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A lightweight metal-based material produced in very thin thicknesses that can be easily formed for cooking, wrapping, covering, or lining processes when preparing or storing foods....

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.

The process of lowering the temperature of a liquid or solid to its freezing point. At this point the item becomes solid.

Refers to foods that have a pH of 4.6 or lower. Acidic foods include most fruits, pickled vegetables, jams, and jellies.

A lightweight clear material produced in very thin thicknesses that can be used for covering foods being stored or prepared.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

A substance that is combined with food in order to improve food for a variety of needs. Food Additives are commonly introduced into the food in order to enhance the appearance or taste, to preserve or retain the freshness, to keep the product safe for consumption, to improve the nutritional value, to improve the appearance, taste or texture, or to assist with the processing and/or preparation.

A group of products that are enriched with ingredients offering healthy alternatives for people seeking foods that may improve or act as a defense for various aliments and illnesses.

A non-dairy milk substitution, made from dried soybeans that have been soaked, ground and cooked before being processed into a milky liquid.

The soaking of food, such as meat, vegetables, or fish, in a flavored liquid for the purpose of flavoring and tenderizing foods before cooking.

To make sour or somewhat acidic. Foods are made sour to enhance the flavor or a solution is made acidic to preserve foods.

Any type of food that has been processed to remove a portion of the liquids contained within the food item, providing a thicker consistency to the Condensed Food.

An acidic substance used as food additives that act as control agents to alter food ph levels in beverages and sweets or to serve as levening agents for breads.

A spice made from fruit of mangos that have been harvested when they are green, prior to ripening. Light tan in color, the mangos are cut into slices and dried to be provided as whole, dried pieces of the fruit or ground into powder.

A process of adding an acidic solution such as vinegar, wine or lemon juice to foods as they are being prepared in order to tenderize, add flavor, or to create a sour or somewhat acidic flavor.

food thickener, thickening agent, liason, beurre manie,

An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.

A sauce that is typically smooth yet fluid-textured, made of tomatoes and flavored with sugar, vinegar, onions, garlic, and spices.

A very strong, but sweet type of grape vinegar originating in the Modena region of Italy. Produced from the juice of white Trebbiano grapes, Balsamic Vinegar is made from fresh pressed grape juice, referred to as "must" and therefore is not classifed as a wine vinegar.