Title: Unit 5 Glossary
Course: WVA 104 Sauces, Condiments & Dressings > Section: WVA 104 Sauces, Condiments & Dressings

Unit 5 Glossary

Terms

Term | Definitions
Brine | water saturated with or containing large amounts of a salt, especially sodium chloride used for preserving and pickling foods. Foods are immersed in salt water and flavorings to pickle and preserv ...
Brown sauce | in classical French cuisine, a brown sauce generally refers to a sauce with a meat stock base, thickened by reduction and sometimes the addition of a browned roux, similar in some ways to but more ...
Canning | a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a typical shelf life ranging from one to five years, although under speci ...
Chocolate | is a processed, typically sweetened food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central America and Northern ...
Food Preservation | food preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), and other micro-organisms (although some methods work by introducing benign bacteria, or fungi to the ...
Mole | is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers specifically to mole poblano. In cont ...
Package labeling | is any written, electronic, or graphic communications on the packaging of a product or on a separate but associated label.
Packaging | is the science, art, and technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of design, evaluation, and production of pack ...
PH | in chemistry, pH is a measure of the acidity. Solutions with a pH less than 7 are said to be acidic and solutions with a pH greater than 7 are basic or alkaline. Pure water has a pH very close to ...
Pickling | is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is ...
Soy sauce (Soya Sauce) | is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. After fermentation, the paste is pressed, producing a liquid ...
Worcestershire sauce | is a fermented liquid condiment, primarily used to flavor meat or fish dishes. First made at 60 Broad Street, Worcester, England, by two dispensing chemists, John Wheeley Lea and William Henry Per ...