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Continuing Education Vocational Education Questions

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Continuing Education Kitchen Safety and Sanitation
Identify the minimum temperature for holding hot food.
  1. 135 degrees F
  2. 140 degrees F
  3. 145 degrees F
  4. 150 degrees F
Continuing Education Cosmetology

This question is a part of a group with common instructions. View group »

Continuing Education Cosmetology

This question is a part of a group with common instructions. View group »

What is brush N called?
  1. Flat brush
  2. Wave brush
  3. Fan brush
  4. Thin brush
Continuing Education Kitchen Safety and Sanitation
Identify the reason why foods must be labeled with a best before date or expiry date.
  1. to help people use the freshest foods first
  2. to ensure the dates are correct for selling
  3. for use before microorganisms grow to unsafe levels
  4. to stop microorganisms from growing
Continuing Education Kitchen Safety and Sanitation
Identify the proper sequence for cleaning food contact surfaces.
  1. wash, rinse, sanitize
  2. wash, sanitize, dry with a clean dry cloth
  3. clean thorougly with soap and water and air dry
  4. clean surface of all dirt and debris
Continuing Education Cosmetology
Alcohol, Quats, and Phenols are known as which of the following?
  1. physical agents
  2. ultraviolent rays
  3. chemical agents
  4. moist heat
Continuing Education Gypsum and Wallboard
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