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17 Cards in this Set
- Front
- Back
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Salmonella |
a bacteria in eggs and chicken that causes food piosoning |
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Saturated fats |
animal fats that are solid at room temperature |
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Sensory analysis |
tasting samples of food and rating how good they are in various ways |
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Shelf life |
how long a product can last without becoming inedable |
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Shortening |
adding fat to a floury mixture |
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Solution |
when a solid dissolves in a liquid |
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Standard component |
a ready-made ingredient or food part |
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Suspension |
when a solid is held in a liquid but does not dissolve |
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Sustainable |
a process that doesnt damage the enviroment or use up finite resources |
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Syneresis |
when protein coagulates and squeezes out the fat and water |
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Target market/group |
the group of people that the product is amed at |
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Tenderising |
making meat more supple |
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test kitchen |
a kitchen used to create new food products |
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Toxic |
a substance that is detrimental to the human body |
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Unsaturated fats |
mostly vegetable fats that are liquids at room temperature |
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Viscous |
a thick, syrupy consistency |
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Work order |
a table or flow chart that shows tasks in a sequence |
