Chapter 2 Vocab

1. Point / The point at which food remaining after being eaten is disposed of properly.
6. Clothing / Clothing that is worn to help lower the chances of food contamination.
7. / The system used to keep food safe from the kitchen to the table.
10. Internal Temperature / The lowest temperature at which foods can be safely cooked.
12. Restraint / Any barrier that holds back head or facial hair to keep it from contaminating food.
14. Thermometer / A device used to check the temperatures of food.
15. Life / The period of time a product can be stored and still be good to use.
18. in, first out / An inventory system in which food products that are oldest are used first, so that all products that are fresh when used.
19. / Removed from the shell.
21. / Products that can spoil quickly, especially if they are not stored properly.
22. / Using good grooming habits to maintain health.
24. Dishwashing / Washing dishes, glasses, cookware, and utensils by hand.
26. System / A system of flow charts, policy and procedure manuals, written descriptions, and food temperature readings taken at different times.

2. / Placing food in a location for later use.
3. / To take a product at the end of its use and turn it into a raw material to make a different product.
4. / The process of keeping foods warm or cold before serving them.
5. / Fresh fruits and vegetables.
8. / To heat a product at high enough temperatures to kill harmful bacteria.
9. Sanitizer / A special liquid that kills bacteria on your skin; it is often used without water.
11. Coat / A working coat that traditionally has two rows of buttons down the front, long sleeves, and turned-up cuffs.
13. / A written record of day to day activities and procedures.
14. / A worker who is in direct contact with food.
16. / Accepting deliveries of food and supplies.
17. / Preparing and cleaning food so that it can be eaten.
20. of Food / The path food takes from when it is received by an establishment to when it is disposed of as waste.
23. Preparation / Cooking and preparing foods to be eaten.
25. Control Point / A step in the flow of food where contamination can be prevented or eliminated.
27. / To adjust (as a thermometer) for accuracy.