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CLEAR SOUP
NO STARCH ADDED |
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| BOUND SOUP-USUALLY THICKENED WITH STARCH |
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| A SEASONED PURÈE OF * FLAVORED WITH COGNAC, WHITE WINE, AND HEAVY CREAM, OFTEN THICKENED WITH RICE OR BREAD CRUMBS |
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| THE PROCESS BY WHICH IMPURITIES ARE REMOVED FROM STOCK DURING THE MAKING OF CONSOMMÉ |
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| A consommé that has been enriched |
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| ABLE TO LIVE OR EXIST WITHOUT OXYGEN |
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Definition
| A SALT AND WATER SOLUTION |
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Definition
| A FOOD PRESERVATION METHOD IN WHICH FOOD IS SEALED IN METAL OR GLASS CONTAINERS AND SUBJECTED TO HIGH TEMPERATURES IN ORDER TO DESTROY MICROORGANISMS- ACIDITY-HEAT-OXYGEN |
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Definition
| PRESERVATION METHOD WHERE MEAT IS STORED IN RENDERED FAT |
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| PROCESS OF DRAWING OUT THE MOISTURE FROM FOOD PRODUCTS, ELIMINATING A KEY FACTOR IN THE DEVELOPMENT OF BACTERIA AND FUNGI |
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Definition
| THE PROCESS BY WHICH YEAST CONVERTS SUGARS TO ALCOHOL AND CARBON DIOXIDE., FOSTERING THE GROWTH OF MICROORGANISMS THAT POSITIVELY IMPACT THE FLAVOR OR NUTRITIONAL QUALITY. |
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Definition
| A COMPOND IN A SALT MIXTURE THAT DEVELOPS COLOR, COMPLEXITY OF FLAVOR, AND INHIBITS THE GROWTH OF BOTULISM |
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Definition
| THE PROCESS OF HEATING FOOD FOR A SHORT PERIOD TO KILL HARMFUL BACTERIA AND ENZYMES THAT CAUSE SPOILAGE. NORMALLY 161F FOR 15 SECONDS |
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Definition
| THE PROCESS OF PRESERVING FOOD IN A SEASONED BRINE OR VINEGAR SOLUTION |
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Definition
| A METHOD OF PRESERVING AND FLAVORING FOOD BY EXPOSING IT TO SMOKE |
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| THE LOSS OF QUALITY, NUTRIENTS, AND EDIBILITY DUE TO DECAY |
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Definition
| MICROORGANISMS THAT FEED ON SUGARS, PROTEINS, OR OTHER ORGANIC SUBSTANCES |
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| PRACTICE INTENDED TO DEPRIVE HARMFULL MICROORGANISMS OF A HOSPITABLE ENVIRONMENT IN WHICH TO GROW |
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| TERM FOR THE PROCESS OF DESTROYING ALL OR MOST POTENTIALLY HARMFUL MICROORGANISMS IN FOOD. |
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Definition
| THE PROCESS OF ELIMINATING ALL OR MOST MICROORGANISMS IN FOOD; TYPICALLY THROUGH HIGH HEAT |
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Definition
| A TRANSPARENT SPIRIT-TYPICALLY FLAVORED WITH OARNGE PEELS, CARAWAY SEEDS, CARDAMOM, AND LEMON PEELS |
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Definition
| AFTER CURING-APPLYING SMOKE AT A TEMPERATURE BELOW 100F/ 37C |
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Definition
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| WHEN SOLID ICE IS CHANGED DIRECTLY INTO WATER VAPOR |
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