fill in each blank with the term that us defined or described
1. A baker’s term for weighing, usually of ingredients or doughs or batters.
2.Containing a harmful substance that was not present in the food originally.
3.A substance in food that can cause illness or injury.
4. Prefix in the matrix system meaning one hundredth
5. the basic unit of length in the metric system; sightly longer than 3 feet
6.Basic unit of volume in the matrix system; slightly larger than 1 quart
7.Basic unit of weight in the metric system;equal to about one thirtieth of an ounce
8.the initials of a formal food safety system of self-inspection designed to highlight hazardous foods and control food handling
9. the transfer of bacteria or other hazard from one food to another or from equipment or work surfaces to food
10. the weight of an item as purchase, and before trimming
11. the weight of an item after trimming
12. requiring an absence of oxygen to live and grow; said of bacteria/
13. able to live and grow either with or without oxygen
14. a set of instructions describing the way a given establishment prepares a particular dish
15. the basic unit of temperature in the metric system
16. the basic unit of temperature in the us system of measurement
17 a microorganism that cause disease
18. the temperature range of 41 to 135, in which bacteria grow rapidly
