Glossary for the food industries

GLOSSARY FOR THE FOOD INDUSTRIES 2nd EDITION by Wilbur A. Gould, Ph.D. Food Industries Consultant, Executive Director ...

Author: Wilbur A Gould

163 downloads 1346 Views 7MB Size Report

This content was uploaded by our users and we assume good faith they have the permission to share this book. If you own the copyright to this book and it is wrongfully on our website, we offer a simple DMCA procedure to remove your content from our site. Start by pressing the button below!

Report copyright / DMCA form

DOWNLOAD PDF

GLOSSARY FOR THE FOOD INDUSTRIES 2nd EDITION

by Wilbur A. Gould, Ph.D. Food Industries Consultant, Executive Director Mid-America Food Processors Association, & Emeritus Professor of Food Processing & Technology The Ohio State University

CTI Publications, Inc. Baltimore, Maryland USA

ABBREVIATIONS/ACRONYMS

a

1

- Acceptance number of defects in a sampling plan.

A2

- A factor in the construction of X Bar chart.

- American Arbitration Association. AAAS - American Association for the Advancement of

AAA

Science.

-

Atomic Absorption Spectrophotometry ... Quantitative analysis of minerals.

AAS

Ab-DER ACS

-Antibody-Direct Epifluorescent Filter Technique.

- American Chemical Society.

- Activity Based Management. AD1 - Acceptable Daily Intake. ABM

- Atomic Energy Commission. AFD - Accelerated Freeze Drying. AFDOUS - Association of Food Drug Officials (US). AFFI - American Frozen Food Institute.

AEC

- The Agency on International Development (US). AIS - Alcohol Insoluble Solids. Alpha - Probability of rejection, sometimes referred to a s

AID

the producers risk, or risk of an error of the 1st kind. Amp.

- Ampere.

AMS

- Agricultural Marketing Service (USDA).

GLOSSARY FOR THE FOOD INDUSTRIES

2

ANOVA - Analysis of Variance. ANPR

- Advanced Notice of Proposed Rulemaking.

ANSI

- American National Standards Institute.

ANYSFP

- Associated New York State Food Processors, Inc.

AOAC - Association Official Analytical Chemists.

- American Oil Chemist's Society. AOM - Active Oxygen Method, an accelerated rancidity test. AOQ - Average Outgoing Quality. AOQL - Average Outgoing Quality Limit.

AOCS

APC - Aerobic Plate Count. APDP - Alternate Principle Display Panel. APHA

- The American Public Health Association.

APHIS - Animal and Plant Health Inspection Service. APQC

- American Productivity and Quality Center.

AQL - Acceptance Quality Level ... associated with vendor's risk. AQP - Advanced Quality Planning. ARL - Average Run Length.

- Agricultural Research Service (USDA). ASM - American Society of Microbiology.

ARS

ABBREVIATIONS/ACRONYMS

3

- American Society for Testing and Materials. ASAP - As soon as possible.

ASME

- American Spice Trade Association.

ASTA

- Average (also, indicated by A bar). Aw - Water activity ... a measure of the available water in a

Ave

product. BATF

- Bureau of Alcohol, Tobacco and Firearms.

-

Beta Probability of acceptance, sometimes called the Buyers or Consumers risk, or risk of an error of the 2nd kind.

- Butylated hydroxyanisole, an antioxidant. BHT - Butylated hydroxytoluene, an antioxidant. BIC - Best In Class, a s used in benchmarking.

BHA

BOD

- Biological Oxygene Demand.

- Bill of Material. BOMS - Bill of Materials.

BOM

BSI- British Standards Institute.

- Bushel. BTU - British Thermal Unit ... The quantity of heat needed to Bu

raise 1 pound of water 1'F.

- Number of defects or defective units. c Bar - Average number of defects in a sample.

c

GLOSSARY FOR THE FOOD INDUSTRIES

4

- Centigrade or Celsius. ca - Circa or about. CA - Codex Alimentarius. CA - Controlled Atmosphere.

C

- Computer Aided Design.

CAD

- Computer Aided Manufacturing. CAP - Controlled Atmosphere Packaging. CAS - Controlled Atmosphere Storage. CAM

CAST

- Council for Agricultural Science and Technology.

- Cubic Centimeter, a measure of volume (0.0338ounce). CCP - Critical Control Points. CDC - Center for Diseases Control.

cc

CEDAC - Cause and Effect Diagram And Cards. CEO

- Chief Executive Officer.

CFR - Code of Federal Register. CFSAN

-Center for Food Safety and Applied Nutrition (FDA).

-

CIE Official name of the International Committee on Illumination.

- Computer Integrated Manufacturing. CIP - Cleaned In Place. CIM

ABBREVIATIONS/ACRONYMS

CL

- Critical Limit, the division between safe and unsafe.

CLFP

cm

5

- California League of Food Processors.

- Centimeter

CMC

(1/1000of

a meter or 0.394of an inch).

- Certified Management Consultant.

- Can Manufacturers Institute. CGMP - Current Good Manufacturing Practice. C/O - Change over.

CMI

COD - Cash on Delivery.

- Chemical Oxygen Demand. COO - Chief Operating Officer.

COD

- Cleaned Out of Place. COQ - Cost of Quality. Cp - Process capability. CPk - Capability index: that is, the specification width divided

COP

by the process width.

- Certified Quality Auditor. CQE - Certified Quality Engineer.

CQA

CQ1- Continuous Quality Improvement.

- Certified Reliability Engineer. CRP - Continuous Replenishment Programs.

CRE

GLOSSARY FOR THE FOOD INDUSTRIES

6

- Canadian Standards Institute. CSlRO - Commonwealth Scientific and Industrial Research

CSI

Organization.

CSRS - Cooperative State Research Service.

-

CUSUM Cumulative Sum Sampling Plan for attributes standards only. CV - Coefficient of variability.

- Hundred weight. D value - Time to destroy 90% of spores or vegetative cells

cwt

of a microorganism at a given temperature. Number of minutes for the survivor curve to traverse one log cycle.

-

d2 A divider of the mean range, R bar, which will yield an estimate of the standard deviation.

-

D3 A multiplier of R bar to determine the 3 sigma lower control limit on a range chart.

-

A multiplier of R bar to determine the 3 sigma upper control limit on a range chart.

D4

DAL's

d.f.

- Defect Action Levels.

- Degrees of freedom.

- Design for Manufacturing. DNA - Deoxyribonucleic acid. DOD - Department of Defense. DOE - Design of Experiments.

DFM

ABBREVIATIONS/ACRONYMS

DRV's

7

- Daily Reference Values.

- Direct Store Delivery.

DSD

-

DSIR Department of Scientific and Industrial Relations (US, Canada, and the British Commonwealth). ECR

- Efficient Consumer Response.

- Electronic Data Interchange. EDTA - Ethylendiamine tetra-acetate salts, a powerful

ED1

sequestrant added to fat type foods.

EIR

- Establishment Inspection Report.

ELISA

- Enzyme Linked lmmunosorbent Assay.

- Environmental Operating Waste. EPA - Environmental Protection Agency.

EOW

EVOH

- Ethylene vinyl alcohol.

- Fahrenheit. F - Frequency.

F

-

F value Defined a s number of minutes required to destory a stated number of microorganisms at a defined temperature, usually at 250'F (121.1 "C).

-

Fo The number of equivalent minutes at a temperature of 250'F (121.1 "C) to inactivate a microbial population with a z value at 18'F (7.8 "C) for Clostridium botulinum, Fo=12D. FA0

- Food and Agriculture Organization (US).

GLOSSARY FOR THE FOOD INDUSTRIES

8

- Florida Citrus Processors Association. FDA - Food a n d Drug Administration (US). FDcC - Food, Drug & Cosmetic Act of 1938. ffa - Free fatty acid. FIFO - First in, first out. FIFRA - Federal Insecticide, Fungicide & Rodenticide Act. FlLO - First in, last out. FLN - Food Labeling News. FMEA - Failure Mode Effects Analysis. FMECA - Failure Mode Effects a n d Critical Analysis.

FCPA

FMI - Food Marketing Institute.

- Flexible Manufacturing Systems. FNS - Food a n d Nutrition Service (USDA). FMS

FOLI - First out, last in. FPC FPI

- Fish Protein Concentrate.

- Food Processors Institute.

FPMcSA

- Food Processing Machinery & Suppliers Assn.

- Federal Register. FRACAS - Failure Reporting and Corrective Action System. FRC - First Run Capability.

FR

ABBREVIATIONS/ACRONYMS

- Food Safety and Inspection Service (USDA).

FSIS

- Free Trade Agreement. FK - Federal Trade Commission. FUBAR - Fouled up beyond all repair. FI'A

- Gram (0.035 ounces) (453.6grams GAO - General Accounting Office.

g

GATT

GLP

=

1 pound).

- General Agreement on Tariffs and Trade.

- Good Laboratory Practices.

- Grocery Manufacturers of America. GMP - Good Manufacturing Practice.

GMA

gpm

- Gallons per minute.

- Generally recognized a s safe. GSP - Good Sanitation Practices. h - Hectare. GRAS

HDL

- High-Density Lipoprotein.

- Hold for Investigation. HACCP - Hazard Analysis Critical Control Points.

HFI

HDPE

HHS hp

- High-density polyethylene.

- Health and Human Services Department.

- Horsepower.

9

GLOSSARY FOR THE FOOD INDUSTRIES

10

- Human Rehabilatory Services. HTST - High Temperature Short Time. HVP - Hydrolized Vegetable Protein. IAQ - Indoor Air Quality. ICS - Inventory Control System. IEFP - International Exposition for Food Processors. IFMA - International Foodservice Manufacturers Association. IW - Institute of Food Technologists. IPM - Integrated Pest Management. IQA - Institute of Quality Assurance. IQF - Individually Quick Frozen.

HRS

IS0 - International Organization for Standardization.

IT

- Initial Temperature.

ITM - Integrated Task Management.

- International unit of measure. JIC - Just in case. JIT - Just in time. kg - Kilogram (1,000 grams or 2.2046 pounds). kw - Kilowatt (1,000 watts). LACF - Low Acid Canned Foods.

1U

ABBREVIATIONS/ACRONYMS

LAL Ib.

11

- Lower Action Level.

- Pound (16 ounces).

- Leveraged Buy-Out. LCL - Lower control limit on a control chart.

LBO

LIFO

- Last in, first out.

LLDPE - Linear low-density polyethylene.

LOT0

- Locked out, tagged out.

LPL

- Lower Process Limit.

LRL

- Lower Reject Limit.

- Least Significant Difference. LSL - Lower Specification Limit. LWL - Lower Warning Limit. m - Number of subgroups in a sample. m - Milli ... A prefix for quantities 1,000 times smaller than

LSD

the base unit.

- Meter (1,000 millimeters or 39.700 inches). M - Molar. MAFPA - Mid-America Food Processors Association. MAFPA - Mid-Atlantic Food Processors Association.

M

MAP

- Modified Atmosphere Packaging.

GLOSSARY FOR THE FOOD INDUSTRIES

12

- Modified Atmospheric Storage. MCP - Manufacturing Cost Performance. MAS

MCT

- Manufacturing Cycle Time.

- Minimum Daily Requirement. Me - Mean. MFN - Most Favored Nation. MDR

- Michigan Food Processors Association.

MFPA

mg

- Milligram

(1/1000

of a gram).

Mi- Median. MIRS

- Materials Inventory Report System.

m l - Milliliter (cubic centimeter) (0.03382 ounces).

- Millimeter of a meter). MO - Mode. MOU - Memorandum of Understanding. mm

(1/1000

MRL's

- Maximum Residue Limits.

- Material or Manufacturing Resource Planning. M S D S - Material Safety Data Sheets. MRP

MSNF

- Milk Solids Not Fat.

MTBF

- Mean time between failures.

MTD

- Maximum Tolerated Dose.

ABBREVIATIONS/ACRONYMS

13

- Millivolt of a volt). MVTR - Moisture Vapor Transmission Rate. mv

(1/1~0

MWFPA

n

- Midwest Food Processors Association.

-

The number of items or observations in a given lot; that is, the sample.

- Number of items in a given lot to be sampled. N - Normal solution. N A m A - North American Free Trade Agreement.

N

NAMP NAS

- National Association of Meat Purveyors.

- National Academy of Science.

NASn NDE

- National Association for the Specialty Food Trade.

- Non-destructive evaluation.

- Non-destructive testing. NFBA - National Food Brokers Association.

NDT

- National Food Processors Association. NIH - National Institute of Health. NIST - National Institute of Standards and Testing.

NFPA

NLEA

- Nutrition Labeling and Education Act.

NMFS

- National Marine Fisheries Service.

NOEL

- N o observed effect level.

14

GLOSSARY FOR THE FOOD INDUSTRIES

- National Restaurant Association. NRC - National Research Council. Ns - Number of sample units or measurements for a variable. OCC - Operating Characteristic Curve. OFPA - Ozark Food Processors Association. OMB - Office of Management and Budget. OSHA - Occupational Safety and Health Administration (US). OTA - Office of Technology Assessment (US Congress). - Ounce (1/16of a pound) (28.35 grams 1 ounce). p - Average proportion defective for the process. p bar - Average percent defective for the process. PAT - Profit after taxes. PBT - Profit before taxes. PCB’s - Polychlorinated bi-phenyls, a class of compounds

NRA

02.

=

known to cause cancer.

- Plan-Do-Check-Act, Shewart Cycle. PDP - Principle Display Panel. PER - Protein Efficiency Ratio. PET - Polyethylene terpthylate.

PDCA

pH - Hydrogen ion concentration.

ABBREVlATlONS/ACRONYMS

15

- Productivity Improvement Teams. POC - Price of Conformance. PONC - Price of Non-Conformance. POP - Point of Purchase ppb - Parts per billion ( I ppb 0.00001%, or 1 sq. ft. in 36

PIT

=

sq. mi.).

- Parts per million (1 ppm 0.0001%by wt.). ppt - Parts per trillion (1 ppt 0.000001%, or 1 sq. ft. in 23

ppm

=

=

acres).

- Pounds per square inch. pt. - Pint.

psi

- Press on, Twist off cap. PUFA’s - Polyunsaturated fatty acids. PV - Peroxide value, a measure of oxidative rancidity of oils

PT

or products.

- Quality Assurance or Quality Audit. QC - Quality Control. QC - Quality Circle. QE - Quality Evaluation.

QA

QFD

- Quality Function Deployment.

QMS

- Quality Management System.

GLOSSARY FOR THE FOOD INDUSTRIES

16

QOS

- Quality Operating System.

- Quart. QWL - Quality of Work Life. r - Symbol for the correlation coefficient. R - Range, the difference between the largest value and the

qt.

smallest value in a set of numbers.

R bar

- The average of the ranges.

-

The square of the correlation coefficient, also known as the coefficient of determination. r2

RED

- Research and Development.

RDA

- Recommended Daily Allowance (US).

RDI

- Reference Daily Intake.

- Relative humidity. ROC - Return on capital. ROI - Return on investment. R O S - Return on sales. rpm - Revolutions per minute. RQL - Reject Quality Level. s - Standard deviation of the population, or the width of one RH

zone in the normal distribution curve. S

- Standard deviation for the sample.

ABBREVIATIONS/ACRONYMS

Sz

17

- Mean variance.

SBP SD

- Supplier Based Performance.

- Standard deviation.

SFI

- Solids Fat Index.

- Standard Operating Procedure. SPC - Standard Plate Count. SPC - Statistical Process Control.

SOP

Sp.Gr. or s. g.

- Specific gravity, a measure of total solids.

- Supplier Quality Assurance. SQC - Statistical Quality Control. TBA - Thiobarbituri acid, a measure of oxidative rancidity.

SQA

- Tertiary butylated hydroquione, an antioxidant. tbsp. - Tablespoon. TBWS - Team Based Work Systems. TDL - Too damn late. TDT - Thermal Death Time. TGR - Things gone right. TGW - Things gone wrong.

TBHQ

TMP

- Temporary Marketing Permit

GLOSSARY FOR THE FOOD INDUSTRIES

18

- Theory of Constraint (the bottleneck). TOPS - Team-Oriented Problem-Solving. TQA - Total Quality Assurance.

TOC

TQC- Total Quality Control: that is, the application of quality principles to all company endeavors. TQI

- Total Quality Improvement.

TQL

- Total Quality Leadership.

TQM - Total Quality Management.

- Total Quality Systems.

TQS

- Teaspoon. TSP - Tri-sodium phosphate, an alkaline cleaner.

tsp.

TVP

- Texturized Vegetable Proteins.

-

u A type of atrribute chart used to track the average number of defects per unit.

- Upper specification limit. UAL - Upper Action Level.

U

UCL - Upper control limit on a control chart.

- Ultra High Temperature. UPL - Upper Process Limit. USDA - United States Department of Agriculture. USDC - United States Department of Commerce.

UHT

ABBREVlATIONS/ACRONYMS

USDI

USL

19

- United States Department of the Interior.

- Upper Specification Limit.

- United States Pharmacopeia. UWL - Upper Warning Limit. VOC - Voice of Customer. USP

Vol.

- Volume.

VOP -Voice of Process: that is, making use of control charts. WHO WIS

- World Health Organization ( U N ) .

- Water-Insoluble Solids.

- A number representing the value of a single item. X Bar - Average.

X

- Average and Range chart. X Double Bar - Average of the averages.

X Bar and R

wt. -Weight.

-

Z Number of standard deviation units that a particular point is away from the mean. z value

-

Temperature range ( ' F) necessary for the D value to change by a factor of 10, or for one log cycle reduction in a specific microbial population.

TERMS AND TERMINOLOGIES

21

-

Absorbent A substance having the ability to soak up and retain other substances.

-

Absorption Retention or holding or incorporation of oil or fat by a food product which has been fried.

-

Acceptable Quality Level (AQL) Minimum number of parts or containers that must comply with quality standards. Acceptance -An experience, or feature of experience characterized by a positive attitude. May be measured by preference or liking for specific food item.

-

Acceptance Number (C) The maximum number of deviants permitted in a sample of a lot that meets a specification.

-

Accompaniments Salads, bread, vegetables, pickles, jams or relishes - items that accompany the main meal.

-

Acid Number Number of KOH required to neutralize the free fatty acids (ffa) in 1 gram of fat.

-

Acidophilus Milk Comparable to Bulgarian milk, prepared by fermenting sterile skim milk inoculated with Lacto-

bacillus acidophilus.

-

Acetic Acid The acid of vinegar. Formed by the bacterial fermentation (Acetobacteria aceti) of alcohol.

-

Acid A substance in which the hydrogen ion concentration is greater than the hydroxyl ion. May be organic or inorganic. Generally sharp and sour taste.

GLOSSARY FOR THE FOOD INDUSTRIES

22

-

Acidified Foods Low-acid food to which an acid or an acid food is added to produce a food with a final equilibrium pH of 4.6 or less and a water activity greater than 0.85. Acidity

- The pH of a liquid or solid between 7.0 and 1.O. -

Acidulant An acid added to a food to aid in preservation or modify taste. Aciduric Acrid pungent.

-Organisms that can be grown in high acid foods.

- A substance that is sharp and harsh or bitterly -

Acuity Ability to discern or perceive stimuli, sharpness or acuteness.

- Having a relatively sudden onset of symptoms. Additive - Any substance, the intended use of which reAcute

sults or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food (FDA).

-

Adenosinetriphosphate (ATP) Prosthetic group of enzyme hexokinase involved in the fermentation of sugars.

-

Adjuvants Materials used with sprays to achieve penetration, sticking, spreading or wetting. Adobe

- A piquant sauce of tomato, vinegar and spices.

Adsorbent - Material on whose surface adsorption takes place.

-

Adsorption To take up or hold on the surface, e.g., oil on potato chips.

TERMS AND TERMINOLOGIES

23

-

Adulterate To make a substance or product impure by mixing in a foreign or inferior substance or product. Aerobes growth.

- Organisms which require oxygen or air for -

Aflatoxin A series of organic substances which have been invaded by the fungal species Aspergillus flavus or A. parasiticus and deposited in corn kernels.

-

Agar A gelatinous colloid used for culture medium or a stabilizing agent.

-

Agglomeration The forming of a mass by causing a product to be dispersed throughout another product.

-

Agitating Cookers Retorts or cookers which provide product agitation during processing.

-

Aioli Sauce A robust garlic mayonnaise sauce made by blending minced garlic with egg yolks while olive oil is whisked until a thick emulsion is formed. A small amount of lemon juice may be added after the sauce has thickened. This sauce complements unseasoned, cooked meat and seafood, and boiled potatoes and vegetables.

- Phrase meaning prepared according to a given style. A la carte - Menu term for items individually priced and

A la

may be made to order rather than a complete meal.

-

A la king Dish of cooked chicken, sweet peppers and mushrooms in a veloute sauce.

- In the style of ..., such as pie with ice cream. A la Newburg - A seafood served with thick sauce made A la mode

from cream, eggs and butter, and may be flavored with wine.

24

GLOSSARY FOR THE FOOD INDUSTRIES

A la Provincial garlic.

- With olive oil, lemon juice, parsley and

-

Albedo The white inner layer of citrus fruit peel. Used a s a source of pectin.

-

Albumen The white of an egg, composed primarily of the protein albumin.

-

Albumin Simple proteins that are soluble in water and coagulated by heat, e.g., egg whites, blood and milk.

-

Aldehyde A class of organic compounds characterized by the presence of the unsaturated carbonyl group (C = 0).

-

Algae A group of lower plants having chlorophyll but no vascular system, examples are seaweed, that is, kelp the rnajor source of carrageenan.

-

Alginate Salt of alginic acid found in seaweed-used a s thickeners and stabilizers. Alkali - A substance that has basic properties, that is, a pH in excess of 7.0

-

Alkaline A substance having the property of producing hydroxyl (OH) ions in a water solution.

-

Alkaloid Bitter nitrogen containing compounds usually found in seed plants.

-

Allergy A disease state caused by exposure to a particular substance to which certain individuals have a heightened sensitivity that has an immunologic basis.

- Dried fruits of the pimento. Ambrosia - Sweet tasting liquor or rich desert.

Allspice

TERMS AND TERMINOLOGIES

25

-

Ameliorate To balance by adding sugar, water, and/ or grape concentrate. Amioca

- Starch obtained from waxy maize grain (corn). -

Amino Acids Any of numerous nitrogencontaining acids, 22 of which are building blocks of proteins. Eight (8)of these 22 amino acids are essential amino acids, that is they must be obtained outside of the body a s part of the diet. Amylopectin Ampere ohm.

-A branched polysaccharide found in starch.

- The rate of current flow, that is, Ampere

= volt/

-

Amylase An enzyme that hydrolizes starch and glycogen to maltose. Amylose

-A straight chain polysaccharide found in starch. -

Amylography An instrument employed to measure the response of starch suspensions to heating under controlled conditions with the obtained data having a direct relationship to the performance of soft wheat flours for given applications. Anaerobes oxygen or air.

- Organisms which grow in the absence of

Ancho Dried Chiles -Chiles that are moderately hot made from dried poblanos with a wrinkled, dark brownish-red skin and a deep earthy flavor.

-

Angel Food A white sponge cake made with egg white and leavened by air. Anionic

- Negative charged ions.

26

GLOSSARY FOR THE FOOD INDUSTRIES

-

Anise An annual herb that bears hard fruits with elongated seeds. The fruits are aromatic licorice-like. The leaves may be used for garnishing and the dried seeds are used a s a spice.

-

Anthocyanins Pigments (violet, red and blue) found naturally in many fruits. These pigments may cause internal can corrosion.

-

Anthoxanthins Yellow to orange-red pigments present in many plant materials.

-

Antibiotic A substance that inhibits the growth of microorganisms usually produced by other organisms such as penicillin.

-

Anticaking Agent Substance used in many salts and powders to keep them free-flowing.

-

Antifoamer Liquid of low intrinsic surface tension that prevents formation of a foam. Antimicrobial of a microbe.

- A compound which inhibits the growth

-

Antioxidant A substance that retards or slows down oxidation of organic substances.

-

Antipasto Term meaning before the meal and used to describe appetizers.

-

Antimycotic A substance which destroys or inhibits the growth of molds and other fungi.

-

Antiseptic A substance that prevents or inhibits the growth of microorganisms on animate surfaces, such a s skin.

TERMS AND TERMINOLOGIES

27

-

Aperitif A short drink of an alcoholic beverage including wines with added essences, and flavors of spices, herbs, roots, etc. offered before dinner to increase the appetite. Vermouths are an example.

- The desire of or craving for food. Appetizer - A food used to introduce a meal or stimulate Appetite

the appetite and it may include canapes, cocktails or hors d'oeuvres.

Aquaculture Aqueous Aroma

- Culture of foods in water.

- Containing water.

- Generally pleasing odor or fragrance.

- The absence of viable organisms. Aseptic - Free of disease or spoilage causing organisms. Asepsis

-

Aseptic Processing The filling of a commercially sterilized-cooled product into presterilized containers, followed by aseptic hermetic sealing with a presterilized closure in an atmosphere free of microorganisms,

-

Ash The residue of a substance which has been incinerated at about 525'C (975'F).

-

Aspic Term used to indicate the arrangement of food into a molded gel.

-

Astringent Perceived quality caused by shrinkage, drawing, or puckering of the skin surfaces of the mouth, that is, dry feeling of the mouth usually due to tannins (phenolic compounds).

GLOSSARY FOR THE FOOD INDUSTRIES

28

Atmosphere

- A measure of pressure.

-

Atom The smallest particle of an element that exhibits the properties of that element.

-

Atomic Number The number of protons in a nucleus of a n element ranging from 1 for hydrogen to 106. The number indicates the position of a n element in the periodic table and determines its chemical properties and behavior.

-

Atomic Weight The mass (weight) of an atom of a n element-Carbon equals 12.

-

Attribute An inherent characteristic of a product classified as acceptable or unacceptable.

-

Attribute Chart A type of chart in which characteristics are considered acceptable or unacceptable, good or bad, go or no go.

-

Attribute Data Data that comes from non-measurable characteristics which can be counted.

-

Attributes A method of measurement whereby units of products are examined for the presence or absence of specified characteristics in each unit in the sample.

- Brick of ice cream with layers of frozen fruit. Au gratin - Covered with cheese and cooked. Au jus - Juice obtained from roasting and served with the Au fait

product.

-

Autoclave A vessel in which high temperatures can be reached by using high steam pressure.

TERMS AND TERMINOLOGIES

29

-

Available Chlorine The amount of active chlorine in a chlorine bearing compound that can be released in a water solution. Chlorine a s a gas is totally available chlorine.

-

Average The sum of a number of measurements divided by the number of units.

-

Average and Range Chart (X Bar and R Chart) The most commonly used control chart where averages and ranges are plotted, usually with upper and lower limits.

-

Avoirdupois A system of weights based on the pound of 16 ounces and the ounce of 16 drams.

GLOSSARY FOR THE FOOD INDUSTRIES

30

Bacilli

- Rod-shaped bacteria.

Bacillus cereus - Spore-forming, rod-shaped bacterium, aerobic to facultative aerobe, proteolytic.

-

Bacteria Single celled microscopic organisms which usually produce by splitting in two (called fission). There may be several shapes, that is, rods, spherical (cocci), filamentous, etc. Many types are infectious, but others are beneficial.

- Destructive to bacteria. Bacteriostatic - Preventing the growth of bacteria with-

Bactericidal

out killing them.

Baguette

- French bread.

-

Baklava A Middle Eastern sweet made from many layers of thin pastry and butter, and covered with chopped nuts and syrup. Bake

- To cook by dry heat in an oven. -

Baking Soda Leavening agent which acts through release of carbon dioxide during baking.

- A meal taken in company of others. Barbeque - To cook in a highly seasoned vinegar sauce Banquet

usually over coals or in a spit.

-

Bar Code A system of coding products for computer readout used to improve inventory control, pricing and manufacturing schedules.

TERMS AND TERMINOLOGIES

31

-

Barrier Term used to describe materials that retard or prevent water (thus, water barrier), grease (thus, grease barrier) or water-vapor resistant (thus, prevent transmission of water vapor). Barritos -A mixture of scrambled eggs and spices, p u m p kin seeds, herbs and yogurt with sliced tomatoes rolled up into wheat or corn tortillas. Chopped ham, bacon and fish can be added. Base

- Alkaline substance, that is, one with a pH greater

than 7.0.

