Food Processing TLE Quarter 3

A preservation method that uses high sugar levels to inhibit microorganisms.

Pressure created by the concentration of sugar causing water to leave cells.

A natural substance from fruits that helps jellies set.

A clear, transparent food made from fruit juice and sugar.

A spread made by boiling fruit pulp with sugar until it thickens.

Whole fruits cooked in thick syrup until clear and tender.

A jelly-like mixture with shreds of fruit or peel suspended.

An instrument for measuring the concentration of dissolved solids in liquids.

An instrument used to measure temperature during cooking.

A method to determine the level of acidity in fruit juices.

A record of the number of products processed daily.

Determining the excess of sales over costs.

Total expenses incurred in processing a product.

The point at which sugar concentration reaches desired levels during cooking.

A method to preserve food by lowering temperature.

A cooking device that uses steam for even heat distribution.

Equipment used to extract juices from fruits.

A bowl-like utensil with holes used to drain liquids.

The process of making containers free of bacteria and other microorganisms.

A thick mixture of sugar and water used in preserves.

Tools used to measure dry ingredients for recipes.

Tools used for lifting heavy objects, often in food processing.

Document outlining the details of product yield and sales.

The cost incurred per product from total expenses.

An instrument used for measuring the weight of ingredients.

A kitchen utensil used to cut fruits and vegetables evenly.

Total cost including ingredients and operating expenses for making a product.

Alcohol used to test the pectin content in juices.