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.
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.
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.
Enhancing food appearance by adding edible decorations.
Used to thicken sauces and gravies that combines equal weights of fat and flour.