foods Crossword Puzzles

Foods 2024-04-24

Across

Pastry with fruit
Small Hamburgers
Best Glazed

Down

Various Meats and Veggies on a stick
Bread, Ham, Lettuce, Tomatoes ect
Moldy Milk
Small Pink Shellfish

7 Clues: Moldy Milk • Best Glazed • Small Hamburgers • Pastry with fruit • Small Pink Shellfish • Bread, Ham, Lettuce, Tomatoes ect • Various Meats and Veggies on a stick

foods 2024-11-03

Across

the colour of Nasi Kerabu
type of meat in Nasi Kerabu
people in Johor eat Laksa Johor using it
famous for Keropok Lekor

Down

spicy sauce to eat with Keropok Lekor
type of milk used in Laksa Johor
people eat Roti Canai during this time

7 Clues: famous for Keropok Lekor • the colour of Nasi Kerabu • type of meat in Nasi Kerabu • type of milk used in Laksa Johor • spicy sauce to eat with Keropok Lekor • people eat Roti Canai during this time • people in Johor eat Laksa Johor using it

Foods 2025-11-14

Across

healthy
fish
meat
sweet

Down

scrambled
green leafy
morning

7 Clues: fish • meat • sweet • healthy • morning • scrambled • green leafy

foods 2025-12-09

Across

italian round dish
long thin pasta
morning hot drink
often in salads

Down

yellow curved fruit
from bees
dairy product often sliced

7 Clues: from bees • long thin pasta • often in salads • morning hot drink • italian round dish • yellow curved fruit • dairy product often sliced

Focused on Fats 2013-05-26

Across

Choose _____ cuts of meat.
Limit _______ and other high fat dairy products.
Avoid or limit ______ meats.
Fruit and ________ are a great low fat snack - try and include at least one serving with all meals and snacks.
Cut away the visible ________ on the edges and marbled through meats.
When baking, try using the soft tub version of this instead of hard stick butters.
Try ______, broiling or steaming foods instead of frying.

Down

Replace some of the meat in your diet with this type of meat alternative.
When choosing butter or margarine, look for non-________ written on the packaging.
Adding sauces and _______ to meals increases the amount of fat.
Ground _______ is a lower fat alternative to ground beef and tastes great in your favorite recipes.
This type of oil is recommended by Canada's Food Guide and is a source of unsaturated fat.
Limit the amount of _______ goods you eat - they can be high in saturated fat and sugar.
Remove the _________ from poultry.
Deep-________ foods adds unnecessary fat to foods
Eat at least 2 servings of this per week.
Boiling vegetables with salt _____ adds unnecessary fat and sodium.

17 Clues: Choose _____ cuts of meat. • Avoid or limit ______ meats. • Remove the _________ from poultry. • Eat at least 2 servings of this per week. • Limit _______ and other high fat dairy products. • Deep-________ foods adds unnecessary fat to foods • Try ______, broiling or steaming foods instead of frying. • Adding sauces and _______ to meals increases the amount of fat. • ...

Nutrition 2024-03-04

Across

minerals that help maintain the body's fluid balance
process of treating a substance with heat to destroy or slow the growth of pathogens
nervosa a disorder in which the irrational fear of becoming obese results in severe weight loss from self-imposed starvation
nervosa a disorder in which some form of purging or clearing of the digestive tract follows cycles of overeating
a ratio that allows assessment of body size in relation to height and weight
additives substances intentionally added to food to produce a desired effect
being too heavy for one's weight
has 9 calories per gram, also known as lipids
dense foods high in nutrients compared to their calorie content
a complex carbohydrate found in the tough, stringy parts of some foods
allergy condition in which the body's immune system reacts to substances in food]

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restoring lost body fluids
units of heat that measure energy and supply energy
vegetarians who only eat foods of plant origin
starches and sugars found in food
substances the body cannot make on its own, but needs for forming healthy bones
nutrients that help build and main body cells and tissues
process by which the body takes in and uses food

18 Clues: restoring lost body fluids • being too heavy for one's weight • starches and sugars found in food • has 9 calories per gram, also known as lipids • vegetarians who only eat foods of plant origin • process by which the body takes in and uses food • units of heat that measure energy and supply energy • minerals that help maintain the body's fluid balance • ...

