Ch. 10: Selling and Service - Glossary

Question 1

A2 milk

Answer 1

-milk made from cows that only produce A2 proteins, instead of the usual mix of A1 and A2
-supporters say this milk is easier to digest and absorb

Question 2

body

Answer 2

-describes viscosity
-refers to the level of alcohol/sugar left in a wine

Question 3

celiac disease

Answer 3

an autoimmune disorder of the small intestine caused by a reaction to a gluten protein found in wheat

Question 4

cider

Answer 4

-a fermented alcoholic beverage made from apple juice
-alcohol content ranges from 1.2% to 8.5% in traditional english ciders
-may be called “apple wine”

Question 5

hefeweizen

Answer 5

-a wheat beer that is brewed with a large proportion of wheat in addition to malted barely
-wheat beers are usually top fermented (as is law in Germany)

Question 6

hops

Answer 6

-the flower of a herbaceous perennial used to impart a bitter, tangy flavor
-acts as an antibacterial agent in beer

Question 7

FIFO

Answer 7

first in first out

Question 8

flow of traffic

Answer 8

-the path the customer takes while shopping in a retail location
-merchandising can be manipulated to create a specific traffic flow

Question 9

friable

Answer 9

-able to be easily broken down into smaller pieces
-crumbled

Question 10

gluten intolerance

Answer 10

-negative physical effect linked to ingesting gluten
-symptoms can include abdominal pain, bloating, diarrhea, headaches, joint pain
-people with this do not test positive for celiac

Question 11

lactose intolerance

Answer 11

-also called lactase deficiency and hypolactasia
-the inability to digest lactose

Question 12

malt

Answer 12

-germinated cereal grains that have been dried
-grains are made to germinate by soaking in water, and then stopped from germinating by drying in hot air

Question 13

milk protein intolerance

Answer 13

a delayed reaction to a food protein that is normally harmless to the non-allergic, non-intolerant individual

Question 14

probiotics

Answer 14

ingested microorganisms associated with beneficial effect to humans and animals

Question 15

residual sugar

Answer 15

sugar that hasn’t been converted to alcohol

Question 16

sharp

Answer 16

describes high acidity level

Question 17

tannin

Answer 17

-an astringent, bitter compound in plants that binds to and precipitates proteins and various other organic compounds
-the astringency from the tannins causes the dry, puckery feeling when drinking red wine or eating unripe fruit

Question 18

umami

Answer 18

meaty of savory taste sensation caused by amino acids and nucleotides

Question 19

viscosity

Answer 19

a fluid’s resistance to gradual deformation, similar to the idea of the fluid’s “thickness”