Bacterial
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Bacteria (singular: bacterium) are unicellular microorganisms. Typically a few micrometres in length, individual bacteria have a wide-range of shapes, ranging from spheres to rods to spirals.
bacteria: Single celled micro-organisms (plural)
bacterium: (singular)
bain-marie: A container of water used for cooking or storing hot foods ...
Bacteria
Bacteria causes food-borne illness and is present in many foods. Handling foods properly will greatly reduce the risk of illness.
Bain-Marie ...
Bacteria Glossary Term
Organisms that are microscopic in size, which under suitable conditions can...
Bacterial Glossary Term ...
[edit] Bacteria
Bacteria are typically killed at temperatures of around 68°C.
Aerobic Bacteria - Bacteria that requires the presence of oxygen to function.
Bacteria
Microscopic organisms, some of which can cause sickness including food-borne infections. Others can be perfectly safe and help tenderize or even add flavor. The blue veining in cheese is an example of the "good" type.
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Bacteria, mold, water, air, light, enzymes and some metals can accelerate souring. Souring results in the formation of free fatty acids, such as butyric acid and caproic acid, and the butter becomes soapy in flavor.
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Bacteria : Microscopic organisms. Some have beneficial properties, others can cause food-borne illnesses when contaminated foods are ingested.
Bacteria - are minute plant organisms containing one cell each that reproduces by cell division.
Beta-carotene - a carotenoid that is a precursor to Vitamin A. It is found in various fruits and vegetables that are high in yellow color.
The bacteria in a sourdough bread culture is Lactobacillus, or lactic acid bacteria, which is also used in such foods as sauerkraut, kimchi, pickles, cheese, and yogurt.
Killing bacteria and eliminating odors may sound like warfare. It can be environmentally friendly, however, if you make your own cleaning products from common, nontoxic household goods. Try some of these ideas: ...
To kill bacteria by heating liquids to moderately high temperatures only briefly. French scientist Louis Pasteur discovered the solution while he was researching the cause of beer and wine spoilage.
Pasteurize: ...
Anaerobic bacteria - Bacteria that does not require oxygen to function.
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Bacteria that requires the presence of oxygen to function. Agar ...
These are the bacteria that exist in a very special relationship with the wild yeast. They produce the lactic and acetic acids, creating the special sought after sourdough flavor.
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A transfer of bacteria from one product to another by either direct or indirect contact.
Cross docking (food industry term): ...
Starter
A bacterial culture which produces lactic acid.
Supple
Descriptive term used to describe a cheese's texture - firm but not hard, pliable and resilient.
beer, and other foods, in which yeast, mold, or bacteria act upon
sugar and brie' about a transformation.
fermiere, a la (Fr.) In the style of the farmer's wife; with mixed
vegetables.
Buttermilk Historically, buttermilk was the liquid that remained after butter had been churned, which was then exposed to airborne bacteria and allowed to ferment, acquiring the slightly sour, acidic flavor that it's prized for.
The change is caused by bacteria or yeasts which produce the enzymes that cause the fermentation process.
fettuccini Wide (about 3/8 inch), flat pasta noodes.
fiber The portion of plant foods that cannot be digested.
Normal for certain red wines young and rich in tanin, the bitterness is in the different case a defect due to a bacterial disease.
AMPÉLOGRAPHIE (AMPELOGRAPHY)
Science studying type of vines.
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yeast starter = sponge = levain Equivalents: 2 cups yeast starter = 1 package active dry yeast Notes: A starter is a mixture of flour, water, and other ingredients that's been colonized by wild airborne yeast and friendly bacteria.
Essential oil of clove is effective against strep, staph and pneumomocci bacterias. Contemporary herbalists recommend vloves for digestive complaints and its oil for toothache.
Roquefort, Stilton, and Gorgonzola owe their bluish marbling to molds; Emmental and brick are ripened by bacteria that produce gas, which is entrapped in the curd and thus forms holes, ...
To keep bacteria in check, the refrigerator should run at 40 degrees F; the freezer unit at 0 degrees F. Generally, keep your refrigerator as cold as possible without freezing your milk or lettuce.
Never purchase a pre-stuffed fresh turkey as any mishandling can result in bacteria quickly spreading. If you choose to purchase a frozen bird, you will need to factor in thaw time.
The bacteria can be isolated from soil, and is resistant to heat, freezing and drying.
Popularly known as cavities, dental caries occur when bacteria in the mouth feed on fermentable carbohydrates and produce acids that dissolve tooth enamel.
What is behind this advice is that certain bacteria can grow on prepared nitrate-rich food, such as spinach and many other green vegetables.
To make matters worse, processed baby foods are cooked at high temperatures to kill bacteria, so they can be stored in jars at room temperature. Bacteria are not the only things that are eliminated in this process.