Base Box

- A unit of area of tin plate equivalent to 31.360

sq. in. The term "90 Ib. plate" means tin plate of such thickness that the above area weighs 90 Ibs.

Basil

- An aromatic herb of the mint family used in sea-

soning foods.

Baste

- To moisten with liquid while cooking.

- A soft liquid basically of flour and a liquid. Batura - A flat, fermented, deepfried wheat bread. Batter

-

Baume A hydrometer scale used to measure the density of a liquid.

-

Bay Leaf Dried leaf of the European Laurel, crushed and used a s aromatic flavor for foods.

-

Bead A rounded depression around the surface of a container or end. Used to stiffen or improve its appearance.

-

Beaded Can A can which is strengthened by reinforcing ribs or concentric depressions around the body of the can.

GLOSSARY FOR THE FOOD INDUSTRIES

32

-

Bearnaise A thick meat or fish hot sauce made of eggs, butter, vinegar, tarragon and seasonings. Beat

- To stir thoroughly and vigorously.

-

Bechamel Sauce A white sauce used on seafood, chicke n and meat entrees a s well a s side dishes. It is prepared by cooking a mixture of flour and butter, called a roux, for only a few minutes by taking care that it does not brown. Bechamel sauce can be easily transformed into Mornay Sauce by the addition of egg yolk and grated cheese.

- Yeast fermented malt beverage. Bell Pepper - Sweet pepper with color variations from Beer

green to red to yellow to orange to purple, o r even brown.

Benchmarking - A continuous, systematic process for evaluating the products, services and work processes of organizations that are recognized a s representing best practices for the purpose of organizational improvement (1992).In other words, "Taking the best of the best to make it better." Beriberi - A deficiency disease caused by the absence or insufficient levels of B-complex vitamins in the diet. Beta-carotene - (See Vitamin A) Optional on nutrition label unless added a s a nutrient supplement. Beta-carotene converts to Vitamin A. Beurre

- Butter.

Beverage - (Also, Drink or Cocktail) A juice that purports to contain juice by way of label statements by pictures of fruits or vegetables on the label, or by taste and appearance, causing the consumer to expect juice in the beverage. A beverage that purports to contain juice must declare the percent of the juice. The percent juice must be on the information panel, near the top.

TERMS AND TERMINOLOGIES

33

-

Bioassay A test which uses animals or microorganisms for determining the biological activity of certain substances or the presence or concentration of nutrients in the food.

-

Biodegradable Capable of being broken down into innocuous products by microorganisms.

-

Biological Oxidation The process whereby, through the activity of living organisms in an aerobic environment, organic matter is converted to more biological stable matter.

-

Biotin Optional on nutrition label unless added a s a nutrient supplement. Biotin is part of the B-vitamin complex. It helps regulate the use of carbohydrates and helps the body form and use fat. It is an important part of enzymes.

- A thick creamy soup. Bitter - A basic taste response, usually harsh and acrid. Blackened - A term used in cooking invented by Chef Bisque

Paul Prudhomme. It is the coating of meat, fish, etc. with spices and herbs and quickly cooked in a white-hot cast iron skillet.

-

BIanc A mixture of water and flour in which various substances such a s white meat and certain light colored vegetables are added.

-

Blanch (Scald) A unit process designed to loosen skin (peel) or feathers, inactivate enzyme(s), set or fix color, remove occluded air, and remove earthy odors.

-

Blanching A unit operation in food processing in which raw food materials are immersed in hot water or exposed to live steam, hot gases or microwave energy. Blaze

- To flame spirits o r wine in cooking.

GLOSSARY FOR THE FOOD INDUSTRIES

34

-

Bleaching A treatment given to remove natural pigments and other impurities in refining oils.

- To mix thoroughly. Boeuf - Beef. Boil - To heat a liquid or to cook in water or other liquid Blend

until it reached 212'F or 1OO'C at sea level.

Boiling Point

-The temperature at which a liquid vaporizes.

-

Bolognese Sauce Developed in Bologna a s a meat sauce which complements pasta, grilled meat and chicken, and many Italian foods. It is made with butter and vegetables (onion, celery, carrot, garlic), beef, tomatoes, thyme and stock. Bombe

- A ball-shaped dessert or confection. -

Botulism Acute food poisoning caused by the toxin of Clostridiurn botulinurn.

-

Bordelaise Sauce A brown sauce which is flavored with onion, carrot, parsley, clove and Worcestershire sauce. Like white sauce, it begins with roux, but the roux is cooked until brown after adding beef stock, vegetables and seasonings. It is stirred for about 15 mins. and then strained. Bottleneck

- The weak link in a process.

Bouillabaisse

- Highly seasoned fish stew made of at least

two kinds of fish.

-

Bouillon A French term for stock or broth, a clear soup usually made from beef. Bound Water - Water that is chemically tied to the food.

TERMS AND TERMINOLOGIES

35

-

Bouquet The fragrance or aroma that characterizes a fine wine or other alcoholic beverages.

-

Bouquet Garni A combination of herbs tied together in thin cloth, used to season foods such a s soups and stews; usually removed before serving.

-

Brainstorming One of the seven Tools of Quality used to generate all the possible causes of a given problem.

-

Braise To brown in small amount of hot fat and then cooked slowly in a covered vessel, adding a small amount of liquid. Bran

- The outside protective shell of any grain. -

Bread To coat with flour or crumbs and egg or liquid prior to cooking.

-

Breakdown General term describing the onset o r progress of undesirable chemical or physical changes in a fat or oil. This may include darkening, formation of excess free fatty acids or peroxides, polymerization and gumming and undesirable foaming. Further, undesirable flavors and odors may develop.

-

Break Point Chlorination The point (time) in the addition of chlorine to water beyond which where chloramines are oxidized and where future increases in the chlorine dosage will result in a proportional increase of a chlorine residue.

-

Brew A method of preparation involving steeping, boiling, and fermenting to extract the flavor.

-

Brine Water with salt, usually sodium chloride. Maximum saturation is 26%.

GLOSSARY FOR THE FOOD INDUSTRIES

36

Brlx - A measure of the density of a solution, that is, degree Brix = percent Sucrose at 20'C.

-

Brlx/Acid Ratio The ratio of the degrees Brix of a juice or syrup to the grams of a specified organic acid contained in the liquid per hundred grams of the liquid.

-

Brix Hydrometer A hydrometer used for testing the strength of density of a sugar solution.

-

Broasting A pressure oil cooking process, that is, frying under pressure.

-

Brochette Skewer or spit made of metal or wood on which chunks of food are fastened before broiling. Broil

- To cook directly under heat or over an open fire.

Broth etc.

- An extract from cooking meat, vegetables, grain,

Brown

- To cook in a small amount of fat until brown.

Browning - Discoloration of the cut surfaces of some fruits and vegetables due to enzymatic action. Brunch - Late breakfast, early lunch or a combination of both.

-

Bruschetta Bread topped with garlic and olive oil and sometimes basil, and toasted on a grill. An Italian treat.

-

Buckle Defect of a can which results in a permanent distortion of the end. Budding - A method of reproduction of yeast.

TERMS AND TERMINOLOGIES

37

-

Buffer A mixture of compounds which, when added to a solution, protects it from any substantial change in pH. Buffer Capacity its pH level.

-The ability of a food to resist change in

-

Buffet A meal in which the dishes are placed on a tiered sideboard, often set at the entrance to dining area, on which various dishes of meats, poultry, fish, cold cuts, sweets, pastries, etc., are served in a decorative manner with the diners serving themselves and eating either standing up or seated informally.

-

Bukava A nut-filled, thin-layered (as many a s 30 layers) pastry flavored with butter and honey. Bulb Crops

- Chives, Garlic, Leek, Onions, and Shallots.

-

Bulgar Cracked wheat that has been partially cooked and then toasted. Burnt flavor.

- A look of char and/or smell of smoky odor or tar

38

GLOSSARY FOR THE FOOD INDUSTRIES

-

c Chart A type of attribute control chart that helps monitor the number or count of defects item by item, or by inspection units, in a production run.

-

“C**Enamel An interior coating applied to metal cans to prevent discoloration of foods containing Sulfur compounds.

-

Cabaret An establishment where drinks, food, and entertainment are offered.

-

Cacciatore Means “hunter style,” popular American version of chicken stewed with tomatoes and/or onions, garlic, anchovies, wine and vinegar.

-

Cafe Establishment where, in principle, only liquid refreshments are served.

-

Caffeine A plant alkaloid which acts a s a stimulant, found in coffee, cola and tea. It increases pulse rate, accelerates heart action and may cause high blood pressure. Cajun peppers.

- A hot, spicy form of cooking for foods using red

-

Cake A baked mixture of flour, milk, egg, sugar, flavoring and leavening agent. Calcium - One of the body minerals needed for bone and teeth growth and structure. Calcium assists in blood clotting. Functions in normal muscle contraction and maintenance of cell membranes. It is required on nutrition labels. Calcium Propionate

- A mold inhibitor.

TERMS AND TERMINOLOGIES

Calcium Stearate

39

- An anticaking agent and emulsifier.

-

Calendering Subjecting a material to pressure between two or more counter-rotating rollers.

-

Calorie Required on nutrition label. Calories are supplied by carbohydrates, fat and protein. Calories from fat are obtained by multiplying grams of fat by 9. Calories from carbohydrates and protein are obtained by multiplying grams of carbohydrates or protein by 4. Can, Sanitary

- Full, open-top can. The can may be drawn

or manufactured all in one piece or it may have a double seamed bottom, thus a two piece container. The lid, cover, or top end is double seamed after filling.

The following terms and definitions are used with the metal container and the sealing of same: Body - The principal part of a container, usually the largest part in one piece comprising the sides. It may be round, cylindrical, or other shapes. Bodv Hook - The flange of the can body that is turned down in the formation of the double seam. Bottom Seam -The double seam of the can end put on by the can manufacturer. Also, known a s the "factory end". Chuck - Part of a closing machine which fits inside the end counter-sink and acts a s an anvil to support the cover and body against the pressure of the seaming rolls, Closina Machine (Double Seamer) - Machine used to double seam the can end onto can bodies. Countersink Depth -The measurement from the top edge of the double seam to the end panel adjacent to the chuck wall.

40

GLOSSARY FOR THE FOOD INDUSTRIES

ComDound - A sealing material consisting of a water or solvent emulsion or solution of rubber, either latex or synthetic rubber, placed in the curl of the can end. During the seaming operation, the compound fills spaces in the double seam, sealing them against leakage thus effecting a hermetic seal. Cover - The end applied to the can by the packer. Also, known as the top, lid, packer’s end, and canner’s end. Cover Hook - That part of the double seam formed from the curl of the can end. Cross-over - The portion of a double seam at the juncture with the lap or side seam of the body.

Curl - The extreme edge of the end or cap which is turned inward after the end is formed. Cut Code - A fracture in the metal of a can end due to improper embossing. Cut-over - A break in the metal at the top of the inside portion of the double seam. Dead Head - An incomplete seam resulting from the chuck spinning in the end countersink during the double seaming operation. Also known as a spinner, skidder, or slip. Double Seam - The closure formed by interlocking and compressing the curl of the end and the flange of the can body. Droop - A smooth projection of the double seam below the bottom of the normal seam. False Seam - A double seam where a portion of the cover hook and body hook are not interlocked. First ODeration - The operation in which the curl of the end is tucked under the flange of the can body to form the cover hook and body hook, respectively.

TERMS AND TERMINOLOGIES

41

Flanae - The outward flared edge of the can body that becomes the body hook in the double seaming operation. Gasket - Pliable material between cover and container sealing surface designed to maintain a hermetic seal. Knockdown Flanae - A common term for a false seam where a portion of the body flange is bent back against the body without being engaged with the cover hook.

Lap -The section at the end of the side seam consisting of two layers of metal bonded together rather than being double seamed at that point. Paneling - Condition when the sides of the can are drawn in permanently. Pinholinq - Tiny holes in the metal food container usually caused by external rusting or internal attack of the product on the container. Seam Thickness -The maximum dimension of the double seam measured across or perpendicular to the layers of the seam. Seam Width (Length or Height) - The maximum dimension of the double seam measured parallel to the folds of the seam. Second Operation - The finishing operation in double seaming. The hooks formed in the first operation are rolled tightly against each other in the second operation. Side Seam - The seam joining the two edges of the body blank to form a can body. Wrinkle (Cover Hook) - A waviness occurring in the cover hook from which the degree of double-seam tightness is determined.

42

GLOSSARY FOR THE FOOD INDUSTRIES

-

Canapes Small pieces of fried or toasted bread with seasoned toppings.

-

Can Code A means of identifying individual containers of food. The code is embossed in the can or spray painted on the container. Canola Oil

- Oil from the rapeseed plant.

Capability lndex- (CPk) An index that measures the improvement of the process as firms seek greater uniformity around the desired target. It is calculated by dividing the specification width by the process width. The greater the number the better the index.

-

Capability Ratio The ratio of the machine or process spread (6-sigma) to the specification tolerance, expressed in percent. Capers - Pickled green buds from the Mediterranean shrub. They are smaller than raisins and bottled in brine and used a s flavoring.

-

Caramelize To melt granulated sugar in skillet over medium heat, stirring constantly, until it becomes a golden brown syrup.

-

Caraway S e e d A dried aromatic herb seed from an annual member of the Parsley family.

-

Carbohydrate Essential nutrient produced by plants made up of carbon, hydrogen and oxygen. (Starch, sugar and cellulose are the most common.)

-

Carbonation The process of dissolving carbon dioxide gas in water utilizing temperature and pressure.

TERMS AND TERMINOLOGIES

43

-

Carbonated beverages Soft drinks, major ingredients are sugar, flavorings, colors, acids, water, and carbon dioxide.

Cardamom - A condiment seed from an East Indian herb.

Carcinogen A substance that, when introduced in the body, causes cancer. The seed is aromatic and used in cooking.

Carotenoids

- A class of natural occurring pigments.

Carrageenan -A colloidal carbohydrate found in seaweed.

-

Case The number of containers ordinarily packed in a shipping container.

- Milk protein. Casserole - A dish prepared as a mixture of meats, fish,

Casein

vegetables, seasonings, etc., and baked in a glass or ceramic container, usually with a cover.

-

Cassia A spice from the Cassia tree. Similar to cinnamon and often substituted for it.

-

Cataiase An enzyme. A substance that undergoes no chemical change itself, but which accelerates or affects chemical reactions.

-

Catalyst A substance that speeds up a reaction without undergoing any permanent chemical change. Catechol- An enzyme found in plant tissues. Cation

- Positively charged ion, such as Potassium.

44

GLOSSARY FOR THE FOOD INDUSTRIES

-

Cause and Effect Diagram And Cards One of the seven Tools of Quality commonly referred to a s the "fish bone" chart. It is a simple means of breaking down the Four M's (Manpower, Materials, Methods, and Machinery) into the many components for further evaluation by given committees. Known a s the lshikawa diagram (named after the inventor, Kaoru Ishikawa), or with the acronym of CEDAC. This diagram allows firms to develop all causes of problem(s) pictorially and allows personnel to add cards at any point to identify possible solutions. Cause, assignable -A factor contributing to variation that can be identified. In statistical process control, assignable causes must be found and removed.

-

Cause, chance Unassignable cause due to random variation, usually due to materials, machines, or man.

-

Celery S e e d A spice from the celery plant grown in India and used in cooking. Celsius/Centigrade - Temperature scale in which one degree is equivalent to 1/100 the difference between the temperature of melting ice and boiling water at standard atmospheric pressure. Cellophane material.

- Regenerated cellulose plastic packaging

Cellulose - Water soluble component of vegetable fiber.

-

Centimeter (cm) One-hundredth of a meter. Equivalent to 0.3937 in. One inch equals 2.54 cm.

-

Certified Coal Tar Colors Synthetic food colors with each batch certified a s to chemical nature and purity by FDA.

TERMS AND TERMINOLOGIES

45

-

Chalaza Membranous layer holding egg yolk to thick or thin albumen.

-

Champagne Sparkling wine produced from Champagne region in France. Also carbonated wine.

-

Chance Cause or System Cause Causes that the operator can usually do nothing about because they are built into the process. Chapati

- Similar to whole wheat tortilla, but much larger

in size.

Charcuterie

- Cold cuts or cold meat slices. -

Chateaubriand A thick slice of beef taken from the middle of the fillet which is grilled and served with garnished potatoes and other vegetables and accompanied by Chateau sauce or Bearnaise sauce.

-

Chayote An herbaceous perennial vine related to gourds. The flesh may be baked, stuffed, steamed and sauteed.

-

Cheddar Cheese (Also known a s American) A smooth white or orange cheese made from cow's milk; matures in three months and ripens by bacteria.

-

Cheese A food made from mammal's milk. There are many types of cheeses depending on the amount of moisture, extent of ripening, how it is fermented, and how it is eaten. Chelating Agent plexes with metals. Chelation

- Chemical used to form stable com-

- Process of binding metallic ions in solution.

GLOSSARY FOR THE FOOD INDUSTRIES

46

-

Chemical Oxygen Demand (COD) An indirect measure of the biochemical load exerted on the oxygen content of a body of water when organic wastes are introduced into the water.

-

Chervil An herb of the Parsley family. The root is used a s carrots are used, but the leaves are used whole or dried for garnishing salads. Chiles "hotness."

- A pepper available in a wide range of heat or -

Chili Powder A mixture of ground, dried red chiles blended with other spices and herbs. The mixture may include cumin, oregano, paprika, coriander and salt. Chill

- To cool in a refrigerator but not freeze. -

Chimichangas Fruit-filled, wheat tortillas folded into quarters, flavored with cinnamon and sugar, and fried in butter.

-

Chipote Dried Chiles Fiery hot chiles that are dried; smoked jalapenos with a smoky and earthy flavor.

- Smoke-filled jalapeno peppers. Chi Square - A statistic used to measure the discrepancy

Chipotles

between a set of observed frequencies and their corresponding expected frequencies.

-

Chloramine Any one of various compounds containing nitrogen and chlorine.

- To combine or treat with chlorine. Chlorine Demand - Difference between the amount of

Chlorination

chlorine added to water and the total residual chlorine measured by the 5-min. orthotolidine test.

TERMS AND TERMINOLOGIES

47

-

Chlorine Dioxide A combination of chlorine and oxygen gases, prepared on-site and used like chlorine a s a sanitary agent. Chlorine Dosage

-The total amount of chlorine added to

water.

-

Cholesterol A fat-soluble, waxy substance found in animal cells (fish, meat, poultry, milk and milk products, egg yolks) referred to a s dietary cholesterol. Cholesterol is needed to make Vitamin D, cell membranes, some hormones and digestive juices. Blood (serum) cholesterol is found in the bloodstream and made in the human body and absorbed from food. Dietary cholesterol is required on nutrition labeling. A product with less than 2 mg cholesterol and 2 g or less saturated fat may be labeled "cholesterol free". "Low cholesterol is 20 mg or less cholesterol per serving and 2 g or less saturated fat. "Reduced cholesterol" means at least 25% less cholesterol and 2 g or less saturated fat..

-

Cholesterol Levels 240 mg/deciliter of blood = "High Risk", 200-239 = "Borderline", below 200 = "Desirable". Chop

- To cut into small pieces with chopper or sharp

knife.

Chorizo

- A spicy, smoked pork sausage.

Chowder

- A thick soup,usually made with seafood and

milk.

-

Chroma One of the three terms used in the Munsell notations to denote color, referring to the amount of saturation or purity of the color. Churros

- Spiced fritters.

Chutney

- A condiment made with fruit and onions.

GLOSSARY FOR THE FOOD INDUSTRIES

-

Chutney Sauce These sauces are made with fruit, vinegar, sugar, onions and pickling spices which are cooked until thickened like preserves. They are used a s complements to stews, lamb and cold cuts.

-

Cilantro An herb resembling flat-leaf parsley with a very strong acid flavor.

-

Cinnamon A spice made from the bark of the cinnamon tree. It has a penetrating aroma and pleasant astringent flavor. City Chicken - An entree made with alternate layers of veal and pork placed on a skewer and cooked over hot coals on a revolving spit. Clarification - Purification of a liquid by removing the solid suspended particles. Class

- Designates a level or rank of quality (See Grade).

Clostridium botullnum - Bacteria that produce toxin responsible for food poisoning known a s botulism. An anaerobic bacteria which produce very heat resistant spores. The organism is a gram-positive rod.

Clostridium perfringens - An anaerobic microorganism that causes food poisoning, with some spores very heat resistant. The organism is universally prevalent.

Closure - Another name for cover, cap or lid.

-

Clove The dried, unopened flower of an East Indian tree used a s a spice. Cloves have a rich aroma and hot aromatic flavor. Coagulant - A substance which when added to liquids to form insoluble flow particles that absorb and precipitate colloidal and suspended solids.

TERMS AND TERMINOLOGIES

Coagulate

49

- To thicken or congeal.

-

Coat To cover with a thin layer pf flour, sugar, nuts, crumbs, Sesame or Poppy seed, Cinnamon, sugar or a few of the ground spices.

-

Coccus Type of bacteria with round cells and may be in groups, bunches or long chains. They do not produce spores and may cause food poisoning.

-

Cocktail An appetizer usually made with vegetable or fruit juices over ice, or a n iced drink made with liquor and flavored with fruits.

-

Coddle To cook slowly and gently just below the simmering point, a s eggs and fruit.

-

Code Identification numbers or letters or other marks on containers to indicate to the producer the product, line, quality, location, etc., or to indicate to the user the pull date or last date of use.

-

Codex Abbreviation for Codex Alimentarius Commission which was established in 1963 with 144 member countries designed to protect the health of consumers and ensure fair trade practices. Codex Alimentarius

- International food standards. -

Coefficient of Variability (CV) A measure of variation of observations that has been adjusted for sample magnitude so that variation between samples with different magnitude can be compared. It may be calculated by dividing the Standard Deviation by the Average times 100. Thus, the CV value is reported in percent. Cohesive

- Gummy, rubbery texture of starch-paste.

GLOSSARY FOR THE FOOD INDUSTRIES

50

Cold Break

- The breaking of food into small pieces at

ambient temperature thus allowing enzyme activity to take place and usually followed by heat to halt enzyme activity.

-

Coliform Bacteria Groups of aerobic bacteria in which Escherichia coli is an important member. Usually arise because of fecal contamination.

-

Collagen Insoluble animal protein found in connective tissues. Collagen can be converted to gelatin with moist heat. Colloid

- Fine particles suspended in a liquid or solid.

-

Colloidal Suspension Two-phase system having small dispersed particles suspended in a disperant. Colony

- A microscopic visible growth of microorganisms

on a solid culture medium.

-

Color A characteristic of light, arising from the presence of light in greater intensities at some wave lengths than at others in that band of the electromagnetic spectrum from 380 to 770 nanometers, to which the human eye is sensitive. The term color includes black, white and intermediate grays. Colorant

- Any substance that imparts color.

-

Colors Usually meaning artificial dyes permitted for use in foods (Blue No. 1 and 2,Green No. 3, Red No. 3 and 40, and Yellow No. 5 and 6).

-

Come-up Time The time lapse between the introduction of steam into the closed retort and the time when the retort reaches the required processing temperature.

TERMS AND TERMINOLOGIES

51

-

Commercial Sterility Condition when equipment and containers are free of viable microorganism with public health significance, as well a s those of non-health significance, capable of reproducing under normal conditions of storage and distribution.

-

Complimentary Color That color, which combined with the color considered in the proper portion, yields an achromatic, or gray mixture.

-

Compote Fruits cooked slowly in syrup (may be spiced), during which time they retain their shape. Also, refers to a steamed dish.

-

Compound A sealing material consisting of a water solvent dispersion of rubber placed in the curl of the can end. The compound aids in effecting a hermetic seal by filling spaces or voids in the double seam of a container.

-

Conched A term used to define the process of kneading chocolate in special heated mixing tanks provided with pressure rollers that grind and aerate the now melted mass to develop increased smoothness, viscosity, and flavor. Condiment or spicy.

- Flavoring agent used to make food savory

- The degree of soundness of a product. Conduction Heating - Transfer of energy from one parti-

Condition

cle to another without displacing the particles.

Confectionery

- A branch of cookery where sugars are

transformed into sweets.

Congeal fluid mass.

- To change from a liquid to a semi-solid, non-

52

GLOSSARY FOR THE FOOD INDUSTRIES

-

Consistency A measure of the apparent viscosity, firmness, or thickness of a product.

-

Consomme Meat stock which has been enriched, concentrated and clarified.

-

Container A box or receptacle which is usually the outer protection used in packing consumer cans, jars or plastic packages.

-

Containerized Shipping A system of shipping products that are carefully packed and sealed in 40-ft. long intermodal van containers that can be transported by trucks, trains or ships. Contaminate - To soil, stain or infect with filth.

-

Continuous Inspection This is the conduct of inspection and grading services of the U.S. Department of Agriculture in a n approved plant, whereby one or more inspectors are present a t all times when the plant is in operation to make in-process checks on the preparation, processing, packing and warehousing of all products under contract, and to assure compliance with sanitary requirements.

-

Control Chart A graphic presentation where one measured characteristic of a process is plotted over time. The control chart has a central line representing the average designate d by X Bar, and Control Limits representing what the process can d o when operating consistently. The Control Limits (Upper and Lower) are calculated statistically using actual data from the process.

-

Control Charts One of the seven Tools of Quality used to show a moving picture of what really is going on with any given unit of operation of the process itself.

TERMS AND TERMINOLOGIES

53

-

Controlled Atmosphere (CA) Storage A storage environment in which the temperature, oxygen, carbon dioxide and other gases are adjusted for optimum conditions for any given product.

-

Convection Heating Transfer of energy from one part to another via a gas, fluid, or liquid mixing with one portion or another. Cooking

- Preparation of food by exposure to heat, that

is, baking, boiling, frying, microwaving, roasting, etc.

-

Copper A mineral that assists with iron storage and helps release iron to form red blood cells. Copper helps keep bones, blood vessels and nerves healthy. It is an optional statement on nutrition labels unless added a s a nutrient supplement.

- Shell or shell dish for baking and serving foods. Coriander - A spice from the seed of cilantro. Used in

Coquille

baking, confections and pickling. Pleasant aroma and sweet lingering flavor.

-

Corrective Action The action taken to bring the operation or process into conformance.

-

Correlation The relationship between two factors such a s height and weight, or color and maturity. The correlation coefficient “r” is expressed a s a decimal value ranging from -1 to +l.If “r” equals zero there is no correlation and values approaching 1 + or - indicate a near perfect relationship. Correlations less than 0.7 are generally not practically significant to draw positive conclusions about the relationships.

-

Correlation’s or Scatter Diagrams One of the seven Tools of Quality to show the relationship between two variables.

54

GLOSSARY FOR THE FOOD INDUSTRIES

-

Cousinette A soup made with spinach, sorrel, lettuce and other green herbs all of which are cut up very fine.

- Varying together. Cracklings - The residue left from rendered pork fat that

Co-variance

has had the lard extracted.

-

Cream To make soft, smooth and creamy by rubbing with back of spoon or by beating with mixer; usually applied to fat and sugar.

-

Creole Term applied to various culinary preparations which usually contain rice.

-

Crepe A very thin pancake of French origin made with eggs and flour which is poured sparingly into a frying pan and fried on both sides. Crisp-tender limp.

- Cooked until just tender, but not soft or -

Critical Control Points This is a point, place, operation or piece of equipment in the food manufacturing operation where suitable control is used to eliminate or reduce a potential hazard.

-

Critical Path Method (CPM) A sequence of activities which, if taken, will result in the least time to complete the project.

- A rich crescent- shaped roll. Croquette - Finely chopped meat or fish combined with

Croissant

thick white sauce, frequently cone-shaped, coated with egg and crumbs and fried until crisp.

TERMS AND TERMINOLOGIES

Croutons

55

- Small toasted or fried cubes of bread, may be

seasoned.

