| A | B |
|---|
| danger zone | Range of temperature that bacteria grow most rapidly. |
| food-borne illness | An illness caused by eating food that is contanimated. |
| sanitation | Keeping food and kitchen clean. |
| sequence | The order in which tasks are to be done. |
| work plan | An action plan. |
| customary system | The standard system of measurement. |
| equivalent | Equal too. |
| metric system | Measures in grams and liters. |
| volume | The amount of space taken up. |
| beat | To mix ingredients vigorously. |
| chop | To cut into small, irregula rpieces. |
| cream | To beat fat with another mixture until light and fluffy. |
| cut in | To mix a solid fat with dry ingredients using a cutting motion. |
| fold | To gently add to a mixture. |
| grate | To rub food against the small holes of a grater. |
| mince | To chop food into pieces as small as they can be made. |
| pare | To cut away the skin of food. |
| puree | To mash food until it is smooth. |
| boil | Bubbles rise continuously to the surface. |
| braise | Brown in a small amount of fat then cook it slowly. |
| broil | Cook directly over or under the heat source. |
| casserole | A dish which can be used for both cooking and serving. |
| poach | To cook whole foods in a small amount of liquid. |
| saute | To cook small pieces of food in small amount of fat. |
| simmer | A temperature just below the boiling the boiling point. |
| steamer | Allows steam to pass through it as it holds food above boiling water. |
| stir-fry | To cook and stir a small amount of food at high heat in very little fat. |
