33. cooling food requires proper temperature control. what is the best way to measure if the food is staying
cold enough?
a. lift the containers to see if the ice is melted
ob. use a thermometer to check the temperature of the ice water
oc. use a thermometer to check the temperature of the food
od. put lids on the food containers

The best way to measure if the food is staying  cold enough is to use a thermometer to check the temperature of the food

Explanation:

Those foods are called Potentially hazardous where bacteria will be held at temperatures in the danger zone, or room temperature. It is 41-degree Fahrenheit and 135-degree Fahrenheit. It means 135-degree Fahrenheit or hotter is the exact temperature for hot holding potentially hazardous food.  For cold holding potentially hazardous food is 41°F or colder.

With heating and cooling we keep food move out through the danger very soon. Each and every food needs different temperature for heating and cooling. So, we should use thermometer.  

enzyme active site and substrate specificity

enzymes bind with chemical reactants called substrates. there may be one or more substrates for each type of enzyme, depending on the particular chemical reaction. in some reactions, a single-reactant substrate is broken down into multiple products

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explanation:

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