| A | B |
|---|
| sanitize | reduce pathogens to safe levels |
| FIFO | proper method of FOOD rOtation |
| salmonella | food bourne illness, caused by improper cooking of eggs and poultry |
| botulism | food bourne illness caused by dented cans and improper home canning |
| basic custard | dairy product thickened with eggs |
| E-coli | food borne illness caused by a pathogen inside the intestinal tract of humans and animals |
| pathogen | harmful bacteria |
| food bourne illness | a disease carried to people by food |
| Pork | 145 degrees |
| danger zone | 40-140 |
| chicken | 165 |
| eggs | 165 |
| highest self | pork |
| safest way to thaw | cooler |
| ratio for cooking rice | 1:2 rice to water |
| custard pie | pecan, quiche |
| fruit pie | apple |
| thicken fruit pie | starch |
