Product Quality- Know Your Product
1. Brown sugar—food ingredient derived from mixing refined sugar with molasses
2. Confectioners’ sugar— sugar that is ground into a fine powder and mixed with starch to avoid lumping (also called powdered sugar)
3. Conformation—term referring to the structure and shape of poultry. Products with good conformation are free of deformity and are in the natural form of the product
4. Dairy products—milk and products made from milk, such as cheese, yogurt,
and butter
and butter
5. Dark meat— meat from poultry products that is generally located in areas where the birds’ muscles are used most frequently
6. Dry yeast—living organism available in regular or quick-rising forms that is used in beer and bread production
7. Fermentation—process by which yeast is combined with sugar and water to produce carbon dioxide and alcohol
8. Fermented—type of milk that has had a special bacteria added to produce a healthier product high in nutritive value, for example, buttermilk and sour cream Fresh yeast —type of yeast that works faster and longer than dry yeast, but which is highly perishable and loses its potency a few weeks after packaging
9. Gluten—protein found in flour that adds cohesiveness to dough
10. Granulated sugar—sugar in the form of small granules (also called table sugar)
11. Homogenization—process in which milk is strained through very fine holes to break down fat and blend it into one uniform fluid
12. Hydrogenated—process by which hydrogen is added to oil to enable the product to be solid at room temperature
13. Leavening—process in which baked products produce gases that cause dough to rise during preparation or baking
14. Margarine—solid fat produced from hydrogenated oil with vegetable or animal
fat added
fat added
15. Meal—term used for baking products that are not as finely ground as flour, for example, cornmeal
16. Pasteurization—process in which milk is heated to kill microorganisms that cause spoilage and disease without diminishing the milk’s nutritional value
17. Perishable—term which describes food that spoils or deteriorates rapidly
18. Poultry class—distinguishing factor in poultry selection that relates to the age of the bird
19. Quality grade—standard that measures the flavor characteristics of meat products
20. Reduced—process in which wines are boiled or flamed to reduce the strength of its alcohol content
21. Shortening—product made of hydrogenated oil
22. Tempered—process by which chocolate undergoes a heating and cooling process for stabilization to make it smooth and shiny
23. Value-added—another word for processed poultry and meat products
24. White meat—found in the areas of poultry where little muscle use takes place
25. Wholesomeness—term describing food products that are safe and suitable for human consumption
26. Yeast—a living organism used in beer and bread production
27. Yield grade—standard that measures the portion of edible or usable meat after being trimmed of bones or fat
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