Dairy and Eggs
Egg Key Terms
Leavener- Used in food to make it rise
Stabilizer- A stabilizer is an additive to food to help preserve its structure.
Emulsifier-an agent that forms or preserves an emulsion
Samonella- a food born illness that comes from eggs or chicken
Dairy Key Terms
Pasteurization-A heat process used to kill bacteria in a food for food safety
Ripened Cheese- Cheeses that have had bacteria mold or yeast to add flavor and is aged in a controlled environment before they are ready to be sold.
Unripened Cheese-Soft cheeses ready for sale as soon as they are manufactured
Curdle-clumps that form in milk products when heated at too high a temperature.
Scorch-Food that has been cooked at too high a temperature or too long a period of time and has an off flavor
Roux-Equal amounts of fat and flour mixed and cooked to produce the base of a sauce or gravy
Coagulate-Components that react with another substance or temperature change to form single substance