Answer:
6.B. - To keep bacteria to a minimum, the Food and Drug Administration (FDA) requires commercially sold eggs to be stored and transported below 45°F (7°C).
7. A. - Garnishes should always be edible and add to the flavor of the dish. Edible flowers, citrus zest or wedges, infused oil, chopped herbs, cream or sauce and even whole spices are commonly used garnishes
8. A. - Part of serving great food is presentation: like the Salad Nicoise pictured above, it should appeal to your mouth, nose and eyes.
9. A. - Dry Storage • Should be dry, cool, well-ventilated, free from insects and rodents, clean and orderly. Eggs may be stored at room temperature for about seven days. Leftover egg yolks and egg whites should be kept in containers that will prevent drying.
10. B. - Chill: Refrigerate/freeze food promptly. Cold temperatures can prevent the growth of most types of harmful bacteria.
Explanation:
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