Category: C
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Coquille
Shell or shell dish for baking and serving foods.
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Cooking
Preparation of food by exposure to heat, that is, baking, boiling, frying, microwaving, roasting, etc. The process of heating foods to prepare them for eating. Cooking makes most foods more palatable and easier to chew, improves their digestibility (and sometimes their nutrient bioavailability), and destroys or inactivates harmful organisms, or toxins that may be present.…
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Convection heating
Transfer of energy from one part to another via a gas, fluid, or liquid mixing with one portion or another.
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Controlled atmosphere (CA) storage
A storage environment in which the temperature, oxygen, carbon dioxide and other gases are adjusted for optimum conditions for any given product.
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Continuous inspection
This is the conduct of inspection and grading services of the U.S. Department of Agriculture in an approved plant, whereby one or more inspectors are present at all times when the plant is in operation to make in-process checks on the preparation, processing, packing and warehousing of all products under contract, and to assure compliance…
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Contaminate
To soil, stain or infect with filth. To soil, or to make inferior by contact or mixture, contamination. To make something impure by touching it or by adding something to it. To spread infection to someone or something. To introduce accidentally substances, microorganisms or virus particles into a culture, substrate or medium. The term should…
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Containerized shipping
A system of shipping products that are carefully packed and sealed in 40-ft. long inter- modal van containers that can be transported by trucks, trains or ships.
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Container
A box or receptacle which is usually the outer protection used in packing consumer cans, jars or plastic packages. Any item that can contain soil or other growing medium, in which a plant can be grown, sold, and moved around to any desired position— including pots, tubs and hanging baskets. A receptacle for storing a…
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Consomme
Meat stock which has been enriched, concentrated and clarified. A potent and transparent broth, concocted through the protracted and unhurried simmering of diverse meats, typically comprising of bovine and fowl varieties, subsequently succeeded by meticulous filtration and refinement of the resultant aqueous substance. Consommé is a type of clear soup that is created using fresh…
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Consistency
A measure of the apparent viscosity, firmness, or thickness of a product.