- in small patches so that foods spend less time in the TDZ
- by master chefs who have been trained in preparation of egg-based food items
- away from direct sunlight
Batters should be prepared away from direct sunlight to avoid spoilage and contamination.
Batters should be prepared away from direct sunlight. Exposure to sunlight can cause the batter to heat up and spoil. It is important to keep the batter cool and at a consistent temperature to avoid any contamination or spoilage.
Preparing the batter in small patches so that foods spend less time in the TDZ (temperature danger zone) is not relevant in relation to batters. The TDZ refers to the temperature range between 40°F and 140°F where bacteria multiply rapidly.
The preparation of batters does not require master chefs who have been trained in the preparation of egg-based food items. While professional chefs may have additional expertise, anyone can learn to prepare batters safely by following proper food safety guidelines and recipes.
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Responses will vary. A sample response follows: A clinical psychologist may suggest that someone with a mood disorder set up an appointment with a psychiatrist to get medication to stabilize or assist with mood swings. The psychologist might also teach the client different strategies for handling stressful situations and/or techniques to stabilize mood issues.
b. increase metabolism
c. stimulate muscle growth
d. prevent injury
Answer:
C
Explanation: