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Match it! Select the correct answer from the pull down...Good luck!
Where do you test the temperature of food?
145
at least 6”
Handle Up
41 - 135
One with sealed edges and is still frozen
It doesn't matter where it is held
In the thickest part
Common name
How should utensils be stored?
145
at least 6”
Handle Up
41 - 135
One with sealed edges and is still frozen
It doesn't matter where it is held
In the thickest part
Common name
What part of a dish should you avoid holding when serving to a customer.
145
at least 6”
Handle Up
41 - 135
One with sealed edges and is still frozen
It doesn't matter where it is held
In the thickest part
Common name
Which of the following frozen packages should you accept?
145
at least 6”
Handle Up
41 - 135
One with sealed edges and is still frozen
It doesn't matter where it is held
In the thickest part
Common name
How far off the ground do cutting boards need to be stored?
145
at least 6”
Handle Up
41 - 135
One with sealed edges and is still frozen
It doesn't matter where it is held
In the thickest part
Common name
What temperature does seafood need to be cooked to?
145
at least 6”
Handle Up
41 - 135
One with sealed edges and is still frozen
It doesn't matter where it is held
In the thickest part
Common name
What needs to be included on a food label?
145
at least 6”
Handle Up
41 - 135
One with sealed edges and is still frozen
It doesn't matter where it is held
In the thickest part
Common name
What is the temperature danger zone range?
145
at least 6”
Handle Up
41 - 135
One with sealed edges and is still frozen
It doesn't matter where it is held
In the thickest part
Common name
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