-

Crude Fiber Cellulose and lignin; indigestible substances found in many food products. Cryogenics

- Very low-temperature (-320'F /-195.6 "C)

freezing, usually with liquid nitrogen.

-

Cryptoxanthin Caratenoid plant pigment which converts into Vitamin A in the animal body. Crystallization Cube

- The formation of crystals.

- To cut into small pieces with six equal sides. -

Cuisine Style of cooking. Below are some examples emphasizing seasonings and spices: Chinese Cuisine - Black bean pastes are often blended with hot chiles fried in oil, Popular spices include pepper, curry powder, garlic, ginger, star anise and onion. Indian Cuisine - Chiles, turmeric and cumin are ingredients found in curries, pickles and chutneys. Other popular spices include garlic, cardamom, anise, ginger, red pepper and fennel. Jamaican Cuisine - Jerk seasoning, a blend of chile paste, garlic, cinnamon and allspice; mustard seed and prepared mustard are blended together and rubbed on meat to flavor. Mexican Cuisine - Chile peppers, cumin, coriander, oregano and garlic are typical seasonings. Thai Cuisine - Cloves, coriander, cilantro, anise, white pepper and chile peppers are popular in Thai cooking.

Cull

- A product that is rejected because of inferior quality.

GLOSSARY FOR THE FOOD INDUSTRIES

56

-

Culture A population of microorganisms cultivated in a medium: Pure culture - a single kind; Mixed culture - two or more kinds of microorganisms growing together. Culture Change - A term used in modern quality management to indicate the aim, philosophy, vision, strategy, skills, resources, rewards and organization to coordinate successful transformation.

-

Cumin An annual herb with a flavor similar to caraway, with leaves, seeds and flowers used for flavoring.

-

Curing A food process used with pickling and certain types of meats.

-

Curing Agent Substances used to impart flavors and/ or colors to food and to increase shelf-life of specific products like meats.

-

Curry A combination of dry ground blend of many spices cooked slowly in butter and oil or sour milk before adding the fish, meat, eggs, or vegetables that are to be curried. Custard and eggs.

- A cooked or baked sweetened mixture of milk

- To divide a food using a knife or scissors. Cut In - To incorporate solid fat in dry ingredients until

Cut

finely divided by using a cutting motion with two knives or a chopping motion with a pastry blender.

-

Cyclamate Synthetic, non nutritive sweetener that is 25 times sweeter than sucrose (discovered in 1937).

-

Cycle Time Equivalent to production available per day (per hour, per minute, etc.) over output units required per day (per hour, per minute, etc.).

TERMS AND TERMINOLOGIES

57

-

D Value Time necessary to destroy 90% of the spores or vegetative cells of a microorganism at a given temperature. Number of minutes for the survivor curve to traverse one log cycle.

-

Daily Values Reference values on nutrition labels representing the Daily Reference Values (DRV’s) and Reference Daily Intakes (RDl’s). The percent DV shows how the amount of a nutrient in a serving of food fits into a 2,000-calorie reference diet.

-

Dash An approximate measure, that is, material or five drops of liquid. Deaeration

l/16

tsp. of dry

-The removal of oxygen from food products.

-

Decision Tree Steps to follow in determining when a process is in or out of control; that is, whether or not to make an adjustment in a given segment of the process. Decompose

- To break down a product, usually by decay

or rot.

Deep Fat Fry food.

- To fry food in enough fat to cover the

-

Defect Any nonconformance of a unit of product from specified requirements of a single quality characteristic. Defects are classed as “minor”, “major”, “severe”, or “critical” depending upon the severity and undesirability of the defect. Defective defects.

- A unit of a product that has one or more

Degradation

- Chemical breakdown of foods.

GLOSSARY FOR THE FOOD INDUSTRIES

58

- The removal of water from food by heat. Dehydrofrozen - A partially dried product held in frozen

Dehydration form.

Delamination Deleterious

- A separation of the laminate materials.

- Harmful or hurtful substance, nonchemical.

Delicatessen -A store or shop that sells ready-to-eat food.

-

Demersal Fish Near bottom of sea and on continental shelves, such as, cod, haddock, whiting, flounder, halibut, perch, shrimp, oysters, clams and crabs. d e Minimus Risk Dem-i-tasse

- A risk so low that it can be ignored.

- Very small cup of black coffee.

Denaturation - To alter the original state of a food substance by physical or chemical means.

-

Deordization Removal or stripping away of volatile trace compounds from oil by injecting high temperature steam (400500'F) into the oil while under 7 mm or more of Mercury.

-

Dependent Variable That variable for which a solution is sought, from a knowledge of the value of one or more correlated independent variables. Descriptor

- A nutrient content claim on all food labels.

Dessert - The last course of a meal, may be cheese, fruits or sweets. Deterioration ity of foods.

- Advanced changes concerning the qual-

TERMS AND TERMINOLOGIES

59

-

Detergent A cleansing agent, generally a surface active organic compound that emulsifies the “dirt” and lowers the surface tension of the water.

-

Deviant A sample unit affected by one or more deviations or one that varies in a specially defined manner from the requirements of a standard, specification or other inspection document.

Deviation

- Any specifically defined variation from a par-

ticular requirement.

Dextrose (Glucose)

- A 6-carbon simple sugar. It is also

a reducing sugar.

-

Dew Point The temperature at which vapor begins to condense. (see Appendix page 188)

- To cut food into small cubes. Diet - To eat or cause to eat less or eating according to a

Dice

prescribed rule.

-

Dietary Fiber Undigested carbohydrates including hemicellulose, pectic substances, gums and other carbohydrates including cellulose and lignin.

-

Dietetic Foods Foods that are modified and intended to prevent or cure certain physiological conditions. Diethyl stilbesterol (DES)

- An estrogenic growth hor-

mone used in cattle.

-

Difference Test A test of food product quality without indicating any preference.

-

Digest Converting food into a form so that it can be absorbed by the body.

GLOSSARY FOR THE FOOD INDUSTRIES

60

-

Dill Dried ripe fruit of Anethum graueolens. Used in pickles and soups.

-

Dip A soft, sometimes spicy, and/or savory food mixture used to dip crackers, chips, vegetables, etc.

-

Direct Heating A means of heating a product involving direct contact between the heating medium (steam) and the product.

- A 12-carbon sugar. Disclosure Statement - A statement that calls the con-

Disaccharide

sumer's attention to one or more nutrients in the food. It identifies the nutrient that is present in the food in excess of the prescribed levels.

-

Disinfectant Generally a chemical used to kill vegetative microorganisms.

- A flavor enhancer. Disodium inosinate - A flavor enhancer. Dissolving - Formation of a solution by dispersion of one

Disodium guanylate

material (solute) at a molecular (or less) level in another material (solvent).

-

Distillation The separation of liquid materials by heating the materials to their boiling point and condensing the resulting vapors.

-

Dough A mixture of flour and other ingredients stiff enough to knead or roll.

-

Drained Weight A measure of the weight of product after draining off the liquid portion or packing medium of that product in a given size of container.

TERMS AND TERMINOLOGIES

Dryness

61

- Little or no sugar, opposite of sweetness.

- A container with no vacuum. Dud Detector - A mechanism designed to identify low Dud

vacuum containers and reject them.

-

Du Sour Literally means “of the day” and generally refers to a given menu item of the day.

-

Duo-Trio A method of difference testing, that is, one of a pair of samples is identified and presented first. Then the observer receives two more samples a s unknowns in random order. The observers task is to pick the different sample.

-

Duplicates Results from units of experiments made under the same conditions. Dust

- To sprinkle or coat food lightly with flour or sugar.

62

GLOSSARY FOR THE FOOD INDUSTRIES

-

Eclair A small pastry filled with cream flavored with vanilla, coffee, or chocolate or iced with fondant icing.

-

Economic Order of Quality (EOQ) A simplified model of inventory system and at a reduced total cost of maintenance of inventory.

-

Efficiency Measure of planned performance to actual output. Used for labor, line, materials, time, etc. Effluent - Waste water or other liquid, partially or completely treated or untreated flowing out of a processing operation or treatment plant.

-

Elasticity The ability of a food to return to its original shape or size after it has been stressed. Emboss object.

- Raised design or lettering on the surface of a n -

Emulsifier A compound or substance which promotes and stabilizes a finely-divided dispersion of oil and water.

-

Emulsion A mixture of two mutually insoluble liquids in which one is dispersed in droplets throughout the other, that is, the dispersion of oil or fat particles in water.

- Broiled on a skewer. Endosperm - Structural component of cereal grains made

en Brochette

up mostly of starch and some protein.

-

Endotoxin A toxin produced with an organism, liberated only when the organism disintegrates.

TERMS AND TERMINOLOGIES

63

- The art, science and study of wine-making. en Papillote - Sealing food in a parchment bag prior to Enology

baking, and opening the papillotes in front of guests so they can savor the aroma of this Creole classic.

-

Enriched Generally means replacement of nutrients which are lost in processing; sometimes means addition of nutrient(s).

-

Enrichment Improving the quality of a food up to a specified nutritional standard by adding nutrients to the original food. Enrobe

- To coat a product, generally by dipping. -

Enterotoxin A toxin specific for cells of the intestine. Gives rise to symptoms of food poisoning.

- The principal dish of a meal in the US. Enzymatic Browning - The darkening of plant tissues to

Entree

chemical action caused by enzyme activity.

Enzyme -A complex mostly protein product of living cells that induces or speeds chemical reactions in plants and animals (man) without being itself permanently altered.

- A snail. Escherichia coli - A genus of bacterial coliform organEscargot

isms that are gram negative, rod-shaped, with some pathogenic strains (E. coli 0157) and found in the intestines of animals and humans.

-

Essential Elements Those elements necessary to maintain normal metabolic functions. Some are required to trace quantities (iron, copper, and zinc) while others are required in larger amounts (calcium and magnesium).

64

GLOSSARY FOR THE FOOD INDUSTRIES

-

Essential Oils Natural oils that have been isolated and concentrated for use a s in perfumes, foods, and beverages.

-

Ester An organic compound formed by the reaction of an acid and an alcohol. Many flavoring agents are esters. Estouffade

- A dish whose ingredients are slowly stewed. -

Ethylene Oxide A gas used to accelerate ripening of certain fruit. Also, produced naturally by fruit to hasten the ripening process.

- Smothering food with plenty of sauce. Eutectic Point - Temperature at which a substance ex-

Etouffe

ists simultaneously in the solid, liquid, and gaseous states.

Evaporate - To drive out the moisture within a product. Eviscerate -To remove the entrails (guts or internal parts).

-

Exhaust To remove or draw out air or gases from a can, jar or package prior to closure.

-

Exotoxin A toxin excreted by a microorganism into the surrounding medium. Extract - An alcohol or alcohol-water solution containing a flavoring agent. Extrude

- To force, press, or punch out through a dye.

TERMS AND TERMINOLOGIES

65

-

F Value Defined as number of minutes required to destroy a stated number of microorganisms at a defined temperature, usually at 250'E

-

Fabricated Foods A term used to describe a blend of food ingredients resulting in a product with special characteristics. Also sometimes called "engineered foods."

-

Factorial Experiment An experiment in which the treatments are arranged in all possible combinations. Factory End container.

- The bottom or can manufacturers end of a -

Facultative Anaerobes Microorganisms which can be grown either in the presence or absence of oxygen.

-

Facultative Bacteria Bacteria which can exist and reproduce under either aerobic or anaerobic conditions.

-

Fahrenheit A measure of temperature with water freezing at 32°F (OOC) and boiling at 212°F (100OC).

-

Farina Refined cereal that is made from wheat that has been ground and sifted.

-

Farinograph An instrument used to determine the quality of hard wheat flour, primarily measuring the protein quantity.

GLOSSARY FOR THE FOOD INDUSTRIES

66

-

Fat An ester of glycerol and a fatty acid. Natural fats are mixtures of various glycerides and at ambient temperatures are solid in form. Required declaration of nutrition label. Small amounts of fat are needed for normal body functions. Also helps to absorb fat-soluble vitamins (A, D, E and K) and form cell membranes and hormones. "Saturated fat" required listing on nutrition label. This is a type of fat found in foods of animal origin and may be present in some vegetable oils including coconut, palm and palm kernel oils. "Unsaturated fat," usually liquid at room temperature, helps lower food cholesterol levels when substituted for saturated fat. There are two types: Monounsaturated fat, found in both animal and plant oils. Olive, peanut and canola oils contain mostly monounsaturated fat. Polyunsaturated fat, found mainly in plants (safflower, sunflower, corn, soybean and cottonseed oils). Fat and saturated fat label claims include: "Fat Free," which means less than 0.5 g of fat; "Low Fat," which means 3 g or less fat; and "Reduced Fat," which means at least 25% less fat. "Saturated Fat Free" means 1 g or less saturated fat per serving and no more than 15%of calories from saturated fat; "Low Saturated Fat" means 1 g or less saturated fat per serving and no more than 15%of calories from saturated fat; and "Reduced Saturated Fat" means at least 25% less saturated fat. Fatty Acid or animals. Fennel

- A chemical unit occurring naturally in plants

- An herb grown for its aromatic foliage and seeds.

Fermentation ide and alcohol. Fertilizer

- Decomposition of sugars to carbon diox-

- Material used to enrich the land.

-

Fiber A thread-like crystalline substance found in both plants and animals and gives strength to the tissues. Ficin

- A protein-digesting enzyme found in figs.

TERMS AND TERMINOLOGIES

67

-

Fill Temperature The temperature of product at the time the container is filled.

-

Fill Weight (Put-in Weight) The amount of product put into a container prior to processing. It does not include the brine or liquid or the weight of the container.

- A piece or slice of boneless meat or fish. Fining - The application of specific agents (tannins, gela-

Fillet

tin, etc.) to clarify and stabilize wines.

Fire-fighting Fire Point and burn.

- Opposite of prevention.

- The temperature at which an oil will take fire -

Firming Agent Substances used to aid the coagulation of certain cheeses and to improve the texture of processed fruits and vegetables which might otherwise become soft.

- See, Cause and Effect Diagram. Fish Protein Concentrate - Products prepared from

Fishbone Diagram whole edible fish.

Flaccid

- Deficient in firmness.

Flambe -To set fire with brandy, rum or other liqueur with high alcohol content just before serving food.

-

Flange The outward flared edge of the can body that becomes the body hook in the double-seaming operation or mechanical closure of the container.

-

Flash Pasteurization A process in which the material is held at a much higher temperature than in normal pasteurization, but for a considerably shorter period.

68

GLOSSARY FOR THE FOOD 1NDUSTRlES

-

Flash Point The temperature at which an oil will flash when a flame is passed over the surface of the oil.

-

Flat Sour Canned foods that have spoiled due to thermophilic or thermoduric microorganisms. Flavedo

- The outer colored portion or peel of an orange.

-

Flavonoids Pigments and color precursors present in fruits and vegetables.

-

Flavor An attribute of foods, beverages, and seasonings resulting from the stimulation of taste and odor senses. A common term to describe the sensation aroused by taste testing a product.

-

Flavoring Agents Substances added to foods to enhance or change their taste.

-

Flavor Profile A method of defining flavor in terms of characteristic notes or after taste effects.

-

Flexible Packages Containers, usually made from laminated plastic materials, which bend and change shapes depending on internal and external pressures. Flocculation - The process of forming larger masses from a large number of finer suspended particles.

-

Florentine (la) A method of preparation of food used mainly for fish and eggs that are set in a bed of spinach and stewed in butter and covered with mornay sauce and sprinkled with cheese prior to serving.

-

Flow Chart Step by step depiction of the unit operations in the processing of a food product.

TERMS AND TERMINOLOGIES

69

-

Flow Chart or Diagram One of the seven Tools of Quality to break down the processing operation, showing the various unit operations or steps of the process for further discussion and evaluation. Flower crops as foods flower. Fluidity

- Artichoke, Broccoli and Cauli-

- Reciprocol of viscosity.

FIuming -Water conveyance of food or other materials. Fluoridation

- Addition of fluorides to water.

-

Fo Time in minutes to destroy a given number of microorganisms of a reference strain at a temperature of 250'F when the Z value is equal to 18* F.

-

Folate Optional on nutrition label unless added as a nutrient supplement. Folate, also called folic acid or folacin, is a water-soluble vitamin needed to form red blood cells and genetic materials.

-

Fold in A gentle and careful combining of a light or delicate mixture with a heavier mixture. Fondant syrup. Fondue

-

- An aqueous solution of invert sugar and corn

- A hot cheese dip.

Food Articles used for food or drink for man or other animals, chewing gum, and articles used for components of any such article (FDA). Material taken into an organism and used for growth, repair, and vital processes and a s source of energy.

70

GLOSSARY FOR THE FOOD INDUSTRIES

Food Analog or plant product.

- Fabricated food that resembles an animal -

Food Chemical Codex A set of standards for purity of food chemicals in terms of maximum allowable trace contaminants, and methods of analysis for the contaminants.

-

Food Guide Wramid A visual guide to daily food choices based on the Dietary Guidelines for Americans. This was developed by the USDA. A

a Fat ( n a W y occuring ad added)

Fats, Oils & Sweets USE SPARINGLY

These symbols show that fat and added sugars come mostly from fats, oils and sweets,but can be part of or added to

Milk, Yogurt, & Cheese Group 2-3 SERVINGS

L

2 4 SERVINGS

LSERVINGS 6-11

-

Food Infection An illness caused by an infection produced by invasion, growth and damage to the tissues of the host due to the ingestion of viable pathogenic microorganisms associated with the food.

TERMS AND TERMINOLOGIES

71

-

Food Intoxication An illness resulting from the ingestion of bacterial toxin with or without viable cells. The illness does not require actual growth ofcells in the intestinal tract. Food Labeing Guide

-

Helvetica Regular

- Franklin Gothic

8 point with 1 point of leading

Servings Per Container 2 Amount Pmr Smrvim

3 point rule

Fat 120 +Calories260 Caloriesfrom w Daily VdU.'

20% 25% 10% 28%

Saturated Fat 5g

Cholesterol 30mg

0%

Dietary Fiber Og

8 point Helvetica Regular with 4 points of leading 1/4

point rule

__-

- 6 point Helvetica Black

- All labels are enclosed by a 1/2 pt. box rule within 3 points of text measure

Sugars 5g Protein 5g Vitamin A 4%

Calcium 15%

Vitamin C 2% Iron 4%

Percam Daily Values are based on a 2.000 cabrle dlet Your dally values may be higher or 1rdepending on wur calorie needs

(footnotes) is 6 pt. with pt. of leading

Heavy or Helvetica Black, flush left and flush right, no smaller than 13 pt.

Total Fat Sat Fat Choieserol

-8 point Helvetica Regular, 4 points of leading with 10 point bullets

Calories 2.000 2.500 -_____ Less than 65g 8Og Less than 2Oa 25a Less than W6mg W6mg

lE% Dietary i m h yFiber z:han Calories per gram Fat 9 Carbohydrates 4 * Protein 4

A. Overall Nutrition Facts Label is boxed with all black or one-color type printed on a white or neutral background.

GLOSSARY FOR THE FOOD INDUSTRIES

72

Food Labeling Guide - Continued

B. Typeface and Size 1. The "Nutrition Fact" label uses 6 point or larger Helvetica Black and/or Helvetica Regular type. In order to fit s o m e formats, the typography may be kerned a s much a s -4, (tighter kerning reduces legibility). 2. Key nutrients and their % Daily Value are set in 8 point Helvetica Black (but "%" is set in Helvetica Regular). 3. "Nutrition Facts" is set in either Franklin Gothic Heavy or Helvetica Black to fit the width of the label flush left and flush right. 4. "Serving Size" and "Serving Per Container" are set in 8 point Helvetica Regular with 1 point of leading. 5. The table labels (for example, "Amount Per Serving") are set in 6 point Helvetica Black. 6. Absolute measures of nutrient content (for example: "lg") and nutrient subgroups are set in 8 point Helvetica Regular with 4 points of leading. 7. Vitamins and minerals are set in 8 point Helvetica Regular, with 4 points of leading, separated by 10 point bullets. 8. All type that appears under vitamins and minerals is set in 6 point Helvetica Regular with 1 point of leading.

C. Rules 1. A 7-point rule separates large groupings a s shown in the example. A 3-point rule separates calorie information from the nutrient information. 2. A hairline rule or 1/4-point rule s e p a r a t e s individual nutrients, a s shown in the example. Descenders do not t o u c h t h e rule. T h e t o p half of t h e label (nutrient information) has 2 points of leading between the type and the rules: the bottom half of the label (footnotes) has 1 point of leading between the type and the rules.

D. Box All labels are enclosed by a I/z-point box rule with 3 points of text measure.

TERMS AND TERMINOLOGIES

73

-

Food Poisoning A general term applied to all stomach or intestinal disturbances due to food contaminated with certain microorganisms or their toxins.

-

Food Science and Technology The field of study concerned with the application of science and technology to the processing, preservation, packaging, distribution, and utilization of foods and food products.

-

Form-Fill E Seal Packaging equipment which forms containers from roll stock or body blanks, fills the product into the container, followed by sealing the container.

-

Fortified Food A food that specific nutrients have been added to like iron added to wheat flour.

- A pleasing olfactory quality. Frappe - A semi-frozen ice or fruit juice, or a soft sherbet

Fragrant

or iced drink.

-

Free A label term used to describe an amount that is "nutritionally trivial" and unlikely to have an effect in the body.

-

Free Fatty Acids The released fatty acids from a monoglyceride, diglyceride or triglyceride. The amount of free fatty acids in an oil is a measure of its quality.

-

Free Residual Chlorine The amount of uncombined chlorine in the water a s measured by the 5-second orthotolidine test.

-

Freeze Dry A process of food preservation wherein the original product is frozen and the water removed while the product is in the frozen condition. The finally dried product is then shelf-stable.

74

GLOSSARY FOR THE FOOD INDUSTRIES

Freezer Burn equate wrapping.

- Drying out of food, generally due to inad-

Freezing Point solid.

- Temperature at which a liquid becomes

-

French Fry A method of deep-frying food, usually at relatively high temperatures (375"F, plus or minus). Frequency Distribution -The pattern formed by a group of measurements of the same kind of units when the measurements are arranged according to how many times each event occurs. Frequency Table(s) - One of the seven Tools of Quality to provide information to show patterns of variation from the data or the distribution of the data.

-

Fresh Food that is in a raw state and has not been frozen or subjected to any form of thermal processing or preservation, except: waxing raw fruit or vegetables with a wax approved by FDA a s a food additive: use of approved pesticides before or after harvest; pasteurization of milk; treatment of raw foods with ionizing radiation in accordance with 21 CFR 179.26(not exceeding 1 kilogram); treatment with mild chlorine wash or mild acid wash on produce: or refrigerated items. Fresh Frozen - A food that has been quickly frozen while still fresh. Appropriate blanching before freezing is permitted.

-

Fresh Squeezed Juice that was squeezed from fresh fruit and packaged. It is not pasteurized. Fricassee white sauce.

- A dish made of cut-up meats and cooked in a

Frijole - Spanish for "bean."

TERMS AND TERMINOLOGIES

75

-

Fritter A deepfried dough, usually containing fruit or meat.

-

Frozen Concentrate Fresh-squeezed juice that has been concentrated and frozen.

-

Frozen Foods Foods that are preserved by quick freezing and held at 0 * F or below until ready for use.

-

Fructose (Levulose) A very sweet, 6-carbon, reducing sugar found naturally in nature (honey and fruit).

-

Fruit Crops Apples, peaches, pears, strawberries, etc., and vegetables including cucumbers, eggplant, melons, peppers, pumpkin, squash and tomatoes.

-

Fry To cook uncovered in fat by cooking in a pan or by immersing food in hot fat and cooking. Fudge- A soft creamy candy consisting of milk, sugar, butter and flavorings. Fumigation of gases.

- Destruction of pests by exposure to fumes

- Plants which contain no chlorophyll, that is, molds. Fungicide - An agent that controls or kills fungi. Fungi

GLOSSARY FOR THE FOOD INDUSTRIES

76

Galactose

- A 6-carbon sugar obtained by hydrolysis of

lactose.

-

Gantt Chart A chart showing an outline plan with given duration time for each step or process.

- Food waste. Garnish - To add decorative or savory touches to food. Gasket - Pliable material between cover and container sealGarbage

ing surface designed to maintain a hermetic seal.

Gastronomy

- The act and appreciation of good food.

-

Gazpacho A light, cool soup from the Andulusian region of Spain. The main ingredients are light, raw chopped vegetables. Tomato juice is the usual base.

-

Gel To firm or form a gel; semi-rigid textured, colored starch-paste resembling a jelly.

- The formation of a viscous gel. Geotrichum - The name of a mold which can grow on

Gelatinize

food machinery.

Germicide Ginger

-Chemical agent that will kill microorganisms.

- A spice from the underground stem or rhizome

of a tropical (Africa, China, India, Jamaica) plant. May be obtained fresh a s whole or dried and ground. Generally considered warm and spicy flavor.

TERMS AND TERMINOLOGIES

77

-

Glass Container Containers made by melting sand and other materials and used for preservation of food. Glass containers are generally made from molds. There are three parts to most glass containers used by the food industry:

Ffnfsh - That part of the container for holding the c a p or closure. In the manufacturing process, it is made in the neck ring or the finish ring. The finish has several specific areas as follows: Continuous Thread - A continuous, spiral-projecting glass ridge on the finish of a container intended to mesh with the thread of a screw-type closure. Glass Lug - One of several horizontal tapering protruding ridges of glass around the periphery of the finish that permit specially designed edges or lugs on the closure to slide between these protrusions and fasten the closure securely with a partial turn. Sealing - That portion of the finish which makes contact with the sealing gasket or liner. The sealing surface may be on the top of the finish, the side of the finish, or may be a combination of both top and side seal. Body - That part of the container which is made in the “body-mold” and is the largest part of the container.-The characteristic parts of the body of a glass container areas follow:

Heel - The heel is the curved portion between the bottom and the beginning of the straight area of the side wall. Mold Seam - A vertical mark on the glass surface in the body area resulting from matching the two parts of the body wall. Shoulder - That portion of a glass container in which the maximum cross-section or body area decreases to join the neck or finish area.

GLOSSARY FOR THE FOOD INDUSTRIES

78

Side Wall Heel.

- The area

between the Shoulder and the

Bottom or Bearing Surface - That portion of the con-

tainer in which it rests.

-

Glassine A type of paper characterized by long wood pulp fibers which impart physical strength to the paper.

-

Glaze To brown under the broiler; a white sauce poured over cooked eggs, fish, chicken, etc.; or to coat food with a glossy clear substance such as a gelatin, pureed fruit, jam, etc.

- Having a surface of luster or brightness. Glucose (Dextrose) - A 6-carbon sugar found widely in

Glossy

nature and 74% a s sweet a s Sucrose.

Glutamate

- Flavor enhancer.

- Protein from the endosperm of wheat. Glyceride - Organic compounds resulting from the reac-

Gluten

tion of fatty acid and glycerol.

-

Glycolipid A class of compounds in which a carbohydrate is combined with a lipid. Glycogen - A sugar stored in the liver of animals.

-

Glycoprotein A class of compounds in which a carbohydrate is combined with a protein. Goiter - A condition produced by a shortage of iodine in the diet.

TERMS AND TERMINOLOGIES

79

Good Manufacturing Practice - FDA document originally promulgated in 1974 but recodified several times with Sanitation a s Part 110. Today, it is called Current Good Manufacturing Practices, meaning up-to-date GMP. There are many ramifications dealing with GMP including: Part 7 - Recall Guidelines, Part 108 - Emergency Permit Controls, Part 109 - Unavoidable Contaminants, Part 113 - Low-Acid Foods, Part 318 (9 CFR) - Meat Canning Regulations. Basically, the GMP defines standards for the operation and management of food factories, their environment, facilities, processes, plant, equipment and personnel in order to ensure the safe manufacture of food.

-

Good Source Label Statement Used on labels when a food contains at least 10%of the Reference Daily Intake (RDI) or Daily Reference Value (DRV).

Gossypol- A toxic yellow pigment found in cottonseed.

Goulash caraway.

- A beef stew made with onions, paprika and -

Gourmet One who is accustomed to or connoisseur of the best of foods.

