cooking vocab


my school project
Luke Deaton
Flashcards by Luke Deaton, updated more than 1 year ago
Luke Deaton
Created by Luke Deaton almost 9 years ago

Resource summary

Question Answer
Cross Contamination The spread of harmful bacteria to a clean food from contaminated work surfaces, utensils, hands, or foods.
Danger Zone Temperatures at which bacteria grow fastest, 40 - 140 degrees
Defrost/Thaw The process of letting food unfreeze.
E. coli commonly contracted from raw or undercooked beef and unwashed produce
Food-borne Illness Disease caused by bacteria found in food
Listeria commonly contracted from hot dogs, deli lunch meats and deli prepared meat salads
Non-renewable Resources Item that can not be replenished.
Recycle An item which is adapted to a new use and can be used again
Renewable Resources Any Natural resource that can be replenished naturally over time.
Salmonella commonly contracted from raw eggs, raw or undercooked poultry and un-pasteurized milk
Sanitation Storing, washing, and cooking food properly in order to prevent the growth of harmful bacteria.
Thermometer Measures the temperature of food and is used to determine if the food is safe to eat.
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