Food Processing

5. A mix of ingredients are forced through an opening, then cut to create specific shapes, sizes, or designs
7. Lowering temperature to 0˚f to stop microbial activity
8. whole parts into smaller parts for more convenient use concentrating
9. Preserving foods through cleaning heating, and other processing, followed by airtight sealing in jars or cans in order to prevent activity of microorganisms and slow oxidation chopping
12. Salting, brining, or aging a product to extend its shelf life or make it more flavorful
13. Exposing a food product to smoke to preserve and improve flavor and appearance
14. Using abrasive force to make food particle sizes smaller

1. Treating a product with mild heat to eliminate pathogens
2. Applying pressure to release juice or water
3. processes which mix water-based ingredients with fat-based ingredients so that the substance is stable and does not separate
4. Lowering temperature to 33˚-40˚F to slow microbial activity
6. Cleaning with water
10. Applying pressure to reduce the size of a food product
11. to release water from a food product
15. The use of radiant energy to kill microorganisms
16. Removing water from food