What Is the Proper Procedure for Cooling Foods

question 22

Multiple Choice

What is the proper procedure for cooling foods?

• A)37°C (98.6°F)within 2 hours,then down to 4°C (40°F)within 6 hours
• B)21°C (70°F)within 4 hours,then down to 4°C (40°F)within 2 hours
• C)4°C (40°F)within 8 hours
• D)21°C (70°F)within 2 hours,then down to 4°C (40°F)within 4 hours

---

Definitions:

Poly(vinyl Alcohol)

A synthetic polymer obtained by the hydrolysis of polyvinyl acetate, widely used in textile and papermaking.

Polymerized

Describes a chemical process in which monomers are chemically bonded to form a polymer, a long molecule consisting of repeating units.

Initiator

A substance that starts a chemical reaction, leading to a significant change or the formation of new substances.

Super Glue

A type of fast-acting adhesive made from cyanoacrylate, known for its strong bond and quick setting time.