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Food Science

Food Science, Agriculture, and Yeast Breads

TermDefinition
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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