Chilled: bacteria slowly begin to reproduce, stored in an air tight container once opened, do not store hot cooked food in here, perishable goods need to be dated , perishable goods have a use by date, ideal core temperature 2.5C, do not put fresh food on top of old , raw and cooked meat stored separately, Frozen: bacteria are dormant (sleeping, once defrosted never refreeze, defrost overnight in fridge, ideal core temperature -18C, make sure product are air tight to prevent frost bite, Ambient : must not be stored on the floor, damaged packaging attracts pest infestations, store in a dry air tight container if packaging becomes damaged, floor must be kept clean at all times, heavy products should not be on the top shelf, ideal temperature 20-26c , Hot Holding : kept hot using a bain-marie (water bath), hot air is used to keep above 63C, must be discarded (thrown away) after 4hrs, each dish should have its own serving spoon , each dish should have a lid, allergy information must be displayed,
0%
food storage
Ibahagi
ni
Ago
KS3
KS4
I-edit ang Nilalaman
Naka-embed
Higit pa
Leaderboard
Magpakita pa
Huwag gaanong magpakita
Ang leaderboard na ito ay kasalukuyang pribado. I-click ang
ibahagi
upang gawin itong pampubliko.
Ang leaderboard na ito ay hindi pinagana ng may-ari ng aktibidad.
Hindi pinagana ang leaderboard na ito dahil ang iyong mga pagpipilian ay naiiba sa may-ari ng aktibidad..
Ibalik ang Opsyon
Pag-uuri ng pangkat
ay isang bukas na template. Hindi ito bumubuo ng mga marka para sa isang leaderboard.
Kailangan maglog-in
Estilo ng visual
Mga Font
Kailangan ang subscription
Mga pagpipilian
Magpalit ng template
Ipakita lahat
Mas marami pang format ang lilitaw habang nilalaro ang aktibidad.
Buksan ang mga resulta
Kopyahin ang link
QR code
Tanggalin
Ibalik ng awtomatikong pag-save:
?