FACS
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Created by:
2miranda22 on February 22, 2010
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23 terms
Terms | Definitions |
|---|---|
 Abbreviation | a shortened form of a word or phrase |
| Anemia | A condition that results from deficiencies of various nutrients, which is characterized by a reduced number of red blood cells in the blood stream |
| Cholesterol | waxy, fatlike substance found in animal products |
| cover | The arrangment of the table ware that each diner will need for a meal; also called a place setting |
| curdling | formation of curds that happen when milk is overheated or an acid food is added to milk products |
| diet | all the food and drink a person regularly consumes |
| dovetail | fitting tasks together to make the best use of time; doing two tasks at the same time |
| Dry heat cooking | cooking food uncovered without added liquid or fat |
| Enriched | processed foods, especially grain products in which nutrients lost is processing have been replaced; using additives to increase the nutritive value of processed foods beyond the level contained in the food before processing |
| equivalent | the same amount expressed in different ways by using different units of measure |
| expiration date | the last day a product is considered fresh |
| Fiber | indigestible polysaccharides that make up the tough, fibrous cell walls of plants and is used by the body to help move food through the digestive system |
| flatware | forks, spoons, knives and serving utensils used to serve and eat food. |
| ingredient | any one of the individual food itemsneeded to make a recipe |
| legumes | dry bean and peas |
| moist heat cooking | method in which food is cooked in hot liquid, steam, or a combination of both |
| nutrient | chemical substance that an organism requires to live |
| place setting | the arrangement of the tableware that each diner will need for a meal; also called a cover |
| pull date | the last day a product may be sold |
| recipe | a set of directions for cooking |
| sanitation | maintaining a clean condition in order to promote hygiene and prevent disease |
| serving size | the amount of food item customarily eaten at one time |
| unit pricing | the price of an item per ounce, pound, or other accepted unit of measure |
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