Mindblown: a blog about philosophy.

Menu term for items individually priced and may be made to order rather than a complete meal.  

A robust garlic mayonnaise sauce made by blending minced garlic with egg yolks while olive oil is whisked until a thick emulsion is formed. A small amount of lemon juice may be added after the sauce has thickened. This sauce complements unseasoned, cooked meat and seafood, and boiled potatoes and vegetables.  

Retorts or cookers which provide product agitation during processing.  

The forming of a mass by causing a product to be dispersed throughout another product.  

A series of organic substances which have been invaded by the fungal species Aspergillus flavus or A. parasiticus and deposited in corn kernels. The term that is used to refer to a group of related mycotoxins (i.e., metabolites produced by fungi that are toxic to animals and humans) produced by some strains of the fungi…

To make a substance or product impure by mixing in a foreign or inferior substance or product.  

The acid of vinegar. Formed by the bacterial fermentation (Acetobacteria aceti) of alcohol. Acetic acid is a short chain, two-carbon, fatty acid that is integral in metabolism, particularly as a part of acetyl CoA. The substance, CH3COOH, that gives the sour taste to vinegar; also used as a reagent. Glacial acetic acid contains at least…

Comparable to Bulgarian milk, prepared by fermenting sterile skim milk inoculated with Lactobacillus acidophilus. Preparation of milk that has been acted on (fermented) by a bacterium {Lactobacillus acidophilus), used in treating some intestinal disorders. Milk inoculated with Lactobacillus acidophilus, a bacterium that grows best in an acid medium. Acidophilus milk is used to modify-the bacterial…

Number of KOH required to neutralize the free fatty acids (ffa) in 1 gram of fat.