Drag each ue lo me correct box. Arrange the steps in the correct order for partially cooking food.
Cool the food again if holding for service.
Heat the food to its minimum internal
temperature before service.
Refrigerate the food to 41°F (5°C) or lower.
Instantly cool the food after initially
cooking it.

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20 times a minute is usually the average respritory rate of an adult. additionally the patient is breathing on his own, is clearly maintaining his airway, and is intaking a sufficient amount of air. you shouldn't use a bag valve mask, cpap, or other form of positive pressure ventilation, unless the patient has lost control of his airway, and is not breathing (apneic) or has rapid breathing or slow and shallow respirations. this patient would most likely and should be put on an non-rebreather mask or nrb attached to 100% high flow oxygen at 15 l/min. don't use a nasal cannula, as the amount of oxygen it provides is limited with a rate of 6 l/min.