A puree is a type of thick soup that is made with blended vegetables, without milk or cream.

If something is raw, it is in its natural state and has not been cooked or processed.

A recipe is a set of instructions and list of ingredients for making a particular food.

Adding liquid back to dehydrated food to restore its original liquid state or texture.

The amount of monosaccharides (like glucose) that can act as reducing agents in reactions.

A refrigerator is a kitchen appliance that preserves food by storing it at a low temperature that is above freezing.

Rice is a food that grows from a grass in very small grains.

The possibility that harmful pathogens transfer from raw foods to ready-to-eat products.

A roast is a piece of meat that has been cooked with indirect dry heat.

A roasting pan is a cooking pan that holds food while it is being roasted.

Roe is a cluster of fish's eggs.

If something is salty, it has a flavor produced by sodium, or salt.

To treat equipment surfaces with chemicals or heat to destroy vegetative pathogen cells.

A sauce is a wet, thick coating that is used to enhance the flavor and texture of food.

A sauce pan is a small, moderately shallow pot with one handle, used on the stove top.

To saute something is to fry small pieces of something quickly in a shallow pan.

If something is savory, it has a flavor produced by meat or animal products.

A scale is a device that measures the weight of something.

A scoop is a utensil with a deep bowl at the head for scooping and measuring out dry ingredients.

To sear something is to cook the surface of something quickly with intense heat.

Scientific experiments tracking product stability to set accurate expiration dates.

Mathematical modeling used to predict food degradation speed based on temperature.

If something is slippery, it is very smooth or wet and might cause someone to fall down.

Sodium is an element that is found in salt and other substances in food or added to food.

Spaghetti is a type of long, round, medium-width pasta.

A special is a meal that is being offered by a restaurant on a particular day and is not on the regular menu.

A spice is a vegetable-based substance with a strong aroma, used to season food.

If something is spicy, it has a flavor that produces a burning sensation the mouth.

A spill is an accident in which liquid drops onto the floor or over another surface.

To spoil is to lose freshness or become decayed.

A technique or assay used to measure early signs of food decay.

The biological process in which microbes degrade food texture, odor, or flavor.

A spoon is a utensil with a curved head for scooping or stirring.

A spoonful is an imprecise unit for measunng ingredients that is approximately a tablespoon.

Bacteria capable of producing highly resistant dormant structures that survive heat treatments.

Sprinkles are a very small type of candy that are used as a topping for ice cream and other desserts.

Step-by-step written instructions designed to achieve consistent performance in food operations.

Polysaccharide molecules composed of long glucose chains found in grains and roots.

A clean testing area entirely free from living bacteria or micro-organisms.

To stir something is to mix something by moving a utensil through it.

To store something is to hold something in a particular place until it is used stove -A stove is a kitchen appliance that heats food on an open surface.

If something is sweet, it has a flavor usually produced by sugars.

Chemically synthesized substances added to food to improve shelf life, texture, or appearance.

A tablespoon is a unit for measuring ingredients that equals three teaspoons or ½ fluid ounce. taste -To taste is to produce the flavor of something in the mouth (often followed by an adjective).

To implement steps to fix operational deviations when critical limits are violated.

A packaging security seal that clearly breaks if an unauthorized opening has been attempted.

A teaspoon is a unit for measuring ingredients that equals 1/3 tablespoon.

The time required to kill a specified number of microorganisms at a specific temperature.

A toaster is an appliance that toasts bread.

A tomato sauce is a sauce that is made from a soft, red fruit.

If something is tossed, it is thrown together loosely.

If food is tough, it contains strong materials that are difficult to bite or chew.

To track raw materials back to their source suppliers across the supply chain.

Digital tracking tools used to monitor ingredients through production and shipping steps.

Heating milk or liquid food above 135°C for a few seconds to achieve commercial sterility.

Method of packaging food where air is removed prior to sealing to prevent oxidation.

To check and confirm that key steps in the food production process are properly controlled.

Methods used to determine the thickness and flow resistance of liquid foods.

A vitamin is a substance in food that promotes health in a particular part or function of the body.

A whisk is a utensil with several loops of metal wire at the head for stirring and beating ingredients.