Food and Nutrition Prodject Make Your Own Assignment 2023-04-11

Food and Nutrition Prodject Make Your Own Assignment crossword puzzle

Across

Serving Size Catagory, Bread
Most important meal of the day
Nutrient Dense Foods
Nutrient Dense Food

Down

Serving Size Catagory, lean-meats
Visual indicatation of what you should eat
Serving Size Catagory, potato
Serving Size Catagory, Mango
Low in nutrient Dense foods
Serving Size Catagory, Milk

10 Clues: Nutrient Dense Food • Nutrient Dense Foods • Low in nutrient Dense foods • Serving Size Catagory, Milk • Serving Size Catagory, Bread • Serving Size Catagory, Mango • Serving Size Catagory, potato • Most important meal of the day • Serving Size Catagory, lean-meats • Visual indicatation of what you should eat

Crossword Puzzle 2022-02-16

Across

Contains none, or an insignificant amount, of a given component.
Foods can contain pathogens, or disease-causing organisms. Pathogens can also produce poisons that cause illness
MyPyramid helps you apply what you know about nutrients to choose healthful foods.
Choose lean meats and poultry. Try getting more of your protein from fish, beans, peas, nuts, and seeds.
Low-fat and fat-free dairy products are good choices.
The ingredients in food appear on the label in descending order by weight

Down

Substances added to a food to produce a desired effect
Treating a substance with heat to kill or slow the growth of pathogens
A condition in which the body’s immune system reacts to substances in some foods
Eat a variety of fruits. Fresh whole fruits that provide fiber are a better choice than fruit juice.

10 Clues: Low-fat and fat-free dairy products are good choices. • Substances added to a food to produce a desired effect • Contains none, or an insignificant amount, of a given component. • Treating a substance with heat to kill or slow the growth of pathogens • The ingredients in food appear on the label in descending order by weight • ...

Unit 4 Vocabulary 2016-03-06

Across

A drink that is usually put in cereal.
Action a person performs when they are thirsty.
Unhealthy drink that contains lots of sugar.
Food is served on this circular object.
When eating meat, it is best to do this with a knife.
Place where you can buy bread.
Before you cook something you must do this with the ingredients.
Some people pretend to use this food as a phone.
Use this to wipe you mouth while eating.
Eating food at 7 in the morning.
Use this to eat soup.
The table is not clean.
Eating meet requires you to use a knife and this item.

Down

Dessert served in a cone.
Where you buy cake.
Must perform this action to prepare a salad.
Placed on top of a dinner table.
Store that sells fruits and vegetables.
Place where you can buy fish.
Eating food at 5 in the afternoon.
Action a person performs when they are hungry.
A cook does this after preparing a meal.
Used to add a sweet flavor to foods.
Some people use this drink to stay up for long periods of time.
Added to provide extra flavor to foods like chips.
Food that is typically given to teachers.
Displays all of the foods you can buy at a restaurant.
Drink coffee from this object.

28 Clues: Where you buy cake. • Use this to eat soup. • The table is not clean. • Dessert served in a cone. • Place where you can buy fish. • Place where you can buy bread. • Drink coffee from this object. • Placed on top of a dinner table. • Eating food at 7 in the morning. • Eating food at 5 in the afternoon. • Used to add a sweet flavor to foods. • A drink that is usually put in cereal. • ...

CHAPTER 5 CROSSWORD PUZZLE 2022-11-09

CHAPTER 5 CROSSWORD PUZZLE crossword puzzle

Across

component of fat, derived from a water soluble carbohydrate
fats
lipoproteins(LDLS) bad cholesterol and carry blood cholesterol to the cells
fatty acids
three fatty acids attached to a framework of glycerol
acid fatty acid essential for humans; Cant be synthesized by body
fats that are neither
fats fats that are not immediately noticeable, ex; egg yolk, cheese, cream
fats,carbon atoms only contain limited amounts of hydrogen
fats fats who carbon atoms contain all the hydrogen atoms they can
acids produced by adding hydrogen atoms to a liquid fat
unusually high levels of cholesterol in blood, aka high serum cholesterol

