Ayuda para la tarea empresarial
Escribir una tarea comercial estándar nunca es una tarea fácil para la mayoría de los jóvenes. Requiere una buena comprensión del tema de la tarea, el tipo de negocio y la dirección; además de desarrollar el esquema perfecto y el marco de contenido para la tarea y ponerse manos a la obra de escribir el cuerpo del texto, así como corregir el texto en una etapa posterior.
Por lo tanto, a menudo buscan ayudantes profesionales para sus tareas para obtener buenas ideas. Ya sea escribiendo algunas instrucciones a la IA para obtener el marco del artículo o pidiéndole ayuda para obtener temas atractivos. Puede elegirnos para desarrollar soluciones de calidad inigualable al instante.
- What is a benefit of being an entrepreneur? A. Limitless income potential B. Consistent 40 -hour work weeks C. Predictable job description D. Paid sick time and health insurance
- d) Place the dish unger a 24. Which item is a food handler permitted to wear on hands and arms? a) Medical alert bracelet b) Gold and dlamond ring c) Short, unpolished artificial fingernails d) Plain metal band ring 25. What is the minimum internal cooking temperature for raw eggs prepared for immediate service? a) 135F b) 145F c) 155F d) 165F 26. Fresh beef must be received at or below a) 32F b) 41F c) 45F d) 50F 27. An operation must obtain a variance from the regulatory authority before a) Packaging food for take-out customers b) Shipping from between states c) Smoking food for flavor enhancement d) Curing food 28. The cook puts refrigerated lasagna into the steam table at 9:00am for service at noon.This practice is incorrect because the a) Steam table is to be used for holding correctly heated food b) Food should be cooked to at least 120F before being put Into the steam table c) Lasagna will burn If left for 3 hours in the steam table d) Temperature of the food was not taken before being put into the steam table 29. Food handlers should be excluded from the prep area when they are experiencing which symptom? a) Vertigo b) Vomiting c) Warts d) Nausea 30. The first step in a HACCP plan is to a) Develop monitoring procedures b) Establish critical control points c) Determine critical limits d) Identify hazards 31. Shucked shellfish can be removed from their original container for display when the she'll stock tag is retained for how many days? a)30 b) 90 c)60
- Mark for Review If two nations specialize according to their individual comparative advantages and engage in trade, then which of the following must be true? A Nations would be better off if they were self-sufficient. B If one nation gains from trade with the other nation, then the other nation will lose. C Both nations can consume beyond their individual production possibilities. D (D) Both nations can consume only what they produce.
- 27. Which of the following scenarios best illustrates the difference between goods and services? (1 Point) A customer buys a loaf of bread and bakes it at home. A mechanic repairs a car and provides spare parts for the repair. A company delivers food directly to customers' homes. C A person purchases a phone case from an online store.
- 1). The temperature of the table beef soup held on a steam table Is checked and recorded in a log the corrective action taken? reheats the soup to 165FFor 18 ratures falls below 135F, the cook tells the soup's temperature what b) Recording the the manager that the soup's temperature had fallen below 135F 18. Food contamination the soup to 165F for 15 a) Chew tobacco b) Conduct training c) Talk to other food handlers 19. During on-the-job training, a manager discovers that a food handler is handling raw and then in Listen to the radio cooked poultry without changing gloves. What should the manager do? a)Direct the food handler to put on a new pair of gloves and finish preparing the poultry b) Discipline the food handler immediately and stop the service of poultry for the day c) Stop the preparation of poultry until all the food prep surfaces can be cleaned d) Throw out the cooked poultry and reinforce correct food handling 20. Which food was correctly cooled? a) A large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours b) Beans that did not cool to 70F within 2 hours, but were reheated to 145F for 15 seconds within 2 hours and then cooled correctly c) Cooked poultry that cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours d) A roast that cooled from 135F to 70F within 4 hours and from 70F to 041F within an additional 6 hours 21. Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds? a) 125F b) 135F c) 155F d) 165F 22. Cooked vegetable should be a) Held at room temperature b) Held at 135F or higher c) Cooked at 125F or higher if they are to be held for later service d) Blanched in boiling water before serving 23. Food handlers were told about a special preparation requested by a customer with a food allergy. However, a small amount of the restricted food came in contact with the meal. Which action should be taken? a) Remove the portion that came in contact with the restricted food b) Serve the meal because only a small amount of food was affected c) Set the dish aside so that it will not be served and then inform management