Here are the general rules put forward by the government: Between 40°F and 140°F (5°C and 60°C) bacteria multiply rapidly, so food should not linger in that temperature range. It should either be in the refrigerator, freezer, or oven.
It is a dairy product made from milk curdled with bacteria. Recipes that most often call for yogurt are East Indian, Balkan, Russian, and Middle Eastern in origin. Cooks in those areas use yogurt in marinades and sauces.
A dairy product made from whipping cream and a bacterial culture, which causes the whipping cream to thicken and develop a sharp, tangy flavor.
No other cultivated food plant has the ability that most legumes do of being able to obtain nitrogen from the atmosphere through the action of special bacteria that live in nodules on their roots.
antimicrobial; a bitter herb whose root is an anticarrhal; tonic; used as a antibiotic44; contains berberine effective against Helobacter pylori (often responsible for recurrent ulcers) and giardia; effective against gram-positive bacteria such as ...
Always marinate in the refrigerator to prevent bacteria from growing. The same applies when applying rubs in advance.
Do not baste using the same marinade.
Meaning: Preparation of living microbes - such as bacteria or fungi - pathogenic to specific groups of insects. Regulated as pesticides by the U.S. Environmental Protection Agency; users must follow specific labeling and use guidelines.
A French cream made from pasteurised cows' milk to which a lactic bacteria culture has been added. This thickens the cream and gives it a distinctive sharp flavour.
Acetic acid - Formed when airborne bacteria interacts with fermented products (beer, wine, etc.). It is what makes vinegar sour to the taste.
Acidulate - To make food or liquids slightly acidic by adding vinegar or lemon juice to it.
This is easy to understand in the case of raw fish, which changes its taste rapidly and can host dangerous bacteria very quickly. In Japan, fish must be fresh enough to not develop any 'fishy' odour.
Typically lactic acid starter culture(s) produced when lactic fermenting bacteria are added to skim milk. The mixture is ripened and subsequently added to cream before churning, for flavor development in the manufacture of cultured butter.
Xanthan Gum is a natural gum produced by fermenting sugar with a bacteria called Xanthomonas Campestris.
It is widely used in processed foods as a thickening agent and emulsifier, and is a common ingredient in gluten-free foods.
A process by which a food goes through a chemical change precipitated by enzymes produced from yeast, bacteria, or microorganisms. In baking, it refers to the first stages (rising times) after a bread dough is developed and before it is shaped.
Method of sterilising milk by heating it to 60 - 82°C (140 - 180°F) to destroy the bacteria. The term is derived from Louis Pasteur, who developed the method pastry Dough made with flour, butter and water and baked or deep-fried until crisp.
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food poisoning: The sickness resulting from eating food contaminated by bacteria or bacterial toxins; usually characterized by vomiting and diarrhea.
It’s best to marinate overnight in the refrigerator and if you are going to use it for basting, make sure you boil it first to kill any bacteria that may be present.
Creme Fraiche: Pasteurized cream to which a lactic bacteria culture has been added. Used in French cooking, it is thick and slightly acidic without actually being sour.
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A chemical change in foods, such as wine, cheese, and yogurt. The change is caused by bacteria or yeasts which produce the enzymes that cause the fermentation process.
fettuccini
Wide (about 3/8 inch), flat pasta noodes.
Because fruits can interact with sugars to create surfaces on which bacteria can multiply rapidly, it's vital to clean and sterilise equipment and jars to minimise any risk to health.
Smoking tends to dry the food, kills bacteria, deepens color and gives food a smoky flavor. The duration of smoking varies from 20 minutes to several days.
Unpasteurized ACV contains 'mother of vinegar' which makes for the cloudiness in some vinegars and is filled with nutritious enzymes and good bacteria.
It is now made commercially by adding a bacterial culture to skimmed milk. It has a slightly sour, acidic taste and is used for making scones and soda breads. It can also be used to replace milk for a healthier milkshake.
Buttermilk - 1. Fresh, pasteurized skim or lowfat cow's milk cultured (soured) with Streptococcus lactis bacteria; also known as cultured buttermilk. 2. Traditionally, the liquid remaining after the cream was churned into butter.
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Although it has about the same food energy as table sugar, it does not raise blood sugar levels, nor does it feed the bacteria that form plaques and cause dental cavities.
Vinegar - Sour liquid consisting mainly of acetic acid and water, produced by the action of bacteria on dilute solutions of ethyl alcohol derived from previous yeast fermentation.
Yogurt - Milk cultured with bacteria to give it a slightly thick consistency and sour flavor.
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Bread with a slightly sour tangy flavor created by using sour dough starter (levain)-a batter or dough that has colonies of sour dough yeasts and bacteria (microflora).
What is Cross Contamination? In the culinary arts, the term cross-contamination refers to what happens when bacteria ... Read the definition of Cross Contamination.
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 See also: Cooking, Water, Flavor, Produce, Temper
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