FNW Unit 2 Vocabulary

2. a scientific procedure undertaken to make a discovery, test a hypothesis, or demonstrate a known fact.
5. manufactured,, plant-based, or engineered products designed to mimic the nutritional, sensory, and culinary attributes—appearance, texture, and flavor—of traditional animal-derived foods
6. natural or synthetic substances added to food during production, processing, treatment, packaging, or storage to enhance safety, maintain freshness, improve taste, texture, or appearance
7. cause (a person or their body) to lose a large amount of water.
8. the customary code of polite behavior in society or among members of a particular profession or group
10. a sterile filling process where both the food product and the packaging material are sterilized separately, then combined and sealed in a hygienic, microorganism-free environment
11. farming and production methods that avoid synthetic fertilizers, pesticides, GMOs, and sewage sludge, focusing instead on ecological balance and soil health
13. educated guess
14. the action or process of observing something or someone carefully or in order to gain information

1. the process or fact of irradiating or being irradiated.
3. food produced, processed, and marketed within a specific, nearby geographic region, often aiming to minimize transportation distance (food miles)
4. an inexpensive, daily, all-in-one, full-course restaurant meal popular in American diners from the 1920s to the 1950s
9. a method of procedure that has characterized natural science since the 17th century, consisting in systematic observation, measurement, and experiment, and the formulation, testing, and modification of hypotheses.
12. genetically modified organism
15. a self-service dining method where a variety of dishes are displayed on tables or counters, allowing guests to serve themselves as much as they want for a fixed price