Unit 33 - Food Science Terms
Terms
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- A material containing or consisting of carbohydrates, fats, proteins, and supplementary substances, such as minerals, used in the body of an organism to sustain growth, repair, and vital processes and to furnish energy, especially parts of the bodies of
- Food
- Substances that are necessary for the functioning of an organism.
- Nutrients
- A chemical change that involves foaming as gas is released and preserves food.
- Fementation
- The process where oxygen and carbon dioxide are adjusted to preserve or enhance particular foods.
- Controlled atmosphere (CA)
- The process of chilling or keeping cool that keeps food from deteriorating
- Refrigeration
- The scalding of food for a brief time before freezing it.
- Blanching
- To put food in air-tight containers and sterilizing the food to kill all living microorganisms that can cause spoilage.
- Canning
- To lower the moisture content to inhibit growth of microorganisms.
- Dehydration
- The removal of moisture by rapid freezing at very low temperatures.
- Freeze-drying
- The loss of quality due to reaction with oxygen.
- Oxidative deterioration
- A product that is processed by precooking, evaporating, water, and freezing.
- Dehydrofrozen product
- The amount of moisture in the air.
- Humidity
- Flexible packages consisting of two layers of film or plastic with a layer of foil between them tat is used to protect food from light, heat, moisture, and oxygen transfer.
- Retortable pouches
- A process using gamma rays to kill insects, bacteria, fungi, and other organims in food products.
- Irradiation
- The amount of time on the shelf before spoilage begins.
- Shelf-life
- The process of surrounding the food with dry air in the oven or under the broiler.
- Dry-heat cooking
- The process of surrounding the food with liquid or by steaming, braising, boiling, or stewing the food.
- Moist-heat cooking
- An oven that uses electromagnetic waves to heat and cook food.
- Microwave oven
- An oven that heats food with the forced movement of hot air.
- Convection oven
- Dry food.
- Dehydrators
- Preserve food by keeping smoke in contact with the food for prolongued periods
- Smokers
- The predominate protein in milk
- Casein
- A component of milk that contains up to 40% butterfat
- Cream
- Milk that is exposed to certain bacterial fermentations or by treating it with enzymes.
- Cheese
- A product made from skimmed milk.
- Cottage cheese
- A canned milk product that is produced by removing large portions of water from the whole milk.
- Evaporated milk
- A canned milk product that is produced by removing large portions of water from the whole milk and adding a lot of sugar; used for products like ice cream
- Condensed milk
- A machine that sucks large portions of water from whole milk.
- Vacuum pan
- To kill and process dress animals for marketing purposes.
- Slaughter
- To make an animal unable to sense pain.
- Rendering insensible
- Mechanical devices used to confine the legs of an animal and prevent movement.
- Shackles
- To raise into position.
- Hoist
- To cut a major artery to permit the blood to drain from the body.
- Stuck
- To drain the body of blood.
- Bleeding out
- An animal's skin
- Hide
- Organs located in the cavity of the animal.
- Viscera
- The body meat of an animal.
- Carcass
- The nonmeat material that is converted into by-products.
- Offal
- The sides of the animal.
- Split-carcass
- To wrap tightly with a cloth.
- Shrouded
- To leave beef undisturbed for a period of time so that minor biological changes can take place while the beef cools.
- Age/Ripen
- Meat that is shipped in exposed halves, quarters, or wholesale cuts to be cut into retail cuts in supermarkets.
- Block beef
- The carcass is divided into smaller cuts, vacuum sealed, boxed, moved into storage, and shipped to retailers.
- Disassembly/Fabrication and boxing
- Made from scraps of meat that are not in suitable form for sale over the block.
- Processed meats
- The opening of the carcass and removal of the viscera.
- Evisceration
- To burn lightly to remove hair.
- Singe
- Layers of fat inside the body cavity.
- Leaf fat
- The heart, liver, and gizzard of a bird.
- Giblets
- Right and proper
- Kosher
- Used to indicate the percentage or yield of hot carcass weight to the weight of the animal on foot.
- Dressing percentage
- The thymus and pancreatic glands.
- Sweetbreads
- Pickled rumen, or stomach of cattle and sheep.
- Tripe
- Dried animal residue used as fertilizer and feed.
- Tankage
- The chief constituent of the connective tissue.
- Collagen
- An oven that combine convention and microwave functions.
- Conventional ovens