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    which sentences describe central ideas of the video? select all that apply. the family is eating chicken, potato salad, and mixed greens. the four cs of food safety are cook, chill, clean, and combat. a cutting board can contain more than ninety-six million bacteria. bacteria cause most food contamination, because they multiply rapidly. bad bacteria, or pathogens, are the bacteria that contaminate food. microscopes can show organisms at one million times their normal size.

    James

    Guys, does anyone know the answer?

    get which sentences describe central ideas of the video? select all that apply. the family is eating chicken, potato salad, and mixed greens. the four cs of food safety are cook, chill, clean, and combat. a cutting board can contain more than ninety-six million bacteria. bacteria cause most food contamination, because they multiply rapidly. bad bacteria, or pathogens, are the bacteria that contaminate food. microscopes can show organisms at one million times their normal size. from EN Bilgi.

    Which sentences describe central ideas of the video? Select all that apply.

    Explanation:from top to bottom the answers are 2,4,5

    3241004551 [841] 1 year ago 11

    Which sentences describe central ideas of the video? Select all that apply.

    English 2 answers:

    Natalka [10]1 year ago

    7 0

    Explanation:

    from top to bottom the answers are 2,4,5

    Sophie [7]1 year ago

    5 0 Answer: 2,4,5 Explanation:

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    Dr. X and the Quest for Food Safety

    Find and create gamified quizzes, lessons, presentations, and flashcards for students, employees, and everyone else. Get started for free!

    QUIZ

    Dr. X and the Quest for Food Safety

    Dr. X and the Quest for Food Safety 67%

    61 8th 8th English Maya Brown 1 year

    5 Qs

    1. Multiple-choice 1 minute Q.

    What is the subject of the first module from Dr. X and the Quest for Food Safety, "Understanding Bacteria"?

    (Remember that the subject is what the text is mainly about)

    answer choices

    the structure of bacteria

    the four Cs of food safety

    the role of bacteria in food safety

    the twelve most unwanted food bacteria

    2. Multiple-choice 1 minute Q.

    Sometimes media can have more than one central idea, and that is the case for "Understanding Bacteria". Which sentences describe the central ideas of the video? Select all that apply.

    (Remember that the central ideas are the most important ideas in the text. Central ideas are the lessons the author wants you to learn in nonfiction)

    answer choices

    The family is eating chicken, potato salad, and mixed greens

    The four Cs of food safety are cook, chill, clean, and combat

    A cutting board can contain more than ninety-six million bacteria

    Bacteria, cause most food contamination, because they multiply rapidly

    Bad bacteria, or pathogens, are the bacteria that contaminate food

    3. Multiple-choice 1 minute Q.

    Which sentence is a minor detail, and should not be included in a summary of the "Understanding Bacteria" module?

    answer choices

    In the first module of Dr. X and the Quest for Food Safety, “Understanding Bacteria” describes bacteria and explains its role in food contamination.

    Microscopic bacteria multiply rapidly and can contaminate food quickly.

    The four Cs of food safety are reviewed: cook, chill, clean, and combat.

    Tomatoes can travel thousands of miles to get to your table.

    4. Multiple-choice 1 minute Q.

    Which is an advantage of presenting information in a video format?

    answer choices

    It required the use of some form of technology to watch it

    It is available within a specific time period.

    It allows the viewer to imagine what is being described.

    It enables the viewer to both see and hear the information.

    5. Multiple-choice 1 minute Q.

    What does Dr. X say is the best way to avoid cross contamination?

    answer choices

    prevent the rapid growth of all bacteria

    learn the twelve most unwanted bacteria

    wash away bacteria with hot, soapy water

    study bacteria under an electron microscope

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    HM228 Flashcards

    Start studying HM228. Learn vocabulary, terms, and more with flashcards, games, and other study tools.

    HM228

    TCS food should be:

    a) handled to minimize time in danger zone

    b) always handled using disposable gloves.

    c) washed.

    d) purchased only from prime vendors.

    Click card to see definition 👆

    a) handled to minimize time in the danger zone.

    Click again to see term 👆

    Cross-contamination occurs when:

    a) food is improperly cooled.

    b) homemade food items are purchased.

    c) raw chicken drips on lettuce.

    d) worker sneezes on plated food.

    Click card to see definition 👆

    c) raw chicken drips on lettuce.

    Click again to see term 👆

    1/217 Created by

    Stephanie_Williams79

    Terms in this set (217)

    TCS food should be:

    a) handled to minimize time in danger zone

    b) always handled using disposable gloves.

    c) washed.

    d) purchased only from prime vendors.

    a) handled to minimize time in the danger zone.

    Cross-contamination occurs when:

    a) food is improperly cooled.

    b) homemade food items are purchased.

    c) raw chicken drips on lettuce.

    d) worker sneezes on plated food.

    c) raw chicken drips on lettuce.

    Regulations and inspection of meats, poultry and eggs is done by:

    a) USDA b) FDA c) PHS d) CDC a) USDA

    An example of time-temperature abuse is:

    a) Potato salad held above 41 degrees F on the all-day buffet.

    b) Food production employee comes to work with a fever and sets up the usual salad bar.

    c) Raw meat drips juices onto ready-to-eat foods in the refrigerator.

    d) Cooked chicken is deboned on the same cutting board used to prepare raw chicken.

    a) potato salad held above 41 degrees F on the all-day buffet.

    Which is considered a TCS food?

    a) Bananas b) Saltines c) Baked potatoes d) Flour c) baked potatoes

    Regulations concerning food safety are written at which level?

    a) District b) Corporate c) Federal

    d) State and/or local

    d) state and/or local

    Which of the following is NOT covered in the US Food Code?

    a) Cleaning and sanitizing equipment

    b) Effective employee training

    c) Foodhandling throughout the foodservice manufacturing cycle

    d) Construction and maintenance of facilities

    b) effective employee training

    The most important reason for a foodservice manager to understand microorganisms is to learn about their:

    a) growth conditions so that control measures can be applied.

    b) benefits to the food industry, so profit can be earned.

    c) potential to cause food spoilage, so certain foods can be avoided.

    d) role in human digestion, so appropriate menus can be developed.

    a) growth conditions so that control measures can be applied.

    What is NOT a reason for safety issues are of increasing concern for foodservice operations?

    a) Immigrant lab pool

    b) New microorganisms found on foods once considered safe

    c) Labor turnover

    d) Increase in time allowed for training

    d) Increase in time allowed for training

    The Danger Zone is _________ degrees Fahrenheit?

    a) 35-140 b) 41-135 c) 45-140 d) 60-130 b) 41-135

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    Do you want to see answer or more ?
    James 13 day ago
    4

    Guys, does anyone know the answer?

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