-

Grade To classify foods into different categories based on their quality characteristics or attributes, such as: Grade A (Fancy) - Excellent high-quality foods, practically uniform in size and very symmetrical, practically free of any defects, uniform in color, excellent in respect to texture and color. Grade B (Choice term for fruit and Extra Standard term for vegetables) - Highquality foods, reasonably uniform in size, good color texture, and reasonably free from defects.

GLOSSARY FOR THE FOOD INDUSTRIES

80

Grade C (Standard Quality) - Fairly good to good quality foods, fairly uniform in size, color and texture. Fairly free from defects. Grade D (Sub-standard Quality) - Products which fail to meet the requirements of Grade C level of quality or the Minimum Standard of Quality a s designated by the Food and Drug Administration.

- A unit of weight equal to 64.8mg.

Grain

-

Gram A metric unit of weight equal to approximately 0.035oz. One kilogram is equivalent to 1,000g and one pound equals 453.6g. Grate grater.

- To cut into minute particles by rubbing over a

-

Grilling A method of cooking food by putting it on a grill or under a broiler.

-

Grind To crush to small particles by putting through a grinder or by putting through a mill with a sharp blade or by reducing in size a s in a food processor. Grits

- Broken cereal grains, mostly white corn. -

Guacamole A dip made with mashed avocados, mixed with onions, chiles, lemon juice, cilantro, salt and chopped tomato. Served with tortilla chips, tacos, burritos, enchiladas, potato skins, or eaten by itself as a salad.

-

Guajillo Dried Chiles Moderately hot, dried chiles with a smooth, brownish-red skin that is tangy with a citrus apricot taste. Guar Gum

- A stabilizer, thickener and emulsifier.

TERMS AND TERMINOLOGIES

81

-

Gum Class of water-soluble colloidal substances that are exuded by plants.

- A rich, thick soup usually thickened with okra. Gumming - Formation and accumulation of a fat insolu-

Gumbo

ble sticky material resulting from continued heating of oils. It is produced by oxidation and polymerization of the oil and represents oil breakdown products which collect on the heating surfaces.

Gustatory

- The sensation of taste.

GLOSSARY FOR THE FOOD INDUSTRIES

82

H -

Habanero Chiles Explosively hot chiles, green when young, orange and red when ripe, with a fresh floral flavor.

-

Halophilic Descriptive of microorganisms that will grow only if a very high salt concentration is present; salt loving.

-

Hardness A measure (in ppm) of the presence of calcium, magnesium, etc. in water which form insoluble precipitates with soap.

- Chopped meat mixed with potatoes and browned. Hazard - A term used to define contamination of food by

Hash

microbiological, chemical or physical agents.

-

Hazard Analysis Critical Control Point (HACCP) A relatively new term adopted in the early 1970's. It is a systematic approach to hazard identification, assessment and control. HACCP programs identify the potential hazards which may be associated with a food from growth, through harvesting, processing, storing and distributing to the consumer's hands. It has found wide usage including food service and related activities. An HACCP program should focus strictly on safety.

-

Headspace The non-filled volume of a container (up to 10%of the capacity of the container) which allows for product expansion.

-

Health Claim A statement that describes the relationship between a food or food component and a disease or health-related condition. To make a health claim, a food must meet certain nutrient levels.

TERMS AND TERMINOLOGIES

a3

-

Heat, Latent Heat absorbed or liberated in a change of physical state such as evaporation, condensation, freezing or sublimation - expressed as BTU per Ib.

-

Heat, Sensible Heat that has gone into raising the temperature of steam without change of pressure or absolute humidity.

-

Hedonic Scale A scale from 1 to 9 used for the evaluation of foods with a degree of liking from 1 to 5 and degree of disliking from 5 to 9.

-

Herb Aromatic leaves and sometimes the flowers of plants, usually of temperate origin. Herbicide Hermetic

- An agent used to destroy unwanted plants.

- Air-tight seal. -

Hermetically Sealed Container Container designed to become secure against the entry of microorganisms and to maintain commercial sterility of its content.

- A 6-carbon sugar. Hibachi - A charcoal grill. High - A label word used to describe a food that contains

Hexose

20% or more of the Daily Values of a nutrient per the reference amount.

-

Highball A beverage poured over ice cubes in a tall glass with or without liquor.

84

GLOSSARY FOR THE FOOD INDUSTRIES

-

Histogram One of the seven Tools of Quality to provide a static picture of the frequency distribution (variations in the process) allowing proper interpretation relative to a particular attribute that is measured in the process or of a product. Histogram is a bar diagram representing a frequency distribution of a particular attribute that is measured in the process of a product.

-

Hollandaise The name of a hot sauce made with yolks of eggs and butter and served with eggs, fish or vegetables.

-

Hominy Corn kernels that have been soaked and lightly cooked, followed by removal of outer seed coat and germ.

-

Homogenization The process of making incompatible or immiscible components into a stabilized uniform suspension in a liquid form.

-

Hops A plant whose flowers contain resins and essential oils that contribute to the characteristic bitter flavor and pleasant aroma of beer.

-

Hors d’oeuvre Colorful and attractive and savory foods or relishes usually served a s appetizers.

- A measure of heat, energy or work. Horseradish - An herb related to the mustard family with

Horsepower

a pungent root ground and used a s a condiment. Hue - The attribute of color which is noted by such terms a s blue, yellow, red, etc. A part of the Munsell system of color notation. Huevos Rancheros las and Casera sauce.

- Ranch-style eggs served with tortil-

TERMS AND TERMINOLOGIES

a5

-

Humectant A substance that is used to help maintain moisture in foods. Humidity

- The amount of moisture in the air.

- The strong desire or a craving for food. Hush Puppies - Fried cornmeal fritters that are generally

Hunger

served with fish.

Hydrocolloids

- Water-soluble gums.

-

Hydrocooling A process using cold water to cool foods immediately after harvest and prior to shipment to market.

-

Hydrogenation A process employed to alter the chemical and physical properties of a fat or oil. Generally, hydrogenation is used to change a liquid oil into a semisolid or solid fat at ambient temperature and to enhance oxidative stability. The process involves the addition of hydrogen atoms to the carbon-to-carbon double bounds in unsaturated fatty acids. When oils are hydrogenated to saturation, the resulting products are hard, brittle, white solids at room temperature with relatively high melting points.

-

Hydrogen Ion Concentration Also called pH. A measure of the acidity or alkalinity of a solution a s measured by the concentration of the hydrogen ions present.

-

Hydrolysis A chemical reaction involving molecular breakdown by reaction with water forming acid or base or both.

-

Hydrometer A floating device used to determine the specific gravity or density of liquids. Hydrophilic

- Attracted to water; water-soluble.

GLOSSARY FOR THE FOOD INDUSTRIES

86

Hydrophobic

- Water repellant; opposite of hydrophilic.

Hydroponics - Plant culture in nutrient aqueous solutions.

-

Hydrostatic Retort A still retort in which pressure is maintained by a water leg; it operates at a constant steam temperature while containers are continuously conveyed through it for the required process times. Hygiene - A science dealing with the establishment and maintenance of health.

-

Hygrometer An instrument for measuring relative humidity or the available water. Hygroscopic vapor. Hypha

- The absorption of moisture from water

- Fungal filament. -

Hypochlorites Combination of chlorine with either sodium or calcium hydroxide to give a desired available chlorine.

TERMS AND TERMINOLOGIES

a7

-

Ice Frozen mixture of sugar or sugar syrup, fruit puree or flavoring and water.

-

Icings (Frostings) A preparation made with sugar, egg whites and colorings for covering cakes.

-

Imitation A product that resembles a traditional food and is a suitable substitute for the traditional food; must be labeled if the new food contains less protein or a lesser amount of any essential vitamin or mineral.

-

Incubation Maintenance of a food product at a specified temperature for a specific time to encourage the growth of microorganisms that may be present in the sample.

-

Independent Variable A variable which on the basis of a previously established relationship with a dependent variable, may be used for the solution of specific values of the dependent variable.

-

Indicator Usually refers to a pH indicator. Various dyes change color at a specific degree of acidity or alkalinity, and this color change is used a s an indicator of pH.

-

Indirect Heating A means of heating a product in which the product and heating medium are physically separate.

- Food that is not readily digested. Information Panel - The label panel immediately to the

Indigestible

right of the Principle Display Panel (PDP), as displayed to the consumer.

88

GLOSSARY FOR THE FOOD INDUSTRIES

Information Panel Labeling - This refers to the label statements that are generally required to be placed together, without any intervening material, on the information panel, if such labeling does not appear on the PDP. These label statements include: the name and address of the manufacturer, packer or distributor [street address (if the name and address are not listed in a current city directory or telephone book), city or town, state (or country, if outside the U.S.) and ZIP code (or mailing code used in countries other than the U.S.)]; the ingredient list; and nutrition labeling.

-

Ingredient List The listing on a food label of each ingredient in descending order of prominence by weight. The ingredient list is placed on the same label a s the name and address of the manufacturer, packer or distributor.

-

Inhibition Prevention of growth; multiplication of microorganisms; prevention of enzyme activity.

-

Initial Temperature (IT) The average temperature of the contents of the coldest container to be processed at the time the sterilizing cycle begins, a s determined after thorough stirring or shaking of the filled and sealed container.

-

Inoculate The artificial introduction of microorganisms into a system.

-

Inoculum The material containing microorganisms used for inoculation.

-

In-plant Chlorination Chlorination beyond the break point of water used in a food plant, usually to a residual of 5 to 7 PPm.

-

Insecticide A chemical agent used to destroy insects either by contact or by stomach poisoning.

TERMS AND TERMINOLOGIES

89

-

Insoluble Fibers Cellulose, hemicellulose and lignin materials that stimulate intestines, accelerate food transit time and increases weight and softness of the stool.

-

Inspector (Grader) A term used by the USDA to describe any employee for the Department, authorized by the Secretary or any other person licensed by the Secretary, to investigate, sample, inspect and certify in accordance with CFR 52.2 to any interested party the class, quality and condition of processed products covered in this part and to perform related duties in connection with the inspection services.

-

Instant Partially prepared foods by the manufacturer to make food preparation easier.

-

Interaction The tendency for the combination of two factors to produce a result that is different from the mere sum of the two individual contributions.

- Between the states. Intoxication - The adverse physiological effects of an or-

Interstate

ganism of consuming a toxic substance.

- Within a state. Inventory Turnover - Equal to cost of goods sold over

Intrastate

value of average inventory.

-

Invertase An enzyme that hydrolyzes sucrose to glucose and fructose.

-

Invert Sugar Sugar formed by acid hydrolysis of fructose and glucose.

GLOSSARY FOR THE FOOD INDUSTRIES

90

-

Iodine An optional declaration on a nutrition label unless added a s a nutrient supplement. It is a mineral and serves a s a part of thyroid hormone. Iodine helps regulate how fast the body uses energy.

-

Iodine Value A measure of the degree of unsaturation of a fat or oil, it refers to the number of grams of iodine absorbed by 100 g m of fat.

-

Iodized Salt Table salt to which .01%sodium or potassium iodide has been added.

-

lodophors A combination of iodine with a wetting agent which slowly releases free iodine in the water.

- A charged particle. lon Exchange - A reversible chemical reaction between a Ion

solid and a liquid by means of which ions may be interchanged between the two. It is in common use in water softening and water deionizing.

-

Iron Required listing on nutrition label. Iron is a mineral and aids in utilization of energy. It carries oxygen to the body and increases resistance to infection. It also prevents iron deficiency and its accompanying fatigue.

-

Irradiation Sterilization utilizing high-energy electromagnetic radiation.

-

lsoelectric Point Each protein has a point at which it can become either an acid or alkaline, that is, the neutral or isoelectric point. At this point, the protein is least soluble and will precipitate out of solution.

TERMS AND TERMINOLOGIES

91

-

Jalapeno Chiles Moderate to very hot chile peppers, green or sometimes red, with a fruity fresh taste.

-

Jambalaya A spicy Creole dish usually made with either fish, red meat, pork, ham or chicken, and tomatoes and peppers. Jambalaya comes from the word "jambon," French for ham.

-

Jams A viscous or semi-solid food made with 45 parts by weight of saccharine ingredient. Spices, acidifying agents, pectin, buffering agents, preservatives and anti-foaming agents, except those derived from animal sources may be added.

-

Jardiniere Assortment of fresh vegetables in fancy shapes used to garnish a main course.

-

Jelly A jellied food made with a mixture of strained fruit(s) (45 parts by weight) and 55 parts by weight of a saccharine ingredient. Spices, acidifying agents, pectin, buffering agents, preservatives and antifoaming agents except those derived from animal sources, and mint flavoring or cinnamon flavoring may be added.

-

Jerk A term given to blackened food, usually Jamaican flavored, that is, with ginger, cinnamon and nutmeg. Jeroboam

- Double magnum.

-

Juice Beverage that is 100%juice; may be pasteurized and sealed in containers with a normal shelf life of one year.

-

Juice From Concentrate Means juice manufactured as a frozen concentrate, then reconstituted and pasteurized before packaging.

GLOSSARY FOR THE FOOD INDUSTRIES

92

Juice Not From Concentrate -Means juice that is flashheated to pasteurize it immediately after the fruit is squeezed. It has never been concentrated.

-

Judge An observer or person trained to observe and record his or her findings. Julienne wide.

- To cut foods into 2 to 3-in. long strips by '/s-in.

- An extract from meat. Just In Time - Delivery of materials and supplies a s the Jus

factory needs them, thus eliminating costly inventories and possible use of last-minute defective materials.

TERMS AND TERMINOLOGIES

K

93

-

Kabob Cubes of meat cooked with vegetables, usually on a skewer. Kinesthetic fingers.

- Refers to a sense of feel by the mouth or

-

Knead To press, stretch and fold dough or similar mixture to make it smooth. Kneading should make bread elastic and fondant smooth and glossy. Kilowatt Kosher

- A unit of electric power equal to 1,000watts.

- A Hebrew term for ritual clean foods.

- Degree of peakedness. Kwashiorkor - An a c u t e form of protein-calorie Kurtosis

malnutrition.

94

GLOSSARY FOR THE FOOD INDUSTRIES

-

Label A display of written, printed, or graphic matter upon the immediate container of any article; and a requirement made by or under authority of the Federal Food, Drug, and Cosmetic Act that any word, statement, or other information appear on the label shall not be considered to be complied with unless such word, statement, or other information also appears on the outside container or wrapper, if any there be, of the retail package of such article, or is easily legible through the outside container of the wrapper. The label in addition to other things, must state the true name of the product, a list of ingredients in descending order, the name and business place of the manufacturer, packer, or distributor; and an accurate statement of the quantity of the contents in terms of weight, measure, or numerical count. Lactose from whey.

- A 12-carbon disaccharide milk sugar derived -

Lagoon A large pond of water used to hold wastewater for stabilization by natural processes.

-

Lasagne Italian pasta cut in the shape of wide ribbons used with ground beef and cheeses and baked.

-

Latent Heat The quantity of heat, measured in BTU’s or calories, necessary to change the physical state of a substance without changing its temperature, such as in distillation.

-

Leaf crops Cabbage, collards, endive, kale, lettuce, parsley, spinach, watercress, etc.

-

Lean A term applied to seafood, game meat, meat and poultry products, and main dish and meal products. It means less than 10 g total fat, less than 4 g saturated fat, and less

TERMS AND TERMlNOLOGlES

95

than 95 mg cholesterol. "Extra Lean" is used to describe a food with less than 5 g total fat, 2 g saturated fat, and 95 mg cholesterol.

-

Leaven A substance (yeast) used to produce fermentation (dough).

-

Lecithin A fatty substance (lipid) found in many foods (milk, egg yolk and some vegetables). Used a s an emulsifier.

- Sediment at the bottom of a fermentation tank. Legumes - Beans, peas, lentils and peanuts a s examples. Less - Term used to describe a food that has reduced a

Lees

nutrient by at least 25%.

Levulose sucrose.

-A highly-soluble simple sugar. It is sweeter than

Lignin - A tough, fibrous material found in older plant cell walls.

-

Line Balance The synchronization of a given process line to a given packagine line.

-

Linoleic Acid An essential fatty acid not synthesized by the body and therefore must be obtained from the diet.

- A general term for fats and oils. Liqueur - A mixture of spirits and syrups.

Lipid

Liquify

- To reduce to a liquid.

GLOSSARY FOR THE FOOD INDUSTRIES

-

Lite A claim on a food label to indicate the percentage or fraction by which the food has been modified according to the reference food, and providing information of the amount of nutrient that is in the labeled food and in the reference food. A "Lite" food has at least 1/3 fewer calories or 50%less fat per serving than the comparison product. For example, "Lite" cheese cake has 200 calories, 4 g fat; regular cheese cake has 300 calories, 8 g fat per serving.

-

Lot Any number of containers of the s a m e size and type which contain a product of the s a m e type and style located in the s a m e warehouse or conveyance, or which, under in-plant (in-process) inspection, results from consecutive production within a plant, and which is available for inspection at any one time.

-

Low-Acid Food Any food, other than alcoholic beverages, with a finished equilibrium pH greater than 4.6and a water activity greater than 0.85. Low-Calorie Food

- Food that contains less than 40 calo-

ries or 0.4 calories per gram.

Low-Sodium Food of sodium.

- Food containing less than 140 mg -

Lower Control Limits of the Average A system of determining the pattern that sample averages should follow if a constant system of change is operating. Lycopene ons, etc.

- A red pigment found in tomatoes, watermel-

-

Lye A strong alkaline solution, usually Caustic Soda (sodiu m hydroxide).

-

Lyonnaise Cooked in a style of food prepared in a region of France famed for excellent onions.

TERMS AND TERMINOLOGIES

97

-

Macaroni A nourishing product made from wheat flour (semolina, durum, farina), and water or milk and eggs and dried into tubes.

-

Macaroon A small round dry pastry made of almond paste, sugar and the white of an egg.

-

Mace A spice from the external covering of the nutmeg seed. Used for seasoning sauces and ketchup.

-

Macronutrients Nutrients which are required in relatively large amounts by humans to maintain normal growth and other body functions.

-

Magnesium Optional mineral statement on nutrition label unless added a s a supplement. Magnesium helps build bones and manufactures proteins. Used to release energy from muscle storage and regulate body temperature.

- Doubie-size wine bottle (48 to 56 fluid oz.). Maillard Reaction - A dark color to certain foods result-

Magnum

ing from the chemical interactions between sugars and proteins.

-

Maintenance To keep in an existing state, that is, to continue to run or shut down. There are several types of maintenance programs: planned, preventive, corrective, predictive, etc. Maitre d’hotel- Head of the dining room.

- A fruit acid found mostly in apples. Malnourished - Poorly nourished. Malic Acid

GLOSSARY FOR THE FOOD INDUSTRIES

98

Malnutrition Malt

- Inadequate supply of nutrients.

- Sprouted, dried barley used in the brewing industry

to help digest starches into sugars.

-

Maltose A 12-carbon disaccharide sugar made up of two molecules of glucose and occurring in starch and glycogen.

-

Manufacturer, Packer or Distributor Name and address of company responsible for manufacturing or distributing a product. Mariculture

- Fish farming.

-

Marinade Liquid in which food is marinated, usually containing vegetables, spices, vinegar, wine, water, etc.

-

Marinara Sauce Consists of tomatoes, basil, onions and garlic sauteed in olive oil. May contain carrots, oregano, mushrooms and tomato paste. This sauce is used to embellish fresh pasta, frozen sandwiches and entrees made up of meat, chicken or fish.

-

Marinate To let food stand in a liquid (mixture of oil with vinegar or lemon juice) to add flavor or make more tender.

-

Marjoram A fragrant, aromatic annual herb. Wild marjoram is called Oregano, while sweet marjoram is the cultivated variety. Leaves and flowers are both used. They are dried and ground and have a minty flavor.

-

Masa Means "dough" in Spanish. It is the cornmeal dough made from dried corn kernels that have been softened with lime (calcium hydroxide) and then ground. Finely-ground masa is used to make tortillas and coarsely-ground masa is used to make tomales.

TERMS AND TERMINOLOGIES

99

-

Mash Term used in brewing to indicate the slow heating of a mixture of cereal grains and water to extract the soluble materials and gelatinize the starch to sugars. Maturation

- The phenomena of ripening in plants.

-

Mayonnaise A food product made basically of an oil-inwater emulsion with egg yolk, vinegar, salt, and flavoring and coloring ingredients. Mean (Average; X Bar)

- Defined a s the quotient ob-

tained by dividing the sum of a set of readings or observations by the number of observations.

Mean Square

- An estimate of the population variance.

-

Median This is the reading or observation above or below which an equal number of observations fall.

- A crisp, thin, crunchy toast. Melt - To dissolve or liquify by heating.

Melba

Meringue

-

A mixture of sugar and egg whites formed

into small cakes and baked or spread over pastry etc.

-

Mesophyllic Bacteria Medium temperature-loving bacteria that may grow readily at warehouse, store, or home conditions. Meuniere

- Fish dipped in flour and sauteed in butter. -

Microencapsulation The process of forming a thin protective coating around a particle of a substance. Micron

- One-thousandth of a millimeter.

GLOSSARY FOR THE FOOD INDUSTRIES

100

-

Microorganism Living cells seen only with the aid of a powerful microscope. A general term referring to bacteria, molds and yeasts.

-

Microwave Cooking A method of cooking food by the heat produced a s a result of microwave penetration of the food in a microwave oven. Microwaves are high-frequency electromagnetic energy (300 to 30,000 megaHertz). Milligram (mg) sandth of a gram.

- Metric unit of weight equal to one-thou-

-

Milliliter (ml) Metric unit of liquid volume equal to onethousandth of a liter.

- To cut or chop into small pieces. Minestrone - A thick, rich vegetable soup. Minimum Type Size - The smallest type size that is perMince

mitted based on the space available for labeling on the PDP. If the area of the PDP is 5 sq. in. (32 sq. cm) or less, the minimum type size is 1/16-in. (1.6 mm); if more than 5 sq. in. but not more than 25 sq. in. (161 sq. cm), the minimum type size is I/s-in. (3.2 mm); if more than 25 sq. in. but not more than 100 sq. in. (645 sq. cm), the minimum type size is 3/16-in. (4.8 mm); if more than 100 sq. in. but not more than 400 sq. in. (2,580 sq. cm), the minimum type size is 1/4-in. (6.4 mm); and if more than 400 sq. in., the minimum type size is 1/2-in. (12.7 mm).

-

Mission A broad statement of the purpose for which an organization, firm o r institution exists and the specific function(s) it performs.

-

Mist A drink using crushed ice, and a beverage garnished with a twist of lemon peel.

TERMS AND TERMINOLOGIES

Mix

101

- To combine all ingredients evenly.

Mode data.

- The value that occurs most frequently in a set of

Moisture food.

- Usually referred to a s the water content of the

-

Molds Multi-celled, microscopic organisms which usually reproduce from spores. Often called fungi. Molecular Weight atoms in a molecule.

- Sum of the atomic weights of all the

-

Molecule The smallest theoretical quantity of a material that retains the properties exhibited by the material. Monosaccharide

- A 6-carbon sugar.

-

Mornay Sauce A white sauce flavored with cheese and thickened with egg yolks.

-

M o u s s e A frozen whipped cream to which sugar, flavor and ice cream mix have been added or a molded chilled dessert made with sweetened and flavored whipped cream or egg whites and gelatin.

-

Mouthfeel A description of a food based on its viscosity and or consistency. Muffin tainer.

- A small soft biscuit baked in a cup shaped con-

-

Muffuletta A monumental sandwich creation which boasts an unusual combination of ingredients including olive salad layered between halves of chewy Italian bread loaves. Mulligatawny

- Thick soup of Indian origin with curry.

GLOSSARY FOR THE FOOD INDUSTRIES

102

- Crushed fruit or juice ready for fermentation. Mustard - An annual vegetable related to the turnip. The

Must

seeds are used whole, ground or powdered and used a s a condiment. Mycelium

- A microscopic thread like filament, a part of

the mold. Mycotoxin Mylar

- A poisonous compound produced by molds.

- A polyester resin used in food packaging.

TERMS AND TERMINOLOGIES

Nacho

103

- A very hot spicy condiment or flavoring.

Nanogram Napoleon pastry cream.

- One-billionth of a gram.

- Layers of puff pastry filled with custard or -

Natural Foods Term describing foods which are grown without chemical fertilizers or pesticides. Also, foods in the preparation of which no synthetic preservatives are used.

-

Nectar A fruit puree (crushed fruits with seeds removed) that may or may not be sweetened and with or without the addition of water for consistency control.

-

Net Quantity of Contents The statement on the label which provides the amount of food in the container or package. It is placed a s a distinct item in the bottom 30% of the PDP in lines generally parallel with the base of the container. The net contents statement must show the net contents in both Metric and U.S. Customary systems.

-

Net Weight The weight of the product in the container exclusive of the container. Neutralize -To adjust the pH of a solution to 7.0 (neutral) by the addition of an acid or base.

-

Newburg Sauce Sauce of cream, sherry and egg yolks frequently combined with lobster and other shellfish.

-

Newtonian Refers to the flow of liquids. The viscosity of Newtonian liquids does not change with the rate of shear. Newtonian liquids are essentially chemically pure and physically homogeneous.

GLOSSARY FOR THE FOOD INDUSTRIES

104

-

Niacin An optional statement on nutrition label unless added a s a nutrient supplement. It is a water-soluble vitamin and helps the body release energy from protein, fat and carbohydrate. Niacin promotes healthy skin, nerves and digestion, and also fosters normal appetite.

-

Nicoise A kind of salad made with potatoes and green beans, seasoned with oil, vinegar, salt and pepper, and arranged in a dome dish or pasta shell, and decorated with anchovies and garnished with tomatoes and sprinkled with chervil and tarragon.

-

Nitrate A salt of nitric acid used to cure or preserve meat, especially ham. Saltpeter (potassium nitrate) has been used as a curing ingredient. Nitrite - A salt of nitrous acid, usually sodium nitrite. Usually used with nitrates and other naturally present substances to cure meat to prevent spoilage.

-

Nitrosamines Compounds which are formed from nitrates and other naturally present substances. May occur naturally and are usually concentrated upon cooking. Non-Newtonian - Materials whose flow characteristics change with the rate of shear. Non-Newtonian liquids are usually mixtures which are not chemically pure or physically homogeneous.

- A pasta product containing no eggs. Normal - Unless otherwise stated, refers to the property

Noodle

of being distributed in the form of a normal frequency distribution.

-

Normal Curve The distribution of individual values with the average, median, and mode the same. Further, the stan-

TERMS AND TERMINOLOGIES

105

dard deviation divides the range of the set of data into six equal parts.

-

Normal Solution A solution concentration containing 1 gram-equivalent of a substance per liter of the solution.

-

Normande (A la) A method of preparation used mostly for fish braised in white wine, especially sole. Nougat

- A sweet made with roasted almonds and honey.

-

np Average number of defective units for the process. It is obtained by dividing the number of defective units in all samples by the number of samples taken.

-

np Chart A chart used to monitor the number of defective units in a production run.

-

Nucleic Acids A complex compound which on hydrolysis yields phosphoric acid, sugars, and one or more bases. Nucleoprotein acids.

- A combination of proteins and nucleic

-

Nucleotides A molecule consisting of one molecule of phosphoric acid, one molecule of sugar and one molecule of a base.

-

Nutrient Any substance that contributes to the growth and health of a living organism.

-

Nutrient Content Claim A claim on a food product that directly or by implication characterizes the level of a nutrient in the food. Nutrient claims are also known as "descriptors." Nutrition

- The act or process of nourishing.

106

GLOSSARY FOR THE FOOD INDUSTRIES

Nutrition Label

-As of May 8,1994,most packaged foods

must be labeled a s shown on the Nutrition Facts Labeling. The Nutrition Facts may be placed together with the ingredient list, and the name and address of the manufacturer, packer or distributor on the PDP or on the Information Panel, or on an alternative panel that can be seen by the consumer.

Nutritional Information Panel - Appears on food labels to the right of the principal display panel. It provides information on the nutritional composition of the food.

