When cooling for storage, hot food must measure 70 degrees F or lower within the first two______________.

Food on chlidren's menus must be cooked _____________________.

All microwave foods must be cooked to ___________degrees F for 15 seconds and stirred to ensure that the heat is evenly distributed throughout.

To ensure accurate temperature measurements, thermometers must be regularly___________.

To measure the temperature of a food, completely insert the stem of the _______________into the center of the thickest part of the food item.

Four safe methods of cooling foods are ICE BATH, SMALL BATCH COOLING, CHILL STICKS OR PADDLES and a ____________CHILLER.

______________thaw food at room temperature.

Cooking foods to it's recommended internal_____________will destroy most harmful microorganisms.

The Temperature Danger Zone is between_____________.

All of the following are safe ways to thaw food except________________________________________________________________.

Poultry must be cooked to a minimal internal temperature of _____________

To correctly use a thermometer, it must be calibrated and _____________.

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