Foods


 * **FOODS Essential Vocabulary** ||  ||
 * Foodborne Illness || Dicing ||
 * -Microorganism || Cubing ||
 * -Bacteria || Slicing ||
 * -Virus || Chopping ||
 * -Parasite || Julienne ||
 * -FAT TOM || Appropriateness ||
 * -Temperature danger zone || Trends ||
 * -Foodborne intoxication || Leavening Agents ||
 * -Salmonellosis || Fermentation ||
 * -Shigellosis || Kneading ||
 * -Listeriosis || Cool Rise Dough ||
 * -Vibrio paraemolyticus Gastroenteritis || Refrigerator Dough ||
 * -Vibrio vulnificus Primary Septicemia || Freezer Dough ||
 * -Bacillus cereus Gastroenteritis || Batter Method ||
 * -Staphylococcus Gastroenteritis || Mixer Method ||
 * -Botulism || One-Rise Method ||
 * -Clostridium perfringens Gastroenteritis || Traditional Method ||
 * -Hemorrhagic Colitis || Shortened (Cakes) ||
 * -Hepatitis A || Unshortened (Cakes) ||
 * -Norovirus || Chiffon (Cakes) ||
 * -Anisakis || Cooked (Fillings/Frostings) ||
 * -Cyclosporiasis || Uncooked (Fillings/Frostings) ||
 * -Crptosporidiosis || Substitutions ||
 * -Giardiasis || Equivalents/Measurements ||
 * -Scromboid poisoning || Calories ||
 * -Ciguatera poisoning || Entrepreneurship ||
 * Contaminant || Facilities ||
 * Allergy || Time ||
 * HACCP || Niche in Market ||
 * Sanitation || Feasibility ||
 * Knife || Prototype ||
 * -Tang || Demographics ||
 * -Handle || Promotions (5 C’s) ||
 * -Blade || Operations ||
 * -Bolster || Fixed Costs ||
 * -Rivets || Variable Costs ||
 * Chef’s Knife || Liabilities ||
 * Boning/Filet Knife || Odd/even pricing ||
 * Slicer || Markup ||
 * Paring Knife || Break even point ||
 * Utility Knife || Cash flow statement ||
 * Mincing || Balance Sheet ||
 * || Income Statement ||