Down

fat like substance in animal foods and body
carriers of fat in the blood
combining fat with hydrogen, making it a saturated fat and solid at room temperature
fatty deposit on interior of
the largest lipoprotein
fats fats in foods that are purchased and used as fats like butter or margarine
fatty substance found in plant and animal foods; natural emulsifier that helps transport fats in the bloodstream; commercially used to make food products smooth
acid fatty acid essential for humans; cant be synthesized by the body
acids produced by adding hydrogen atoms to a liquid fat, making it solid
walls
feeling of satisfaction; fullness

23 Clues: fats • walls • fatty acids • fats that are neither • the largest lipoprotein • carriers of fat in the blood • fatty deposit on interior of • feeling of satisfaction; fullness • fat like substance in animal foods and body • three fatty acids attached to a framework of glycerol • fats,carbon atoms only contain limited amounts of hydrogen • ...

FOOD 2020-10-01

Across

From Japan and formed with side dishes in the form of seafood, meat, raw or cooked vegetables.
From America and have sweet taste
from Mexico and consisting of an omelette and a combination of potatoes, sausage and / or bacon.
baked or cooked foods that are usually small, flat, and sweet.
From America and there Ade vegetables and meat
rice that uses soy sauce, egg and crackers then the rice will be fried
a cold drink made of a mixture of milk, ice cream, and flavored syrup, whipped until foamy.
dishes commonly found in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore and Brunei and the taste of these foods can vary
a drink containing caffeine, an infusion made by brewing the leaves and shoots
Indonesian flour-fried chicken food that is crushed or crushed with chili sauce
nourishing white liquid produced by mammary glands of mammals

Down

From America and have sausage
From Italy and it is long, thin, cylindrical, and dense
made with cow's tail and from Indonesia
made from flour, sugar, and eggs and usually this food is on birthdays.
From Indonesia ,have spicy taste and it is a meat.
From Italy and have Mozarella
From Korea and have spicy taste
From Franch and have salt taste
foods that are generally eaten for breakfast. This food is eaten cold, and eaten with milk,

20 Clues: From America and have sausage • From Italy and have Mozarella • From Korea and have spicy taste • From Franch and have salt taste • From America and have sweet taste • made with cow's tail and from Indonesia • From America and there Ade vegetables and meat • From Indonesia ,have spicy taste and it is a meat. • From Italy and it is long, thin, cylindrical, and dense • ...

FOOD ALLERGIES 2023-01-31

Across

the patient is fed tiny amounts of a suspected trigger food
in rare cases, the ______ may be delayed four to six hours or longer
epinephrine auto-injector
the first line treatment for anaphylaxis
food allergies may develop at any age but most appear in early ________
will usually cause some sort of reaction every time it is eaten
fruit and vegetable pollen, peanuts and tree nuts, fish and shellfish, are the most common food allergens in ________
may order skin tests and blood tests to determine food specific immunoglobulin antibodies present in your body
test that provides results in about 20 minutes
allergic to many items in the same family

Down

identifies your allergy and what you cannot eat
egg, milk, and peanuts are the foods most associated with food allergy in ________
Children may ________their allergic reaction to milk and eggs
provides results in about a week
always tell your ______ about your allergies
most food related symptoms occur within two hours of _______
the primary way to manage a food allergy
severe allergic reaction that can impair breathing and cause sudden drop in blood pressure
people allergic to specific foods may also have a potential reaction to _______ foods
may be very helpful in ruling out an allergy
food protein induced enterocolitis syndrome
determined by your allergist from the results of allergy tests
a potentially life-threatening reaction that can impair breathing and send the body into shock

23 Clues: epinephrine auto-injector • provides results in about a week • the primary way to manage a food allergy • the first line treatment for anaphylaxis • allergic to many items in the same family • food protein induced enterocolitis syndrome • always tell your ______ about your allergies • may be very helpful in ruling out an allergy • ...

