Cooking Lab Describe the safety and sanitation skills and steps you used while preparing the recipe/food? Be as detailed as possible, and use complete sentences.

What was the recipe/ food item?

What were the problems or difficulties you encountered? How did you deal with these difficulties?

What went well while you were preparing the recipe/food?

Describe the safety and sanitation skills and steps you used while preparing the recipe/food? Be as detailed as possible, and use complete sentences.

Personal Hygiene -

Cleaning/ Sanitizing -

Preventing cross contamination -

Proper storage temperatures -

Proper cooking temperatures if applicable -

Dishwashing procedures -

PICTURE 1: Preparation -

Melanocytes and keratinocytes work together in protecting the skin from uv damage when keratinocytes a. provide the melanocyte with a protective shield against abrasion b. maintain the appropriate temperature so the product of the melanocyte will not denature c. maintain the appropriate ph in order for the melanocyte to synthesize melanin granules d. accumulate the melanin granules on their superficial portion, forming a uv-blocking pigment layer

Why is the first step in responding to life-threading situations to assess the situation?

A48-year-old male presents with an 8-day history of productive cough, subjective fevers, and malaise. he is otherwise healthy without any active medical problems. he is a social drinker of alcohol, and denies any tobacco or drug use. on physical examination, the patient is alert and oriented. his temperature is 100.4 0 f, pulse rate is 56, respiratory rate is 18, and blood pressure is 133/64. heent is within normal limits and a chest exam has diffuse expiratory wheeze with decreased sounds to the right lower lung fields. blood labs reveal wbc 14.4, hgb 11.3, plt 233, alt 65, ast 102, and po 4 2.1. a chest x-ray reveals a dense consolidation with bulging fissures. based on these findings, what is the most likely pathogen affecting this patient?