DET 117 CHAPTER 22 Key Terms
Terms in this set (...)
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.
Heated to a higher temperature for a shorter period of time.
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.
To change a protein liquid into a soft or partially solid mass such as milk, pectin in jams/jellies, and melted cheese.
Cooking in small, continuous batches to preserve nutrients and food quality.
Enhancing food appearance by adding edible decorations.
Used to thicken sauces and gravies that combines equal weights of fat and flour.
DTCS 461 Food Preparation Basics
Cooking Final Exam
Nutrition 205 Chapter 26 Frozen Dess
DET 117 CHAPTER 28 Key Terms
DET 117 CHAPTER 27 Key Terms
DET 117 CHAPTER 26 Key Terms
DET 117 CHAPTER 25 Key Terms
DET 117 CHAPTER 14 Key Terms
DET 117 CHAPTER 15 Key Terms
DET 117 CHAPTER 16 Key Terms
DET 117 CHAPTER 1 Key Terms