TERMS AND TERMINOLOGIES

0

107

-

Objective Capable of being recorded by physical instruments, not dependent upon the observer.

-

Odor A sensory reaction based on vapors inhaled through the nostrils. Off-flavors Oil

- Disagreeable sensation.

- An edible fat that is liquid under ambient conditions.

-

Oleoresins Flavor concentrates from spices or herbs prepared by extraction with volatile organic solvents.

- The sense of smell. Olfactory Receptors - Nerve endings which may be stim-

Olfaction

ulated by odors.

-

Omelet Eggs beaten or stirred with milk or water, cooked without stirring until set and then folded over.

-

On-the-rocks A beverage poured over ice cubes, usually in an Old Fashion glass.

-

Operating Characteristic Curve The curve that gives the probability of acceptance of a lot of merchandise on the basis of a specified sampling plan. Oregano

- A perennial herb used as a seasoning and oil.

(See marjoram.)

Organic

- Carboncontaining compounds.

108

GLOSSARY FOR THE FOOD INDUSTRIES

-

Organic Foods Foods grown without use of synthetic compounded fertilizers, pesticides, growth regulators, and/or livestock feed additives.

-

Organoleptic Affecting or making an impression upon an organ. Sometimes used a s a synonym for sensory when referring to examination of products by taste or smell.

-

Oriental Term applied to the preparation of various ingredients (fish, eggs, vegetables) cooked with tomatoes, flavored with garlic and sometimes spiced with saffron. Osmophilic - Organisms that can grow or survive in a medium very low in humidity or of low water activity level. Outbreak - The occurrence of two or more cases of a disease, associated in time and place so a s to suggest a common source. Overrun - An increase in volume due to incorporated air during the freezing process.

-

Oxidation A chemical reaction involving the addition or combination of oxygen with another material. Oxygen Scavenger - An antioxidant.

TERMS AND TERMINOLOGIES

109

-

p Average percent defective for the process, that is, the total number of defectives divided by the total number of units inspected and multiplied by 100. The value is expressed a s a percentage.

-

p Chart A type of attribute control chart that helps to monitor or control the percent of fraction defective pieces in a production run.

-

Packaging Placing food in containers (metal, glass, plastic) suitable for distribution and protection from bacterial contamination, moisture loss,oxidative deterioration. Pack Date aging.

- Date of manufacturing, processing or pack-

Packing Medium The liquid or other medium in which the low acid or acidified products are packed.

-

Palatable Agreeable to the taste; savory; hence acceptable or pleasing.

-

Paired Comparison A psychometric or psychophysical method in which samples are presented in pairs for comparison, on the basis of some definite criterion, such a s preference, intensity, degree of a defined quality.

-

Pallet A low, portable platform of wood, metal, fiberboard, or combination thereof, to facilitate handling, storage and transportation of materials a s a unit. Palletizing

- The forming of a pallet load.

GLOSSARY FOR THE FOOD INDUSTRIES

110

-

Panel A group of people (observers, subjects, judges, panelists) comprising a test population which has been specially selected or designated in some manner, e.g., they may be trained, or have special knowledge of skills, or may merely be available and predesignated.

-

Paneling Distortion (side wall collapses) of a container caused by the development of a reduced pressure (too high vacuum) inside the container.

- To cook, uncovered, with a small quantity of fat. Pantothenic Acid - Optional on nutrition label unless Panfry

added a s a nutrient supplement. Helps regulate the use of carbohyrate, fat and protein for energy production.

- An enzyme found in the juice of unripe papayas. Paprika - A mild spice made from the fruit of sweet pep-

Papain pers.

Par boil liquid.

- To cook partially in boiling salted water or other -

Parameter A numerical characteristic of a population, estimated by a statistic, such as, average, range, or standard deviation.

-

Pare To peel or trim off outside covering a s with peeling of many fruits and vegetables.

-

Pareto Chart One of the seven Tools of Quality to evaluate problems relative to their importance. Ranking of all potential problems or data or sources of variation wherein the points are prioritized and the trivial many causes are separated from the vital few.

TERMS AND TERMINOLOGIES

111

-

Parfait Ice made of single flavored mousse mixture set in plain molds. Parmigiana

- Food covered with Parmesan cheese. -

Pasilla or Negro Dried Chiles Dried chiles that are moderately hot with off-black skin, with a smoky scent and a taste like unsweetened fruit leather.

-

Pasta A product made from just the endosperm of the wheat, a s most of it is, or from the whole wheat with all the fiber. Other grains may be used. May be colored by using tomato paste or spinach, that is, red or green pasta. Pasta all'uovo is made with eggs. Pasta is generally divided into three main categories: long and folded pasta, noodles, and short pasta. Dried pasta may have a shelf life of up to six months. There are various types and shapes of pasta, a s follows: Anelli and Anellini rinas - small pasta used in soup; Bozzoli - deeply-ridged, cocoon-like shapes; Bucatini - long, medium-thick tubes; Cappiletti - wide-brimmed, hat shapes; Cappelli d'anaelo - angel hair and thinner than Cappelini;

- fine strands of ribbon pasta; Casareccia - short, curled lengths of pasta twisted at one

Camelini end;

- short, thick corkscrew shapes; Conchialie - ridged shapes; Conchialiette - little shells used in soup; Cornetti - ridged shapes;

Cavatappi

Creti di aallo - curved shapes, resembling a cock's comb; Ditali. Ditaline - short tubes;

112

GLOSSARY FOR THE FOOD INDUSTRIES

Elbows - half circles; Eliche - loose, spiral shapes: Elicoidli - short, ridged tubes; Farfalle - butterfly-shaped; Fedeli. Fedelini - fine tubes twisted into skeins; Festonati - short lengths, like garlands; Fetuccine - ribbon pasta, narrower than Tagliatelle; Fiochette. Fiochelli - small bow shapes; Frezine - broad, flat ribbons; Fusille - spindles or short spirals;

Fusille bucati - thin spirals, like springs; Gemeilli ("twins") - two pieces wrapped together; Gramigna - shaped like sprouting weeds; Lasaana - flat rectangular shapes; Linguine - long, flat ribbons; Lumache - smooth, snail-like shells;

- U-shaped, flat noodles; Macaroni. Maccheroni - long or short-cut tubes, Lumachine

may be

ridged or elbow-shaped; Maltaaliati - triangular-shaped pieces, traditionally used in bean soup; Manicotti - large open tubes; Noodles - fine, medium or broad flat ribbons; Orechiette - dish shapes;

Orzi - tiny, pasta-like grains of rice, may be colored, wide usage in soup;

TERMS AND TERMINOLOGIES

113

Pappardelle - widest ribbons, straight or sawtooth-edged; Pearline - tiny disks; Penne - short, thick tubes with diagonal-cut ends; Pipe riaate - ridged, curved pipe shapes; Riaatoni - thick-ridged tubes; Rotelle - spiral-shaped and may be colored; Rotini - similar to Rotelle, but smaller spirals; Ruoti - wheels; Semini - seed shape; Spaahetti - fine, medium or thick rods; Spirale - two rods twisted together into spirals; Strozzapreti ("priest strangler") - double-twisted strands; Taaliarini - flat, ribbon-like strips, thinner than Tagliatelli; Taaliatelli - broad, flat ribbons; Tortialione - thin, twisted tubes; Vermicelli - fine, slender strands, usually sold folded into skeins;

Ziti - short, thick tubes.

-

Pasteurization Mild heat treatment used to kill the vegetable forms of specific bacteria in liquid or semiliquid food products.

-

Pastry A baked product made of flour, shortening and water and sometimes eggs and/or milk may be used.

-

Pate A meat or fish pie or patty; a spread of freshly mashed, seasoned meat or fish. Pathogenic

- Disease-producing microorganisms.

114

GLOSSARY FOR THE FOOD INDUSTRIES

-

Pectin Water-soluble substances found in plant tissues that may cause gelling.

-

Pelagic Fish Middle and surface water fish, a s mackerel, salmon, tuna, etc.

-

Pellagra A nutritional deficiency disease produced by insufficient intake of niacin and/or nicotinic acid in the diet.

-

Pepper Term used to define different kinds of annual plants whose seeds are noted for their pungency due to capsicin. The red pepper is also known a s cayenne pepper and is of the genus Capsican.The white and black peppers come from the genus Piper nigrurn.

-

Pepsin An enzyme found in gastric juice that promotes the digestion of proteins.

-

Peptides Compounds of two or more amino acids linked by a peptide bond. Pericarp -The plant material surrounding the seed of fruits.

-

Permeability The passage or diffusion of a gas, vapor, liquid, or solid through a barrier without physically or chemically affecting it.

-

Peroxidase Ubiquitous enzyme occurring in higher plants and leukocytes. Peroxide oxygen.

- A compound containing a large amount of

-

Peroxide Value or Number A value indicating the amount of oxidation taken place in a given fat or oil based on the peroxides present in the oil.

-

Pert Chart A chart showing the program evaluation and review technique.

TERMS AND TERMINOLOGIES

115

-

Pesticide Any substance which, alone, in chemical combination or in formulation with one or more other substances, is an “economic poison” within the meaning of the Federal Insecticide, Fungicide, and Rodenticide Act.

-

Pesto A marriage of garlic, basil and olive oil sauce. Cheese may also be added. The sauce is used to top pasta and a s a spread.

-

Petits fours (Bouchees) Puffed pastry patties, baked, and filled with various compositions.

-

pH Degree or intensity of acidity or alkalinity of a solution or of a product. Technically, it is the negative logarithm of the hydrogen ion concentration. pH is measured on a scale of 0-14 with 7 being neutral, 0-7 acidic, and 7-14 basic. However, in the food industry, 4.6 is neutral with food products less than 4.6 classed as acid foods, and food with a pH of 4.6 or higher as low-acid foods. Most foods have a pH below 7.0. (See Appendix Tables.) Relationship of pH Value to Concentration of Acid (H+)of Alkalinity (OH-) pH Value

0 1

2

3 4

5 6 7 8

9 10 11 12

13 14

Concentration

10,000,000 1,000,000 100,000 10,000 1,000 100

Acidity

10

0

Neutral

10 100

1.000 10,000 100,000 1,000,000 10.000.000

Alkalinity

116

GLOSSARY FOR THE FOOD INDUSTRlES

-

Pheophytin Compound formed by conversion of chlorophyll, that is, the formation of a green color to olive green or brown color. Phospholipids - Emulsifying compounds made up primarily of lecithin found in yolk of eggs.

-

Phosphorus Optional on nutrition label unless added as a nutrient supplement. Phosphorus is a mineral and helps build strong bones and teeth; releases energy from fat, protein and carbohydrates; and assists in the formation of genetic materials, cell membranes and many enzymes.

-

Photosynthesis The formation of carbohydrates from carbon dioxide and water by chlorophyll containing plants exposed to sunshine.

-

Phytic Acid Chelating agent used for the removal of tracers of metal ions. It is of nutritional interest because it interferes with the absorption of minerals from the intestinal tract, especially calcium and iron. Picante Sauce

- A smoother form of Salsa.

-

Pickling A method of food preservation using vinegar or salt brine. Pigment - A colorant. Pilaf, Pilaff, Pilau, or Pilaw - A dish of rice or cracked wheat.

- Food characterized by pleasantly

Piquant sharp flavor.

pungent or

Pita Bread (Pocket Bread) - Round flat bread usually made from whole wheat flour that can be opened a t one end to form a pocket for stuffing with sandwich fillings or salads.

TERMS AND TERMINOLOGIES

117

-

Pizza A baked crust covered with tomato paste or puree, with or without diced tomatoes added, cheese, and other toppings such a s sausage (pepperoni), mushrooms, peppers, etc.

-

Plant The premises, buildings, structures and equipment (including, but not limited to, machines, utensils, vehicles and fixtures located in or about the premises) used or employed in the preparation, processing, handling, transporting and storage of fruit and vegetables, or the processed products thereof.

-

Plantain A relative of the banana with very thick peel and much larger in size. The flesh is deeper yellow and may be eaten cooked unripe as one would eat a potato. When the peel turns black it is ripened and is very sweet. Pliofilm

- Rubber hydrochloride film used in packaging.

Plump -To soak in liquid or moisten thoroughly and heat in 350'F oven until full and round. Poach the water.

- To cook in water just below the boiling point of -

Poblano Chiles Mild to moderately hot chiles with a rich, earthy flavor and slightly bitter aftertaste.

-

Polenta A dish known to Northern Italians and more commonly called "cornmeal mush" in the American South. Polenta can be a s soft a s mashed potatoes or as firm a s bread pudding, depending on the amount of added water. Polenta is often served with syrup, milk or honey, or fried and served with a savory sauce. Policy

- How a firm operates. -

Polymer A very large, complex molecule formed by chemically binding together a large number of identical smaller units or monomers.

GLOSSARY FOR THE FOOD INDUSTRIES

118

-

Polymerization An undesirable change in the composition of a fat or oil involving intermolecular agglomeration or clumping of the normal units of the fat or oil.

-

Polysaccharide Carbohydrate compounds like starch, cellulose, and pectic substances. Polyunsaturated unsaturated bond.

- A fatty acid having more than one

-

Pomace The residue left after pressing the juice from fruit products consisting of cores, seeds, and skins. Pomes

- Fruit such a s apples, quince and pears. -

Pompano A delicate-flavored whitefish found in the warm waters of the Gulf of Mexico.

-

Population All of the output of a process over a defined time period; or a given type of product in the same size and similar containers, and of the same style of pack. Potable

- Pure enough to drink.

Potassium -Optional on nutrition label unless added a s a nutrient supplement. A mineral which assists in muscle contraction, maintenance of fluids, and electrolyte balance in body cells. It also sends nerve impulses and releases energy from protein, fat and carbohydrates.

-

Potato Chips Thin slices of potatoes, fried in oil and lightly salted. Potato chips got their start a s "Saratoga Chips," named for their birthplace, the resort at Saratoga Springs, NY. In order to satisfy a difficult customer, George Crum, the Native American chef of Moon's Lake House, prepared French fried potatoes so thinly that they became mere crisps.

TERMS AND TERMINOLOGIES

119

-

Potato Skins A newcomer to American hors d'oeuvres. Potatoes are baked until tender and cut lengthwise into halves. The potato flesh is scooped out, leaving about a 1/4-in. shell or potato skin. The skin is then coated inside and out with margarine, lightly salted and covered with paprika, and rebaked until brown. The potato skin is served with Guacamole, sour cream and bacon. Pot Roast

- To cook large pieces of meat by braising.

-

Pralines Cross between a candy and a cookie, with the texture of soft fudge. They are usually very sweet and crammed with pecans. Prawn

- Term used to describe a large shrimp.

-

Preference Expression of a high degree of liking or the choice of one product over another.

-

Preservation Physical or chemical processes which prevent or delay decomposition of food.

-

Precision Refers to the standard deviation, coefficient of variability, or relative precision. The smaller the value the greater the precision. The closer the agreement between duplicates, the higher the precision.

-

Pretzel A savory biscuit, baked hard in the shape of a loose knot, sprinkled with salt and sometimes covered with cumin seeds.

-

Principal Display Panel That part of a label on a food package that is most likely to be shown or examined under customary conditions of display for retail sales.

-

Probability The relative frequency of objects or things in a given class of a probability set.

120

GLOSSARY FOR THE FOOD INDUSTRIES

Probability Distribution frequencies.

- A distribution of

relative

-

Process Application of heat to foods either before or after sealing in a container for a period of time and at a temperature scientifically determined to be adequate to achieve commercial sterility. Process Authority - The person or organization that scientifically established thermal processes for low-acid canned foods or processing requirements for acidified foods.

-

Process Calculation Mathematical procedure to determine the adequate process time and temperature for thermally processed foods.

-

Process Capability (Cp) A value to serve as a guide a s to how well the process is in control. Calculated by dividing the specification width (Upper Specification - Lower Specification) by the natural tolerance (6 sigma).

-

Process Deviation A change in any critical factor of the scheduled process which reduces the sterilizing value of the process or which raises a question regarding the public health safety and/or commercial sterility of the product lot.

-

Process Flow Chart A diagram of a manufacturing process, identifying inputs and outputs by each unit of operation a s the product moves through the factory.

-

Processing Treatment of food, usually on a commercial scale, to increase its usefulness, stability or acceptability.

-

Process Schedule The process selected by the processor a s adequate under the conditions of manufacture for a given product to achieve commercial sterility.

TERMS AND TERMINOLOGIES

121

-

Process Spread The width of the curve formed by the frequency distribution. When compared to specifications, the process spread tells whether the process can make the product with the specifications. Also described a s the 6-sigma value.

-

Productivity A measure of performance over a fixed period of time, or output over input.

-

Proof A measurement of alcohol strength; one degree of proof equals half of the percentage of alcohol (by volume).

-

Propionates A food additive having the property of inhibiting the growth of molds. Propyl gallate

- An antioxidant.

Propylene glycol

-A solvent, wetting agent and humectant.

-

Protein Required listing on nutrition label. Protein provides about 4 g of calories per gram. A dietary source of amino acids and nitrogen required for growth, maintenance and general well-being of humans.

-

Provolone Hard cheese of Italian origin, rich, smoky and somewhat sharp flavor.

-

Pseudoplastic Materials the viscosity of which decreases a s the rate of shear to which the material is subjected increases.

-

Psychrometer An instrument for measuring the humidity (water-vapor) content of air.

-

Psychrophilic Bacteria Bacteria that grow at low temperature (refrigerated temperatures).

-

Pudding A dessert, usually baked or boiled. It is based on bread, rice, fruit together with milk, flour, sugar and flavoring.

122

GLOSSARY FOR THE FOOD INDUSTRIES

Pull Date for sale.

- The last day a retail store may offer an item

-

Pulping Process of forcing food materials through a screen resulting in a puree.

-

Pungent A sharp, astringent, acrid odor usually from strong spices, alcohol or tannins.

-

Puree A smooth paste, usually of vegetables or fruit, made by sieving, milling or beating in a blender. Putrefaction - To make or become spoiled. Putrefactive a putrid odor.

- Capable of breaking down protein causing

TERMS AND TERMINOLOGIES

123

-

Qualitative Factor A factor in which the different levels cannot be arranged in order of magnitude, such a s batches, methods, or materials produced in different plants.

-

Quality That combination of attributes or characteristics of a product that have significance in determining the degree of acceptability of that product by the user.

-

Quality Assurance Processes and products are acceptable and in conformance to requirements.

-

Quality Audit To verify or examine products or processes for compliance to specifications.

-

Quality Circle A group of people who meet together on a regular basis to identify, analyze, and solve quality and other problems in their area of work.

-

Quality Control Regulation of processes and operations to some standard or specification; a tool for the production worker to control the unit operation and/or line to some standard or specification.

-

Quality Evaluation To describe or appraise the worth of a product according to some standard or specification, generally the taking of measurements of a product in a laboratory.

-

Quality Function Deployment A system that pays special attention to the wants of the customers.

-

Quantitative Factor A factor which can be arranged in order of magnitude, such as, temperature, pressure, velocities, pressures, or an item measured on a numerical scale.

124

GLOSSARY FOR THE FOOD INDUSTRIES

- Spanish for "cheese." Queso anejo - Aged cheese. Queso

Queso fresco

- Fresh cheese.

-

Queue Time The time a job is waiting in line for the availability capacity, that is, a surge step in the process.

-

Quiche A savory custard made with ham and/or other meats, vegetables, cheese, and eggs are baked in a pie crust and served hot.

-

Quickly Frozen Freezing of food using a system such a s blast freezing for a sufficient length of time to freeze quickly to the center of the food with virtually no deterioration.

TERMS AND TERMINOLOGIES

125

-

Racking The practice of siphoning wine from one container to another.

-

Rad A measure of energy absorbed, equivalent to 100 ergs of energy absorbed per gram of material receiving ionizing radiation.

-

Radiant Heating Transfer of energy from one body to another, not in contact with it, but by means of wave motion through space.

-

Radicchio (Red Chicory) A salad green with wide uses. Known to cool foods, high in vitamin A and C and high in Calcium. Ragout

- A well-seasoned meat, foul or fish stew.

Ramekins Rancid

- Small oval or round individual baking dishes.

- A product having a rank odor or taste. -

Rancidity An oxidative deterioration in food fat whereby a typical off-odor and/or off-flavor is produced.

-

Random Numbers Numbers from a table of random numbers used for sampling purposes.

-

Random Sample Samples that are taken in such a way that each member of the population or lot have an equal chance of being selected.

-

Range Difference between upper and lower limit of a set of observations. It is one method of measuring the amount of variation.

126

GLOSSARY FOR THE FOOD INDUSTRIES

- The order of values of a sample. Ranking Test - The arranging of food items in order of

Rank

intensity.

-

Ravioli Pasta stuffed with various mixtures and poached in salt water, moistened with beef gravy, and sprinkled with cheese.

- A set of instructions including a formula. Reconstitute - To rehydrate (put moisture back into) de-

Recipe

hydrated foods by soaking in a liquid (water).

-

Recycle The return of or pass-around again of materials for another use. Reduce

- To boil liquid until part of the water is evaporated.

Reduced - Label word used to describe a food that has reduced calories, fat, saturated fat, cholesterol and sodium by at least 25%.Must be accompanied by information about the comparison food. Reduced Calories- Less than one-third of the calories of the food it substitutes or resembles.

- Reduction of usual level by 75. Reducing Sugars - A sugar which is easily oxidized, that

Reduced Sodium

is, glucose, fructose, maltose and lactose.

-

Reduction A chemical reaction where hydrogen combines with another substance.

TERMS AND TERMINOLOGIES

127

-

Reference Amount Standard serving sizes established by the government for many different food categories. It is based on the average amount of food eaten at any one time, using the National Food Consumption Survey. Used a s a basis for making nutrient claims.

-

Refractometer An optical instrument that measures the percent of soluble solids in solution by the extent to which a beam of light is bent (refracted). The soluble solids scale is based on sugar concentration in a pure sucrose solution.

- Triple magnum. Rehydrate - To soak or cook dehydrated foods to restore

Rehoboam

their water content.

-

Rejection Number The minimum number of deviants in a sample that will cause a lot to fail a specific requirement.

-

Relative Humidity Ratio of water vapor present in the air to the quantity that would be present if the air were saturated at the same temperature.

-

Relish A highly seasoned sauce eaten with other foods to add flavor to them.

-

Remoulade Sauce A sauce made from mayonnaise, hot Creole mustard, and hot pepper sauce.

-

Render To free fat from animal tissue by heating at low temperatures.

-

Replication A part of an experiment containing all the levels of all the factors once only. Sometimes called a "block." Restaurant

-A public establishment where food is served.

GLOSSARY FOR THE FOOD INDUSTRIES

128

-

Retort Any closed vessel or other equipment used for thermal processing.

-

Retortable Pouch Flexible, heat-sealable, relatively flat container capable of withstanding the high temperatures required for pressure-processing low-acid foods.

-

Retrogradation The reverse of gelatinization and hence dehydration and reversion of cooked starch from a paste to a condition of insolubility.

-

Reuben A sandwich made with sauerkraut, ham and cheese and usually served on rye bread.

-

Rheology The science treating of the deformation and flow of matter. Rice -To force vegetables through a fine sieve or colander to break into small pieces.

-

Rigid Containers Containers able to withstand internal and external pressures without damage, that is, glass or most metal containers.

-

Ripening A sequence of changes in color, flavor and/or texture which lead to the state at which a fruit or vegetable or other product is acceptable to eat or to be processed.

-

Risk The chance or probability (likelihood) that a hazard will occur.

-

Roast To cook, uncovered, by dry heat in an oven or open spit.

-

Robust Design A discipline for making process designs "production proof' by building in tolerances for given manufacturing variables that are known to be unavoidable.

TERMS AND TERMINOLOGIES

129

- A gnawing mammal, e.g., rat, mouse, squirrel. Rodenticide - A poison used to kill rodents.

Rodent

-

Root Crops Beets, carrots, parsnips, radishes, rutabagas, salsify, and sweet potatoes.

-

Rosemary A perennial evergreen herb of the mint family used a s a spice for meats and salads, and in cooking.

- A sauce made with flour and butter. Rotisserie - A portable appliance designed to roast meat

Roux

or a spit.

-

Rumaki An exotic hors d'oeuvre made with chicken livers and water chestnuts and wrapped in bacon. Rumaki originated in Japan and is popular in Hawaii and the West Coast of USA. Run Chart - A graphic representation where one measured characteristic of a process is plotted over time. Run Time

- Time spent on doing an operation.

GLOSSARY FOR THE FOOD INDUSTRIES

130

-

Saccharin A non-nutritive sweetener 300-plus times as sweet as sucrose (discovered in 1879).

-

Safety Button (Also known a s "Flip Panel.") Circular portion of cap panel which changes from convex to concave when container has vacuum. Saffron - Dried stigmas of the saffron flower (Croccus). Used to color and flavor foods.

-

Sage An herb with mint-like leaves that may be ground and used to flavor foods.

- Rice wine. Salad - A cold dish served with dressing. Salmonella - Intestinal pathogenic bacteria that can ex-

Sake

ist at low temperature.

-

Salometer A floating instrument used to test the strength or salinity of a salt or brine solution.

-

Salsa Large pieces of vegetables (primarily tomatoes) or fruits with jalapeno peppers, onions, and seasoned with cilantro (fresh coriander) and lime juice. This sauce finds wide use with snacks, grilled meats and seafood.

-

Salt A white crystalline substance that consists of Sodium (39%) and Chlorine (61%)and is used to season foods. Sodium-Free - Less than 5 mg per serving. Very Low Sodium - 35 mg or less per serving. Reduced Sodium - Reduction of usual level by 75%.

TERMS AND TERMINOLOGIES

131

-

Salty A quality of taste sensation of which the taste of sodium chloride is the typical example. Sample

- A representative set of products ordinarily se-

lected at random from a larger set called a lot and used for the inspection or evaluation.

-

Sample Unit A container and/or its entire contents, a portion of the contents of a container or other unit of commodity, or a composite mixture of a product to be used for inspection.

Sampling -The act or practice of selecting samples from a lot for the purpose of inspection. Sanitary

- Free from filth or infective matter.

Sanitation

- Practice of protective measures for cleanli-

ness and health.

Sanitizer

- A cleaning chemical.

-

Saponification The hydrolysis of mono-, di-, or triglycerides with caustic or alkali to form free glycerol and fatty acids in the form of soaps. Saran

- Polyvinylidene chloride, a plastic film for wrap-

ping foods.

- The absence of a desire for food. Saturation - Each atom of carbon capable of linking to Satiety

other atoms by means of four covalent bonds.

-

Sauce A liquid mixture or dressing for salads, meats, poultry, fish, and desserts to alter the flavor. Sausage

- Chopped meat packed into casings.

GLOSSARY FOR THE FOOD INDUSTRIES

132

- To fry lightly or brown in a little oil or fat. Sauerbraten - Beef soaked in water, vinegar, onion, salt,

Saute

pepper, and bay leaves; cooked with soaking liquid and sour cream.

Savor

- The taste or odor of something.

- To heat food just below boiling point. Scale - A standard set of values used to evaluate food Scald

products.

-

Schaal Test A method for detection of onset of rancidity in fats or oils or food products.

-

Scheduled Process A thermal process selected by the processor on advice from the process authority, which has been determined to be adequate under the conditions of manufacture for a given product to achieve commercial sterility. Schnitzle -Thin cutlet of veal, coated with egg and breaded and then cooked in butter or oil. Score -To rate the properties of a food product on a scale according to some standard or specification.

-

Scrapple Sausage consisting of ground boneless pork and pork byproducts, corn meal or flour, and seasoning. Scurvy the diet.

- A disease caused by a shortage of Vitamin C in

-

Sear To brown surface quickly over high heat in hot skillet or similar utensil or over a hot grill. Season -To add salt, spices and other flavoring elements to food.

TERMS AND TERMINOLOGIES

133

-

Seasoning To make pleasant to the taste by the addition of salt, pepper, and or spices.

-

Sedimentation The falling or settling of solid particles in a liquid, a s a sediment. Seed Crops - Beans, peas, lentils, corn, wheat, rice, etc.

-

Sensory Examination by smelling, feeling, tasting and/ or seeing (appearance).

