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When testing food for seasoning...
dull knives are more likely to slip
Listeria
use a clean spoon each time you taste.
should be cooked to at least medium-well doneness.
40-140 degrees
Botulism
at least 20 seconds.
dry oven mitts, because the heat will go through if they are wet
Ground beef...
dull knives are more likely to slip
Listeria
use a clean spoon each time you taste.
should be cooked to at least medium-well doneness.
40-140 degrees
Botulism
at least 20 seconds.
dry oven mitts, because the heat will go through if they are wet
Knives should be kept sharp because...
dull knives are more likely to slip
Listeria
use a clean spoon each time you taste.
should be cooked to at least medium-well doneness.
40-140 degrees
Botulism
at least 20 seconds.
dry oven mitts, because the heat will go through if they are wet
Food borne illness found in fresh soft cheeses made with unpastuerized milk.
dull knives are more likely to slip
Listeria
use a clean spoon each time you taste.
should be cooked to at least medium-well doneness.
40-140 degrees
Botulism
at least 20 seconds.
dry oven mitts, because the heat will go through if they are wet
When picking up a hot pan, use ________.
dull knives are more likely to slip
Listeria
use a clean spoon each time you taste.
should be cooked to at least medium-well doneness.
40-140 degrees
Botulism
at least 20 seconds.
dry oven mitts, because the heat will go through if they are wet
What is the Danger Zone of food safety?
dull knives are more likely to slip
Listeria
use a clean spoon each time you taste.
should be cooked to at least medium-well doneness.
40-140 degrees
Botulism
at least 20 seconds.
dry oven mitts, because the heat will go through if they are wet
Food borne illness found in severely damaged or improperly canned foods.
dull knives are more likely to slip
Listeria
use a clean spoon each time you taste.
should be cooked to at least medium-well doneness.
40-140 degrees
Botulism
at least 20 seconds.
dry oven mitts, because the heat will go through if they are wet
Wash hand in warm soapy water for
dull knives are more likely to slip
Listeria
use a clean spoon each time you taste.
should be cooked to at least medium-well doneness.
40-140 degrees
Botulism
at least 20 seconds.
dry oven mitts, because the heat will go through if they are wet
Check it!