Food and Kitchen Safety
Name: ______________________ Date: ____________
Write the letter of the matching definition next to each term.
1. Bacteria
A. Having all the qualities typical of the thing specified
2. Salmonella
B. A small part or portion that remains after the main part no longer exists (plural)
3. clean
C. How hot or cold something is
4. chill
D. Resembling or having the qualities of ___
5. cook
E. Someone who ___ food
6. separate
F. A ___ printed article that originally appeared in a larger publication
7. wash
G. To refrain from certain foods or beverages
8. leftovers
H. To preserve by chilling
9. soapy
I. The state of being clean and conducive to health
10. illness
J. Tiny single-celled living things, some of which cause illness
11. cleanliness
K. Rod-shaped Gram-negative enterobacteria
12. sanitation
L. The habit of keeping free of superficial imperfections
13. pathogens
M. Coldness due to a cold environment
14. refrigerate
N. Any disease-producing agent (plural)
15. temperature
O. Free from dirt
16. avoid
P. To become unfit for consumption or use
17. contamination
Q. The state of being ___
18. proper
R. A thin coat of water-base paint
19. spoiled
S. Impairment of normal physiological function affecting part or all of an organism