In the cook-chill method,foods must spend less than ____ hours in the danger zone.
A) 2
B) 4
C) 6
D) 8
Correct Answer:
Verified
Q2: When heat is transferred through a fluid
Q3: The hot water bath for sous vide
Q4: Sautéing is a dry-heat cooking method that
Q5: Surrounding a large piece of meat with
Q6: Trays of cooked foods in the cook-chill
Q7: When heat is transferred from one item
Q8: The name of the cooking process that
Q9: A moist-heat cooking method using a temperature
Q10: A solid muscle prepared using the cook-chill
Q11: The temperature range for poaching is:
A)63-72ºC (145-160°F)
B)71-82ºC
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