Appertization (or Canning)
« Method allowing the preservation of food in airtight containers for a long period, after undergoing heat treatment. »
Brine
« Salt water used for preserving and pickling foods. »
Half
« Apricot or peach halves. »
Heat treatment
« Using heat to ensure food products are sterilised. »
Jam jar
« Container with a screw-top lid in which jam is preserved. »
Jam pot
« Container without sealing cap in which jam is preserved and sealed with paraffin and/or a sheet of cellophane. »
Marinade
« Liquid mixture, usually of vinegar or wine with spices and herbs, in which meat or fish is soaked before cooking. »
Pasteurization
« The process of heating a food to a specific temperature (between 70°C and 85°C) for a specific period of time and refrigerating it quickly afterwards. Pasteurized foods must be kept in cool places (3 to 4°C). »
Skim
« To remove the floating white foam during the cooking. »
Skimmer
« Accessory used for skimming. »
Sterilization
« The process of destroying all microbial germs in a preparation. »
UHT process
« Used for the treatment of milk, heated up to 150°C so as to destroy all microorganisms. This is called sterilization. This heat processing changes the taste by denaturing the protein structure. »