Category: T
-
Total residual chlorine
The free residual chlorine plus the combined residual chlorine as measured by the 5-minute orthotolidine test.
-
Total quality management (TQM)
The modern philosophy of management whereby everyone contributes to giving the customer what they expect all the time. It is a system of gauging a food firm’s dedication to constant improvement to serve the customer, with direct emphasis on communication between management, employees and the customer.
-
Total quality control (TQC)
The application of quality principles to all company endeavors.
-
Total quality assurance (TQA)
A practice to ensure that products and processes are in conformance to requirements.
-
Total fat
Weight of all individual fatty acids plus weight of one unit of glycerol for each three fatty acids.
-
Total carbohydrate
The difference in total weight of the food minus the crude protein, total fat, moisture and ash of the food sample.
-
Tostados
Round, deep-fried tortillas covered with refried beans, lettuce, and fish* or egg mixture, and garnished with sauce and served as an appetizer.
-
Toss
To tumble ingredients lightly with a lifting motion.
-
Tortilla chip
A cornmeal product that is fried and dried and which may be seasoned.
-
Tortilla
A circular unleavened flat bread made out of coarse cornmeal water and lime that is partially dried and kept refrigerated until used. The bread indigenous to the nation, comprises an exceedingly slender, level, circular flapjack fabricated from cornmeal, and cooked until thoroughly done but not to the point of browning, using a particular frying pan.…