| A | B |
|---|
| Utensils | Small kitchen tools used in preparation, serving and eating food |
| bacteria | one-celled living organisms so small they can only be seen with a microscope |
| Cross-contamination | Process in which bacteria in one food spreads to another food |
| food-borne pathogens | A microorganism found in food that causes disease |
| Immune system | The body system that differentiates self from one-self and neutralizes potentially pathogenic substances |
| Pathogen | anty, especially a microorganism, that causes disease |
| Salmonella | Harmful bacteria fund is some animal proteins: fish, eggs, meat |
| Sanitize | Cleaning to eliminate harmful bacteria |
| Portion control | checking or purposeful verifying the amount of food to be consumed |
| E Coli | Can be passed from person to person by not washing hands after using the bathroom or changing a baby diaper |
| Botulism | most often contracted by poor home canning methods; can be fatal |
| Salmonella | Found in raw meats, poultry, eggs and dairy products |
| Staphylococcus | Food left too long at room temperature such as mayonaise-based salads |
| Wooden spoon | A kitchen utensil used for stirring and mixing foods |
| Whisk | A tool used for whipping and blending foods such as egg whites. |
| Solid Measuring Cup | Measuring dry ingredients such as flour and sugar |
| Liquid Measuring Cup | Has a spout, is clear and is used to measure liquid ingredients |
| Turner | Used for flipping or serving food |
| Sauce Pan | A cooking pan of moderate depth with a handle. Used for cooking, stewing, boiling |
| Skillet | A frying pan |