-

Sequestrants Organic and inorganic compounds capable of forming complexes (chelating) with metals. Serving

- A portion of a food sufficient for one person. -

Serving Size Made up of two parts: a "household measure term" followed by its metric equivalent in grams (9). For beverages, the household measures may be declared as either fluid ounces, cups or fractions of a cup with the metric equivalent in milliliters (ml). Set-Up Time given operation.

- Time spent for preparing a machine for a -

Seven (7) Tools of Quality These are: Brainstorming, Pareto Principles, Histogram and Frequency Distributions and Probability Plots, Flow Diagrams, Cause and Effect Charting (CEDAC), Variable and Attribute Charting including Run Charts, and Correlation's and Scatter Diagrams. Sewage

- Waste, matter, or refuse carried off by sewers.

Sewerage Shall

- A system of sewers.

- A mandatory requirement (FDA).

GLOSSARY FOR THE FOOD INDUSTRIES

134

-

Sharp An intense or painful reaction to a product, e.g., acids or alcohols. Shelf Life

- The storage time of a product.

-

Sherbert A frozen fruit-flavored mixture similar to an ice, but with milk, egg white, or gelatin.

-

Shish Kebab A method of cooking developed by Nomadic sheep herdsmen in the Near East who found that they could roast lamb or mutton over their campfire by cutting the meat into small pieces and thrusting it onto a skewer and cooked over the fire. The Shish means "skewer" and Kebab means "roast meat." In Russia it's called Shashik and in France it's called en Brochette. Should

- Highly recommended, advisory procedure

(FDA).

-

Shortening A fat substance (lard, butter, hydrogenated oil) used in baked products to give a crisp and light texture. Shred

- To cut or tear into small, usually long, narrow

pieces.

-

Sigma (s) Symbol for the Standard Deviation. 1-sigma means 68%of the products are acceptable, 2-sigma means that 95% are acceptable, 3-sigma means that 99% are acceptable, while 6-sigma means that 99.999997%are perfect, that is three-fourths of one percent defective units in a million.

-

Simmer To cook slowly in a liquid at a temperature of 185'F (85 "C)or lower.

-

Skewed Distribution A pattern of variation that looks almost like a normal distribution except that it is tailed or slanted to one side.

TERMS AND TERMINOLOGIES

135

-

Skewer A long pin of wood or metal on which food or meat is held while cooking. Smell

- To detect an odor or scent by the olfactory nerve.

-

Smoked Products which have been dried or cured and wood smoke deposited on them.

-

Smoke Point The temperature at which a fat or oil gives off a thin continuous stream of smoke. A sign of imminent breakdown of the fat or oil.

-

Smorgasbord A table with a variety of food, chiefly cold cuts of fish or meat. Sodium - Required listing on nutrition label. Sodium is a mineral and needed for normal function of nerves and muscles. It helps maintain normal blood volume and blood pressure. It occurs naturally in some foods, and may be added during processing to preserve or enhance flavor. "Salt Free" meets the requirement for sodium-free, that is, unsalted, without salt added, or no salt added. (See "Lite" and "Reduced.")

-

Sodium Chloride NaCl is the chemical name for table salt, which is approximately 40% sodium and 60% chloride. Salt is used a s a condiment to flavor, season and preserve foods. Sodium Free Solid Pack syrup.

- Less than 5 mg of sodium per serving.

- Fruits packed without any added liquid or -

Soluble Fibers Pectins, gums, and certain hemicelluloses. They lower the absorption of cholesterol, regulate blood sugars, remove toxic chemicals and carcinogens from the body.

GLOSSARY FOR THE FOOD INDUSTRIES

136

-

Soluble Solids The solids in solution which are largely made up of sucrose and other sugars, fruit acids, and some mineral salts.

-

Sorbet Fat-free ices relatively low in calories and may be flavored with fruits, fruit juices, or pectins. Sorbic Acid and molds.

- Used to selectively inhibit growth of yeasts

Sorbitol - A humectant used to hold moisture in foods. Also, a naturally occurring sweet (about 40% a s sweet a s sucrose) substance found in many fruits, algae, and seaweed.

-

Souffle A spongy hot dish made light in baking by stiffly beaten egg whites.

-

Soup A liquid food made by boiling meat, vegetables, fish, etc., in water with various seasoning agents. Sour acidic.

- A taste sensation of which the taste is primarily

Sourdough Bread instead of yeast.

- Bread made with sourdough cultures

-

Spaghetti Pasta made of wheat, like macaroni, but is solid not tubular. Spatzle - Dough forced through a coarse colander or sieve to form noodles, usually used with stews or goulash.

-

Specification A specification is basically a communication tool to define reasonable expectations. A specification serves a s the body of rules for the manufacture and sale of food products. A specification describes the product, process or material in specific terms. It should always be written and it should be objective.

TERMS AND TERMINOLOGIES

137

-

Specific Gravity A measure of the total solids content of a product; the ratio of the weight of a given sample in air to the same weight of that sample in water at 77 O F (25'C),i.e. weight in air weight in air - weight in water

-

Spice Aromatic natural products which may be dried seeds, buds, fruits or flower parts, bark, or roots of plants usually of tropical origin. Spit fire.

- Utensil in which meat, etc., can be roasted before a -

Spoilage A product that has lost its valuable qualities, e.g., rotten, rancid, etc.

-

Spore The resting stage in the growth cycle of certain bacteria (rod shaped) which are resistant to heat and chemicals. In the case of yeast and molds, spores are considered reproductive bodies since many spores are produced by one organism.

-

Stabilizer A food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity and gives a smoother consistency to the product, such as, agar and egg albumin.

-

Stack Burn Condition resulting from placing cased cans in piles insufficiently cooled. Food generally has burned flavor and may be off-color.

- A dried-out food, one that is not fresh. Staling - A physical-chemical process in food, whereby

Stale

a characteristic dry texture develops.

138

GLOSSARY FOR THE FOOD INDUSTRIES

-

Standard A recognized document defining requirements for the process or product to conform to.

-

Standard Deviation (sigma) The square root of the mean square of the deviations from the mean. A statistic used to express the amount of variation in a set of data.

-

Standard of Fill of Container (FDA) A statement which establishes the minimum weight or volume of a specific food which the container must hold, a s determined by procedures specified in the standard, below which the food product is of substandard fill of container and must be clearly labeled “Below Standard of Fill”.

-

Standard of Quality (FDA) A statement which establishes a minimum quality for a specific food product below which it is of substandard quality and must be clearly labeled “Below Standard of Quality Good Food Not High Grade”.

-

Standards of Identity (FDA) Regulations issued by the US. Food and Drug Administration to define the allowable ingredients, composition and other characteristics of food products.

-

Standard Plate Count A method used to determine the number of specific microorganisms present in foods, other substances, or surfaces. Staphylococcus

- Any of various spherical gram-positive

bacteria including some that cause acute intestinal disturbances and infections.

- Food products essential for daily consumption. Starch - A white, odorless, tasteless complex carbohy-

Staple

drate produced in plants a s an energy store.

Starve - To perish from hunger.

TERMS AND TERMINOLOGIES

139

-

Statistic An estimate of a parameter, based on a given sample. A sample average is a statistic as is a sample standard deviation or range.

-

Statistical Process Control (SPC) A method of analyzing deviations in production processes during manufacture.

-

Statistical Quality Control (SQC) A method of analyzing measured deviations in manufactured materials, parts and products.

-

Steam To cook food, usually on a rack over simmering liquid with or without pressure. Steep water.

- To extract in liquid just below the boiling point of

Stems and Shoots [as foods] rabi, and Rhubarb. Sterile

-Asparagus, Celery, Kohl-

- A product that contains no microorganisms.

Sterilization -The process of destruction of microorganisms by heat or radiation.

-

Stew A slowly cooked dish containing meat and/or vegetables with seasoning and a sauce.

Stir

- To mix ingredients with a circular motion, that is to

blend ingredients or food.

-

Stock Culinary preparation, fat or lean, used to make sauces and broth for thickening, flavoring and glazing. Streptococcus

-

- A type of spherical bacteria.

Stroganoff A beef dish sauteed with onions and prepared with a cream sauce, mushrooms, and gravy.

GLOSSARY FOR THE FOOD INDUSTRIES

140

Stuffing Style half, etc.

- Dressing placed in meat, poultry or fish.

- The form in which a product is made, e.g., whole, -

Subjective Pertaining to an individual experience which can be observed and reported only by the person involved. Sublimation -The physical process by which a substance passes directly from the solid state to the vapor or gas state, such a s the evaporation of ice during freeze-drying.

-

Sucrose (Sugar) A 12-carbon disaccharide sugar found in sugar cane or sugar beets and made up of one molecule of fructose and glucose. Sucrose Polyester- An artificial fat.

-

Sugar Sweet carbohydrate obtained directly from the juices of plants or indirectly from the hydrolysis of starch.

- Composite sweet, usually made with ice cream

Sundae and syrups.

-

Surface Active Agent Substances that affect the surface tension of a liquid. They include emulsifying agents, detergents, suspending agents and wetting agents. They may be called surfactants.

-

Surfactant Surface active agent capable of breaking the surface tension of particles. Surimi

- Fish protein paste.

Suspended Solids - The quantity of solids, both volatile and stable, in suspension which can be filtered out by a standard filter under a specified test procedure.

TERMS AND TERMINOLOGIES

141

-

Sweet A quality of taste sensation of which the taste of sucrose is the typical example.

-

Sweetener A sweet-tasting substance, either nutritive, such a s sugars, or non-nutritive, such a s saccharin.

-

Sweetening Agent A sweet-tasting substance with comparative ratings, a s follows: Fructose = 140-170,Sucrose = 100,Glucose or Dextrose = 70-75,Xylose = 40,Maltose = 30-35,Lactose = 16-35,and synthetic Saccharin at 55,000.

-

Swell A can or jar or package of food in which gas production has caused expansion. Syneresis

- The contraction of a gel when left standing.

-

Synthesize To build up a compound by the union of simpler compounds, that is, sucrose from two simpler sugars-glucose and fructose.

-

Syrup Liquid made with sugar and water used a s for the canning of fruit. The strength of the syrup is measured on a Brix or Baume scale and it is classified a s Extra Heavy meaning 60 to 70% sugar, Heavy syrup containing 40 to 55% sugar, Medium syrup containing from 25 to 30% sugar, and Light syrup containing from 10 to 20%sugar. These levels of syrup concentration are called “Put-In”values and the level of syrup after it has equalized with the fruit following canning is called the “Cut-Out”value. An extra Heavy Put In Syrup will cut out between 22 and 35’ Brix or percent sugar, while a Heavy syrup will cut out between 18 and 33’ Brix or percent sugar, and a Light syrup will cut out between 14 to 18’ Brix or percent sugar. The difference between the “Put-In” and the ”Cut-Out” value is due to the maturity or the sugar content of the fruit at the time of packing. (See Appendix Table.) Systems Engineering together.

- The “glue1’that holds projects

GLOSSARY FOR THE FOOD INDUSTRIES

142

Table d’horte price.

- A complete restaurant meal at a fixed

-

Taco A corn tortilla (dried or fried), usually filled with meat, chicken, fish and vegetables (onions, peppers, tomatoes, lettuce), and grated cheese.

-

Taffy A confection made from brown sugar or molasses and repeatedly stretched or pulled until porous and light-colored. Tannins

- A stringent, bitter phenolic compound.

-

Tare Generally means the weight of the empty container or package.

-

Tarragon A spice from the leaves of an Astor plant that are dried, ground and used to flavor fish, meats, salads, etc. A sweet, mint-like flavor.

- Sharp or pungent taste. Tartaric Acid - An organic acid found in fruit, particular-

Tart

ly grapes.

-

Taste To eat, drink, or bite a product; to distinguish the four gustatory qualities of food, e.g., sweet, salt, sour or bitter. Taste Bud

- Receptors found in the mouth.

Taste Panel - A selected group of people (Observers, J u d g e s ) who perform organoleptic evaluations of food products.

-

Tempeh A fermented (Rhizopus odigosperm a mold) soybean product.

TERMS AND TERMINOLOGIES

143

-

Tempura A method of cooking raw fish, meat, or vegetables by coating them in a thin cold batter and quickly deep frying them in hot oil.

-

Texture Properties of food that deal with roughness, smoothness, graininess, etc. Thermal Death Time -Time required to inactivate a specific microbial population of food at any given temperature based on the F value.

-

Thermal Process The application of heat to food, either before or after sealing the food in a hermetically sealed container, for a period of time and at a temperature scientifically determined to achieve a condition of commercial sterility (i.e., the destruction of microorganisms of public health significance a s well a s those capable of reproducing in the food under normal non-refrigerated conditions). Thermocouple ature electrically.

- A bi-metallic device to measure temper-

-

Thermoduric Microorganisms that have the ability to withstand high temperatures, that is, are highly heat resistant. Thermophiles

- Bacteria which grow optimally above

113'F (45°C).

-

Thermophilic Bacteria Bacteria which grow in a range from 104-194"F (40-9O'C) with an optimum growth range from 131-149 "F (55-65'C).

-

Thicken To make a thin, smooth paste by mixing together Arrowroot, cornstarch, or flour with an equal amount of cold water by stirring into hot liquid and continued stirring until thick.

GLOSSARY FOR THE FOOD INDUSTRIES

144

-

Thickening Agent A texturizer, such a s starch and gelatin, which increases the consistency of a product.

-

Thixotropic Food gels that break up on being shaken and reset on standing. Threshold -The level below which there is no response to a stimulus.

- An herb with mint-like leaves used for flavoring. Titration - A method of determining the strength of a

Thyme

solution in terms of the smallest amount of the solution required to produce a given effect in reaction with another solution or substance.

Toast

- To brown or warm or cook by dry heat. -

Tocopherol An antioxidant found naturally in vegetable oil that retards the onset of rancidity. Toffee -A candy made of butter, sugar and milk but cooked at a higher temperature than caramels. Tofu cheese.

- A fermented soybean product resembling cottage

Torte -A round cake made with eggs and sugar and sometimes covered with frosting. Tortilla - A circular unleavened flat bread made out of coarse cornmeal water and lime that is partially dried and kept refrigerated until used. Tortilla Chip - A cornmeal product that is fried and dried and which may be seasoned. Toss

- To tumble ingredients lightly with a lifting motion.

TERMS AND TERMINOLOGIES

145

-

Tostados Round, deep-fried tortillas covered with refried beans, lettuce, and fish or egg mixture, and garnished with sauce and served a s an appetizer.

-

Total Carbohydrate The difference in total weight of the food minus the crude protein, total fat, moisture and ash of the food sample.

-

Total Fat Weight of all individual fatty acids plus weight of one unit of glycerol for each three fatty acids.

-

Total Quality Assurance (TQA) A practice to ensure that products and processes are in conformance to requirements.

-

Total Quality Control (TQC) The application of quality principles to all company endeavors.

-

Total Quality Management (TQM) The modern philosophy of management whereby everyone contributes to giving the customer what they expect all the time. It is a system of gauging a food firm's dedication to constant improvement to serve the customer, with direct emphasis on communication between management, employees and the customer. Total Residual Chlorine -The free residual chlorine plus the combined residual chlorine a s measured by the 5-minute orthotolidine test.

-

Tournedos Small slices taken from the heart of the fillet of beef thin cut and sauteed or grilled and garnished prior to serving. Toxicology Toxin

- The science of poisons and their antidotes.

- A poisonous product produced by microorganisms.

GLOSSARY FOR THE FOOD INDUSTRIES

146

-

Translucent Capable of transmitting some light, but not clear enough to see through. Transparent transmission.

- Material capable of a high degree of light -

Triangle Testing A method of difference testing in which three coded samples are presented to the judge or observer or panelist and they are asked to identify the different or odd sample.

-

Tristimulus A colorimetric specification of color based on three measurements for hue, value and chroma.

- A high-protein cereal grain. Trivial Many - The majority of causes of variation or cost

Triticale

that only accounts for a small part of the total variation or costs.

Troy ounces.

- A system of weights based on a pound equals 12 -

Truffle Edible fungi which grows underground, very delicate. French truffles are black while Italian truffles are white. Trypsin ize meats. Tubers toes.

- An enzyme from the pancreas used to tender-

- Jerusalem artichoke, and White or Irish pota-

Turmeric Powder from the dried rhizomes of a perennial plant of the ginger family to flavor and color foods. Type - A specific variety of food, such a s Freestone peaches vs. Clingstone peaches.

TERMS AND TERMINOLOGIES

147

-

Ultraviolet Wavelength of radiation that is shorter than visible light and often used for sterilization of some products. Unleavened Bread

- Bread made without yeast or leav-

ening agents.

-

Unsalted Foods that carry only the sodium naturally present in the ingredients.

-

Unsaturated A term descriptive of the carbon-hydrogen makeup of the fatty acid portion of a fat or oil. The term refers specifically to a shortage of hydrogen atoms in the oil’s molecular structure. The less the hydrogen content, the greater the degree of unsaturation and the greater the reactivity with oxygen. Highly unsaturated oils tend to become rancid quicker than less unsaturated oils unless they contain antioxidants.

-

Upper Control Limit for the Average A system of determining the pattern that sample averages should follow if a constant system of choice is operating.

-

Use Life The length of time that a food in a container will remain in acceptable condition after initial use by a consumer.

148

GLOSSARY FOR THE FOOD INDUSTRIES

- A space empty of air. Value Statement(s) - A statement(s) setting forth what

Vacuum

a firm or institution believes in, that is, its convictions, its character or its beliefs.

-

Variable Procedures based on actual values in terms of numerical scales in contrast to attributes where each item is designated merely a s acceptable or unacceptable. Variable Chart - A type of chart on which measurements are plotted in numbers, that is, an average and range chart.

-

Variance A measure of variation equal to the square of the standard deviation or its estimate.

-

Vegetarian A person who does not consume meats, poultry or fish, but may eat butter, milk and eggs.

-

Vegetative Cells Stage of active growth of microorganisms, a s opposed to bacterial spore. Veloute Sauce -Thickened butter and flour with fish stock.

-

Vermicelli A pasta whose descriptive name suggests its worm-like form; used in soups, souffles, salads, etc. Very Low Sodium

- 35 mg or less per serving.

Vichyssoise - Potatoes liquified, cooked, chilled, and served cold with a sprinkling of chives. Vignette

- A small decorative design on the label.

TERMS AND TERMINOLOGIES

149

-

Vinaigrette A mixture of oil and vinegar seasoned with salt and pepper and sometimes the addition of herbs.

- Fruit or wine of any given season. Viscosity - The numerical index of the resistance to flow

Vintage

of a Newtonian fluid.

-

Vision A statement set forth by management of a firm or institution to set their goal(s) for the present and the future. Vital Few

- The few causes of variations or costs that

account for most of the total variations or costs.

- A group of essential micronutrients for man. Vitamin A - Fat-soluble vitamin, unsaponifiable, heat and

Vitamin

oxygen labile liquid. Occurs in body a s a fatty acid ester. Found in yellow pigments of most vegetables and fruits. Essential for integrity of epithelial cells, a stimulus for new cell growth, aids in maintaining resistance to infections, increases longevity and delays senility.

-

Vitamin B1 (Thiamin) Optional listing on nutrition label unless added as a nutrient supplement. Water-soluble vitamin, comparatively stable toward dry heat but destroyed by high heat and sulfites. Essential for maintenance of good appetite, normal digestion and gastrointestinal tonus. It is necessary for growth, fertility and lactation, it is needed for normal functioning of nervous tissue and cardiac musculature. It is not stored in the body and must be replenished almost daily.

150

GLOSSARY FOR THE FOOD INDUSTRIES

-

Vitamin B2 (Riboflavin) Optional listing on nutrient label unless added a s a nutrient supplement. Slightly soluble in water, very bitter taste, and very soluble in alkali. Essential for many enzymatic reactions in the body and control of certain body functions. Symptoms of deficiency are corneal vascularization, cloudiness, ulceration, cataracts, hotolphobia, dimness of vision, burning and itching of the eyes, impairment of visual acuity, congestion of the sclera, and abnormal pigmentation of the iris. The skin may show atrophy of the epidermis.

Vitamin B6 (Pyridoxine)

- Soluble in water, stable to heat,

but not light. Functions as a co-enzyme. Essential for complete metabolism of tryptophan and fats and fatty acids. Excellent sources are wheat bran, wheat germ, wheat flour, brewers and bakers yeast, soybeans, molasses, liver and yellow corn.

-

Vitamin 8 1 2 Water-soluble, heat stable in neutral solutions. Essential for normal development of red blood cells and treatment of pernicious anemia. Found in liver and kidney and muscle meats.

-

-

Vitamin C (Ascorbic Acid) Freely soluble in water, very unstable and most sensitive to alkalies and oxidation especially in presence of iron and copper. Essential for the formation of intercellular substances, tooth formation, bone formation and repair, and wound healing. Scurvy is a classical manifestation of severe deficiency. Found widely in most fruits and many vegetables.

-

Vitamin D Soluble in fat, stable to heat and oxidation, and formed from irradiation of sterols. Essential for enhancement of calcium and phosphorous from the intestinal tract, prevents rickets (chiefly affecting bones and teeth). Found in cod liver oil, halibut fish, sardines, mackerel, and other canned fish.

TERMS AND TERMINOLOGIES

-

151

-

Vitamin E (Tocopherols) Fat-soluble vitamin. Functions in promoting reproduction and intracellular antioxidant. Found in Wheat germ oil, seeds, spinach, lettuce, egg yolk, vegetable oils, meat and milk.

-

Vitamin K Mostly fat-soluble and heat stable. Essential for normal blood clotting. Found in alfalfa, cabbage, cauliflower, spinach, soybeans and pork liver.

-

Vitamin, Biotin Biotin is part of the B-vitamin complex. It helps regulate the use of carbohydrates and helps the body form and use fat. It is an important part of enzymes. Optional on nutrition label unless added as a nutrient supplement.

-

Vitamin, Folic Acid Soluble in water. Necessary for the production of red and white blood cells. Food sources include liver, kidney, dried beans, beef, yeast, green leafy vegetables, wheat, and mushrooms. Vitamin, Niacin (Nicotinic Acid) -An optional statement on nutrition label unless added a s a nutrient supplement. It is a water-soluble vitamin and helps the body release energy from protein, fat and carbohydrate. Niacin promotes healthy skin nerves and digestion, and also fosters normal appetite. Functions as a coenzyme. Deficiency is human pellagra, skin eruption, loss of appetite, nausea, vomiting and abdominal pain, dilation of blood vessels and atrophy, lesions in the colon, diarrhea, and disrup tion of the nervous system. Food sources are liver, kidney, meat, yeasts, cereals, legumes, green and leafy vegetables.

-

Vitamin, Pantothenic Acid Optional on nutrition label unless added a s a nutrient supplement. Helps regulate the use of carbohyrate, fat and protein for energy production. Acidsoluble in water, stable to oxidizing and reducing agents, and labile to dry heat, hot alkali or hot acid. Essential for all living organisms including man, to maintain normal skin, normal growth, and normal development of the central nervous system. Food sources are yeast, meats, egg yolks, dairy products, and green leafy vegetables.

GLOSSARY FOR THE FOOD INDUSTRIES

152

Wafer

- A thin cake or cracker.

Waffle -A cake made from pancake batter and cooked in a mold.

-

Water Activity (A,) A measure of the free moisture in a product. It is determined by dividing water vapor pressure of the substance by the vapor pressure of pure water at the same temperature.

-

Water Hardness The amount of minerals in the water, e.g., Soft water has 0-60 ppm, Moderately Hard water has 60-120 ppm, Hard water has 120-180 ppm, and Very Hard water has over 180 ppm of Calcium, Magnesium or other minerals.

-

Water Pack Fruit packed in water without the addition of any sugar or syrup.

- A measure of power or rate of energy. Wavelength - A unit used to measure light waves - AngWatt strom.

-

Waxy Maize A variety of corn, the starch content of which consists solely of branched molecules.

-

Wetting A g e n t s A surface active agent used to break or lower the surface tension of water.

-

Whey The liquid and its dissolved lactose, minerals, and other minor constituents remaining after milk has been coagulated to separate the curd. Curd is made up of casein, most of the fat, and some lactose, water and the minerals from milk.

TERMS AND TERMINOLOGIES

Whip pansion.

153

- To beat rapidly to incorporate air and produce ex-

Winterization The process in vegetable oil refining by which the higher melting point glyceride (sterines) are removed from oils by chilling.

-

Wok A bowl shaped cooking vessel used especially in the preparation of Chinese foods.

-

Wort The liquid fraction separated from the mash by filtration after the digestion of the mash is completed. Wurst

- A type of sausage.

GLOSSARY FOR THE FOOD INDUSTRIES

154

XYZ Xanthophylls -The yellow-orange pigments found in plant foods such a s corn, peaches and squash.

-

Xerophillic Plants that can grow or survive in a medium of very low humidity.

-

Yeast A microscopic plant that can convert sugar to carbon dioxide. It is used a s a leavening agent in foods and a s a fermentation agent in alcoholic fermentation.

-

Yogurt A custard-like product made by fermenting concentrated whole or skimmed milk with or without added fruits or flavorings.

-

Z Value Number of " F required for a specific thermal death curve to pass through one Log cycle. Zero Defects - A term used to describe a product or process with no defects.

Zinc - Optional listing on nutrition label unless added a s a nutrient supplement. It is a mineral and helps form protein in the body; it assists in wound healing, blood formation and general growth and maintenance of tissues. It is part of many enzymes and insulin. Zwieback

- A loaf that is baked, sliced, and toasted.

TERMS AND TERMINOLOGIES

155

REFERENCES Anon. 1984. Spices of the World Cook Book by McCormick. McGraw-Hill Book Co., New York, NY. Anon. 1994. The ALMANAC. Edward E. J u d g e G Son, Inc. Westminster. MD. Anon. 1989. GLOSSARY-Terms used in Talking about Fats and Oils. Capital City Products Co., Columbus, OH. Anon. 1982. CANNED FOODS, 4th Ed. The Food Processors Institute, Washington, DC. Bowen, Carla 1955. Cajun G Creole Cooking. Shooting Star Press, Inc. 230 Fifth Ave., New York, NY 10001 Doyle, Edwin S. and Abe Mittler, 1977. Control of Critical Points in Food Processing. The Bosley Corporation, Indianapolis, IN. Gould, Wilbur A. a n d Ronald W. Gould. 1993. Total Quality Assurance for the Food Industries - 2 n d Edition. CTI Publications, Inc., Baltimore, MD. Gould, Wilbur A. 1994. CGMP’s/Food Plant Sanitation - Edition. CTI Publications, Inc., Baltimore, MD.

2nd

Kramer, A. and B.A., Twigg. 1970. Fundaments of Quality Control for the Food Industries, 3rd Edition. The AVI Publishing Co., Inc., Westport, CN. Lopez, A. 1987. A Complete Course in Canning. CTI Publications Inc., Baltimore, MD. Mario, Thomas. 1978. Quantity Cooking. The AVI Publishing Co., Inc. Westport, CN.

156

GLOSSARY FOR THE FOOD INDUSTRIES

Montagne, Prosper. 1961. Larousse Gastronornique-The Encyclopedia of Food, Wine and Cookery. Crown Publishing Inc., New York, NY. Mountney, George J. and Wilbur A. Gould. 1988. Practical Food Microbiology and Technology. Van Nostrand Reinhold Company, New York, NY. Nelson, Philip E., J a m e s V. Chambers, J u d y H. Rodriques. 1987. Principles of Aseptic Processing and Packaging. The Food Processors Institute, Washington, DC. Ockerman, H.W. 1987. Source Book for Food Scientists. The AVI Publishing Co. Inc., Westport, CN. Peterson, Martin S. and Arnold H. Johnson. 1978. Encyclopedia ofFood Science. The AVI Publishing Co., Inc. Westport, CN. Wadley, Rosemary 1955. Mexican Cooking, Shooting Star Press, 230 Fifth Ave., New York, NY 10001. Westland, Pamela 1955. Pasta Dishes, Shooting Star Press, 230 Fifth Ave., New York, NY 10001. Wittenberg, M.M. 1987. Experiencing Cooking. Published by Whole Food Market, lnc., Austin, TX.

