Determining the energy value (calories or kilojoules) per unit weight of food.

A calorie is a unit that measures the amount of energy that a particular food produces in the body.

Sealing food in airtight containers and heating to destroy all spoilage microorganisms.

A carbohydrate is a substance in food that provides the body with heat and energy.

If a measurement is Celsius is uses the temperature scale in which water boils at 100 degrees.

A cereal is a food made from grains that is usually eaten with milk for breakfast.

A cheese is a solid or semi-solid substance that is made from milk.

A chef is a person who cooks professionally.

A chef de cuisine is a chef who has authority in a kitchen and oversees all kitchen operations. chocolate -If something is chocolate, it is made with sugar and a certain type of bean to flavor a sweet, rich candy or dessert.

A choux pastry is light pastry with a filling, usually cream.

If a fruit is citrus, it is a thick-skinned, juicy fruit with a sour flavor that typically grows in warm climates. Oranges, lemons, and grapefruits are examples of citrus fruits. clam -A clam is a shellfish that has a smooth, two-part shell that creates a protective pocket for its body chop - To chop something is to cut something into medium to small irregular pieces.

A cleaver is a knife with a wide, square-nosed blade that is used to chop through bone.

A colander is a bowl with many small holes that is used for draining the liquid from something.

To combine something is to put two or more things together so that they become one.

Manufacturing food items in very large quantities using automated industrial lines.

To adhere to legal rules and official guidelines established for food safety.

Removing water content from a liquid mixture to increase solids and density.

Testing new food formulations on trained consumers to gather opinion data on acceptance.

To perform laboratory tests to detect bacteria, yeast, or molds in food samples.

To systematically evaluate potential biological, chemical, or physical hazards in food production.

To contaminate something is to make it dirty or impure by adding an outside material or agent.

An automated factory flow where ingredients enter constantly and finished food exits non-stop.

To regulate the amount of water in food to prevent physical deterioration and microbial growth.

Regulating the speed of freezing food to prevent large ice crystals from damaging food tissues.

To cook food is to apply heat to it in preparation for eating it. cook’s helper - A cook’s helper is a kitchen worker who assists the chefs by cleaning, preparing, and sometimes serving food.

To cool is to decrease m temperature.

A countertop is a flat surface in a kitchen that is used to hold and prepare food.

A cutting board is a flat piece of wood that is used to protect a countertop from knives.