A substance that provides nourishment essential for growth and the maintenance of life.

A decrease in water and water fluids that is required for the body to be healthy.

Removal of the internal organs of an animal.

A cooking process that usually consists of using a vegetable or fruit, and is plunged into boiling water, removed after a brief, and plunged into iced water or placed under cold running water to halt the cooking process.

The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms.

The thymus gland of an animal which is also known as the pancreas.

Canned milk that has been thickened by evaporation and sweetened.

A dead body of an animal or a corpse.

Preparing food according to the requirements of Jewish law. A kosher species must be slaughtered by a Schochet which is a ritual slaughterer.

A pair of fetters connected together by a chain.

A process of moving heat from one location to another.

Preserves food by rapidly freezing it and then subjecting it to a high vacuum that removes ice by sublimation.

A person or device that smokes fish or meat.

The act or process of putting or storing in a tank.

The main structural protein found in animal connective tissue, yielding gelatin when boiled.

The process or fact of irradiating or being irradiated.

The process of preserving food in a can.

The process of killing animals for food.

A usually thick white or pale yellow fatty liquid that is used as a cooking ingredient.

The length of time for which an item remains usable, fit for consumption, or salable.

The liver, heart, gizzard, and neck of a chicken or other animal.

The internal organs in the main cavities of the body.

To raise something by means of ropes and pulleys.

How old something is or the length of time a living organism has lived or existed.

Any nutritious substance that people, animals, or plants eat or drink.

The main protein present in milk and in cheese.

The action of giving, yielding, or surrendering something or being too small or gradual to be perceived.

Extensive loss of blood due to internal or external hemorrhage.

Dense fat occurring in layers around the kidneys of some animals.

The first or second stomach of a cow or other ruminant used as food.

To burn or set ablaze using an object or element that uses the ability to set things on fire superficially.

Soft, lumpy white cheese made from the curds of slightly soured milk.

Edible muscle from cattle, which is commonly consumed throughout the world.

The state or quality of being humid or having an atmosphere with water vapors.

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Food Science 2

Vocab

Term	Definition
Nutrients	A substance that provides nourishment essential for growth and the maintenance of life.
Dehydration	A decrease in water and water fluids that is required for the body to be healthy.
Evisceration	Removal of the internal organs of an animal.
Blanching	A cooking process that usually consists of using a vegetable or fruit, and is plunged into boiling water, removed after a brief, and plunged into iced water or placed under cold running water to halt the cooking process.
Fermentation	The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms.
Sweetbreads	The thymus gland of an animal which is also known as the pancreas.
Condensed Milk	Canned milk that has been thickened by evaporation and sweetened.
Carcass	A dead body of an animal or a corpse.
Kosher	Preparing food according to the requirements of Jewish law. A kosher species must be slaughtered by a Schochet which is a ritual slaughterer.
Shackles	A pair of fetters connected together by a chain.
Refrigeration	A process of moving heat from one location to another.
Freeze-drying	Preserves food by rapidly freezing it and then subjecting it to a high vacuum that removes ice by sublimation.
Smokers	A person or device that smokes fish or meat.
Tankage	The act or process of putting or storing in a tank.
Collagen	The main structural protein found in animal connective tissue, yielding gelatin when boiled.
Irradiation	The process or fact of irradiating or being irradiated.
Canning	The process of preserving food in a can.
Slaughter	The process of killing animals for food.
Split Carcass	The sides of a dead animal.
Cream	A usually thick white or pale yellow fatty liquid that is used as a cooking ingredient.
Shelf Life	The length of time for which an item remains usable, fit for consumption, or salable.
Giblets	The liver, heart, gizzard, and neck of a chicken or other animal.
Viscera	The internal organs in the main cavities of the body.
Hoist	To raise something by means of ropes and pulleys.
Age	How old something is or the length of time a living organism has lived or existed.
Food	Any nutritious substance that people, animals, or plants eat or drink.
Casein	The main protein present in milk and in cheese.
Rendering Insensible	The action of giving, yielding, or surrendering something or being too small or gradual to be perceived.
Bleeding Out	Extensive loss of blood due to internal or external hemorrhage.
Leaf Fat	Dense fat occurring in layers around the kidneys of some animals.
Tripe	The first or second stomach of a cow or other ruminant used as food.
Singe	To burn or set ablaze using an object or element that uses the ability to set things on fire superficially.
Cottage Cheese	Soft, lumpy white cheese made from the curds of slightly soured milk.
Block Beef	Edible muscle from cattle, which is commonly consumed throughout the world.
Humidity	The state or quality of being humid or having an atmosphere with water vapors.

Created by: Clyrskai

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