| A | B |
|---|
| Cross-contamination | scientific word for how bacteria can be spread from one food product to another |
| 20 seconds | Amount of time you should wash your hands for |
| Insulated | Use this type of lunch box to keep food cold at school |
| Convenience foods | Partly prepared foods that save you time |
| 2 cups | Equivalent to 1 pint |
| Electrical | You should always dry your hands before using this type of equipment |
| Knives | These should be kept sharp because it is safer than dulls ones |
| 1 tablespoon | Equivalent to 3 teaspoons |
| Drawers or cupboards | These should be kept closed in the kitchen when not being used |
| Water | You should never use this to put out a grease fire because it will make it worse |
| 1/2 cup | Equivalent to 8 tablespoons |
| Greasy | When cooking these types of foods, use medium or low temperatures |
| Recipe | A list of directions for preparing a specific food |
| 4 cups | Equivalent to 1 quart |
| Fire extinguisher | You should always keep one of these in the kitchen, where it is easy to reach |
| 1 teaspoon | Equivalent to 1/3 tablespoon |
| 1 cup | Equivalent to 16 tablespoons and 8 fluid ounces |
| Perishable foods | Likely to spoil quickly |
| Flammable | Capable of burning easily |
| 1 pound | Equivalent to 16 ounces |
