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What are the danger-zone temperatures for foods

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Reference no: EM132835774

1. What are the danger-zone temperatures for foods susceptible to bacterial growth? What kinds of bacteria are most prevalent and troublesome?

2. How would you determine whether to buy premade mixes or make them from scratch?

3. List two examples of mise en place.

4. Give two reasons why the data on the POS system is balanced at night as part of the closing process.

Reference no: EM132835774

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