Health Vocab 2023-05-12

Across

a set of recommended smart eating and physical activities for all Americans
the psychological desire for food
food poisoning
nutrients the body uses to build and maintain its cells an tissues
a waxy, fatlike substance in your blood
when the bones grow weak and the strength of the bone changes
these foods have a high ratio of nutrients and calories

Down

substances in food that your body needs to grow, repair itself, and to supply you with energy
the spreading of pathogens from one food to another
to kill or slow the growth of pathogens
the natural physical drive to eat, prompted by the body's need for food.
starches and sugars found in foods which provide your body's main source of energy
an interactive guide to healthful eating and active living
a unit of heat used to measure the energy your body uses and the energy it receives from food
a condition in which the body's immune system reacts to some foods
a tough complex carbohydrates that the body cannot digest
compounds found in food that help regulate many body processes
a negative reaction to food that doesn't have involve the immune system
the process by which food your body takes in and uses food
substances added to a food to produce a desired effect
elements found in the food that are

21 Clues: food poisoning • the psychological desire for food • elements found in the food that are • to kill or slow the growth of pathogens • a waxy, fatlike substance in your blood • the spreading of pathogens from one food to another • substances added to a food to produce a desired effect • these foods have a high ratio of nutrients and calories • ...

Healthy Eating for Teens 2025-10-02

Healthy Eating for Teens crossword puzzle

Across

Healthy drinks besides water: milk or fortified ___ beverages
eating meals with ____ can help you develop healthy habits
Healthy eating can help you feel more _____ and have more energy
Food that is full of nutrients your body needs; examples include eggs, beans and fish
Include these at every meal and snack; full of nutrients
Protein foods include eggs, beans, fish and ____ meats
preparing your own food can help you save _____
A mineral in food you need to help your bones and immune system
Drink that should be your first choice every day.
The meal that helps you start the day; often skipped

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things that try to influence what you eat; like ads or branding
Type of grains that are better for you than white bread
Planning meals and snacks ahead of time can help you ____ healthier options
Include a variety of foods in your diet to get all the _____ you need
Vitamins found in very few foods; teens may need a supplement
Activity that helps you learn healthy eating skills, like preparing meals
Eating without distractions like TV or phone helps you be more ____ of what you eat

17 Clues: preparing your own food can help you save _____ • Drink that should be your first choice every day. • The meal that helps you start the day; often skipped • Protein foods include eggs, beans, fish and ____ meats • Type of grains that are better for you than white bread • Include these at every meal and snack; full of nutrients • ...

unit 1 & 2 2014-01-24

Across

drying used to dehydrate sensitive high value foods
water water that has not been boiled
water immobilized in capillaries or cells
lattice of ice
Improper freezing causes ______ of protein of meat
carbohydrates that do not have a sweet taste and are inert.
a pair of cyclic stereoisomers of a sugar that differ only in configuration at the reducing carbon atom
water has a ________ Structure
hemiacetal formation is_____reaction
is when water is cooled below its freezing point
number of monomers in disaccharides
Causes heterogeneous nucleation in the crystalisation of ice.
curve observed in the adsorption isotherm of water
isotherm that indicates mono and bi layer adsorption
reducing sugars change color of ____ solution
dryer used to dry liquid foods like pastes
drying used for drying delicate foods

Down

test test used to determine the presence of aldehydes
is a non enzymatic reaction
_____ of water occurs at its freezing point
stereoisomers that are mirror images of each other that are non-superimposable
method of decreasing water activity
vapour has no hydrogen bonding
is highly desirable in cooking and baking
salinity is a _______ quantity
isotherm that shows drying process
adsorption isotherm that deals with mono layer adsorption
acid that acts as chelating agent to prevent a fruit sample from browning
Ice forms ________ hydrogen bonds.
the boiling point of water ____ at higher elevations

30 Clues: lattice of ice • is a non enzymatic reaction • vapour has no hydrogen bonding • salinity is a _______ quantity • water has a ________ Structure • isotherm that shows drying process • Ice forms ________ hydrogen bonds. • method of decreasing water activity • number of monomers in disaccharides • water water that has not been boiled • hemiacetal formation is_____reaction • ...

