Temperature control

Bacteria grow fastest in the danger zone, between cold and hot temperatures. This food safety video explains how to control temperatures in a professional kitchen: hot and cold holding, safe minimum cooking temperatures for meat, poultry and seafood, and the safe ways to thaw and cool food.

Step 1 – Watch and listen

• Watch the video: choose the right words, then write them (2 activities)

Step 2 – Vocabulary

• Vocabulary: match the words

• Flashcards (Quizlet)
• Vocabulary in context: fill in the gaps and find the secret sentence
• The video comes from the YouTube channel of eFoodhandlers Inc..