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