hannahbiccum 2015-09-04

Across

Mixture of flour and liquid which may or may not be combined with other ingredients
To chop food very fine with a chopper or sharp knife
Chemical substance used in cooking or serving food to bring out flavour (M.S.G.)
To cut away outside skin or covering
To cook food in a deep container in enough hot fat to completely cover food being prepared
Equipment for cooking food in an oven
To add trimmings to food, for flavour or appearance
To break a food into small pieces, usually with a fork
A covered or uncovered pan used for baking and serving main dishes and desserts
To cook in liquid just below boiling point

Down

To cook over direct heat in small amounts of fat
To heat oven to stated temperature before placing food in it
Food seasonings, i.e. salt, pepper, herbs, spices
Dried vegetables such as beans, peas and lentils
Holding mixture together by adding certain foods
To free fat from connective tissue by means of heat
To cut food into thin, lengthwise strips
Used to cut and slice foods such as vegetables and cheese
Small cubes of bread, toasted or fried, served with soup
Sometimes called "fry pans", they are used for frying and browning foods
To cut food into very small cubes

21 Clues: To cut food into very small cubes • To cut away outside skin or covering • Equipment for cooking food in an oven • To cut food into thin, lengthwise strips • To cook in liquid just below boiling point • To cook over direct heat in small amounts of fat • Dried vegetables such as beans, peas and lentils • Holding mixture together by adding certain foods • ...

crosword 2016-09-19

Across

, The parts of fruit, vegetables, grains, and beans that your body cannot digest
, Feelings created in response to thoughts, remarks, and events
, Substances in food that your body needs
, A hormone that gives the body extra energy
eating disorder , Compulsive overeating
, The process by which the body prepares to deal with a stressor
fat , Fats that remain liquid at room temperature
, The conscious, active choice not to participate in high-risk behaviors
nervosa , A condition in which a person eats large amounts of food and then secretly
,A feeling of sudden, intense fear emotional needs Needs that affect your feelings and sense of well-being

Down

nervosa , An eating disorder characterized by self-starvation leading to extreme weight
, Elements that help form healthy bones and teeth, and regulate certain body processes
, A state of uneasiness, usually associated with a future uncertainty
fat , Fats that are solid at room temperature
, Sugars and starches that occur naturally in foods, mainly in plants
calorie , Foods that offer few, if any, nutrients but do supply calories foods
illness , A sickness resulting from eating food that is not safe to eat
behaviors , Actions or behaviors that might cause injury or harm to yourself or others
, The ability to value other people as they are
, The study of nutrients and how the body uses them

20 Clues: eating disorder , Compulsive overeating • , Substances in food that your body needs • , A hormone that gives the body extra energy • fat , Fats that are solid at room temperature • , The ability to value other people as they are • fat , Fats that remain liquid at room temperature • , The study of nutrients and how the body uses them • ...

foodtech cooking 2020-06-11

Across

to combine butter (fat) and sugar until they are light and fluffy.
before you enter the kitchen you should do something.
to roughly cut foods into small pieces.
you use it to taste food when cooking
a deep cooking pan, typically round, made of metal, and with one long handle and a lid.
a small item or food placed on to a dish to improve overall prestation.
to combine ingredients so they are evenly combined.
cooks by dry heat in a oven
to brush a surface of a sweet or savory dish
to combine whipped mixtures and other ingredients with a metal spoon or spatula.

Down

to evenly combine foods using a spoon
something made out of potato
resting dough in a warm place allowing to to rise and double in size.
used for slicing and dicing food.
using a liquid usually water so it has big bubbles.
mitt similar to a glove
quickly frying food in a small amount of fat, to lightly brown.
a mixture of sugar with water, egg white, or butter, used as a coating for cakes or biscuits.
a method of cooking foods in fat or oil at a high temperature.
to stir rapidly in a circular motion
to shape a flour or dough mixture by hand
to cut food thinly.

22 Clues: to cut food thinly. • mitt similar to a glove • cooks by dry heat in a oven • something made out of potato • used for slicing and dicing food. • to stir rapidly in a circular motion • to evenly combine foods using a spoon • you use it to taste food when cooking • to roughly cut foods into small pieces. • to shape a flour or dough mixture by hand • ...

