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Culinary Stack005

TermDefinition
Chapter 5) What is an invoice? A time-stamped commercial document that itemizes and records a transaction between a buyer and a seller.
Chapter 5) What is ROP food? The process of placing food into a package, and removing the oxygen from the package and sealing it.
Chapter 5) What is sous vide? A method of cooking in which food is placed in a plastic pouch or glass jar and cooked in a water bath for longer that usual.
Chapter 5) What is MAP? A packaging system that involves changing the gaseous atmosphere surrounding a food product inside a pack.
Chapter 5) What is pest damage? Damage from insects with chewing mouthparts.
Chapter 5) What are chemical preservatives? Substances that prevent growth of microorganisms without destroying them.
Chapter 5) What is a commercial container? Any bottle, jar, tube, or ampule that is used for distribution.
Chapter 5) What does it mean when food is commercially processed? Food that is prepared or packaged by a food manufacturer.
Chapter 5) What is Jambalaya? A Cajun dish of rice with shrimp, chicken, and vegetables.
Chapter 5) What is FIFO? An asset-management and valuation method in which assets produced or acquired first are sold, used, or disposed of first.
Created by: Maulik Lewis
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