Term
| Advantages of Food Preservation TO ANCIENT PEOPLE are that it allowed people to |
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Definition
1.to stay in one place w/o fear of starvation.
2. to travel w/o fear of starvation |
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Term
| Advantages of Food Preservation TO THE MODERN KITCHEN are that it |
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Definition
1. captures food at best quality.
2. season food less expensive
3. marketed as "made in-house"
4. preserve adds flavor(unique&custom) |
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Term
| Acidity of food is measured by PH level. |
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Definition
| Foods preserved by acidity must have a PH level of 4.6 or less. Range is 1-14. 7 is neutral. |
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Term
| Foods which are preserved by acid depend on one or more of following acids |
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Definition
1) citrus
2) malic
3) acetic |
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Term
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Definition
1) Lag phase (1-4 hrs)
2) Log Phase-accelerated bacterial growth
3)Stationary Phase 4) decline. |
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Term
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Definition
Not in TDZ for more than 2 hours.
Cool from 135 to 70 w/in two hours; then down to 41 w/in 4 more hours. |
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Term
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Definition
| marinating fish or shellfish in lime or lemon juice which "cooks" it. Can be 1)acid cooked (use fish that are safely eaten or 2)blanched & acid cook |
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Term
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Definition
| marinating fish or shellfish in lime or lemon juice which "cooks" it. Can be 1)acid cooked (use fish that are safely eaten or 2)blanched & acid cook |
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Term
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Definition
| very thinly sliced raw beef (sometimes seared) w/acid topping. Today can include fish, poultry, game, vegetable, fruits, offal. |
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Term
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Definition
| tough meat placed under saddles was tenderized (shredded). Seasoning (gin, vinegar)added & served raw.Today includes fish |
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Term
| Herring, Anchovies, Sardines and Salmon |
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Definition
| cleaning should take place immediately. |
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Term
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Definition
| foods layed out and dried by the sun; in a place where there is low humidity and the temperatures are near 100 degrees. The problems are the lack of sanitation and the lengthy time required. |
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Term
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Definition
| There is no special equipment required, just a regular oven set to about 140 degrees. The problem is that you can’t do too much at once. |
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Term
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Definition
| dries at about 120 degrees & produces a more even result. A fan or open oven door allows humidity to escape |
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Term
| When drying vegetables, almost all vegetables need to be blanched. (it protects nutrients & shortens drying) |
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Definition
| Asorbic acid diluted in water will stop the oxidation of cut apples. |
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Term
| Hot Pickling (aka Canning) |
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Definition
| the art of preserving food by cooking it in a jar and sealing it. Process at least 15 min. |
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Term
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Definition
Found in soil or water. During the canning process, oxygen is removed from the container by heat. Therefore
bacteria can't grow. |
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Term
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Definition
| Is a relish or pickled relish and is from the South. Take available vegs and add pickling liquid & jar. |
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Term
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Definition
| sunken vegetables b/c they are sunk into water w/seasonings. (fermented vegetables) |
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Term
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Definition
| a relish made with fruits and spices in a vinegar & sugar solution. The British took it to India. Usually combines sweet & sour flavor. |
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Term
| mustard gets its yellow color from tumeric |
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Definition
| American mustards are made from white seeds. European mustards are made from yellow/brown seeds & are grainy |
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Term
| Relishes are served col to act as a foil to hot or spicy food. |
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Definition
| Compotes are made by cooking fruits in syrup. Can also be savory (ie. bell pepper, onion, vinegar. |
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Term
FLAVORED OIL
1) Infused: heat oil with zest
2) Steeped: herb in bottle; add heated oil |
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Definition
3) Puree: puree raw veg, fruit, herb; add oil.
4) cold infusion: room temp veg & oil |
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Term
| Adding fresh or raw ingredients to oil raises the possibility of food borne illnesses...REFRIGERATE. |
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Definition
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Term
| Traditional European pickles use vinegar. Indian& SE Asian pickles use oil as the pickling agent. |
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Definition
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