Study your flashcards anywhere!

Download the official Cram app for free >

  • Shuffle
    Toggle On
    Toggle Off
  • Alphabetize
    Toggle On
    Toggle Off
  • Front First
    Toggle On
    Toggle Off
  • Both Sides
    Toggle On
    Toggle Off
  • Read
    Toggle On
    Toggle Off
Reading...
Front

How to study your flashcards.

Right/Left arrow keys: Navigate between flashcards.right arrow keyleft arrow key

Up/Down arrow keys: Flip the card between the front and back.down keyup key

H key: Show hint (3rd side).h key

A key: Read text to speech.a key

image

Play button

image

Play button

image

Progress

1/55

Click to flip

55 Cards in this Set

  • Front
  • Back
A material containing or consisting of carbohydrates, fats, proteins, and supplementary substances, such as minerals, used in the body of an organism to sustain growth, repair, and vital processes and to furnish energy, especially parts of the bodies of animals and plants consumed by humans and animals.
Food
Substances that are necessary for the functioning of an organism.
Nutrients
A chemical change that involves foaming as gas is released and preserves food.
Fementation
The process where oxygen and carbon dioxide are adjusted to preserve or enhance particular foods.
Controlled atmosphere (CA)
The process of chilling or keeping cool that keeps food from deteriorating
Refrigeration
The scalding of food for a brief time before freezing it.
Blanching
To put food in air-tight containers and sterilizing the food to kill all living microorganisms that can cause spoilage.
Canning
To lower the moisture content to inhibit growth of microorganisms.
Dehydration
The removal of moisture by rapid freezing at very low temperatures.
Freeze-drying
The loss of quality due to reaction with oxygen.
Oxidative deterioration
A product that is processed by precooking, evaporating, water, and freezing.
Dehydrofrozen product
The amount of moisture in the air.
Humidity
Flexible packages consisting of two layers of film or plastic with a layer of foil between them tat is used to protect food from light, heat, moisture, and oxygen transfer.
Retortable pouches
A process using gamma rays to kill insects, bacteria, fungi, and other organims in food products.
Irradiation
The amount of time on the shelf before spoilage begins.
Shelf-life
The process of surrounding the food with dry air in the oven or under the broiler.
Dry-heat cooking
The process of surrounding the food with liquid or by steaming, braising, boiling, or stewing the food.
Moist-heat cooking
An oven that uses electromagnetic waves to heat and cook food.
Microwave oven
An oven that heats food with the forced movement of hot air.
Convection oven
Dry food.
Dehydrators
Preserve food by keeping smoke in contact with the food for prolongued periods
Smokers
The predominate protein in milk
Casein
A component of milk that contains up to 40% butterfat
Cream
Milk that is exposed to certain bacterial fermentations or by treating it with enzymes.
Cheese
A product made from skimmed milk.
Cottage cheese
A canned milk product that is produced by removing large portions of water from the whole milk.
Evaporated milk
A canned milk product that is produced by removing large portions of water from the whole milk and adding a lot of sugar; used for products like ice cream
Condensed milk
A machine that sucks large portions of water from whole milk.
Vacuum pan
To kill and process dress animals for marketing purposes.
Slaughter
To make an animal unable to sense pain.
Rendering insensible
Mechanical devices used to confine the legs of an animal and prevent movement.
Shackles
To raise into position.
Hoist
To cut a major artery to permit the blood to drain from the body.
Stuck
To drain the body of blood.
Bleeding out
An animal's skin
Hide
Organs located in the cavity of the animal.
Viscera
The body meat of an animal.
Carcass
The nonmeat material that is converted into by-products.
Offal
The sides of the animal.
Split-carcass
To wrap tightly with a cloth.
Shrouded
To leave beef undisturbed for a period of time so that minor biological changes can take place while the beef cools.
Age/Ripen
Meat that is shipped in exposed halves, quarters, or wholesale cuts to be cut into retail cuts in supermarkets.
Block beef
The carcass is divided into smaller cuts, vacuum sealed, boxed, moved into storage, and shipped to retailers.
Disassembly/Fabrication and boxing
Made from scraps of meat that are not in suitable form for sale over the block.
Processed meats
The opening of the carcass and removal of the viscera.
Evisceration
To burn lightly to remove hair.
Singe
Layers of fat inside the body cavity.
Leaf fat
The heart, liver, and gizzard of a bird.
Giblets
Right and proper
Kosher
Used to indicate the percentage or yield of hot carcass weight to the weight of the animal on foot.
Dressing percentage
The thymus and pancreatic glands.
Sweetbreads
Pickled rumen, or stomach of cattle and sheep.
Tripe
Dried animal residue used as fertilizer and feed.
Tankage
The chief constituent of the connective tissue.
Collagen
An oven that combine convention and microwave functions.
Conventional ovens