| A | B |
|---|
| Core/internal temperature | The last area (thickest part) to reach the final cook temperature |
| Heat stable toxin | Poison that is not destroyed by heating |
| Oxygen requirement | Microorganisms have different oxygen requirements for growth |
| Spore | Protective structure of bacterial cell to assist in surviving adverse conditions |
| Temperature Danger Zone (TDZ) | Temperature range above 41°F and below 135°F |
| Vegetative Cell | Living, growing form of bacteria |
| two-stage cooling | 135F to 70F or lower in two hours; 70F to 41F or lower in four hours |
| this type of container cools fastest | shallow |
| this type of container cools slowest | deep |
| this food type cools slowest | solid, like a roast |
| this type of food cools the fastest | liquids |
| things cool quicker when they are surrounded by | water |
| things cool slower when they are surrounded by | air |
| properly cooled food can be kept for ____ days at 41F or lower | 7 |
| Agitate or ___________ food to speed cooling | stir |
| TCS food can remain without temperature control for up to __________ hours under certain conditions. | 4 |
| Hot food should be held at _________ F or higher | 135 |
| Cold food must be held at ________ F or lower | 41 |
| Prepared food on display for self-service by customers must be ___________ and _________________. | wrapped and labeled |
| Open self-serve foods should be covered by a _______ or _________________ ____________________ | lid sneeze guard |
