Questions

To reduce the risk of bacterial contamination, many foods must be stored in the refrigerator and thus kept below 5 degrees Celsius. These foods are often classified as ‘high-risk foods’ and include – meat, poultry, dairy, seafood, eggs, smallgoods and cooked rice and pasta. This also refers to ready-to-eat foods that have high-risk foods as ingredients and include – casseroles, quiche, pasta salad, pizza, sandwiches and many cakes.

By keeping these high-risk foods under 5 degrees Celsius it stops them from entering the ‘danger-zone’ – temperatures between 5 degrees Celsius and 60 degrees Celsius. The danger-zone is the temperature zone which provides bacteria with the perfect environment to rapidly grow and multiply to numbers that cause food poisoning.

Cartography is the science which deals with the study and practice of making maps.

The head mirror used by ENT doctors is concave.

The Punjab state declared dolphin as State aquatic animal.

Land breezes are more common during winter and fall season. It occurs as it becomes night, the air on the land colls fast and air on the water surface are warmth than that and begin to rise.