| Term | Definition |
| Chapter 6) How can you thaw food correctly? | It is best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature. |
| Chapter 6) What are Sulfites? | Sulfites are compounds that contain the sulfite ion, and the sulfite ion is the conjugate base of bisulfite. |
| Chapter 6) What is a ice water slurry? | A phase changing refrigerant made up of millions of ice micro crystals. |
| Chapter 6) What are pooled eggs? | Pooled eggs are raw unpasteurized eggs that have been cracked and combined together. |
| Chapter 6) What are pasteurized eggs | Eggs that have been pasteurized in order to reduce the risk of food-borne illness. |
| Chapter 6) Where is the best place to store your ice scoops? | Store your ice cream scoops in the very back of the freezer. |
| Chapter 6) What is curing food? | Any of various food preservation and flavoring processes of foods such as meat, fish and vegetables. |
| Chapter 6) What is custom-processing animals? | The slaughter or processing, for a fee or other compensation of meat that is not owned by the person performing the slaughter. |
| Chapter 6) What is internal temperature? | The temperature measured on the die of the temperature-measuring integrated circuit. |
| Chapter 6) What is the best way to check the temperature in the thickest part of your food? | Insert stem at least two inches into the thickest part of the food without touching fat or bone. |
