blanched
To plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to firm the flesh, to loosen skins (as with peaches and tomatoes) and to heighten and set color and flavor (as w
canning
Packing and preserving of food in cases or jars subjected to sterilizing temperatures.
List 3 common can sizes and the volume held.
1/2 8 oz. 2 servings, 303 16 oz.4 servings, No. 3 32 oz. 8 servings
cold smoking
Cold smoking is done without any heat being present; it merely impart a smoke flavor and color without increasing the internal temperature of food product, allowing it to remain raw if desired.
Cryovac� Barrier Bag
A form of flexible packaging for fresh foods; these bags are used for vacuum packaging perishables along with extending the distribution and merchandising life of meats, poultry, cheese and many other foods.
food drying
Drying food takes the water from the product; to make or become no longer fresh or shapely because of loss of moisture.
freezing food
Subjecting food to below 32 degree F to solidify the moisture within the food in order to extend its usable storage life and quality.
hot smoking
Hot smoking raises the internal temperature of the product and helps to render the food cooked while supporting a mild smoke flavor.
modified atmospheric packaging (MAP)
Similar to vacuum processing, it involves the removing of oxygen from plastic packaging materials that contain perishable foodstuffs in order to extend the shelf life and improve the food quality. A gas is added to prevent oxygen degradation to the food s
vacuum packing (sealing)
A vacuum sealer removes air from a bag or a container, creating a vacuum and then seals it (for bags a heated strip actually melts the plastic sides together). The vacuum environment removes atmospheric oxygen and any free moisture making it very difficul
aquaculture
The science, art, and business of cultivating marine or freshwater food, fish, or shell fish, such as oysters, clams, salmon, and trout under controlled conditions.
consistency
A recipe to be reproduced to the same standard of appearance, taste, yield , and cost.
distribution
The means by which products are transferred in the marketplace, moving in turn through a series of intermediaries from the source (grower, manufacturer, or fabricator) to the hospitality operation. The circulation of goods in the marketplace.
foodborne illnesses
An illness caused by contaminants that are chemical, physical or biological being mixed with food.
genetically modified foods/genetically modified organisms (GMOs)
A food product containing some quantity of any genetically modified organism (GMO) as an ingredient. Genetic recombination techniques consist of introducing into a crop or other organisms a gene extracted from another organism that gives useful characteri
Hazard Analysis and Critical Control Point (HACCP)
HACCP focuses on preventing food safety problems before they occur. HAACP does this by assessing the risks associated with a food product or process, and then establishing necessary steps needed to control the risk.
nutritional value
The measured nourishment gained by consuming an ingredient or combination of ingredients.
palatable
A food that is pleasant or acceptable to the taste or mind.
Slow Food Movement
Founded in 1986 by Carlo Petrini, Slow Food's main tenet is to protect "the right to taste." Protecting taste means protecting artisan foods and food products, promoting sustainable agriculture, preserving food traditions, educating people about quality f
Bioterrorism Act of 2002
The Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (the Bioterrorism Act), an amendment of the Safe Water Drinking Act of 1974, requires domestic and foreign facilities that manufacture, process, pack, or hold food for human
brokers
Independent sales and marketing representatives who contract with different growers, manufacturers, and fabricators to both sell and conduct local promotional programs with distributors, suppliers, and/or food service operators.
community-supported agriculture (CSA)
CS aims to restore a sense of place to the food that people eat. Members of CSA clubs support their local farmers by agreeing to pay a lump sum in advance for a "seasonal share" of the harvest.
distribution
The means by which products are transferred in the marketplace, moving in turn through a series of intermediaries from the source (grower, manufacturer, or fabricator) to the hospitality operation. The circulation of goods in the marketplace.
Environmental Protection Agency (EPA)
An agency of the U.S. government created to protect human health and the environment.
fabricators
The fabricator is responsible for the many forms of food available to the buyer. They take raw food or other raw materials and process them further, such as processing whole poultry into portions, making cheese, or fabricating cans from sheets of tin.
Fair Packaging and Labeling Act (FPLA)
A U.S. law that applies to labels on many consumer products.
Federal Trade Commission (FTC)
An independent agency of the U.S. government whose principal mission is the promotion of consumer protection and the elimination and prevention of anticompetitive business practices.
Food and Drug Administration (FDA)
An agency of the U.S. Department of Health and Human Services and is responsible for regulating food (human and animal), dietary supplements, drugs, cosmetics, and a variety of medical devices and blood products in the United States.
manufacturers
Manufacturers create new products by combining goods from several growers or fabricators.
manufacturer's representatives
They differ from brokers in that they carry products in inventory, set the local price3 for those products, and usually deliver them directly to the buyer. Also known as commission houses.
Organic Foods Production Act
Calls for national organic food guidelines, including: certification of growers and standards for organic food production monitoring crops for chemical contamination and livestock for living conditions, and screening organic imports.
supply and demand
In economics, supply and demand describes the market relationship between prospective sellers and buyers of a product. It is based on the amount of product available in relationship to the interest in the product; a greater interest, or a limited supply,
Uniform Commercial Code (UCC)
One of the uniform acts that has been promulgated in attempts to harmonize the law of sales and other commercial transactions in all 50 states within the United States. The overriding philosophy of the UCC is to allow people to make the contracts they wan
U.S. Department of Agriculture (USDA)
Responsible for the safety of meat, poultry, and egg products.
blanket purchase order
A financial arrangement between buyer and seller that authorizes the buyer to spend up to a specified dollar amount during a specified period of time with the seller.
broadline vendor
A large food service distributor that sells a broad variety of products, including food, supplies, and equipment.
business-to-business (B2B) e-commerce
The area that encompasses electronic buying and selling transactions between organizations and in which e-procurement is a central function.
competitive buying
The application whereby the buyer solicits quotes from various sellers either orally or written, and compares them to discover the lowest price for the same product.
cooperative buying
Where an association of persons voluntarily joins together to achieve a common economic end through the formation of a democratically controlled business organization.
cost plus fixed-fee
A food service operation agreement to purchase most of the needed products from one broadline or full-line food service distributor for a fixed mark-up beyond the seller's actual costs.
drop shipment
A type of retailing where the seller does not keep goods in stock, but instead passes the customer's order and shipment details to the wholesaler, who then dispatches the goods to the customer directly.
policies and procedures manual
A living document used to provide guidance to the staff in matters such as purchasing, receiving, storing and issuing.
purchase order (P.O.)
A business document issued by the buyer to the seller, indicating the products, quantities, and agreed prices for products or services that the seller will provide to the buyer.
safety stock
The minimum quantity of product that must be available in storeroom inventory at all times.
sealed bid
Goods or services, offered at a specific price for a specific period of time, confidentially submitted to a company by an announced deadline, and then publically opened by the buyer
service contract
A business arrangement between two or more parties, that details specific work for specific compensation.
shelf life
The length of time product can exist in storage without perceived deterioration.
single-source buying
The buyer orders what is needed from one source with the hope that the price and quality are favorable.
standing order (S.O.)
An established contract from a buyer for repetitive or specified services or items from a single suppler.