Term
Bacteria (Biological Change) |
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Definition
meat, eggs, milk, opened canned goods |
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Term
Yeast (Biological Change) |
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Definition
Fruits, Veggies, Fruit Preserves |
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Term
Molds (Biological Change) |
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Definition
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Term
Enzymes (Chemical Change) |
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Definition
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Term
Proteases and Proteolyctic Enzymes
(Chemical Reaction) |
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Definition
Split Proteins and more is contained within fish |
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Term
Lipases
(Chemical Change) |
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Definition
Breaks down lipids and results in rancidity |
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Term
Carbohydrases
(Chemical Reaction) |
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Definition
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Term
Tyrosinase and Polyphenolase
(Chemical Changes) |
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Definition
Cause Browning of fruits and vegetables |
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Term
Evaporation
(Physiclal Change) |
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Definition
Improper Storage, Dried out appearance |
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Term
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Definition
Occurs in gelatin and yogurt |
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Term
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Definition
Relationship between water and oil in salad dressings |
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Term
4
Food Preservation Methods |
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Definition
- Drying
- Curing
- Fermentation
- Canning
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Term
5
Types of Drying Methods |
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Definition
- Sun-drying -----> Raisins
- Conventional -----> Oatmeal
- Vacuum------> Tomato paste or coffee
- Osmosis ------> Ocean Spray Craisins
- Freeze-Drying
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Term
What is the most effective drying method? |
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Definition
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Term
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Definition
Lowers the boiling point of water so that more water is evaporated |
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Term
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Definition
Uses strong syrup to draw out water |
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Term
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Definition
Food is frozen, placed in vacuum and ice changes to vapor |
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