A type of heating unit that relies on magnetic attraction between the cooktop and metals in the pot to generate the heat that cooks foods in the pan. Reaction time is significantly faster than with traditional burners.

Contamination by a disease-causing agent such as a bacterium.

Steeping an aromatic or other item in liquid to extract its flavor. Also, the liquid resulting from this process.

A thermometer used to measure the internal temperature of foods. The stem is inserted in the food, producing an immediate temperature readout.

Poisoning; a state of being tainted with toxins, particularly those produced by a microorganism that has infected food.

An itemized list of goods and equipment on hand, together with the estimated worth or cost.

A sugar that is a mixture of dextrose and fructose, which will not easily crystallize. These sugars can occur naturally or be created by boiling sucrose with an acid.