Cooking Review

2. cook in a liquid, usually a small amount, that is hot but not bubbling. 160-180℉(cooking techniques)
4. Pathogen found in low acidic canned foods(sanitation)
8. quick cooking in a small amount of fat(cooking techniques)
9. Sugars found naturally in foods (quick breads)
12. Another name for baking powder and soda (quick bread)
14. number of glasses of water that needs to be consumed daily(nutrition)
15. the browning of sugars(cooking techniques)
16. the inability for the body to process food properly(sanitation)
18. a unit of measurement of energy (nutrition)

1. the transfer of hazardous substances, mainly microorganisms, to a food from other food or another surface(sanitation)
3. are reactions from the body’s immune system and the body see’s food as a foreign substance and attacks it, harming the body in the process(sanitation)
5. the body's most important energy source (nutrition)
6. Disease causing bacteria(sanitation)
7. found in contaminated meats and poultry, fecal contamination (sanitation)
10. working a dough mixture to form a cohesive dough (quick breads)
11. 41-135 degrees, where bacteria grows the most(sanitation)
13. Point 212 degrees(cooking techniques)
17. to cook foods by surrounding with hot, dry air, usually in an oven(cooking techniques)