texture- the feel, appearance, or consistency of a surface or a substance.

flavor- the distinctive taste of a food or drink.

odor- a distinctive smell, especially an unpleasant one.
color- pigmentation of the skin, especially as an indication of someone's race
baking- cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a
hot surface
roasting- the action of cooking something in an oven or over an open fire.
frying- cook (food) in hot fat or oil, typically in a shallow pan.
stir-frying- fry (meat, fish, or vegetables) rapidly over a high heat while stirring briskly.
deep-frying- fry (food) in an amount of fat or oil sufficient to cover it completely
simmering- stay just below the boiling point while being heated
steaming- is a method of cooking using steam.
braising- fry (food) lightly and then stew it slowly in a closed container
microwaving- cook (food) in a microwave oven
enzymatic browning- is a chemical process which occurs in fruits and vegetables by

theenzyme polyphenoloxidase, which results in brown pigments.

denaturing enzymes- is a protein, and at high temperatures, the shape of the protein is
altered, preventing it from performing its function.
acid ph- a chemical substance that neutralizes alkalis, dissolves some metals, and turns litmus
red; typically, a corrosive or sour-tasting liquid of this kind.
cold temperatures- is the presence of low temperature

ph- is a measure of the hydorgen ion concentration of a solution.

metal salts- are chemical compounds produced in an Acid Bath by immersing a metal
in a mixture of acid and potash (which is an alkali).
ethylene gas- is produced naturally by most fruits, such as tomatoes, bananas,
peaches, and avocados, and it promotes ripening
osmosis- a process by which molecules of a solvent tend to pass through a semipermeable
membrane from a less concentrated solution into a more concentrated one, thus equalizing the
concentrations on each side of the membrane.
zest- great enthusiasm and energy.
broiling-is a great method for getting grill-like results in the kitchen.
stewing- (of meat or other food) suitable for stewing.
poaching- cook by simmering in a small amount of liquid
yolk- the yellow internal part of a bird's egg, which is surrounded by the white, is rich in protein
and fat, and nourishes the developing embryo.
albumen- egg white, or the protein contained in it.

shell membranes- is a dietary supplement made from chicken eggs, having the objective of reducing
or treating osteoarthritis or other stiffness and pain of the joints.

air cell- The air-filled pocket between the white and shell at the large end of the egg.
shell- something resembling or likened to a shell because of its shape or its function as an
outer case.

frozen-

driedemulsifying- make into or become an emulsion.

bindingfoaming- form or produce a mass of small bubbles; froth