FSM 116 (QUIZ 2) 3M-1

To prevent foodborne illness, it is crucial that all food contact surfaces of equipment and utensils are properly __________.

When dishwashing, the first step is to __________ excess food from the dishes.

One reason to sanitize utensils is to reduce the chances of __________ contamination during food preparation.

Proper dishwashing sequence suggests washing __________ first, followed by silverware and chinaware.

The step of __________ dishes before washing ensures that food particles are removed, making cleaning more effective.

To lower the temperature of food until all cooking heat has gone, you should __________ it.

To rub, mash, or work shortening against the side of a bowl with the back of a spoon until smooth and creamy, you should __________ it.

To divide food material with a knife or scissors, you should __________ it.

To cut food into pieces of uniform size and shape, first lengthwise then crosswise, you should __________ it.

The sauce or mixture in which meats and other foods are soaked to improve flavor is called __________.