Food Studies: Seafood, Condiments, and Consumer Education

A comprehensive set of flashcards covering the main topics from the lecture notes on seafood, condiments, food storage, preservation, consumer education, and budgeting.

Seafood

Animals that live in salty or fresh water, e.g., fish; good sources of protein.

White Fish

Types of fish that are lean with little fat, such as haddock and cod.

Oily Fish

Fish that contain higher fat levels (10%-25%), such as salmon and mackerel.

Fin Fish

True fish with backbones and fins.

Shellfish

Aquatic animals with protective shells, including crustaceans (e.g., crab) and mollusks (e.g., oysters).

Herbs

Plant leaves used for flavoring food, often used fresh or dried.

Spices

Plant parts like seeds, roots, or fruits used to flavor food, typically dried.

Food Preservation

The act of keeping food in good condition to prevent decay.

Convenience Foods

Pre-prepared or packed foods that are quicker to prepare than normal forms.

Consumer Education

The process of enlightening the public about their rights in food purchases.

Impulse Buying

The act of buying goods without prior planning or budgeting.

Food Budgeting

Planning on how to spend net income to avoid financial embarrassment.

Storage Facilities

Equipment or conditions used to preserve food for future use.

Food Spoilage

Deterioration of food leading to undesirable changes in characteristics.

Bulk Purchasing

Buying goods in large quantities to store at home.

Piece Meal Buying

Buying small quantities of food at a time.

Food Cost

The total amount of money spent on food for a specific period.

Consumer Agents

Individuals or entities involved in the process of buying and selling goods.

Canning and Bottling

Preserving food in cans or bottles to prevent spoilage.

Fermentation

The decomposition of food components to produce acids that inhibit microorganisms.

Nutrient Retention

The ability of food to maintain its nutritional value during processing or cooking.