Category: R

A highly seasoned sauce eaten with other foods to add flavor to them. The chopped pickle you put on a hamburger, the relish, derives its name from the same source as the words release and relax. All these words evolved from the Latin verb relaxare, meaning to loosen, which in turn is a compound formed…

Ratio of water vapor present in the air to the quantity that would be present if the air were saturated at the same temperature. The moisture in the air relative to how much moisture (water vapor) can be held by the air at any given ambient temperature. The ratio of the amount of water vapor…

The minimum number of deviants in a sample that will cause a lot to fail a specific requirement.  

To soak or cook dehydrated foods to restore their water content. To restore body fluids to a healthy level, or cause this to occur.  

Triple magnum.  

An optical instrument that measures the percent of soluble solids in solution by the extent to which a beam of light is bent (refracted). The soluble solids scale is based on sugar concentration in a pure sucrose solution. An instrument which measures the refraction of the eye. A device for measuring refractive power, as of…

Standard serving sizes established by the government for many different food categories. It is based on the average amount of food eaten at any one time, using the National Food Consumption Survey. Used as a basis for making nutrient claims.  

A sugar which is easily oxidized, that is, glucose, fructose, maltose and lactose.  

Reduction of usual level by 75.  

Less than one-third of the calories of the food it substitutes or resembles. A food that must contain one-third less calories than the food it replaces, low calorie.