CHARTS AND TABLES

157

TABLE 1 BOILING POINT OF WATER AT VARIOUS ALTITUDES Altitude feet 0 500 1000 1500 2000 2500 3000 3500 4000 4500 5000 5500 6000

Boiling Point "F "C 100 99 98.9 98.4 98 97.2 96.9 96 96.3 95.1 94.8 94 93.6

212.0 211.2 210.2 209.2 208.3 207.4 206.4 205.5 204.4 203.6 202.6 201.7 200.7

158

GLOSSARY FOR THE FOOD INDUSTRIES

TABLE 2 I

COMPARISON TABLE "AVOIRDUPOIS TO METRIC" Pounds-Grams 1 2 3 4 5 6 7 8 9 10 11 12

453.6 907.2 1360.8 1814.4 2268.0 2721.5 3175.1 3628.7 4082.3 4535.9 4989.5 5443.1

Ounces-Grams

Ounces-Grams

28.4 56.7 85.1 113.4 141.8 170.1 198.4 226.8 255.2 283.5 311.9 340.2 368.6 396.9 425.3 453.6

1.77 3.54 5.32 7.09 8.56 10.6 12.4 14.2 16.0 17.7 19.5 21.3 23.0 24.8 26.6 28.4

1 2 3 4 5 6 7 8 9 10

11 12 13 14 15 16

CHARTS AND TABLES

TABLE 3 COMPARISON TABLE

FOR LIQUID MEASURE 1 fl. 02.

=

2 fl. 02. = 3 fl. 02. = 4 fl. oz. = 5 fl. oz. = 6 fl. oz. = 7 fl. 02. = 8 fl. oz. = 9 fl. 02. = 1 qt. 2 qt. 3 qt.

=

4 qt.

=

= =

29.6 ml 59.2ml 88.7ml 118.3ml 147.8 ml 177.4ml 207.0ml 236.6 ml 266.2ml 0.946L 1.89 L 2.84 L 3.79 L

1 ml = 0.034 fl. 02. 2 ml = 0.07 fl. 02. 3 ml = 0.10 fl. oz. 4 ml = 0.14 fl. 02. 5 ml= 0.17 fl. 02. 6 ml = 0.20 fl. 02. 7 ml = 0.24 fl. OZ. 8 ml = 0.27 fl. 02. 9 ml = 0.30 fl. 02.

159

160

GLOSSARY FOR THE FOOD INDUSTRIES

TABLE 4 CONVERSION TABLE "FRACTIONS TO DECIMALS" 1/64 =.015625 1/32 = .03125 3/64 =.046875 1/16 = .0625 5/64 = .078125 3/32 = .09375 7/64 = .lo9375 l/8 = .125 9/64 = .140625 5/32 = .15625 11/64 = .171875 3/16 = .1875 13/64 = .203125 7/32 = .21875 15/64 = .234375 1/4 = .25 17/64 = .265625 9/32 = .28125 19/64 = .296875 5/16 = .3125 21/64 = .328125 11/32 = .34375 231~ = .359375 3/8 = .375 25/64 = .390625 '3/32 = .40625 27/64 = .421875 7116 = .4375 29/64 = .453125 15/32 = .46875 31/64 = .484375 1/2 = .5

33/64 = .515625 17/32 = .53125 35/64 = .546875 9/16 = .5625 37/64 = .578125 19/32 = .59375 39/64 = .609375 5/8 = .625 41/64 = .640625 21/32 = .65625 43/64 = .671875 11/16 = .6875 45/64 = .703125 23/32 = .71875 47/64 = .734375 3/4 = .75 49/64 = .765625 25/32 = .78125 51/64 = .796875 13116 = 3125 53/64 = .828125 27/32 = 34375 55/64 = .859375 718 = .875 57/64 = .890625 29/32 = .go625 59/64 = "921 875 15/16 = .9375 61/64 = .953125 31/32 = .96875 63/64 = .984375

1=1

CHARTS AND TABLES

TABLE 5 CONVERSION TABLE "INCHES TO MILLIMETERS"

Millimeters (mm) = = = = = = = =

= = =

3.2 6.4 9.5 12.7 15.9 19.1 22.2 25.4 38.1 50.8 63.5

161

162

GLOSSARY FOR THE FOOD INDUSTRIES

TABLE 6 ENGLISH & METRIC EQUIVALENTS 1 grain 1 dram 1 gram 1 oz. 1 kg 1 Ib.

=

1 fl. oz. 1 ml 1 tsp. 1 tbsp. 1 cup 1L 1 qt. 1 gal.

=

1 in. 1 ft. 1 yd. 1 cm l m

=

= = = = =

= = = =

=

=

= = = =

64.79 mg 1.77 g 0.035 oz. 28.35 g 2.205 Ib. 453.5 g 29.47 L 0.0334 fl. oz. 4.93 ml (60drops) 14.79 ml 236.6 ml (8 oz.) 1.057 qt. 0.946 L (1 gal.), (128 oz.) 3.785 L 2.54 cm 30.45 cm 91.44 m .3937 in. 1.0936 yd.

CHARTS AND TABLES

163

TABLE 7 MOISTURE CONTENT IN FRESH FRUITS & VEGETABLES

. .

Aueraae

Maximum

Apples Apricots Avocados Blackberries Cherries, sweet Figs Grapefruit Grapes, European Muskmelon Oranges Peaches Pears Prunes, fresh Rhubarb Watermelons

84.1 85.4 65.4 85.3 80.0 78.0 88.0 81.6 92.8 87.2 86.9 82.7 76.5 94.9 92.1

90.9 91.5 68.4 89.4 83.9 88.0 93.1 87.1 96.5 89.9 90.0 86.1 89.3 96.8 92.9

78.7 81.9 60.9 78.4 74.7 50.0 86.0 74.8 87.5 83.0 81.9 75.9 61.6 92.6 91.3

Artichokes Asparagus Beans, Lima Beans, Snap Beets Cabbage Carrots Cauliflower Celery, stalks Corn, sweet Cucumbers Lettuce Onions Peas, green Potatoes Pumpkin Spinach Tomatoes

83.7 93.0 66.5 88.9 87.6 92.4 88.2 91.7 93.7 73.9 96.1 94.8 89.2 74.3 77.8 90.5 92.7 94.1

85.8 94.4 71.8 94.0 94.1 94.8 91.1 93.8 95.2 86.1 97.3 97.4 92.6 84.1 85.2 94.6 95.0 96.7

81.6 90.8 58.9 78.8 82.3 88.4 83.1 87.6 89.9 61.3 94.7 91.5 80.3 56.7 66.0 84.4 89.4 90.6

Product

SOURCE: Part from Joslyn (1950).

tnimurn

164

GLOSSARY FOR THE FOOD INDUSTRIES

TABLE 8 NUTRITIONAL REQUIREMENTS U.S.

Nutrient & Unit of Measurement Protein (optional), gram (9)

RDA,

265 45 Vitamin A, international unit (IU) 5000 Vitamin C, milligram (mg) 60 Thiamine, milligram (mg) 1.5 Riboflavin, milligram (mg) 1.7 Niacin, milligram (mg) 20 1 Calcium, gram (9) iron, milligram (mg) 18 Vitamin D (optional), int'l unit (IU) 400 Vitamin E, international unit (iU) 30 2 Vitamin B6, milligram (mg) Folk Acid, milligram (mg) 0.4 Vitamin B12, microgram (mcg) 6 Phosphorus, gram (9) 1 Iodine (optional), microgram (mcg) 150 Magnesium, milligram (mg) 400 Zinc, milligram (mg) 15 2 Copper, milligram (mg) Biotin, milligram (mg) 0.3 Pantothenic Acid, milligram (mg) 10 Potassium, gram (9) (3) Manganese, milligram (mg) (3)

Amount Per 100 Kilocalories 3.25 2.25 250

3 0.075 0.085 1.o 0.05 0.9 20 1.5 0.1 0.02 0.3 0.05 7.5 20 0.75 0.1 0.015 0.5 0.125 0.2

1U.S. Recommended Daily Allowance (U.S. RDA) for adults and children 4 or more years of age. 2lf the protein efficiency ratio is equal to or better than that of casein, the U.S. RDA is 45 g. 3No U.S. RDA has been established for either potassium or manganese, daily dietary intakes of 2.5 g and 4.0 mg, respectively, are based on the 1979 Recommended Dietary Allowances of the Food and Nutrition Board, National Academy of Sciences - National Research Council.

165

CHARTS AND TABLES

TABLE 9 PER CAPITA CONSUMPTION SELECTED FOODS AVERAGED FOR THE PERIOD 1 9 7 0 1 9 9 0 WITH TRENDS INDICATED

-

-

Food Item

Total Red Meat (excluding game) Beef Pork Lamb and Mutton Veal Fishery Products Chicken Turkey Eggs Fluid Whole Milk Total Cheese Butter Ice Cream Fat & Oils - Total Fat Food Content Total Fruit Processed Fresh Total Vegetables Fresh (Commercial) Processed Wheat Flour Sugar Corn Sweeteners Coffee Soft Drinks TOTAL

> = Increasing

< = Decreasing

Pounds

Trends

143.7 75.5 63.8 2.7 3.0 11.8 39.8 8.3 39.1 163.9 12.6 5.8 17.9 52.1 139.6 54.5 85.1 154.2 97.7 56.5 116.0 94.9 26.0 7.6

> > > < < > >> > < << >> <

25.0

-

> > >

-

> >

-

> < >>> < >>>

1,497.2

- = N o significant trend

166

GLOSSARY FOR THE FOOD INDUSTRIES

TABLE 10 pH VALUES OF SOME COMMERCIALLY CANNED FOODS Canned Product Apples Apple Cider Apple Sauce Apricots Apricots, strained Asparagus, green Asparagus, white Asparagus, pureed Beans, Baked Beans, Green Beans, Green, pureed Beans, Lima Beans, Lima, pureed Beans, and Pork Beans, Red Kidney Beans, Wax Beans, Wax, pureed Beets Beets, pureed Blackberries Blueberries Carrots Carrots, pureed Cherries, black Cherries, red sour Cherries, Royal Ann Cherry Juice Corn, W.K., brine packed Corn, cream-style Corn, on-the-cob Cranberry Juice Cranberry Sauce Figs Gooseberries Grapes, purple Grape Juice

Average 3.4 3.3 3.6 3.7 4.1 5.5 5.5 5.2 5.9 5.4 5.1 6.2 5.8 5.6 5.9 5.3 5.0 5.4 5.3 3.6 3.4 5.2 5.1 4.0 3.3 3.9 3.4 6.3 6.1 6.1 2.6 2.6 5.0 2.9 3.1 3.2

pH Values Minimum Maximum 3.2 3.3 3.2 3.6 3.8 5.4 5.4 5.0 5.6 5.2 5.0 6.0

3.7 3.5 4.2 3.9 4.3 5.6 5.7 5.3 5.9 5.7 5.2 6.3

5.0 5.7 5.2 4.9 5.0 5.0 3.2 3.3 5.0 4.9 3.9 3.3 3.8 3.4 6.1 5.9 6.1 2.6 2.4 5.0 2.8 3.1 2.9

6.0 6.1 5.5 5.1 5.8 5.5 4.1 3.5 5.4 5.2 4.1 3.5 3.9 3.4 6.8 6.3 6.1 2.7 2.8 5.0 3.2 3.1 3.7

-

-

Continued on next page.

CHARTS AND TABLES

167

TABLE 10 (continued)

p H VALUES OF SOME COMMERCIALLY CANNED FOODS pH Values Averaae Minimum Maximum Canned Product 3.4 3.0 3.2 Grapefruit 3.4 3.0 3.3 Grapefruit Juice 2.6 2.3 2.4 Lemon Juice 3.3 2.7 2.9 Loganberries 5.9 5.8 5.8 Mushrooms 3.4 Olives, Green 7.3 5.9 6.9 Olives, ripe 4.0 3.5 3.7 Orange Juice 4.1 3.6 3.8 Peaches 4.7 3.6 4.1 Pears, Bartlett 6.0 5.8 5.9 Peas, pureed 6.3 6.0 6.2 Peas, Alaska, (Wisc) 6.5 5.9 6.2 Peas, sweet wrinkled 6.0 5.8 5 . 9 Peas, pureed 3.8 2.6 3.1 Pickles, Dill 4.4 4.4 4.4 Pickles, fresh cucumber 3.1 3.1 3.1 Pickles, sour 2.5 3.0 2.7 Pickles, sweet 3.5 3.2 3.4 Pineapple, crushed 3.6 3.5 3.5 Pineapple, sliced 3.7 3.4 3.5 Pineapple, tidbits 3.5 3.4 3.5 Pineapple Juice 4.0 3.6 3.8 Plums, Green Gage 3.1 2.8 3.0 Plums, Victoria 5.4 5.1 5.2 Potatoes, Sweet 5.6 5.4 5.5 Potatoes, White 4.2 2.5 3.7 Prunes, fr. prune plums 4.8 5.2 5.1 Pumpkin 4.1 3.2 3.7 Raspberries, black 2.8 3.5 3.1 Raspberries, red 3.7 3.4 3.5 Sauerkraut 4.7 5.5 Spaghetti in Tomato Sauce 5.1 5.1 5.9 5.4 Spinach 5.5 5.2 5.4 Spinach, pureed 3.9 3.0 3.4 Strawberries 4.0 4.6 4.4 Tomatoes 4.0 4.3 4.2 Tomatoes, pureed Tomato Juice 4.2 4.0 4.3

168

GLOSSARY FOR THE FOOD INDUSTRIES

TABLE 11 RELATIONSHIP OF PUT-IN (P-I) SYRUP VS. CUT-OUT (C-0) SYRUP BY LABEL REQUIREMENTS FOR STANDARDIZED FRUIT PRODUCTS (All Data in % of BrLr Values)

Liaht

Extra Heavy Product

P-Ic-0

Apricots >55 2540 Berries >40 24-35 Black >40 25-35 Blue Boysen >40 24-35 Dew >40 24-35 >40 26-35 Goose Huckle >40 2535 Logan >40 24-35 Black Rasp. >40 27-35 Red Rasp. >40 28-35 Straw >40 27-35 Young ,40 24-35 Cherries, RSP >57 28-45 Cherries, Sweet >45 25-35 Figs >40 26-35 Fruit Cocktail >40 22-35 Grapes Seedless >40 22-35 Peaches >55 24-35 Pears >40 22-35 Pineapple >40 22-35 Plums >40 26-35 Purple Others >40 24-35 Prunes >50 30-45

HC-0

H

Slightly Sweetenec

W

35-55 21-25 15-30 16-21 10-15
3040 19-24 3040 20-25 3040 19-24 30-40 19-24 3040 20-26 3040 20-25 3040 19-24 3040 20-27 3040 22-28 3040 19-27 3040 19-24 34-56 22-28 3045 20-25 3040 21-26 36-38 18-22

20-30 20-30 20-30 20-30 20-30 20-30 20-30 20-30 20-30 20-30 20-30 25-33 15-25 20-30 30-34

14-19 15-20 14-19 14-19 14-20 15-20 14-19 14-20 14-22 14-19 14-19 18-22 16-20 16-21 14-18

3040 40-55 25-40 30-40

20-30 15-25 15-25 20-30

14-18 10-20(14 14-19 10-15 <14 14-18 10-15 <14 14-18

18-22 1924 18-22 18-22

30-40 21-26 20-30 18-21 30-40 1924 20-30 1619 40-50 24-30 30-40 20-24

10-20 <1E 10-20 <1E

Put-In concentration must be varied depending on variety, maturity or area of production to obtain desired Cut-Out syrup concentration.

CHARTS AND TABLES

TABLE 12 SPECIFIC HEAT OF FOODS [B.T.U. per Pound per Degree F.] Apples Green Beans Lima Beans Beef Berries Bread Butter Carrots Cream Cucumbers Fish (Fresh) Fruits Grains Lamb Onions Pork Potatoes Spinach

0.93 0.87 0.75 0.69 0.93 0.68 0.50 0.93 0.75 0.98 0.86 0.85 0.46 0.93 0.9 1 0.82 0.86 0.96

169

170

GLOSSARY FOR THE FOOD INDUSTRIES

TABLE 13 APPROXIMATE SHELF LIFE OF CANNED FRUITS Apples Apple Juice Applesauce Apricots Berries Cherries, RSP Cherries, Sweet Cranberry Sauce Figs Fruit Cocktail Grapefruit Sections Grape Juice Orange Juice Peaches Pears Pineapple Pineapple Juice Plums

30 Mo. 24 Mo. 30 Mo. 24 Mo. 18 Mo. 18 Mo. 24 Mo. 18 Mo. 24 Mo. 24 Mo. 18 Mo. 14 Mo. 27 Mo. 27 Mo. 28 Mo. 24 Mo. 24 Mo. 24 Mo.

CHARTS AND TABLES

TABLE 14 APPROXIMATE SHELF LIFE OF CANNED VEGETABLES Asparagus Green Beans Lima B e a n s Beets Carrots C a t s u p (Glass) C a t s u p (Metal) C a t s u p (Plastic) Chili S a u c e (Glass) C o r n (WK) C o r n (CS) Mushrooms Okra Peas Pimentos Potatoes (Sweet) Potatoes (Irish) Pumpkin Sauerkraut Spinach Tomatoes Tomato J u i c e T o m a t o Paste

24 Mo. 24 Mo. 36 Mo. 18 Mo. 30 Mo. 24 Mo. 15 Mo. 18 Mo. 24 Mo.

30 Mo. 24 Mo. 20 Mo. 18 Mo. 20 Mo. 24 Mo. 24 Mo. 20 Mo. 24 Mo. 14 Mo. 24 Mo. 24 Mo. 18 Mo. 18 Mo.

171

172

GLOSSARY FOR THE FOOD INDUSTRIES

TABLE 15 APPROXIMATE STORAGE LIFE OF FROZEN FOODS AT O'F Beef Breads (Quick), baked Breads (Yeast), baked Cakes Candies Cheese (Hard) Cheese (Soft) Cookies (Baked) Eggs Fish (Fatty) Fish (Lean) Fruits ( N o sugar) Fruits (Sugared) Ice Cream & Sherbets Lamb Milk Pastry (Unbaked) Pork Poultry Sausage Shellfish Soups & Stews Vegetables (Blanched)

10 Mo. 2 Mo. 6 Mo. 6 Mo. 1 Yr. 1 Yr. 4 Mo. 6 Mo. a MO.

a MO. 1 Yr. 1 Yr.

11/2 Yr. 11/2 Yr.

1 Yr. 10 Mo.

2 Mo. 6 Mo. 6 Mo. 6 Mo. 1 Yr. 6 Mo. 1 Yr.

173

CHARTS AND TABLES

TABLE 16 TYLER STANDARD SCREEN SCALE SIEVES Tyler Standard :reen Scale i2Opening n Inches) 3 2 1.5 1.050

-

0.742

-

0.525

-

0.371

-

0.263

-

0.185

-

0.131

-

0.093

-

0.065

-

0.046

-

0.0328

-

0.0232

-

0.0164

-

0.01 16

-

0.0082

-

0.0058

-

0.004 1

-

0.0029

-

0.0021

-

0.0015

For Closer Sizing Ratio 2ll4Opening (In Inches)

Mesh

-

-

-

1.050 0.883 0.742 0.624 0.525 0.44 1 0.371 0.312 0.263 0.221 0.185 0.156 0.131 0.110 0.093 0.078 0.065 0.055 0.046 0.0390 0.0328 0.0276 0.0232 0.0195 0.0164 0.0138 0.01 16 0.0097 0.0082 0.0069 0.0058 0.0049 0.004 1 0.0035 0.0029 0.0024 0.0021 0.0017 0.00 15

-

2'12 3 3'12 4 5 6 7 8 9 10 12 14 16 20 24 28 32 35 42 48 60 65 80

100 115 150 170 200 250 270 325 400

Diameter of Wire, Decimal of An Inch 0.207 0.192 0.162 0.148 0.135 0.135 0.120 0.105 0.105 0.092 0.088 0.070 0.065 0.065 0.044 0.036 0.0328 0.032 0.033 0.035 0.028 0.025 0.0235 0.0172 0.0141 0.0125 0.01 18 0.0 122 0.0 100 0.0092 0.0070 0.0072 0.0056 0.0042 0.0038 0.0026 0.0024 0.002 I 0.00 16 0.0016 0.0014 0.00 1

US. Series Equivalents (Fine Series) Micron Designation Number

-

-

-

-

-

-

-

-

-

-

5660 4760 4000 3360 2830 2380 2000 1680 1410 1190 1000 840 710 590 500 420 350 297 250 210 177 149 125 105 88 74 62 53 44 37

3'12 4 5 6 7 8 10 12 14 16 18 20 25 30 35 40 45 50 60 70 80

100 120 140 170 200 230 270 325 400

'he Tyler Standard Screen Scale Sieves Series has been expanded to include intermediate ieves for closer sizing which gives a ratio of the fourth root of two of 1,189 between openings in successive sieves.

1

174

GLOSSARY FOR THE FOOD INDUSTRIES

TABLE 17 SQUARES, SQUARE ROOTS E RECIPROCALS Yo. Square

Sq.Root Reciproca Yo. Square Sa. Root Reciprocal 1 .ooo 0.500 .333 .250 ,200

41 42 43 44 45

1764 1849 1936 2025

6.40 6.48 6.56 6.63 6.71

.024 .024 .023 .023 ,022

.I67 .I43 .I25

100

2.45 2.65 2.83 3.00 3.16

. I 11 ,100

46 47 48 49 50

2116 2209 2304 2401 2500

6.78 6.86 6.93 7.00 7.07

,022 .021 .021 ,020 .020

11 12 13 14 15

121 144 169 196 225

3.32 3.46 3.61 3.74 3.87

.091 .083 ,077 .071 .067

51 52 53 54 55

2601 2704 2809 2916 3025

7.14 7.21 7.28 7.35 7.42

.020 .019 ,019 .019 .018

16 17 18 19 20

256 289 324 361 400

4.00 4.12 4.24 4.36 4.47

.063 .059 .056 .053 .050

56 57 58 59 60

3136 3249 3364 3481 3600

7.48 7.55 7.62 7.68 7.75

,018 ,018 ,017 ,017 .017

21 22 23 24 25

441 484 529 576 625

4.58 4.69 4.80 4.90 5.00

,048 .045 .043 ,042 .040

61 62 63 64 65

3721 3844 3969 4096 4225

7.81 7.87 7.94 8.00 8.06

.016 .016 .016 .016 .015

26 27 28 29 30

676 729 784 841 900

5.10 5.20 5.29 5.39 5.48

.038 .037 .036 .034 .033

66 67 68 69 70

4356 4489 4624 4761 4900

8.12 8.19 8.25 8.31 8.37

.015 .o 15 .015 .o 14 .014

31 32 33 34 35

961 1024 1089 1156 1225

5.57 5.66 5.74 5.83 5.92

.032 .031 .030 ,029 ,029

71 72 73 74 75

5041 5184 5329 5476 5625

8.43 8.49 8.54 8.60 8.66

.014 .014 .014 .014 .o 13

36 37 38 39 40

1296 1369 1444 1521 1600

6.00 6.08 6.16 6.24 6.32

.028 ,027 .026 .026 .025

80 85 90 95

6400 7225 8100 9025

8.94 9.22 9.49 9.75

.013 .012

100 10000

10.00

1 2 3 4 5

1 4 9 16 25

6 7 8 9 10

36 49 64 81

1.oo

1.41 1.73 2.00 2.24

1681

.011 .011 .o 10

175

CHARTS AND TABLES

TABLE 18 PREFIXES APPLIED TO ALL STANDARD INTERNATIONAL UNITS

I

Multiples & Submultiples

1,000,000,000,000 = 10l2 1 ,ooo,ooo,ooo = 1o9 1,000,000 = 1o6 *i,ooo = 103 100 = lo2 l O = 10 0.1 = lo-] *0.01 =

*o.ooi = 10-3 *o.ooo 001 = lo6 0.000ooo 001 = 10-9 0.000 000.000.001 = lo-'* 0.000ooo ooo ooo 001 = 1 0 4 5 0.000 000 000 000 000 001 =

I *Most commonly used.

Prefixes

Symbols

tera

T

gigs mega kilo hecto deka deci centi milli micro nano pic0 femto atto

G M k h da d C

m

P n P f a

176

GLOSSARY FOR THE FOOD INDUSTRIES TABLE 19 TEMPERATURE CONVERSIONS

To use this table - Look in the middle column for the temperature readng you have. If the reading you have is in "C, read the Fahrenheit equivd e n t in the left-hand column. If the reading you have is in "F,read the Centigrade equivalent in the right-hand column. Your O F

-598 -580 -562 -544 -526 -508 -490 -472 -459.7 -454 -436 -418 -400 -382 -364 -346 -328 -310 -292 -274 -256 -238 -220 -202 -184 -166 -148 -130 -112 - 94 - 76 - 58 - 40 - 36.4 - 32.8 - 29.2 - 25.6 - 22.0 - 18.4 - 14.8 - 11.2

Reading

-350 -340 -330 -320 -310 -300 -290 -280 -273.2 -270 -260 -250 -240 -230 -220 -210 -200 -190 -180 -170 -160 -150 -140 -130 -120 -110 -100 - 90 - 80 - 70 - 60 - 50 - 40 - 38 - 36 - 34 - 32 - 30 - 28 - 26 - 24

Your

"C -212.2 -206.7 -201.1 - 195.6 - 190.0 -184.3 - 178.9 - 173.3 - 169.6 -167.8 - 162.2 - 156.7 -151.1 -145.6 - 140.0 -134.4 - 128.9 - 123.3 -117.8 -1 12.2 - 106.7 -101.1 - 95.6 - 90.0 - 84.4 - 78.9 - 73.3 - 67.e - 62.4 - 56.7 - 51.1 - 45.t - 40.C - 38.1 - 37.f - 36.; - 35.f - 34.r - 33.: - 32.; - 31.'

"F

Reading

- 7.6 - 4.0 - 0.4 3.2 6.8 10.4 14.0 17.6 21.2 24.8 28.4 32.0 35.6 39.2 42.8 46.4 50.0 53.6 57.2 60.8 64.4 68.0 71.6 75.2 78.8 82.4 86.0 89.6 93.2 96.8 100.4 104.0 107.6 111.2 114.8 1 18.4 122.0 125.6 129.2 132.8 136.4

Your

"C

-22 -30.0 -20 -28.9 -18 -27.8 -16 -26.7 -14 -25.6 -12 -24.4 -10 -23.3 - 8 -22.2 - 6 -21.1 - 4 -20.0 - 2 -18.9 0 -17.8 2 -16.7 4 -15.6 6 -14.4 8 -13.3 10 -12.2 12 -11.1 14 -10.0 16 - 8.9 18 - 7.8 20 - 6.7 22 - 5.6 24 - 4.4 26 - 3.3 28 - 2.2 30 - 1.1 32 0.0 34 1.1 36 2.2 38 3.3 40 4.4 42 5.6 44 6.7 46 7.8 48 8.9 50 10.0 11.1 52 54 12.2 56 13.3 58 14.4

"F

140.0 143.6 147.2 150.8 154.4 158.0 161.6 165.2 168.8 172.4 176.0 179.6 183.2 186.8 190.4 194.0 197.6 201.2 204.8 208.4 212.0 215.6 219.2 222.8 226.4 230.0 233.6 237.2 240.8 244.4 248.0 251.6 255.2 258.8 262.4 266.0 269.6 273.2 276.8 280.4 284.0

"F = (Temperature in "C x 9/& + 32 "C = ( Temperature in OF - 32)x 5/9

Reading

60 62 64 66 68 70 72 74 76 78 80 82 84 86 88 90 92 94 96 98 100

102 104 106 108 110 112 114 116 118 120 122 124 126 128 130 132 134 136 138 140

"C 15.6 16.7 17.8 18.9 20.0 21.1 22.2 23.3 24.4 25.6 26.7 27.8 28.9 30.0 31.1 32.2 33.3 34.4 35.6 36.7 37.8 38.9 40.0 41.1 42.2 43.3 44.4 45.6 46.7 47.E 48.5 50.C 51.1 52.2 53.: 54.1 55.f 56.; 57.t 58.: 605

177

CHARTS AND TABLES TABLE 19 - Continued TEMPERATURE CONVERSIONS

-0use this table - Look in the middle column for the temperature readng you have. If the reading you have is in "C,read the Fahrenheit equivilent in the left-hand column. If the reading you have is in O F . read the :entigrade equivalent in the right-hand column.

