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Science of Cooking terms
Terms I need to know
19 cards·by dathumim
Foodie (food-EE):
Someone who likes to eat different and new food
Biophysics (by-OE-fi-ZICS):
The science of forces in motion in living organisms
Korbanot (kore-bah-NOTE):
Sacrifices (Translated from Hebrew)
Antioxidants (an-TEE-ox-i-DINTS):
A substance in foods that fights diseases and sickness
Ascorbic Acid (as-CORE-bik A-sid):
Vitamin C
Collagen (COL-a-JEN):
Connective tissue; bonds bones to bones
Escargot (ES-car-GOTE)
Snail
Matter (MAT-er)
Anything that has mass that takes up space
Scurvy (SKER-vee)
A disease that you could get from not getting enough Vitamin C (see ascorbic acid)
Palatable (PAL-it-a-BUL)
When foods tastes better
Molecules (MOL-eh-CULES)
Atoms when they are connected (see atoms)
Atoms (A-tums)
The smallest particles that create all things
Macromolecules (MAK-roe-MOL-eh-CULES)
Molecules when they are connected (see molecules)
Cells (SELS)
The smallest form of anything living
Tissues (TI-shoos)
A group of cells (see cells)
Organs (ORE-gins)
A group of tissues put together with a certain function (see tissues)
Organism (ORE-gin-IS-im)
A living plant or animal with organs that serve important functions (see organs)
Subatomic Particles (SUB-uh-TOM-ik PAR-ti-KLES)
Parts of the atom (see atoms)
Charring (CHARE-ing)
Burning