Manufacturing food items in very large quantities using automated industrial lines.

To adhere to legal rules and official guidelines established for food safety.

Removing water content from a liquid mixture to increase solids and density.

Testing new food formulations on trained consumers to gather opinion data on acceptance.

To perform laboratory tests to detect bacteria, yeast, or molds in food samples.

To systematically evaluate potential biological, chemical, or physical hazards in food production.

To contaminate something is to make it dirty or impure by adding an outside material or agent.

An automated factory flow where ingredients enter constantly and finished food exits non-stop.

To regulate the amount of water in food to prevent physical deterioration and microbial growth.

Regulating the speed of freezing food to prevent large ice crystals from damaging food tissues.

To cook food is to apply heat to it in preparation for eating it. cook’s helper - A cook’s helper is a kitchen worker who assists the chefs by cleaning, preparing, and sometimes serving food.

To cool is to decrease m temperature.

A countertop is a flat surface in a kitchen that is used to hold and prepare food.

A cutting board is a flat piece of wood that is used to protect a countertop from knives.

The process of removing water from food using heat to prevent micro-organism activity.

Unfolding the secondary and tertiary molecular structures of proteins via heat or acid.

To identify specific immunogenic proteins (like gluten or peanut proteins) that trigger allergies.

To identify trace amounts of pesticides, drugs, or chemicals present in food.

To identify illness-causing microorganisms, such as Salmonella or E. coli, in food products.

To quantify the total number of living bacterial cells present in a food sample.

To analyze and calculate the nutrient content (vitamins, proteins, fats) of a food item.

The proportion of indigestible plant carbohydrates contained within food ingredients.

A dishwasher is a kitchen worker who is responsible for general cleaning and maintenance, especially washing dishes.

To destroy dangerous bacteria and viruses completely using heat or chemical treatments.

Combining oil and water phases into a stable mixture using an emulsifying agent.

To strictly apply cleanliness and sanitation rules among plant personnel and equipment.

To make certain that food is safe for human consumption and free from hazards.

To set maximum allowable limits for specific additives, contaminants, or micro-organisms.

To assess food characteristics like taste, texture, aroma, and color using human senses.

To lengthen the length of time a food item remains fresh, edible, and marketable.

Pushing food dough through a shaped die under high heat and pressure to make snacks or pasta.

Fat is an oily substance in food that provides calories for the body.

A fire hazard is a condition that increases the likelihood that something will cause a fire.

A first cook is a kitchen worker who prepares soups, sauces, and boiled dishes.

A flavor is a quality that someone can taste in the mouth.

A structured sensory description of the overall taste and smell components of a product.

Non-toxic material that is legally certified safe for direct contact with food products.

Food poisoning is an illness that is caused by consuming certain bacteria in food.

A food processor is an appliance that chops and mixes food.

A food pyramid is a chart that recommends how much of different types of food to eat for balanced nutrition.

A food runner is a restaurant worker who supports the servers by carrying food from the kitchen to the customers' tables.

Strategies implemented to minimize raw ingredient loss and side-stream waste.

A fork is a utensil with two or more prongs that is used to hold meat while slicing or for serving.

Developing and adjusting ingredients to invent a new food product or improve existing items.

To deliberately increase the content of essential micronutrients (vitamins or minerals) in food.

A low-temperature dehydration process that involves freezing the product and removing ice by sublimation.

A French knife is a versatile medium-sized knife with a curved, pointed blade that is used for general slicing, chopping, and mincing.

A fry cook is a kitchen worker who handles frying, both on the stovetop and in the deep fryer.

A frying pan is a pan similar in shape to a skillet, but is much lighter and can be lifted and moved easily.

A gallon is an imperial unit of volume equal to 128 fluid ounces or about 3.79 liters.

A gram is a metric unit of weight equal to 1/1000 kilogram or about 0.035 ounces.

To grate something is to shred food finely by rubbing it against a rough surface.

A grater is a tool with many small metal blades that is used for cutting food into small pieces.

To grease something is to spread a thin layer or oil or fat over something.

A grill is a surface that holds food while it is being grilled.

A grill pan is a type of pan for stovetop grilling that has ridges along the bottom.

A hair net is a covering that is worn over the head to prevent loose hairs from falling off.

A structured procedure used to identify and evaluate safety hazards in food processing.

To heat something is to increase the temperature of something.

A heat lamp is a device that keeps food warm after it is cooked until it is ready to be served.