The term applies to whole eggs, whites, yolks, and various blends with or without non-egg ingredients. Galactose is the sugar derived from digesting lactose (‘milk sugar”). It is added to foods high in fats and oils and cereals. Addled:an egg where the contents are decomposing. Terms in this set (20) Saute. Sensoric physical property of a food (texture) e.g. Bloom: Cocoa butter, the fat component of chocolate, is polymorphic; meaning it can solidify into different crystalline forms at different temperatures. drying out, infestation) hazards or contamination that may occur during all stages of food production and handling-growing, harvesting, processing, transporting, preparing, distributing and storing. Emulsion: Liquid droplets dispersed in another immiscible liquid. 4 PROCESSING AND PRESERVATION destroys, inhibits or removes micro-organisms retards or prevents deterious biochemical, chemical and physio-chemical changes maintains and generates acceptable organoleptic properties preserves or enhances the nutritive value Processing and preservation technologies used in the food … Any naturally occurring or refined and processed fat from any animal. Process by which liquid samples are spun around at high speed to cause the accelerated settling of particles in suspension. A 1.4 ounce piece of milk chocolate contains about the same amount of caffeine as a cup of decaffeinated coffee. Firming agents: Used to make or retain firmness or crispness in fruit and vegetables and to strengthen gels. Bulking agents: Used to increase volume without significantly adding to the energy levels of the food. Fat replacers generally fall into three categories: carbohydrate-, protein- or fat-based. Pressure coefficient obtained from the slope of the ln (k) versus a pressure difference (P-PR) plot. Spoiled food does not cause foodborne illness. - separately priced items from a menu, not as part of a set meal.Al dente (adj.) Extenders however can be mixed with cocoa butter to a limited extent without significantly altering its melting, processing and rheological properties. Our list of 101 culinary terms includes cooking terminology, food prep terms, and beverage definitions that every restaurateur should know. D-value, decimal reduction time: Time required for a one-log cycle reduction in the microbial population, at a specific temperature, pressure, or electric field intensity. Critical control points include such steps as receiving, storing, preparing, transporting, and serving foods. Disinfectant: Chemical that destroys or inhibits the growth of microorganisms that cause disease. It is heat resistant to 220°C and transparent to microwave energy. Our list of 101 culinary terms includes cooking terminology, food prep terms, and beverage definitions that every restaurateur should know. Dextrose equivalent percentage of reducing sugar (calculated as dextrose) of glucose syrup and maltodextrin. Protecting the food supply from microbial, chemical (i.e. Fortified: Addition of nutrients to food. If the chocolate is not tempered, cooled and stored correctly, b' (beta prime) crystals may form, later transforming to large b crystals, appearing on the surface of the chocolate as a white hazy substance, or bloom. Audit: Systematic and functionally independent examination to determine whether activities and related results comply with planned objectives. Plates, dishes, cups, and other similar items, especially ones made of glass, earthenware, or … It is regular table salt without the anti-caking or iodine additives. Extrusion cooking is used to produce some snack foods and breakfast cereals by pushing a dough made from a cereal flour or protein mixture into a barrel and cooking the product under pressure and at high temperature and then extruding, often causing the product to expand when it comes into contact with air. Used to provide a uniform dispersion of gas in a food. Product intended to supplement the diet that bears or contains one or more of the following dietary ingredients: a vitamin; mineral; herb or botanical; amino acid; any other dietary substance for use by man to supplement the diet by increasing the total dietary intake. Bulk: Method of transporting food in large quantities, requiring that portioning be done at the receiving kitchen. firm/soft, rough/smooth, elastic/visco-elastic, spreadable. Food processing generally includes the basic preparation of foods, the alteration of a food product into another form (as in making preserves from fruit), and preservation and packaging techniques.. A number of food-processing innovations have even resulted in new products, such as concentrated fruit juices, freeze-dried coffee, and instant foods. The process takes place at temperatures less than 35°C. Recorded time to bring a mass of food from process pressure to 37% of process pressure. Chemical that removes soils but does not sterilise equipment. "Raw pack" is the preferred term for describing this practice. Fermentable carbohydrates: There is a considerable range in the ease at which different carbohydrates can be attacked by micro-organisms. Yes, I'd like a demo of Toast is required, The Benefits of Restaurant Kitchen Order Systems. Aliquot: a measured sub-volume of sample. Our ingredients glossary lists nutraceutical terms and definitions for the food and beverage manufacturing industry. High oxygen controls its growth in fresh foods. Bulk food may be transported either hot or cold. Detergent: Cleansing substance, especially a synthetic liquid that dissolves dirt and oil. Type of phenol found in various fruits and vegetables and citrus fruits which has antioxidant like activities that may reduce the risk of degenerative diseases, heart disease and eye disease. The following food safety glossary has some common terms associated with foodborne illness: Bacteria. 