Culinary Vocab

2. preservation method in which foods are stored at a low temperature so the water becomes ice
3. illness caused by eating unwholesome foods
6. to cook or brown food in a small amount of hot butter or fat
8. to cook food in the indirect, dry heat of an oven
9. to cook food in the steam given off by boiling water
10. also called a lipid, a nutrient that provides energy for the body. There are two types: saturated and unsaturated
11. a food preserving method that uses sealed cans or jars of food that are exposed to high heat to kill microbes
13. prevents growth of spoilage organisms by placing foods in acid solutions
14. treating a substance with heat to kill or slow the growth of pathogens
15. to heat a liquid over low heat until bubbles form
16. treatment of foods to keep from spoiling
17. to work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.

1. a nutrient that provides energy in one of two forms: simple or complex
4. involved the removal of all the moisture from a food product
5. storing foods between freezing and room temperature
7. preservation that uses carefully controlled activity of certain bacteria, molds, and yeasts
12. a nutrient made up of amino acids that is used for maintenance, growth and reproduction