Title: Unit 4 Glossary
Course: WVA 102 Food Preservation Methods > Section: WVA 102 Food Preservation Methods

Unit 4 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 ...
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 ...
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 ...
Hazard Analysis Critical Control Point | Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the ...
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 ...