100 Basic Terminologies on Food Preparation Bake: To cook in the oven with dry heat. Small molecules that help enzymes carry out biochemical reactions. Dropping point: Temperature at which a sample of fat becomes sufficiently fluid to flow under the conditions of the test. Bremsstrahlung X-rays are generated when electrons accelerate on coulomb collision with other particles or when a beam of particles decelerates on encountering an obstacle. Mineral that builds bones and strengthens bones, helps in muscle contraction and heartbeat, assists with nerve functions and blood clotting. This method is very commonly used for preserving processed nuts. Fibre: Dietary fiber generally refers to parts of fruits, vegetables, grains, nuts and legumes that can't be digested by humans. Antimicrobials are preservatives that protect food by slowing the growth of bacteria, molds and yeasts. Food Processing Terms. The Brix (sugar content) is determined by a HYDROMETER, which indicates a liquid's SPECIFIC GRAVITY (the density of a liquid in relation to that of pure water). Folic acid: Form of the B vitamin folacin in dietary supplements. Meat is the best example of the food processed by salting as nitrates are used … °Brix: Measure of the density of a solution, expressed in degrees Brix. Application of a disinfectant after cleaning could help to destroy some of those disease-carrying microorganisms. Temperature of the immediately surrounding environment. As used in the meat and poultry inspection program, the term refers to the examination that meat inspectors are required to conduct of all live animals just before they are killed. Bacteriocin: Small, naturally occurring protein produced by one species of bacterium that effectively protects it from competing organisms. Those substances that are eaten or otherwise taken in the body to: sustain psychological and physiological life; support growth and repair and replacement of tissues; and provide energy and nutrition...in essence, the sum of all the processes concerned with the growth, maintenance and repair of the body and/or its organs and systems. Preserving food is a form of processing it, and many other forms of food processing require the food to be preserved first. Amino acids : simple organic compounds containing an amino group and a carboxyl group: the building blocks of proteins Atoms or molecules with an unpaired electron. Bound fatty acids in monoglycerides, diglycerides and triglycerides may be released under certain conditions, to yield free acids. Buffering salts are applied to lower the gelling temperature and, in the case of low-methoxyl pectins, to delay the reaction with calcium. Examples of Common Cooking Terms. Foodservice system in which food is purchased at the middle to complete end of the food processing continuum, stored either frozen or chilled, portioned, and heated before serving to customers. Removing one material from another; Pectin is extracted from apple pomace by acid and thus made soluble. This type of chocolate is used as a coating for things like truffles. stores Goods taken from the storage area and used. Extra virgin oil: Highest quality olive oil with acidity not exceeding 1%. Substances with a base pH include soap (pH 10.0) and ammonia (pH 11.2). Ohmic heating system where the electric field is aligned across the product flow path. Emulsifiers work by coating the surface of droplets of one liquid in such a way that they can stay dispersed in the second liquid. There are many different food preservation methods in use, some of which can be done at home and others that require the use of commercial food manufacturing equipment. elw0002. Chefs, restaurateurs, and even servers should know these cooking terms and adapt to using them. Chocolate therefore needs to be tempered to gain an adequate proportion of stable b crystals in the liquid chocolate before it is used in coating or moulding. Ambient room temperature ranges from 19-23°C (68 to 77°F). Chocolate therefore needs to be tempered to gain an adequate proportion of stable b crystals in the liquid chocolate before it is used in coating or moulding. Chocolatier: Person or business that makes or sells chocolate confections. A visual and textural defect only. Process by which harmful or unpleasant substances (such as metal or plastic material, strong odours, bacteria or poisons) get into or onto food. Continuous HPP process treatment: Treatment of liquiform products using a hold chamber designed to insure every food element receives a specified residence