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Food Science 2

Vocab

TermDefinition
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