Fats/Oils
Solid at room temperature
What are saturated fats?
Part of the canning process that cannot be reused.
What is the lid?
Mild heat treatment to kill pathogens
What is pasteurization?
Part of the grain with most of the starch.
The term used when nutrients are added back to a processed food.
What is enriched?
Incorporating air into fat.
What is creaming?
Appears on frozen food as crystals and/or dried out food.
What is freezer burn?
Contains most of the fat and used as an emulsifier.
What is the yolk?
2 parts of water to 1 part of grain.
What is the ratio of water to grain most often used?
240 F.
What temperature is needed to kill the spores of C botulinum?
The fat is brown and breaking down.
What is smoke point?
4.5 (or 4.6)
Forcing the milk through tiny holds for emulsification.
What is homogenization?
Made by mixing a starch or flour with a fat.
What is a roux?
Modified Atmosphere Packaging
What is the type of food preservation in which the gas (air) inside the package is changed to preserve the food?
Two of the three causes of rancidity.
What are....?
What is Clostridium botulinum?
Denatures then reforms the egg white protein.
What is whipping the egg whites?
Loss of water ("weeping") from a starch system.
What is syneresis?
What is pasting?
The other primary cause of rancidity.
What is....?
Retort.
What is the name of a commercial (industrial) pressure canner?
Unwinding and reforming of proteins, e.g., in cooking egg whites.
What is denaturation?
Branched form of starch (glucose molecules).
What is amylopectin?
FDA
Which federal agency is responsible for safety inspections (except processed egg products)?