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