Foodborne Illness 2024-08-16

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_____ food in the fridge, not out on the counter
A disease transmitted to people by food
Found in improperly canned food
Keep hot food hot in an _____ dish or container
Microorganisms that allow bread to rise by can cause other foods to spoil
Keep cold food cold with ___ ice in a cooler or other container
Keep raw meat _____ from other food and food contact surfaces
The presence of harmful substances in food
Wash hands often with soap and water for at least 20 _____
Elderly, preschool age children, and those with compormised immue systems

Down

Organisms found in air, soil, plants, water, and some food that can cause illness
Pathogens can be transferred from one surface or food to another
An incidence of foodborne illness in which many people get sick from eating the same kind of food
food that can be eaten without further preparation waling or cooking
_____ or freeze leftovers within 2 hours, 1 hour if the temp is 90 degrees +
Microorganisms that can be either helpful or harmful in foods
Harmful microorganisms that can make people sick
The smallest living organism on earth. One type can cause hepatitis A if they get into foods
A kind of bacteria that live on chickens and poultry and cause foodborne illness
Food that needs time and temperature control for safety

20 Clues: Found in improperly canned food • A disease transmitted to people by food • The presence of harmful substances in food • Keep hot food hot in an _____ dish or container • _____ food in the fridge, not out on the counter • Harmful microorganisms that can make people sick • Food that needs time and temperature control for safety • ...

Nutrition 2021-10-19

Across

What food category is Beef in?
what does is mean when you have insufficient food or substances for good health?
what do you call a colorless liquid that you drink to maintain life?
what do you call food that gives you good health and growth
What word means in good condition or health?
you can go on a what kind of diet to lose weight (it involves a lot of counting)
another form of sugar
some people take this before they workout in order to get a good workout
what would you call a dietary material containing substances such as cellulose and lignin?

Down

What gives your body the nutrients it needs to survive?
another word for sustenance or nourishment?
who is an expert on nutrition?
What do you call an oily substance you can find in foods like avocados and on meat like beef?
What chemical process that occurs in order to sustain life?
what one eats is called their?
- what sweetens your food and drinks?
What would you call a large group of organic compounds found in foods like sugar and starch
is a byproduct of soap manufacturing
this is a group of organic compound essential for normal growth and nutrition, they can be found in pill form
What you call foods like fruits and vegetables that are here to keep you alive.

20 Clues: another form of sugar • What food category is Beef in? • who is an expert on nutrition? • what one eats is called their? • is a byproduct of soap manufacturing • - what sweetens your food and drinks? • another word for sustenance or nourishment? • What word means in good condition or health? • What gives your body the nutrients it needs to survive? • ...

Nutrition 2023-10-17

Across

13 substances that our bodies need to develop and function normally
if the calories from sugar and fats outweigh the nutrients found in the food
the total number energy you get from all food sources
Broken down quickly by the body to be used as energy.
food or condiment to improve the nutritional quality of the food supply
A fat (also called a lipid) that your body needs to work properly.
the process by which the body changes food and drink into energy
sugars and syrups that are added to foods or beverages when they are processed or prepared
molecules in food that all organisms need to make energy, grow, develop, and reproduce
beneficial fats

Down

Commercial baked goods, such as cakes, cookies, pies,Shortening, and Microwave popcorn
elements on the earth and in foods that our bodies need to develop and function normally
Takes longer to break down and provide more lasting energy in the body
helps regulate the body's use of sugars, helping to keep hunger and blood sugar in check
liquid
nutrients that were lost during processing are added back in
food guide, to help parents to figure out how to feed their kids nutritious, balanced meals
vitamins, minerals, protein, fats, water, and carbohydrates
a mineral found in many foods
Building blocks of body growth and repair
similar amounts of the key nutrients

21 Clues: liquid • beneficial fats • a mineral found in many foods • similar amounts of the key nutrients • Building blocks of body growth and repair • the total number energy you get from all food sources • Broken down quickly by the body to be used as energy. • vitamins, minerals, protein, fats, water, and carbohydrates • ...

