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| Question | Answer |
| Cross Contamination | The spread of harmful bacteria to a clean food from contaminated work surfaces, utensils, etc. |
| Danger Zone | Temperature range that bacteria grow fastest at. (40-140 degrees) |
| Defrost/Thaw | Process of letting food unfreeze. |
| E. coli | Commonly contracted bacteria from raw/undercooked beef and unwashed produce. |
| Food-borne Illness | Disease caused by bacteria found in food. |
| Listeria | Commonly contracted from hot dogs, deli lunch meats and deli-prepared meat salads. |
| Non-Renewable Resources | Items that cannot be replenished. |
| Recycle | To adapt an item into a new use. |
| Renewable Resources | Any natural resource that can be replenished naturally over time. |
| Salmonella | Commonly contracted from raw eggs, undercooked poultry and unpasteurized milk. |
| Sanitation | Storing, washing and cooking food properly in order to prevent the growth of harmful bacteria. |
| Thermometer | Measures the temperature of food and is used to determine if food is safe to eat. |
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