Food Tech Key terms

3. a chemical solution containing the maximum concentration of a solute dissolved in the solvent.
6. The process of allowing air to be combined into ingredients to make them lighter.
7. something that describes how ingredients behave during preparation and cooking.
8. a form of non-enzymatic browning that occurs in foods when proteins and/or amino acids chemically react with carbohydrates of reducing sugars.
14. an assessment of a food product through an individual’s five senses.
16. make clean and hygienic; disinfect.
17. described as savory and is characteristic of broths and cooked meats.
19. a method in which assets acquired first are sold, used, or disposed of first.
21. the way an item of food or drink feels in the mouth, as distinct from its taste.
22. an infective agent that is able to multiply only within the living cells of a host.
24. the length of time that a commodity may be stored without becoming unfit for consumption.
25. small single-celled organisms.
27. a type of acid hydrolysis that occurs by heating acidified starch.
28. a slow cooking process that occurs when sugar is cooked over low heat, causing a change in both appearance and flavor.
29. a solution that contains more than the maximum amount of solute that is capable of being dissolved at a given temperature.

1. when a food has been contaminated by a foreign object.
2. the result of eating contaminated, spoiled, or toxic food.
4. an organism that is microscopic.
5. the physical movement or transfer of harmful bacteria from one person, object or place to another.
9. the process where starch and water are subjected to heat, causing the starch granules to swell.
10. a chemical solution in which the solute concentration is lower than its equilibrium solubility.
11. the action or process of a liquid, especially blood, changing to a solid or semi-solid state.
12. any source of potential damage, harm or adverse health effects on something or someone.
13. scalding vegetables in boiling water or steam for a short time.
15. a fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.
18. process modifying the molecular structure of a protein.
20. conditions or practices conducive to maintaining health and preventing disease, especially through cleanliness.
23. liquid oozing out of a large number of foods such as jams, jellies, sauces, dairy products etc.
26. proteins that help speed up metabolism, or the chemical reactions in our bodies.