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Method of commercial food preservation in which water vapor is removed from frozen foods.
Commercial packaging method in which a food and its packaging material are sterilized separately.
A kitchen floor plan in which all the appliances and cabinets are located along a single wall.
Floor plan in which all the appliances and cabinets are arranged in a continuous line along three adjoining walls.
Floor plan in which appliances and cabinets are arranged along two adjoining walls.
Floor plan in which a counter extending into the room can be used for storage or as an eating area.
Floor plan in which appliances and cabinets are arranged on two nonadjoining walls.
Features of rooms, furnishings, and equipment that are usable by as many people as possible.
Imaginary line connecting the focal points of the three major work centers found in a kitchen.
the application of scientific knowledge for practical purposes such as reaching goals, meeting needs, and solving problems.
Has a thermostat to control the temperature used for frying, roasting, pan broiling, stewing, and simmering.
Does not incorporate air into foods, but it can be used to blend milk shakes and puree soup.
A safety interlock switch ensures the cover of this appliance is locked in place before operation.
The repeated cycle in which energy in a microwave oven is emitted by the magnetron tube.
Type of commercial food preservation exposes food to low-level doses of gamma rays, electron beams, or X rays.
An insurance policy for major appliances that can be bought from an appliance dealer.
Microwave oven feature that allows the oven to determine correct cooking times and power levels.
the passage of nutrients form the gastrointestinal tract into either the blood or the tissue fluid surrounding the cells.
a measurement of the amount of energy produced when food is burned by the body. In science it is the amount of energy needed to raise the temperature of 1.0 g of water 1.0 degrees Celsius.
a disease caused by the lack of a specific necessary element in the body. Examples include pellagra, rickets, anemia, goiter, kwashiorkor, night blindness and osteoporosis.
lack of or inability to use the hormone insulin, which results in the build up of glucose in the bloodstream.
Fat soluble vitamin
vitamins that are absorbed and transported by fat; includes vitamins A, D, E. and K.
type of simple sugar; the body's primary energy source and the only energy source for the brain and nervous system. The basic sugar molecule from which all other carbohydrates are built.
poor nutrition over an extended period of time which can be caused by an inadequate diet, or the body's inability to use the nutrients it takes in.
the process by which living cells use nutrients in many chemical reactions that provide energy for vital processes and activities.
- weighing twenty percent or more above ideal weight for height. In an adult, obesity is defined as a body mass index of 30 or more.
a condition caused by a calcium deficiency which results in porous, brittle bones and a loss in bone density.
REA's (Recommended Dietary Allowances)
suggested levels of nutrient intake to meet the needs of most healthy people.
a mucus and enzyme-containing liquid secreted by the mouth that begins to break down starches and makes food easier to swallow.
nutrients that don't provide energy or build body tissue, but help regulate these and other body processes.
Water soluble vitamins
a vitamin, specifically vitamin C or one of the B Complex vitamins, that dissolves in water. They are not stored in the body.
someone who owns a business in which food and beverages are prepared for small and large parties, banquets, weddings, and other large gatherings.
an orderly program for spending, saving, and investing the money you earn to achieve desired goals; also called a financial plan or spending plan.
someone who acts or intercedes on the behalf of another who buys goods or services.
FDA (Food and Drug Administration)
an agency in charge of ensuring the safety of all foods sold except meat, poultry, and seafood.
someone who controls and directs resources to get a meal prepared efficiently and on time; could also be called a food service manager.
an analysis of a food product's contributions to an average diet that appears on the product packaging.
a system of putting dates on perishable and semi-perishable foods to help consumers obtain products that are fresh and wholesome.
thinking about how packaging materials can be reused or recycled before buying a product.
USDA (US Department of Agriculture)
an agency that monitors the safety and quality of poultry, eggs, and meat products.
single celled microorganisms that live in soil, water, and the bodies of plants and animals.
the process of preserving food by heating and sealing it in airtight containers for storage.
a commercial food preservation method that exposes food to gamma rays to increase shelf life and kill harmful microorganisms.
Temperature danger zone
zone from 41F° to 135F° in which foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth.
Blue plate service
a type of meal service in which the plates are filled in the kitchen, carried to the dining room, and served.
style of meal service in which a large table or buffet holds a variety of food items, the serving dishes and utensils, dinnerware, flatware, and napkins and from which guests serve themselves.
a combination of English and formal service. The main course of the meal is served at the table by the host and the remainder of the meal is served in individual portions from the kitchen.
the arrangement of the tableware that each diner will need for a meal; also called a place setting.
a style of meal service in which the plates are served by the host and/or hostess and passed around the table until each guest has been served.
a service style that allows diners to join others in a setting where large dishes of food are placed on a table for self-service.
an arrangement with a restaurant to hold a table or with a hotel to hold a room, for a guest on a given date at a given time.
to cook by broiling, grilling, roasting, or baking. Traditionally to cook meat on a rack over hot coals.
to spoon pan liquids over the surface of food during cooking to keep the food moist and add flavor.
a flour and liquid mixture with a consistency ranging from a thin liquid to a stiff liquid depending on the proportion of dry to liquid ingredients.
to heat a liquid until bubbles rise to the surface, a method of cooking food in a boiling liquid.
a long, slow combination cooking technique in which food is seared and then simmered in enough liquid to cover no more than 2/3 of the food.
to turn the surface of a food brown by quickly cooking it in hot fat or placing it under a broiler.
the chemical browning reaction that can occur when a sugar is heated. A characteristic color and flavor develops.
to combine solid fat with dry ingredients until lumps of the desired size remain. May be done using a pastry blender, two knives, or a fork.
to coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or breadcrumbs.
a manner of decorating crust by making uniform folds, groves or twists in the crust, such as around the edge of a pie.
to add ingredients carefully as not to lose air bubbles. The utensil is passed down through the mixture, across the bottom, and up the opposite side of the bowl, gently turning the mixture over.
to remove the outer covering of a fruit or vegetable; particularly used in reference to bean and peas.
a mixing process in which dough is folded, pressed, and squeezed to strengthen the gluten strands and allow yeast dough to develop the proper texture.
to soak foods in a liquid to improve texture or flavor. The liquid generally contains herbs, spices, and other flavoring ingredients, as well as oil, and an acid, such as wine, vinegar, or lemon juice to break down the connective tissue of meat.
to break a food by pressing it with the back of a spoon, a masher, or forcing it through a ricer.
to cook without fat in an uncovered skillet without grease and pouring off excess fat as it accumulates.
to heat a liquid to just below the boiling point; to dip food into boiling water or pour boiling water the food.
a moist cooking technique in which food is cooked slowly and steadily in a liquid just below the boiling point (185 degrees 200 degrees F.).
to scatter small amounts of an ingredient over another food. Such as a liquid, crumbs, or spices.
to cook with vapor produced by a boiling liquid without allowing it to come in contact with the water.
to cover with boiling water and let stand without additional heating until flavor and color is extracted as for tea.
a dry cooking technique, foods cook quickly in a small amount of fat over high heat while stirring constantly. Generally uses a wok, a large pan with sloping sides.
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