Cooked pasta can be measured by volume. The general rule is one pound of dry pasta or freshly made pasta will serve six as an appetizer or four as a main course. 4 ounces of uncooked pasta (1 cup dried pasta) equals 2 1/2 cups cooked elbow macaroni, shells, rotini, cavatelli, wheels, penne, or ziti. 4 ounces of uncooked or a 1-inch diameter bunch of dry pasta will equal 2 cups cooked spaghetti, angel hair, vermicelli, or linguine. How To Cook Pasta.
Answer: For bacteria to actually die, the hot water would have to be at a temperature above what your skin could tolerate. Most people can tolerate a temperature of 110 degrees for little bits of time, but that's the most we can do.To kill bacteria with hot water alone is not feasible when you are handwashing items.However, hot water, is necessary to get rid of bacteria.Hot water and detergent together attack oils and grime.ost people can tolerate a temperature of 110 degrees for little bits of time, but that's the most we can do. To kill bacteria with hot water alone is not feasible when you are handwashing items. However, hot water, is necessary to get rid of bacteria. Hot water and detergent together attack oils and grime.
Salmonella bacteria are killed by temperatures above 55Â°C (130Â°F). The rate at which bacteria are destroyed depends on temperature, species, acidity (pH), and humidity (Angelotti et al. ).Ten minutes at 65Â°C (150Â°F), or less than two minutes at 70Â°C (160Â°F), are both about as effective as an hour at 60Â°C (140Â°F). refrigerator set at 4Â°C 40Â°F or below will protect most foods from immediate spoilage; cooking to 60Â°C 140Â°F and above will kill almost all organisms. However, many bacteria are psychrotrophic âthese remain active at refrigerator temperatures.