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The temperature you should cook ground meat or sausage.
Pre-Scrape, Clean, Rinse, Sanitize, and Air-Dry
cultured milk product
135F
pastry blender
chemical
counter
155F
165 F
Buttermilk and Kefir are examples of this type of dairy product.
Pre-Scrape, Clean, Rinse, Sanitize, and Air-Dry
cultured milk product
135F
pastry blender
chemical
counter
155F
165 F
Where you store unripe bananas to help them ripen and improve their flavor.
Pre-Scrape, Clean, Rinse, Sanitize, and Air-Dry
cultured milk product
135F
pastry blender
chemical
counter
155F
165 F
The proper procedure and proper order for cleaning and sanitizing food-contact surfaces.
Pre-Scrape, Clean, Rinse, Sanitize, and Air-Dry
cultured milk product
135F
pastry blender
chemical
counter
155F
165 F
The minimum temperature you must maintain for food cooked for a buffet.
Pre-Scrape, Clean, Rinse, Sanitize, and Air-Dry
cultured milk product
135F
pastry blender
chemical
counter
155F
165 F
Table sanitizer sprayed over pastries is an example of what type of contaminant?
Pre-Scrape, Clean, Rinse, Sanitize, and Air-Dry
cultured milk product
135F
pastry blender
chemical
counter
155F
165 F
When preparing biscuits, use this piece of equipment to combine the flour and shortening.
Pre-Scrape, Clean, Rinse, Sanitize, and Air-Dry
cultured milk product
135F
pastry blender
chemical
counter
155F
165 F
The minimum temperature all leftovers must be reheated to.
Pre-Scrape, Clean, Rinse, Sanitize, and Air-Dry
cultured milk product
135F
pastry blender
chemical
counter
155F
165 F
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