clarity.
Here's a reference image if you need it, it's labeled all the parts of a microscope.
I remember the secondary structure by visualizing it. Understand that primary structure is just the order of the amino acids. The tertiary structure is the 3dimensional configuration of the whole protein molecule with multiple interactions guiding its fold (disulfide bonds, ionic interactions, hydrogen bonds, van der walls). Secondary structure is a step towards the conformation of the protein where it is made up of either alpha-helices or beta-pleated sheets. The alpha helices look like a spiraling staircase while the beta-pleated sheets look like a repetition of long loops. These two structures hold itself by hydrogen bonds.
If the environment changes quickly and no individual members of a species are able to survive in the new environment, then the species will become extinct in that environment