287.6 291.2 294.8 298.4 302.0 305.6 309.2 312.8 316.4 320.0 323.6 372.2 330.8 334.4 338.0 341.6 345.2 348.8 352.4 356.0 359.6 363.2 366.8 370.4 374.0 377.6 381.2 384.8 388.4 392.0 395.6 399.2 402.8 406.4 410.0 413.6 417.2 420.8 424.4 428.0 431.6

Reading 142 144 146 148 150 152 154 156 158 160 162 164 166 168 170 172 174 176 178 180 182 184

186 188 190 192 194 196 198 200 202 204 206 208 210 212 214 216 218 220 222

Your

Your

Your 'F

"C 61.1 62.2 63.3 64.4 65.6 66.7 67.8 68.9 70.0 71.1 72.2 73.3 74.4 75.6 76.7 77.8 78.9 80.0 81.1 82.2 83.3 84.4 85.6 86.7 87.8 88.9 90.0 91.1 92.2 93.3 94.4 95.6 96.7 97.8 98.9 100.0 101.1 102.2 103.3 104.4 105.6

O F

435.2 438.8 442.4 446.0 449.6 453.2 456.8 460.4 464.0 467.6 471.2 474.8 478.4 482.0 500 518 536 554 572 590 608 626 644 662 680 698 716 734 752 770 788 806 824 842 860 878 896 914 932 950 968

Reading 224 226 228 230 232 234 236 238 240 242 244 246 248 250 260 270 280 290 300 310 320 330 340 350 360 370 380 390 400 410 420 430 440 450 460 470 480 490 500 510 520

"C 106.7 107.8 108.9 110.0 111.1 112.2 113.3 114.4 115.6 116.7 117.8 1 18.9 120.0 121.1 126.7 132.2 137.8 143.3 148.9 154.4 160.0 165.6 171.1 176.7 182.2 187.8 193.3 198.9 204.4 210.0 215.6 221.1 226.7 232.2 237.8 243.3 248.9 254.4 260.0 265.6 271.1

"F

Reading

986 1004 1022 1040 1058 1076 1094 1112 1130 1148 1166 1184 1202 1220 1238 1256 1274 1292 1310 1328 1346 1364 1382 1400 1418 1436 1454 1472 1490 1508 1526 1544 1562 1580 1598 1616 1634 1652 1670 1688 1706

530 540 550 560 570 580 590 600 610 620 630 640 650 660 670 680 690 700 710 720 730 740 750 760 770 780 790 800 810 820 830

O F = (Temperature in "C x 9/5) + 32 "C = ( Temperature in OF - 32) x 5/9

840 850 860 870 880 890 900 910 920 930

"C 276.7 282.2 287.8 293.3 298.9 304.4 310.0 3 15.6 321.1 326.7 332.2 337.8 343.3 348.9 354.4 360.0 365.6 371.1 376.7 382.2 387.8 393.3 398.9 404.4 4 10.0 415.6 421.1 426.8 432.2 437.0 443.3 448.9 454.4 460.0 465.€ 471.1 476.7 482.2 487.8 493.3 498.9

178

GLOSSARY FOR THE FOOD INDUSTRIES

TABLE 20 WEIGHTS & MEASURES Domestic Weights

1 grain 7,000 grains 16 ounces 2,000 pounds

= = =

=

.002286 oz. = .0001429 Ibs. 1 pound 1 pound 1 short ton

Metric Weights

1,000 micrograms (4) 1,000 milligrams 1,000 grams 1,000 kilograms

= = = =

1 milligram (mg) 1 gram (gm) 1 kilogram (kg) 1 metric ton

Domestic Equivalents of Metric Measures

1 gram 1 kilogram 1 metric ton 1 liter 1 liter 1 liter

= = = = =

=

.035274 ounces 2.204622 pounds 2,204.622 pounds 2.1 134 pints, liquid measure 1.05671 quarts, liq. measure .26418 gallons, liq. measure

Metric Equivalents of Domestic Measures

1 grain 1 ounce, avoir. 1 pound, avoir. 1 short ton 1 pint, liquid measure 1 quart, liquid measure 1 gallon, liquid measure

= = =

= = = =

64.799 milligrams 28.3495 grams 453.5924 grams 0.9072 metric tons = 907.185 kg .47317 liters .9463 liters 3.785 liters

Food Weights & Measures 1 pinch or dash = 1/16 teaspoon 60drops = 1 teaspoon 3 teaspoons = 1 tablespoon = 1/2 oz. liquid 4 tablespoons = 1/4 cup = 2 OZ. liquid 1 gill = 1/2 cup = 4 02. liquid 1 cup = 16 tablespoons = 8 OZ. liquid 2 cups = 1 pint = 16 oz. liquid 2 pints = 1 quart = 32 oz. liquid 1 liter = 1.05 quarts liquid 4 quarts = 1 gallon = 128 02. liquid 311/* gallons = 1 barrel 2 barrels = 1 hogshead 8quarts = 1 peck 4pecks = 1 bushel

Profuse watery stools, sometimes vomiting, dehydration. often fatal if untreated

2-3 days (hours to days)

Cholera

(Vibrio cholerae)

Diarrhea. abdominal pain. fever, nausea. vomiting

Unknown

Campylobacteriosis 3-5 days (Carnpylobaclerjejuni) (2-10 days)

Botulism; food poisoning; infant infection

- source

Raw or undercooked seafood

Infected food animals

Constipation, weakness, Honey, soil respiratory failure. sometimes death

Types AGB: vegetables, Types ACB: from soil fruits, meats, fish and or dust; Type E water poultry products, and sediments condiments; Type E fish and fish products

Cook chicken thoroughly; avoid crosxontamination; irradiate chickens; pasteurize milk

Do not feed honey to infants - will not prevent all

cn Thorough heating and rapid cooling of foods

[Continued]

cn

ill

P

2

U

2

>

-I

> x!

I!

Thorough heating and rapid cooling of foods

Human feces in marine Cook seafood thoroughly: environment general sanitation

Chicken, raw milk

Ingested spores from soil or dust or honey colonize intestine

From soil or dust

Fatigue. weakness. double vision, slurred speech, respiratory failure. sometimes death

Botulism; food poison- 12-36 hours ing (heat-labile toxin of (months) Clostridiurn botulinurn:

1-5 hours (6-24 hrs.) Cooked rice and pasta

Thorough heating and rapid cooling of foods

From soil or dust

Nausea. vomiting. some times diarrhea G cramps

Prevention of Disease

Mode of Contamination

(Baclllus cereus) food poisoning, emetic

Meat products, soups, sauces, vegetables

Typical Foods

Diarrhea, cramps. occasional vomiting

Latency Period Principal Symptoms

(duration)

(Bacillus cereus) 8-16 hours food poisoning, diarrheal (12-24 hrs.)

(causative agent)

Disease

COMMON FOODBORNE DISEASES CAUSED BY BACTERIA

TABLE 21

-

Human fecal contamination, direct or via water

Soil or infected animals Pasteurization of milk; directly or via manure cooking

Profuse watery diarrhea, Raw foods sometimes cramps and vomiting Raw milk, cheese and vegetables Raw and undercooked eggs; raw milk, meat and poultry Raw foods

Meningoencephalitis; stillbirths; septicemia or meningitis in newborns

Diarrhea, abdominal pain, chills, fever, vomiting, dehydration

Diarrhea, fever, nausea; sometimes vomiting, cramps

10-72 hours (3-5 days)

3-70 days

5-72 hours (1-4days)

12-96 hours

(Escherichia coli) foodborne infection: enterotoxigenic

Listeriosis (Lisleria monocytogenes)

Salmonellosis (Salmonella species)

Shigellosis (Shigella species)

(4-7days)

Human fecal contamination, direct or via water

Infected food - source animals: human feces

Human fecal contamination, direct or via water

Raw foods

Cramps, diarrhea, fever, dysentery

At least 18 hours (uncertain)

(Escherichia coli) foodborne infection: enteroinvasive

[Continued]

General sanitation; cook foods thoroughly

Cook eggs, meat G poultry thoroughly; pasteurize milk; irradiate chickens

Cook foods thoroughly; general sanitation

Cook foods thoroughly; general sanitation

Cook beef thoroughly; pasteurize milk

Infected cattle

Raw or undercooked beef, raw milk

Watery, bloody diarrhea

12-60 hours (2-9 days)

(Escherichia coli) foodborne infection: enterohemorrhagic

Thorough heating and rapid cooling of foods

Soil, raw foods

8-22 hours (12-24 hrs.)

(Clostridium perfring ens) food poisoning

Typical Foods

Diarrhea, cramps, rarely Cooked meat and nausea and vomiting poultry

(duration)

(causative agent)

Prevention of Disease

Principal Symptoms

Latency Period

Disease

Mode of Contamination

COMMON FOODBORNE DISEASES CAUSED BY BACTERIA

TABLE 21 Continued

CI

0

3 0

a icl

03 0

-

Diarrhea, cramps; some- Fish and seafoods times nausea, vomiting, fever, headache

Chills, fever, prostration, Raw oysters and clams often death

12-24 hours (4-7 days)

In persons with high serum iron: 1 day

3-7 days

Vibrio parahaernolyticu foodborne infection

Vibrio oulnificus foodborne infection

Yersiniosis (Yersinia enferocolitica)

Diarrhea, pains mirnick- Raw or undercooked pork and beef; tofu ing appendicitis. fever, vomiting, etc. packed in spring water

Raw milk, deviled eggs

Various. including sore throat. erysipelas, scarlet fever

(2-3weeks)

Mode of Contamination

Prevention of Disease

General sanitation; pasteurize milk

Cook fish and seafoods thoroughly

Cook shellfish thoroughly

Cook meats thoroughly; chlorinate water

Handlers with sore throats, other "strep" infections Marine coastal environment

Marine coastal environment Infected animals. especially swine; contaminated water

Thorough heating and Ham, meat and poultry Handlers with colds, products, cream-filled sore throats or infected rapid cooling of foods pastries, whipped cuts, food slicers butter, cheese

Streptococcal foodborne 1-3 days infection (Streptococcus (varies) pyogenes)

-

Nausea, vomiting, diarrhea, cramps

(duration)

(causative agent)

Staphylococcal food 1-6 hours) poisoning (heat-stable (6-24 hrs.) enterotoxin of Sfaphylococcus aureus

Latency Period

Disease

COMMON FOODBORNE DISEASES CAUSED BY BACTERIA

TABLE 21 Continued

Viral gastroenteritis (rotaviruses)

Diarrhea, especially in infants and young children

Fever, weakness, nausea, discomfort; often jaundice

1-3 days (4-6 days)

15-50 days (weeks to months)

Hepatitis A (Hepatitis A virus)

Principal Symptoms

Nausea, vomiting, diarrhea, pains, headache, mild fever

(duration)

(causative agent)

Viral gastroenteritis 1-2 days (Norwalk-like viruses, ( I -2days)

Latency Period

Disease Mode of Contamination

Raw or mishandled foods

Probably human fecal contamination

Raw or undercooked Human fecal shellfish; sandwiches, contamination, via salads, etc. water or direct

Raw or undercooked Human fecal shellfish; sandwiches, contamination, via salads, etc. water or direct

Typical Foods

COMMON FOODBORNE DISEASES CAUSED BY VIRUSES

TABLE 22

General sanitation

Cook shellfish thoroughly; general sanitation

Cook shellfish thoroughly; general sanitation

Prevention of Disease

1-3 days (weeks to months)

Alimentary toxic aleukia ("trichm thecene" toxin of Fusariurn molds)

Varies with dose Ergotism (toxins of CIauiceps purpurea)

Varies with dose

Gangrene (limbs die and drop OH);or convulsions and dementia; abortion (now not seen in US.)

Mode of Contamination

Prevention of Disease

Rye; or wheat, barley and oats

Fungus grows on grain in field; grain kernel is replaced by a "sclerotium"

Mold grows on grain, especially if left in field through winter

Remove sclerotia from harvested grain

Harvest grain in fall; don't use moldy grain

Grains, peanuts, milk Molds grow on Prevent mold growth; grains and peanuts don't eat or feed moldy in field or storage; grain or peanuts; treat cows fed moldy grain grain to destroy toxins

Typical Foods

Diarrhea, nausea, Grains vomiting; destruction of skin & bone marrow; sometimes death

Vomiting, abdominal pain, liver damage; liver cancer (mostly Africa and Asia)

Latency Period Principal (duration) Symptoms

Aflatoxicosis ("aflatoxins" of Aspergillus f l a w s and related molds)

(causative agent)

Disease

COMMON FOODBORNE DISEASES CAUSED BY FUNGI OTHER THAN MUSHROOMS

TABLE 23

U

> 2

Hours to weeks (ROUNDWORMS, Nematodes) Anisakiasis (varies) Anisakis simplex, Pseudoterranova decipiens)

10-23 days (varies)

Raw or undercooked meats; raw meat: mishandled foods Raw or undercooked marine fish, squid or octopus

Resembles mononucleosis; fetal abnormality or death

Abdominal cramps, nausea, vomiting

Larvae occur naturally in edible parts of seafoods

[Continued]

Cook fish thoroughly or freeze at -4’F for 30 days

Cysts in pork or mutton, Cook meat thoroughly; rarely beef; oocysts in pasteurize milk; general sanitation cat feces

General sanitation; thorough cooking

Toxoplasmosis (Toxoplasma gondii)

Mishandled foods

Cysts in human and animal feces; directly or via water

Diarrhea with greasy

5-25 days (varies)

Giardiasis (Giardia lamblia)

stools, cramps, bloat

General sanitation; thorough cooking

Oocysts in human feces

Diarrhea; sometimes fever, nausea and vomiting

I-12days ( 1 -30 days)

Cryptosporidiosis (Cryptosporidium paruum)

Mishandled foods

General sanitation; thorough cooking

Cysts in human feces

Dysentery, fever, chills; Raw or mishandled sometimes liver abscess foods

2-4 weeks (varies)

(PROTOZOA) Amebic dysentery (Entamoeba hisfolytica

Prevention of Disease

(duration)

(causative agent)

Mode of Contamination

Principal Symptoms

Latency Period

Disease

Typical Foods

COMMON FOODBORNE DISEASES CAUSED BY PROTOZOA E PARASITES

TABLE 24

c)

a rn

p”

10 days-8 weeks (1-2 years)

8- 1 5 days (weeks, months)

10-14 weeks (20-30 years)

Ascariasis (Ascaris lumbriocoides

Trichinosis (Trichinella spiralis)

(TAPEWORMS, Cestodes) Beef tapeworm (Taenia saginata

Pork tapeworm (Taenia solium)

B weeks- 10 years (20-30 years)

(duration)

Fish tapeworm (Diphyflobolhrium

Latency Period

(causative agent)

Foods

Typical

Worm segments in stool; sometimes "cysticercosis' of muscles, organs, heart or brain

Raw or undercooked pork; any food mishandled by a T. solium carrier

"Cysticerci" in pork muscle; any food human feces with T. solium eggs

"Plerocercoids" in fish muscle

Raw or undercooked freshwater fish

Limited; sometimes vitamin 8-12 deficiency

Larvae encysted in animal's muscles

"Cysticerci" in beef muscle

Raw or undercooked pork or meat of carnivorous animals (e.g.. bears)

Eggs in soil from human feces

Mode of Contamination

Worm segments in stool; Raw or undercooked sometimes digestive beef disturbances

Muscle pain, swollen eyelids, fever; sometimes death

Sometimes pneumonitis. Raw fruits or vegebowel obstructions tables that grow in or near soil

Principal Symptoms

Cook pork thoroughly or freeze below 23'F ; general sanitation

Heat fish 5 minutes at 1 3 3 ' F or freeze 24 hours at O'F

Cook beef thoroughly or freeze below 23'F

Thorough cooking of meat; freezing pork at 5 ' F for 30 days; irradiation

Sanitatary disposal of feces; cooking food

Prevention of Disease

COMMON FOODBORNE DISEASES CAUSED BY PROTOZOA & PARASITES

Disease

lafum)

-

TABLE 24 Continued

T

CA

h

2 U

D

CA

% -I

n

(< 24 hrs)

(MUSHROOM TOXINS] < 2 hrs. to 2 3 days Mushroom poisoning (varies greatly among species)

Paralytic shellfish poisoning (saxitoxin. etc.)

Nausea, vomiting. diarrhea, Poisonous mushrooms profuse sweating, intense thirst, hallucinations, coma, death

Don't eat wild mushroom! Intrinsic

[Continued:

Heed surveillance warnings From "red tide" algae

Heed surveillance warnings From algae

Vomiting, abdominal cramps, Mussels, clams diarrhea, disorientation, memory loss; occas. death

(TOXINS IN SHELLFISH Amnesic shellfish poisoning (domoic acid:

Vomiting, diarrhea, pares- Mussels, clams, thesias of face, sensory & scallops, oysters motor disorders; respiratory paralysis, death

Refrigerate fish immediately when caught

Bacterial action

Nausea, vomiting, diarrhea, "Scombroid fish (tuna mackerel, etc.); mahicramps, flushing, headmahi, others ache, burning in mouth

Scombroid or histamine Minutes to few hours (few hours) poisoning (histamine, etc.)

Fugu or pufferfish poisoning (tetrodotoxin, etc.)

< 1 hour

Avoid pufferfish (or their gonads)

Toxin collects in gonads, viscera

Nausea, vomiting, tingling Pufferfish. "fugu" lips G tongue, ataxia, dizri- (many species) ness. respiratory distress/ arrest, sometimes death

10-45 min. to Z 3 hrs.

Eat only small fish

(Sporadic); food chain, from algae

"Reef and island" fish: grouper, surgeon fish, barracuda, pompano, snapper, etc.

Numbness and tingling of face; taste and vision aberrations; sometimes convulsions, respiratory arrest and death (1-24 hrs)

(TOXINS IN FINFISH) Ciguatera poisoning (ciguatoxin, etc.)

12- 18 hours (days-months)

Prevention of Disease

Mode of Contamination

Typical Foods

Diarrhea, nausea, vomiting, abdominal pain

Latency Period Principal Svmptoms (duration)

3-4 hours (rapid onset)

(causative agent)

Disease

COMMON FOODBORNE DISEASES CAUSED BY CHEMICALS C METALS

TABLE 25

CJ

a0

az

cn cn

0

Intentional; food chain

k i d mobilizes zinc plating

Treated seeds (fungicide); fish

Acid foods in galvanized containers

Metallic taste, thirst, abdominal pain. vomiting, bloody diarrhea, kidney failure

Nausea, vomiting, diarrhea

Depends on dose

Depends on dose (24-48 hrs)

Mercury poisoning

Zinc poisoning

Metallic taste. abdominal pain. vomiting, diarrhea. black stools, oliguria. collapse. coma (also chronic effects)

Glazes. glasses. illicit whiskey

Lead dissolves in beverages and foods

Acid mobilizes copper

Depends on dose

Acid foods, foods contacting copper

Lead poisoning

Nausea, vomiting, diarrhea

Depends on dose (24-48 hrs)

Copper poisoning

Select food contact surfaces carefully

Eat only seeds intended for food

Test glazes and glasses; avoid illicit whiskey

Select food contact surfaces carefully

Select food contact surfaces carefully

Acid or heat mobilizes cadmium plating

Acid foods, foods Nausea, vomiting, diarrhea. headache. muscular grilled on shelves from aches. salivation, abdom- refrigerator inal pain, shock, liver damage, renal failure

Depends on dose

(METALS) Cadmium

Proper processing; avoid some socalled foods

Prevention of Disease

Intrinsic, natural

Mode of Contamination

Unconsciousness, convul- Bitter almonds. cassava some lima bean varic sions, death ties, apricot kernels

Typical Foods

(Large doses) 1 15 minutes

-

Latency Period Principal (duration) Symptoms

(PLANT TOXINS) Cyanide poisoning (cyanogenetic glycsides from plants)

(causative agent)

Disease

COMMON FOODBORNE DISEASES CAUSED BY CHEMICALS 6 METALS

TABLE 25 - Continued

U

2

b

- Dew Point And Sweating Of Cans

Continued With Chart Below

For example: If the psychrometer dry bulb temperature (t) is 75°F and the wet bulb temperature (tl) is 62"F, the deparession (t-tl) is 13".Start a t 75°F o n the left hand side of the chart and follow the horizontal line to the right until it intersects diagonal line (t-tl) which equals 13.Directly below this intersection read the Dew Point a t 53°F. Under this example, if the temperature of the cans in the warehouse is 53°F or lower, moisture will condense o n their surface. Cans will not sweat if the temperature is above the Dew Point, though it is a good practice to keep them at least 5°F higher.

The US Weather Bureau publishes psychrometric tables and these tables can b e used to determine the Dew Point. O n the left hand side of the Chart below readings up and down are listed "F temperature common in most warehouses. Along the bottom of the chart are listed Dew Points in OF. The diagonal lines represent various depressions, or differences in psychrometer wet bulb and dry bulb temperatures. To determine the Dew Point, start a t the dry bulb temperature in the left hand column, follow this line horizontally to the right until the line of the depression is intersected. The Dew Point is indicated on the bottom of the chart directly beneath this intersection.

Two thermometers are mounted close together. One is a n ordinary thermometer which measures the temperature of the air; the other has its mercury bulb encased in a wick saturated with distilled water. Rapid movement of air past the wet bulb causes a depression or lowering of temperature that is directly proportional to the relative humidity of the air. The lowering of the wet bulb temperature is due to the cooling effect of evaporation, and is not a n accurate measurement unless there is actually a rapid movement of air past the bulbs of the thermometers. The direr the air, the greater the difference in wet and dry bulb temperature and, conversely, when the air is more humid the difference is less.

The first step in the control of sweating is the measurement of the temperature of the cans and the Dew Point. The determination of the Dew Point is made with a psychrometer, which is an instrument utilizing the principle of cooling by evaporation to indicate relative humidity.

TABLE 26

0 U

a

XJ

a

03

cn

Dew Point,OF ( t l )

TABLE 26 - Dew Point And Sweating Of Cans - Continued

190

GLOSSARY FOR THE FOOD INDUSTRIES

Your Additions To The Glossary

ii

GLOSSARY FOR THE FOOD INDUSTRIES 2nd EDITION Copyright 1995

By CTI Publications, Inc. Baltimore, Maryland USA All rights reserved. N o part of this book may be reproduced or altered or utilized in any form or by any means, graphic, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the copyright owner. Inquiries should be addressed to:

CTI Publications Inc. 2619 Maryland Ave., Baltimore, MD 212184576 USA 4 10/467-3338 FAX 4 10/467-7434 Printed in the United States of America

ISBN Numbers are as follows: 0-930027-23- X Library of Congress Catalogin-Publication Data Gould, Wilbur A., 1920 Glossary For The Food Industries, by Wilbur A. Gould, - 2nd Edition p. cm. Includes bibliographical references and index. ISBN 0-930027-23-X 1. Food industry and trade - Terminology. I. Title TP368.2.G68 1995 959 152 664' .003 - - dc20 CIP

iii

While the recommendations in this publication are based on scientific studies and wide industry experience, references to basic principles, operating procedures and methods, or types of instruments and equipment are not to be construed as a guarantee that they are sufficient to prevent damage, spoilage, loss, accidents or injuries, resulting from use of this information. Furthermore, the study and use of this publication by any person or company is not to be considered as assurance that a person or company is proficient in the operations and procedures discussed in this publication. The use of the statements, recommendations, or suggestions contained, herein, is not t o b e considered a s creating any responsibility for damage, spoilage, loss, accident or injury, resulting from such use.

Additional food industry publications available from CTI Publications, Inc.: A Complete Course In Canning, 13th Ed. Current Good Manufacturing Practices/ Food Plant Sanitation, 2nd Ed. Food Production/Management Total Quality Assurance For The Food Industries, 2nd Ed. Total Quality Management For The Food Industries, Tomato Production, Processing & Technology, Research & Development For The Food Industries For information on obtaining copies of these publications, please contact us at the address on the previous page.

V

This copy of

GLOSSARY FOR THE FOOD INDUSTRIES 2nd EDITION belongs to:

vi

PREFACE

First Edition This book is an outgrowth of conversations with Joe Pietrowski, AKZO Salt Co., Art Judge, II and Randy Gerstmyer of CTI Publications, and Winston D. Bash, The Ohio State University Food Industries Center, and several former students. The latter constantly asked for my definitions so that they could better understand the language of the food industries in some of its broadest senses. Beyond my own files built up during the last 50 years of active work in the food industries, I have drawn freely from many s o u r c e s for terms, terminologies, acronyms, and abbreviations that are useful in this industry. The tables in the Appendix are some of the tables that I constantly refer to in dealing with various aspects of the food industries. Further information may be garnered from the listed References. However, I assume full responsibilities for these definitions and I assure you t h a t my s e a r c h for proper t e r m s a n d terminologies in this glossary was not done hastily. As you use this glossary, please send me your suggestions for improving it and for further expansion. Your comments and suggestions will be sincerely appreciated. -Wilbur A. Gould

vii

PREFACE

Second Edition We sincerely thank the many contributors for helping upgrade this edition of the GLOSSARY FOR THE FOOD INDUSTRIES. We particularly thank those of you who were constructive with your criticisms, as well a s those who volunteered information from their files. No revision is ever complete without much additional research and many hours of searching for the truth. This revision is no exception and the many hours spent by Ron Gould, Randy Gerstmyer and Art Judge 11 are much appreciated. I a m most grateful to Jessie Gould for her untiring help in reviewing the material to complete this revision. I thank all the readers for their support in making this revision possible. I am, also, greatly appreciative of the cooperation of all my friends at Akzo Salt Inc. for their interest and support. I recall a recent conversation with a CEO of a major food firm and he stated that "I have two copies of the GLOSSARY, one at home and one on my desk at the office, because I find the information to be most helpful to m e daily. I thank you for putting together this information a s it has been most beneficial to me and my firm." Lastly, my only hope is that you will continue to supply me with your suggestions and assistance a s you read, use, and reference this book. The information in the First Edition has been so helpful to many and my belief is that this revision will be even much more useful and of value to each one of you. -Wilbur A. Gould

ix

GLOSSARY FOR THE FOOD INDUSTRIES 2nd EDITION Contents Abbreviations] Acrony m s Terms & Terminologies, A to Z References Table 1 - Boiling Point of Water at Various Altitudes Table 2 - Avoirdupois to Metric Table 3 - Liquid Measure Table 4 - Fractions to Decimals Table 5 - Inches to Millimeters Table 6 - English to Metric Equivalents Table 7 - Moisture Content - Fresh Fruits & Vegetables Table 8 - Nutritional Requirements Table 9 - Per Capita Consumption, Selected Foods Table 10 - pH Values of Some Canned Foods Table 1 1 - Put-In Vs. Cut-Out Syrup Values - Selected Fruits Table 12 - Specific Heat of Selected Foods Table 13 - Approximate Shelf Life of Canned Fruits Table 14 - Approximate Shelf Life of Canned Vegetables Table 15 - Approximate Storage Life of Frozen Foods Table 16 - Standard Screen Sizes Table 17 - Squares, Square Roots, and Reciprocals Table 18 - Prefixes Applied to all Standard International Units Table 19 - Temperature Conversions Table 20 - Weights and Measures Table 21 - Common FoodBorne Diseases Caused By Bacteria Table 22 - Common FoodBorne Diseases Caused By Viruses Table 23 - Common FoodBorne Diseases Caused By Fungi Other Than Mushrooms Table 24 - Common FoodBorne Diseases Caused By Protozoa & Parasites Table 25 - Common FoodBorne Diseases Caused By Chemicals & Metals Table 26 - Dew Point and Sweating Of Cans Your Additions to the Glossary

1

20 155 157 158 1 59 160 161 162 163 164 165 166 168 169 170 171 172 173 174 175 176 178 179 182 183 184 186 188 189