Churning - The process of shaking up cream or whole milk to make butter, Food fermentation - The breakdown of sugars by bacteria, yeasts under anaerobic conditions, Pasteurisation - The process of making milk safe to drink by killing any bacteria, Jellying - Preserving foods in a gel like substance to increase shelf life, Milling - Process of turning a wheat grain into flour, Curdling - When a liquid gradually turns into a solid such as heating milk gently overtime, Smoking - Removes moisture from food to prevent bacterial and fungal growth, usually in meat, Dehydration - Completely removes moisture from foods such as seeds to prevent bacteria growth but not used in meats , Blanching - Cooking process that’s needed for most vegetables to be frozen, slowing the enzyme action so will last longer, Food additives - Substances used to preserve the food item for longer and enhance taste,

food processing types

הדפסה
הטבעה

לוח תוצאות מובילות

סגנון חזותי

אפשרויות

החלף תבנית

האם לשחזר את הנתונים שנשמרו באופן אוטומטי: ?