You order fruits and vegetables 3 times per week for a foodservice. What temperature should these items be stored?
a. 32-40 degrees F
b. 50-60 degrees F
c. 40-45 degrees F
d. 35-40 degrees F
Answer: c. 40-45 degrees F
You might also like to view...
Which item is an essential amino acid?
a. Cysteine b. Leucine c. Glutamine d. Serine e. Alanine
What are the four "Ps" of marketing? Using the four "Ps," discuss some strategies based on behavioral economics that schools can utilize to improve eating behaviors.
What will be an ideal response?
Which of the following statements is true about a critically ill patient who is post stress injury?
a. This patient will have low levels of glucagon circulating. b. Alanine and glutamic acid needs are decreased. c. Body fat is the primary substrate for gluconeogenesis. d. This patient would benefit from tight glycemic control to reduce catabolism.
MC4-33. _______ in the large intestine is responsible for breaking down carbohydrates into short-chain fatty acids and fiber.
Salivary amylase Maltase Lactase Bacteria