DET 117 CHAPTER 22 Key Terms

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Ultra-High Temperature Processed
Products that are treated by flash sterilization and then packed into sterilized, airtight containers, and are shelf-stable for up to three months.
Ultra-Pasteurized
Heated to a higher temperature for a shorter period of time.
Ultra-High-Temperature Processed
Heated to a temperature to kill all bacteria and are shelf-stable for up to three months.
IQF (Individually Quick Frozen)
A process of rapid freezing yielding smaller ice crystals and better color and texture.
Coagulate
To change a protein liquid into a soft or partially solid mass such as milk, pectin in jams/jellies, and melted cheese.
Batch Cooking
Cooking in small, continuous batches to preserve nutrients and food quality.
Garnish
Enhancing food appearance by adding edible decorations.
Roux
Used to thicken sauces and gravies that combines equal weights of fat and flour.