| A | B |
|---|
| Additive | natural or chemical substance added to food for specific reason during processing. |
| Fortified | process of adding a nutrient not normally found in a food. |
| Contaminants | substances that make food unfit for use. |
| Cross-contamination | spread of harmful bacteria from one food to another. |
| Foodborne illness | sickness caused by eating food that contains harmful substance. |
| Food safety | keeping food safe to eat by following proper food handling and cooking practices. |
| Recall | ”immediate removal of product from store shelves; occurs if manufacture or FDA learns food is unsafe” |
| Microorganism | living creature visible only through a microscope. |
| Sanitation | prevention of illness through cleanliness and food safety. |
| Work center | “area designed and equipped for specific kitchen tasks |
| Work triangle | arrangement that connects the three main work centers. |
| Recipe | set of directions for making food or beverages. |
| Yield | number of servings or amount recipe makes. |
