1. Food Science Principals By Brittany Thompson (15)

2. Emulsion Combining two liquids that will maintain their distinct characteristics after being mixed. i.e. salad dressing, butter, mustard, mayonnaise, etc.

3. Tempering Heating and cooling chocolate to form stable crystals. These crystals then assure that the chocolate will be firm at room temperature. Also, it is to gently heat egg yolks before adding to a hot sauce by adding a small bit of the sauce and beating well. This technique prevents curdling.

4. Crystallizing The formation of sugar crystals in a sugar syrup.

5. Reduction The process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.

6. Infusion The process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time.

7. Thickening The increase of the viscosity of a liquid without substantially changing its other properties.

8. Leavening Also known as a raising agent, is any one of a number of substances used in doughs and batters that causes a foaming action that lightens and softens.

9. Caramelizing The browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.

10. Millard Reaction Chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor.