culinary key terms
Terms
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- invisible, single-celled organisms that often cause disease.
- bacteria
- harmful things have gotten into food, making it unsafe to eat.
- contamination
- foods can be contaminated by this; they are organisms such as bacteria and viruses.
- miccroorganisms
- occurs when harmful microorganisms are transferred to food by other foods, human hands, utensils, equipment, or other work surfaces.
- cross-contamination
- illness carried or transmitted to people by food.
- food borne illness
- food born illness that affects two or more people who have eaten the same foods.
- food borne outbreak
- moist; high protein foods
- potentially hazardous foods
- small, simple microorganism that causes disease.
- virus
- organisms that need to live inside a host to survive.
- parasites
- highly adaptable organisms that grow quickly.
- molds
- type of fungus that needs sugar and moisture in order to survive.
- yeast
- poison
- toxin
- can occur when high acid foods are prepared using utensils or stored in containers made of metals.
- toxic metal contamination
- measure of acidity/alkalinity
- pH
- temperature danger zone; (40-140 degrees Fahrenheit) temps in which microorganisms grow best in
- TDZ
- amount of water/moisture in foods
- water activity
- drinkable water
- potable water