Enter Category Name
Cooking a product in an oven with dry heat
Baking
Portioning or reduction of food size using knife or blade
Cutting
Removing moisture from a food product to concentrate flavour of liquid.
Evaporation
Passing of liquid raw product through a filter to separate from solids
Filtration
The dehydration of food products using salt, helping to preserve it.
Salting
Removal of solid or unlike product from the surface of a liquid.
Skimming
The food product is cooked or soaked in brine, vinegar or oil to kill harmful microorganisms and add flavour.
Pickling
Separation of components of a food item based on their density.
Centrifugation
heating of a food product with steam or water prior to processing
Blanching
When mixed ingredients are forced through a small opening (die) to create chapes.
Extrusion
Kneading
Freezing of a product to extend it's shelf life.
Deep-Freezing
Reducing the temperature of a product, slowing the growth of harmful microorganisms.
Chilling
Cutting animal product into thin pieces
Filleting
Exposing a product to smoke and heat to preserve and add flavour.
Smoking
Process of microorganisms consuming the sugars in a food
Fermentation
Food items placed into a moulded metal receptical are heated to extend shelf life
Canning
Agitation of milk and cream in order to separate fat from liquid
Churning
canned food products are heated, usually with steam, to kill pathogens
Sterilisation
Drying out a food in order to preserve it.
Dehydration
Using mesh, separating various sizes of parts within a product
Seiving
Heating of food products for a short time to increase shelf life.
HTST Heating
Heating and quick cooling of products to kill harmful microorganisms.
Pasturization
The mixing of chocolate to give it a better texture
Conching
Grinding large particles of food into smaller particles
Milling