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,

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