What Is One of the Greatest Sanitation Hazards When Making

question 10

Multiple Choice

What is one of the greatest sanitation hazards when making sandwiches?

• A) cross-contamination
• B) frequent hand washing
• C) keeping hot foods hot and cold foods cold
• D) high-protein foods

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Definitions:

Unsaturated Triglyceride

A type of triglyceride (a fat or oil) with at least one double bond in the fatty acid chains, making it less dense and typically liquid at room temperature.

Lauric Acid

A saturated fatty acid with a 12-carbon chain commonly found in coconut oil and palm kernel oil.

Triglyceride

A type of fat (or lipid) that is found in the blood, composed of one molecule of glycerol bonded to three fatty acids.

Melting Point

The temperature at which a substance changes from a solid to a liquid at atmospheric pressure.