BTEB Food & Beverage Cooking Practice Questions - BTEB National Skill Certificate - Food & Beverage Production Cooking Exam

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Which temperature range is commonly described as the 'temperature danger zone' in which bacteria multiply most rapidly in food?

Below 0 degrees C (freezing) 5 degrees C to 60 degrees C 70 degrees C to 100 degrees C Above 100 degrees C (boiling)

Correct Answer:

5 degrees C to 60 degrees C

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