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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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