Food Science

Front 1

A protein that catalyzes a chemical reaction without itself being altered in the process

Back 1

Enzyme

Front 2

The clotting or precipitation of protein in a lipid into a semisolid compound

Back 2

Coagulation

Front 3

The irreversable process in which the structure of a protein is disrupted, resulting in partial or complete loss of function.

Back 3

Denaturation

Front 4

The reaction between a sugar & a protein resulting in the formation of brown complexes.

Back 4

Maillard reaction

Front 5

A reaction in which an enzyme acts on a phenolic compound in the presence of oxygen to produce brown-colored products.

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Enzymatic browning

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A collection of lightly sauteed, chopped veggies flavored with spices & herbs

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Mirepoix

Front 7

Adding liquid to pan drippings & simmering/stirring to dissolve & loosen cooked on particles sticking to the bottom of the pan

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Deglazing

Front 8

Increasing curdle temp eggs by adding small amounts of hot liquid while working

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Tempering

Front 9

Meaning "to the tooth" in Italian, refers to pasta that is tender, yet firm enough to offer some resistance to the tooth.

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Al dente

Front 10

Made from semolina that has been cooked, dried, and pulverized. Popular in Africa and the Middle East.

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Couscous

Front 11

Causing or capable of causing disease.

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Pathogen

Front 12

The transfer of bacteria or other microorganisms from one food to another

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Cross-contamination

Front 13

Serves as an all-purpose knife for cutting meats and for mincing, dicing, and chopping a variety of foods.

Back 13

Chef's knife

Front 14

Geared toward lighter utilities such as cutting tomatoes or carving meat.

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Utility knife

Front 15

Used for more delicate jobs that require close control; trimming veggies, fruits, and small pieces of meat.

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Paring knife

Front 16

A fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer and easier to chew.

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Shortening

Front 17

A thickener that is a soft paste made from equal parts of soft butter and flour blended together.

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Beurre Manie

Front 18

A thickener made by cooking equal parts of flour & fat

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Roux

Front 19

Using flour as a thickener with cold liquid

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White wash

Front 20

A thickener made by combining starch & a cool liquid

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Slurry

Front 21

A starch used as a thickening agent that is even clearer than cornstarch

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Arrowroot

Front 22

used in puddings as a thickener

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Tapioca

Front 23

The five mother sauces

Back 23

Bechamel
Espagnole
Hollandaise
Tomato Sauce
Veloute

Front 24

Define the 4 dry-heat preparation methods

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Roasting, Broiling & Grilling, Pan broiling, and Frying

Front 25

Define the 4 moist-heat preparation methods

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Braising, Simmering or Stewing, Steaming, and Microwaving