Key Terms Ch 8

Question 1

Enzymes

Answer 1

Are chemical substances that act as biological catalysts in plants, animals and micro organisms. They bring about and speed up chemical reactions in foods without becoming involved in the reaction.

Question 2

Freezing

Answer 2

Occurs when the moisture in food is converted into ice to inhibit the growth of micro organisms.

Question 3

Micro organisms

Answer 3

Are microscopic, single cell organisms such as bacteria, yeasts and moulds that can spoil food

Question 4

Pickling

Answer 4

Preserves food using an acid such vinegar

Question 5

Preservation

Answer 5

Is the process of preventing food products from decay so that they can be stored safely for longer periods and future use.

Question 6

Sterilizing

Answer 6

Involves creating an atmosphere that is free from micro organisms.

Question 7

Dehydration

Answer 7

Is the removal of water from animal or plant tissues