Title: Unit 12 Glossary
Course: WVA 104 Sauces, Condiments & Dressings > Section: WVA 104 Sauces, Condiments & Dressings

Unit 12 Glossary

Terms

Term | Definitions
Demographic Information | are the quantifiable statistics of a given population. Demographics are also used to identify the study of quantifiable subsets within a given population which characterize that population at a sp ...
Fermentation | a metabolic process converting sugar to acids, gases and/or alcohol. It occurs in yeast and bacteria, but also in oxygen-starved human muscle cells (see "Lactic acid fermentation" below). In its s ...
Hot sauce | refers to any spicy sauce condiment made from chili peppers and other ingredients.
Market | is one of the many varieties of systems, institutions, procedures, social relations and infrastructures whereby parties engage in exchange. While parties may exchange goods and services by barter, ...
Marketing plan | A marketing plan is a written document that details the necessary actions to achieve one or more marketing objectives. It can be for a product or service, a brand, or a product line. Marketing pla ...
Merchandising | refers to the variety of products available for sale and the display of those products in such a way that it stimulates interest and entices customers to make a purchase.
Relish | a cooked, pickled, or chopped vegetable or fruit food item typically used as a condiment in particular to enhance a staple. It originated in India and has since become popular throughout the world ...
Scoville scale | the measurement of the pungency (spicy heat) of chili peppers or other spicy foods reported in Scoville heat units (SHU), a function of capsaicin concentration. The scale is named after its creato ...
Sustainability Strategies | processes that synthesize environmental, human, and economic concerns through the utilization of holistic integrated systems and adult learning centered educational models. Through the identificat ...
Vinegar | a liquid consisting mainly of acetic acid (CH_3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredien ...