Question

leaving cooked food out at room temperature for more than 2 hours affects which fat tom factor the most?
a time
b oxygen
c moisture
d acidity
question 8 (1 point)
the \m\ in fat tom stands for moisture. which of the following foods has the highest water activity and is most likely to support bacterial growth?
a crackers
b fresh fruit
c pasta
d rice
question 9 (1 point)
how many qts are in 6 gallons
a 6
b 12
c 24

Explanation:

Question 7

FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen, Moisture. Leaving cooked food out for more than 2 hours directly relates to the Time factor which affects bacterial growth.

Fresh fruit generally has a high water - content compared to crackers, pasta and rice, so it has the highest water activity and is most likely to support bacterial growth.

Step1: Recall the conversion factor

1 gallon = 4 quarts.

Step2: Calculate for 6 gallons

We multiply the number of gallons (6) by the conversion factor 4. So, $6\times4 = 24$.

Answer:

a. Time

Question 8