Directions: Tell (T) if the statement is true and (F) if it is
false.
1. Correct level of grease and temperature must be observe
when deep frying.
2. Caution must be observed when working with hot oil or
object.
3. Washed utensils are to be dried by towel after manual or
machine dishwashing.
4. Hot-holding equipments include only steam tables and hot
cabinets.
5. Hazards Analysis and Critical Control Point is a food safety
system that helps identify and control any danger of food
contamination.
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Answer:
1. T
2. T
3. T
4. F
5. F
Explanation:
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