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>
It's "C" a sample of dust particles at 0 Pascals
Answer:
First, place no. 5 in front of the CO2 in order to balance the carbon atoms. Next, place no. 6 in front of H2O to balance the hydrogen atoms. Lastly place no. 8 in front of the O2 so that there are 16 oxygen atoms on both sides of the reaction.
I think it’s hydrothermal vents, rifts and subduction trench
Answer:
i dont think its walking to school because that doesn't use any resources.
Explanation:
i think its driving a car because we use gasoline for that and for sailing we use the wind. hopefully that helps.
