Lesson 4 Key Term Review

Chapter 3
Receiving and Sotring to Maintain Quality

1.       Ethylene gas—colorless gas that increases the ripening process of some fresh fruits and vegetables, while, at the same time, accelerating the deterioration of other nearby products

2.       First in, first out (FIFO)—inventory storage system that ensures that older products are used before newer products.

3.       Flash freezing—process in which food is frozen solid in a short period of time

4.       Oxidation—chemical effect of air in which a substance combines with oxygen.  Note: oxidation is a principle reason why perishable food spoils.

5.       Perpetual inventory—system of records used to track all goods entering and leaving a storeroom.

6.       Supplier list—list of suppliers that have met the operation’s criteria regarding food safety, product quality, and price.