FACS unit 6 Vocabulary words. 1. Abbreviation: a shortened form of a word 2. Anemia- a condition that results from deficiencies of various nutrients,

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Presentation transcript:

FACS unit 6 Vocabulary words

1. Abbreviation: a shortened form of a word 2. Anemia- a condition that results from deficiencies of various nutrients, which is characterized by a reduced number of red blood cells in the bloodstream. 3. Cholesterol: a waxy substance produced and needed by the body, also found in animal fats and some plant foods 4. Cover- the arrangement of the table ware that each diner will need for a meal; also called a place setting

5. Curdling: formation of curds that happen when milk is overheated or an acid food is added to milk products. 6. Diet: all the food and drink a person regularly consumes. 7. Dovetail: fitting tasks together to make the best use of time; doing two tasks at the same time. 8. Dry heat cooking: cooking food uncovered without added liquid or fat. 9. Enriched: processed foods, especially grain products in which nutrients lost in processing have been replaced.

10. Equivalent: the same amount expressed in different ways by using different units of measure. 11. Expiration date: the last day a product is considered fresh. 12. Fiber: indigestible polysaccharides that make up the tough, fibrous cell walls of plants and is used by the body to help move food through the digestive system. 13. Flatware: forks, spoons, knives and serving utensils used to serve and eat food.

14. Ingredient: any one of the individual food items needed to make a recipe. 15. Legumes: dry beans and peas 16. Moist heat cooking: method in which food is cooked in hot liquid, steam, or a combination of both. 17. Nutrient: chemical substances in food that help to maintain the body 18. Place setting: the arrangement of the table ware that each diner will need for a meal.

19. Pull date: the last day a product may be sold. 20. Recipe: detailed instructions for preparing particular foods. 21. Sanitation: maintaining a clean condition in order to promote hygiene and prevent disease. 22. Serving size: the amount of food item customarily eaten at one time.

23. Unit pricing: the price of an item per ounce, pound or other unit of measure 24. UPC: universal product code 25. Wellness: the process of acquiring and maintaining physical, mental, emotional, and social health.