becoming infected with harmful bacteria
contamination
the most deadly form of food poisoning
E.coli
often found in uncooked or raw foods
salmonella
spoil quickly
perishable
capable of burning easily
flammable
cause electrical shock\
conduct
kitchen tools
utensils
a small dish taken before a main course
appetizer
certain habits of eating food each day
meal patterns
a small amount of food or seasoning
garnish
how food feels when you eat it
texture
showing the cost of a product
unit pricing
a measurement of food quality
grade labeling
directions to make food
recipe
already partly prepared to save time\
convienence foods
change from its raw form
processed
contract the negative substance
antioxidants
made with leavening agent
quick breads
made with yeast leavening agent
yeast bread
just below boiling point
scald
seperated into small particles
curdles
dry beans or peas
legumes
main dish filled with egg and cheese
quiche
well beaten egg
omelet