Packaging systems that actively absorb oxygen or release preservatives to extend shelf life.

An aftertaste is a flavor that remains in the mouth after a substance has been swallowed.

A complete physical closure preventing air or gas movement into a food package.

Pollution of food products caused by microorganisms suspended in ambient factory air.

Testing the proportions of saturated, unsaturated, and trans fatty acids in food samples.

The ability of a chemical agent or ingredient to kill or stop the growth of microorganisms.

Measuring a food product's ability to neutralize free radicals and prevent oxidation.

An appetizer is a small course that is served before an entree.

An appliance is a machine in a kitchen, usually powered by electricity, that performs a particular function.

To subject food to high temperatures (like pasteurization or canning) to destroy pathogens.

An aroma is a strong, usually pleasant smell.

Filling sterile liquid food into pre-sterilized containers under clean environmental conditions.

If something is put aside, it is not being used immediately but is being kept for future use.

To measure how well a food product retains its quality over time.

Measuring physical parameters such as hardness, chewiness, and springiness of food.

To conduct an official examination of food manufacturing plants and practices.

Bacteria are tiny living things that can cause diseases. bake -To bake something is to cook something slowly with indirect heat in an oven.

Laboratory analysis to detect potential contamination or harmful bacteria in water used for food processing.

A bake pan is a rectangular pan with shallow walls for cooking food in the oven.

Baked goods are foods that are made by cooking dough in an oven.

A baker is a kitchen worker who bakes breads, muffins, and other baked goods.

Baking soda is a mild leavening agent that is commonly used in pastries and other baked goods. banquet-A banquet is a formal meal that is served to large group of people.

Barbecue braising is a cooking method that involves grilling a meat and then braising it in a pot on the grill. baste -To baste something is to pour fat or other liquids over something while it is cooking.

Protective plastic or foil film designed to block oxygen, moisture, and light transmission.

A bartender is a restaurant worker who makes and serves alcoholic drinks.

A manufacturing technique where food is produced in fixed, limited quantities step-by-step.

Batter is a thick mixture of uncooked ingredients.

To beat something is to mix something quickly and vigorously until it is smooth.

A bench knife is a knife with a wide, rectangular blade that is used for dividing dough and scraping cutting boards.

Eco-friendly packaging materials capable of decomposing naturally over time.

If something is bitter, it has a sharp flavor with no sweetness.

To blend something is to thoroughly mix two or more ingredients together so that they are no longer in individual pieces.

A blender is an appliance that cuts food into very small pieces and mixes it into a liquid.

To boil something is to heat water to 212-F so that it bubbles into steam, or to cook food in water at this temperature.

A bone is a hard part that makes up the structure of a creature’s body.

A boning knife is a thin knife with a pointed blade that is used for separating raw meat from bone.

A bouillon is a liquid in which something has been cooked, also called a broth. It may be eaten by itself as a clear soup, or used as a base for other soups.

To braise something is to cook it slowly with indirect moist heat.

Braising liquid is moisture that partially covers food while it is being cooked.

A braising pot is a large pot with a lid that seals in moisture during braising.

To broil something is to cook it rapidly with direct dry heat from above.

A broiler cook is a kitchen worker who prepares meat that is broiled, grilled, or roasted.

A broiler pan is a two-part pan with a slotted surface on top for draining grease and fat and a solid pan below for catching the grease and fat.

A non-enzymatic chemical reaction between amino acids and reducing sugars under heat.

To burn something is to damage something with too much heat.

A butcher knife is a knife with a heavy, curved blade that is used for cutting meat.

Determining the energy value (calories or kilojoules) per unit weight of food.

A calorie is a unit that measures the amount of energy that a particular food produces in the body.

Sealing food in airtight containers and heating to destroy all spoilage microorganisms.

A carbohydrate is a substance in food that provides the body with heat and energy.

If a measurement is Celsius is uses the temperature scale in which water boils at 100 degrees.

A cereal is a food made from grains that is usually eaten with milk for breakfast.

A cheese is a solid or semi-solid substance that is made from milk.

A chef is a person who cooks professionally.

A chef de cuisine is a chef who has authority in a kitchen and oversees all kitchen operations. chocolate -If something is chocolate, it is made with sugar and a certain type of bean to flavor a sweet, rich candy or dessert.

A choux pastry is light pastry with a filling, usually cream.

If a fruit is citrus, it is a thick-skinned, juicy fruit with a sour flavor that typically grows in warm climates. Oranges, lemons, and grapefruits are examples of citrus fruits. clam -A clam is a shellfish that has a smooth, two-part shell that creates a protective pocket for its body chop - To chop something is to cut something into medium to small irregular pieces.

A cleaver is a knife with a wide, square-nosed blade that is used to chop through bone.

A colander is a bowl with many small holes that is used for draining the liquid from something.

To combine something is to put two or more things together so that they become one.