Substances included in many foods to prevent spoilage or to improve appearance, texture, flavor or nutrition. They might be synthetic materials copied from nature or naturally occurring substances.

A substance that neutralizes a base in a liquid solution. Foods like lemon juice, and/or vinegar that have a sour or sharp flavor. They have a PH of less than 7.

A white powdery layer that sometimes appears on chocolate if the cocoa butter separates.

Those that thrive on oxygen.

The process of browning sugar in the presence of heat. The temperature range in which this occurs is approximately 320° to 360°F.

Also known as a base, any substance with a pH higher than a 7.

Substance that neutralizes acid in a liquid solution.

To incorporate air into a mixture by sifting or mixing.

The period where freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate, or the period during with freshly milled flour is allowed to rest so it whitens and produces less sticky dough.

A number of bitter organic substances with alkaline properties found often in plants and sometimes in drugs.

Cook until the outside is perfectly carmelized.

The base molecular component of proteins.

Alkaloid found in chili pepper’s placental ribs that provides the pepper’s heat.

The process of adding citric or acetic substance to water, used to preserve color, to clean aluminum or to soak kidneys and game.

A unit used to measure food energy. It is the amount of energy needed to raise the temperature of 1 gram of water by 1°C.

The farm-raising of fish or shellfish.

Sensations as interpreted by the brain.

Those that are able to live and grow without the presence of oxygen.

Any system that combines conventional raising aquatic animals such as snails, fish, crayfish or prawns in tanks) with the presence of cultivating plants in the same water, in a symbiotic environment.

Class of surgically castrated male chickens.