Unit 4 Food science

4. Merchandise commodities offered for sale. Grocery stores tend to break their products into different departments for convenience and marketability.
5. substances that are easily changed into vapor when heated and adds to the odor
6. Distinctive quality that comes from a foods unique blend of appearance, taste, odor, feel, and sound
10. making a food desirable to eat, with good taste, color, and texture
14. old method to tell you how to eat healthily and right
15. Sensory organs located on various parts of the tongue
16. activities, materials, and techniques used to supplement traditional sales. Frequent shopper, senior discount, carry out, and other promotions in grocery stores help boost sales and retain customers
19. New method on how to balance foods and eat right
20. Soft, brittle, grainy, chewy, hard, tender, dry, etc…
21. a decorative arrangement added to food or drink
22. Unable to distinguish between the flavors of some foods. (if you have a cold, you can’t taste your food)

1. how a food feels in the mouth
2. A salt that interacts with other ingredients to enhance salty and sour tastes
3. making food safe to eat; free of disease-causing agents
7. sanitizers, pesticides,
8. bone, rocks, metal
9. crunchy foods need to sound crunchy like crackers you dont want them to be sound soggy
11. The amount of money needed to purchase something.
12. bacteria, viruses, parasites
13. Using human senses to scientifically test food
16. the location in which the food is placed, both the geographical location of the grocery store and the food location in the store
17. related to our sense of smell
18. Based on habit or a preconceived notion