Culinary Terms

5. active pathogens that move across one type of food to another
6. can you work while ill?
7. can you heat up or cool foods after it has been in the temperature danger zone
8. meat What does Hepatitis A and norovirus mostly spread through
10. what common pathogen spreads through raw meat(mostly poultry)
12. if a home chef was cooking with grease and caused a grease fire, should someone put it out with water?
14. what process Kills microscopic organisms killing germs
15. what is most commonly used as a tool to thaw in a home kitchen
16. how long can foods be left out in the danger zone?

1. what is the process of removing dirt and grease,grime and/or sludge using hot water & soap
2. What color is most commonly found in rotten/moldy foods
3. what are the temperatures between 41f - 135f known as
4. can you use wet oven mitts?
9. what is a sign that something has been thawed then frozen again
11. what is the acronym, FIFO, known for?
13. what is the very first thing are you required to do before cooking