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Food Science
Food Science, Agriculture, and Yeast Breads
| Term | Definition |
|---|---|
| Yeast | Spherical Unicellular Microscopic Fungus used in cooking as a leavening agent. |
| Louis Pasteur | Discovered the principle of fermentation |
| Egyptians | The first people to discover yeast and use it in bread making |
| Data | Factual Information collected during an experiment through testing and observation |
| hypothesis | an educated guess as to what the expected outcome of an experiment will be. |
| agriculture | the science, art, or practice of cultivating the soil, producing crops, or raising livestock |
| control | the portion of the experiment that remains constant |
| processing | changing raw materials into forms we can use |
| agribusiness | an industry engaged in the products of farms and processing, storage, and distribution of those products |
| experiment | a procedure carried out under controlled conditions in order to discover an unknown effect or test a hypothesis |
| distribution | getting the product to us |
| theory | a plausible body of principles used to explain phenomena |
| independent variable | the portion of the experiment that may be changed |
| marketing | the process or technique of promoting, selling, and distributing a product or service |
| fiber | raw materials from plants and animals |
| production | growing and harvesting |
| food science | the discipline in which biology, physical science, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing. |
| food technology | the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious and wholesome food. |
| Carbon Dioxide CO2 | The gas that yeast produces to make bread rise |
Created by:
debbier222
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