time at process pressure (and temperature) with subsequent means for the product to do work during decompression followed by aseptic or clean filling of packages. Electrical device to deliver direct current to the capacitor bank. Merely removing all grossly visible organic matter and pressure-spraying with water alone would NOT result in a clean area. It increases the acidity of low-acid foods and may improve the flavour. Chemically inactive materials. Sugar content of a solution at a given temperature. It is much easier for the human body to make use of folic acid than folate. Treatment used during the making of cocoa powder in which cocoa solids are treated with an alkaline solution to neutralize acidity. Cocoa butter replacer: Specially engineered fat designed to replace or extend cocoa butter (typically in confectionery applications). Buffering salts: Buffering salts are applied to lower the gelling temperature and, in the case of low-methoxyl pectins, to delay the reaction with calcium. It is 200 times sweeter than sucrose, has a synergistic sweetening effect with other sweeteners, has a stable shelf-life and is heat stable. This effect is more pronounced in pulsed electric field treatment. Certification: Procedure by which official certification bodies or officially bodies provide written or equivalent assurance that foods or food control systems conform to requirements. a la carte - A menu that offers and prices each food and beverage item on an individual basis. Richness and the amount of mouth feel a drinker experiences from a beverage. The most vulnerable are sugars and cooked starches. Example: Even after a finishing barn is clean as defined above, bacteria, viruses, and other microorganisms that are capable of causing disease may remain in the air or on surfaces. Bacterial food borne disease are of two major types -intoxication and infection. Examples of diseases transmissible through food include Amebiasis, Botulism, Cholera, Campylobactor, Cryptosporidiosis, Cyclospora, E . Also known as a regional kitchen. Aspartame: Aspartame is a low-calorie sweetener used in a variety of foods and beverages and as a tabletop sweetener. Likewise, lactose is composed of a glucose unit with a galactose unit, and maltose is a disaccharide composed of two joined glucose units. A large glass bottle with a narrow opening used to ferment beer. Path from receiving through storing, preparing, cooking, holding, serving, cooling, and reheating that food follows in a foodservice system. Cocoa butter: Cocoa butter is a natural fat that is present in cocoa beans. Area provided for the consumption of food, including the serving and eating areas. Flavour enhancers: Used to enhance or bring out the flavour and/or odour in foods without imparting a distinctive flavour of their own. Aspartame is made by joining two protein components, aspartic acid and phenylalanine. Glossary of Food Industry Terms Broker – An individual or party ... organization that seeks to address challenges and opportunities specific to food & beverage processing ... common form consists of 12 … Acesulfame K, or acesulfame potassium, is a low-calorie sweetener. Liquid droplets dispersed in another immiscible liquid. Consumer control points: Points in the process of food preparation when harmful microorganisms can contaminate the food. Finishing kitchen: Kitchen that receives prepared foods for reconstituting or heating, assembling, portioning, and serving. Eggs that have been removed from their shells and processed. rancidity, browning) and physical (i.e. Orange-coloured plant pigment that can be converted into vitamin A in the human body. There must be a sufficient level of hazardous material to cause such an illness. Concentration of electromagnetic waves inside a food due to its curved surface, much like a lens focussing light waves. Example: Even after a finishing barn is clean as defined above, bacteria, viruses, and other microorganisms that are capable of causing disease may remain in the air or on surfaces. Living single-celled organisms. Fat bloom: Result of inadequate tempering or temperature abuse of a properly tempered chocolate. This is different from "enrichment," which refers to the addition of nutrients to replace those lost in food processing. Compression or decompression processes occurring without heat transfer. Also known as a receiving kitchen or a satellite. Use of living organisms or parts of living organisms, to create new products. Cold pack: Canning procedure in which jars are filled with raw food. dot: To place a small pieces of butter or another food over the surface of a food. There is an average of 6 mg of caffeine in both an ounce of milk chocolate and a cup of decaf coffee, while a cup of regular coffee contains between 65 and 150 mg of caffeine. Following parameters have to be considered: solids content, pH value, type of pectin, filling quantity, the filling temperature must be higher than the gelling temperature. Critical Control Points (CCP): Points in the flow of food through a foodservice operation where controls can be put in place to prevent food borne illness. 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