Yeah, you can cool soft/thick foods by
pouring food into a shallow metal pan. The food cannot be more
than 4 inches deep. For very thick foods like refried beans or chowder,
you must have the food no more than 3 inches deep. You can also cool
soft/thick foods using an ice and water bath.
Hi !
Which term describes the use of a cartoon character on a cereal box?
product packaging.
<span>1. Outpatient Drug Treatment.
2. Herbal Medicines.
3. Muscular Endurance.
4. Regularity.
5. Respiratory and Circulatory. (this is the only one I'm not sure of.)
6. The First Time.
7. Physical Activity.</span>
The items of food handling that is most likely to be vulnerable of hazards is the critical control point. The critical control point is a procedure being applied to be able to prevent hazard to be contaminated to the food and in the same time to promote food safety. One of the methods that falls under critical control point is cooking, it is used to kill microorganisms that could be lurking on the food. The reason why it could be vulnerable of hazards because if it not done correctly, it could still preserve the contaminants, making it dangerous and making the people consume it at risk. Just like in cooking, when it is not done correctly, it will preserve the microorganisms, making the people consume it at risk.
Keep exercising regularly and doing good things to your body then you wont have to worry about dammaging your body
