Fermentation and Food Processing Study Guide

A set of vocabulary flashcards covering key concepts related to fermentation and food processing.

Fermentation

An anaerobic breakdown of organic molecules by microbes to produce alcohol or acids.

Alcoholic Fermentation

A process where yeasts convert sugars into ethyl alcohol (ethanol) and carbon dioxide (CO2).

Lactic Acid Fermentation

A fermentation process where lactic acid bacteria convert sugars into lactic acid.

Anaerobic

A biological process that occurs without the presence of oxygen.

Lactic Acid Bacteria

Microorganisms that play a key role in the fermentation of dairy products.

Acetic Fermentation

A type of fermentation that produces acetic acid from organic compounds.

Vinification

The winemaking process including crushing grapes, fermentation, and aging.

Terroir

The specific environmental conditions and characteristics of a place that influence the taste and quality of wine.

Sourdough

Bread made using a natural starter containing wild yeasts and lactic acid bacteria.

Processed Cheese

Cheese made from cheese and milk ingredients with additives for improved texture and shelf life.

Brewing

The process of producing beer, which includes malting grains, fermentation, and flavoring with hops.

Globalization of Food

The process by which food production and distribution networks become interconnected across the world.

Monoculture

Agricultural practice of growing a single crop extensively, often leading to environmental degradation.

Sustainability

Meeting current needs without compromising the ability of future generations to meet their own needs.

Microbial Action

The activities of microorganisms, which are crucial in processes like fermentation.

Curing Process

The addition of acid to milk to clump casein molecules, essential in cheese making.

Food Security

The state of having reliable access to a sufficient quantity of affordable, nutritious food.

The Green Revolution

A period of agricultural transformation that increased food production in developing countries using industrial techniques.

Quick Breads

Breads that are leavened using chemical leavening agents instead of fermentation.

Yeast

Microorganisms used in fermentation to convert sugars into alcohol and carbon dioxide.