Food Science - Culinary Glossary

Alkali, in the culinary context, refers to a group of chemical compounds that have a high pH level,...

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Allergen cross-contact occurs when an allergen is unintentionally transferred into another food.

Amino acids build proteins and help shape food flavor and structure. Glutamate contributes umami, an...

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Caramelization is the browning that happens when sugars alone are heated to high temperatures, break...

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Carryover cooking is continued cooking from retained heat after food leaves its heat source.

Cross-contamination is the transfer of harmful microorganisms or contaminants between foods, surface...

An emulsion disperses droplets of one liquid through another, such as oil in water. Some separate qu...

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Gelatinization is a crucial culinary process that involves the transformation of starch molecules in...

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Hard water refers to water that contains a high concentration of dissolved minerals, primarily calci...

Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore-forming, anaerobic or microaeroph...

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The Maillard reaction produces browned colors and complex aromas when reducing sugars react with ami...

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Monosodium glutamate (MSG) is a food additive.

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Oven spring is the rapid expansion of bread dough during the first part of baking.

Starch retrogradation is the reassociation of starch molecules after cooking, contributing to firmin...

Syneresis is the release of liquid from a gel or structured food mixture.

The temperature danger zone is the range in which many foodborne bacteria can multiply rapidly.

Water activity measures how available water is in a food, rather than simply how much water it conta...