A(n) _________ Is the Tall White Hat Worn by the Professional

Q3: The French Revolution advanced the restaurant industry

Q5: To whom do historians credit the discovery

Q7: Store cooked foods raw foods in the

Q9: Bacteria thrive at temperatures between 41ºF (5ºC)

Q11: A saucepan can be sanitized after preparing

Q15: A system of staffing in professional kitchens

Q18: Which of the following is NOT a

Q19: Chilling foods below 40ºF (4Cº) kills most

Q21: Potentially hazardous foods usually contain an animal

Q22: Thaw foods under running water or at