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Food safety and nutrition terms defined: toxoplasmosis, HACCP, hepatitis A, chemical contamination, aerobic bacteria, food code, food safety act, ground beef temperature, safe organism reduction, chile peppers, fats, bitter flavors, balsamic vinegar, dried herbs, salt, hottest chile pepper part, animal fats, seasoning, peppercorns, tamari, vinegars, pepper, olive oil grading, Scoville units, alcohol and caffeine consumption, top hot pepper-consuming country, unripe chile peppers, cinnamon, fish stock prep, emulsified sauce, liaison, bases, USDA meat base requirements, bone reuse, mirepoix, base vs flavor concentrate, beef stock prep, fish stock with wine, roux for stock thickening, white stock with unroasted beef bones, popular American soup, bones for 1 gallon of meat stock, liquid base for béchamel sauce, heat transfer in stock making, sauce from cooked meat, herbs/spices for stock flavoring, flatfish and roundfish, fillets, best crab species, raw oysters and hepatitis A, abalone as
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