Title: Unit 11 Glossary
Course: WVA 104 Sauces, Condiments & Dressings > Section: WVA 104 Sauces, Condiments & Dressings

Unit 11 Glossary

Terms

Term | Definitions
Aioli | a Provençal traditional sauce made of garlic, olive oil, lemon juice, and egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature. The name ...
Butter | a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter con ...
Food safety | a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potential ...
Hazard analysis and critical control points, or HACCP | a systematic preventive approach to food safety and biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to ...
Mayonnaise | a thick, creamy sauce often used as a condiment. It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Lecith ...
Safety | the state of being "safe", the condition of being protected against physical, social, spiritual, financial, political, emotional, occupational, psychological, educational or other types or consequ ...
Sanitation | the hygienic means of promoting health through prevention of human contact with the hazards of wastes as well as the treatment and proper disposal of sewage wastewater. Hazards can be physical, mi ...
Sour cream | a dairy product obtained by fermenting a regular cream with certain kinds of lactic acid bacteria.^ The bacterial culture, which is introduced either deliberately or naturally, sours and thickens t ...