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Using liquid and high temperatures to help tenderize and cook meat products is called _____.
Dry heat
Refined
Pasteurized
Perishable
Enriched
Moist heat
Homogenized
White Sauce
Something that will not stay fresh very long without proper storage is ______.
Dry heat
Refined
Pasteurized
Perishable
Enriched
Moist heat
Homogenized
White Sauce
Using high temperatures to cook an already tender cut of meat is called ______.
Dry heat
Refined
Pasteurized
Perishable
Enriched
Moist heat
Homogenized
White Sauce
Milk that has been heated to a specific temperature to remove undesired bacteria has been ______.
Dry heat
Refined
Pasteurized
Perishable
Enriched
Moist heat
Homogenized
White Sauce
A flour made with only a portion of the grain kernel is __________.
Dry heat
Refined
Pasteurized
Perishable
Enriched
Moist heat
Homogenized
White Sauce
A thickened milk product made from fat, flour, milk and seasonings;used as the base for many dishes is a(n) _____.
Dry heat
Refined
Pasteurized
Perishable
Enriched
Moist heat
Homogenized
White Sauce
Milk that has been mechanically treated to allow the fat to remain suspended in the milk, not rising to the top is called _____.
Dry heat
Refined
Pasteurized
Perishable
Enriched
Moist heat
Homogenized
White Sauce
Nutrients are added in amounts greater than naturally occurring.
Dry heat
Refined
Pasteurized
Perishable
Enriched
Moist heat
Homogenized
White Sauce
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