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Food Industry
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The Food Industry
| Term | Definition |
|---|---|
| Gourmet | sensitive and discriminating taste in food preferences |
| Food Industry | involved in the production, processing, storage, preparation, and distribution of food for consumption by living things |
| retailer | the person or store that sells directly to the consumer |
| wholesaler | a person who sells to the retailer, having purchased fresh or processed food in large quantities |
| distributor | stores the food until a request is received to transport the food to a regional market |
| processor | anyone involved in cleaning, separating, handling and preparing a food product before it is ready to be soil to the distributor |
| grader | the person who inspects the food for freshness, size and quality, and determines under what criteria it will be sold and consumed |
| packer | the person or firm responsible for putting the food into containers |
| trucker | the person responsible for transporting the products |
| harvester | the person who removes the edible portions from plants in the field |
| producer | grows the crop and determines its readiness for harvest |
| grade | based on quality standards and improve acceptability of products by the consumer |
| climatic condition | refer to the average temperature, number of days with a certain temperature range, length of growing season, and amount of precipitation for a given geographic area |
| harvesting | taking a product from the plant where it was grown or produced |
| maturity | the state or quality of being fully mature |
| underripe | the product has not reached maturity |
| overripe | the plant is past the optimum maturity |
| spoiled | that chemical changes have taken place in the food or food product that either reduce its nutritional value or render it unfit to eat |
| microorganism | contribute to food spoilage and bacteria, fungi, and nematodes |
| migratory labor | refers to workers who move from place to place where harvesting is occurring throughout the year |
| processing | the steps involved in turning the raw agricultural product into an attractive and consumable food |
| bran | the skin or covering of a wheat kernel |
| endosperm | will become flour |
| germ | the new wheat plant inside the kernel |
| edible | fit to eat |
Created by:
karrin.koontz
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