Nutrition 2023-10-17

Across

13 substances that our bodies need to develop and function normally
if the calories from sugar and fats outweigh the nutrients found in the food
the total number energy you get from all food sources
Broken down quickly by the body to be used as energy.
food or condiment to improve the nutritional quality of the food supply
A fat (also called a lipid) that your body needs to work properly.
the process by which the body changes food and drink into energy
sugars and syrups that are added to foods or beverages when they are processed or prepared
molecules in food that all organisms need to make energy, grow, develop, and reproduce
beneficial fats

Down

Commercial baked goods, such as cakes, cookies, pies,Shortening, and Microwave popcorn
elements on the earth and in foods that our bodies need to develop and function normally
Takes longer to break down and provide more lasting energy in the body
helps regulate the body's use of sugars, helping to keep hunger and blood sugar in check
liquid
nutrients that were lost during processing are added back in
food guide, to help parents to figure out how to feed their kids nutritious, balanced meals
vitamins, minerals, protein, fats, water, and carbohydrates
a mineral found in many foods
Building blocks of body growth and repair
similar amounts of the key nutrients

nutrient crossword 2022-10-24

Across

waxy, fat-like substance that's found in all the cells in your body
the process of adding micronutrients to food.
if a food does not contain nutrients
a type of fat containing a high proportion of fatty acid molecules
sugars and syrups that are added to foods or beverages when they are processed or prepared.
Type of fat found in processed foods
a collection of foods that share similar nutritional properties or biological classifications.
Carbs that are broken down quickly by the body to be used as energy
Nutrients your body needs to grow and repair cells, and to work properly
Liquid essential for plant and animal life
Carbohydrates that the body cannot digest
Having added nutrients

Down

carbs made up of sugar molecules that are strung together in long, complex chains
the energy needed to raise the temperature of 1 gram of water through 1 °C
Substance that provides nourishment essential for growth and the maintenance of life.
A mineral needed by the body to keep body fluids in balance
Substances that our bodies need to develop and function
the chemical processes that occur within a living organism in order to maintain life.
nutrient required for normal body function
the current nutrition guide published by the USDA
Elements in the earth that are necessary to function normally

21 Clues: Having added nutrients • if a food does not contain nutrients • Type of fat found in processed foods • Carbohydrates that the body cannot digest • nutrient required for normal body function • Liquid essential for plant and animal life • the process of adding micronutrients to food. • the current nutrition guide published by the USDA • ...

kitchen equipment 2021-10-27

Across

reads the temperature of foods
something you make a pie in
can be called potholders
something you make cookies on
is a square or rectangle made of wire
a deep spoon with a long handle
something you follow when cooking
are designed to keep food cold
are the top-down variety of boiler
are used for combining ingredients
something you heat your food in
large spoon with holes or wide slits
fluffs dry ingredients, such as flour
function to cook food on one side at high temperatures.
opposite of a fork
is used to cute fat into flour

Down

similar to grater
are confined, heated compartments
can also be called a scraper
are smaller than pots and have more variation in size and shape.
something you cut with
opposite of a spoon
Deep and round containers used for cooking liquids
is used to remove peels and rinds from fruits
something you put bread into to make something toasty
what do you shred cheese with?
something you smash potatoes with
combine a cooktop and oven into one appliance
used for mixing foods together
a utensil designed to blend ingredients smoothly
used to grab foods
a motor and a container with a blade at the bottom.

32 Clues: similar to grater • used to grab foods • opposite of a fork • opposite of a spoon • something you cut with • can be called potholders • something you make a pie in • can also be called a scraper • something you make cookies on • reads the temperature of foods • what do you shred cheese with? • are designed to keep food cold • used for mixing foods together • ...

Vitamins & Minerals 2025-10-15

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Vitamins B & C dissolve in this substance.
If your body is not used to consuming cruciferous vegetables, it may cause ____ and bloating.
A condition that occurs when too much of a vitamin or mineral builds up in the body.
Minerals are located on this table.
The body needs 100 mg or more of _____-minerals.
This phytochemical is associated with red colored foods.
Vitamins help in chemical reactions to release _____ from other nutrients.
This is the best source for the body to absorb vitamins and minerals.
Vitamins A, D, E, & K dissolve in this substance.
This phytochemical is associated with green colored foods.
A condition that occurs when the body doesn't have enough of a vitamin or mineral.
Organic compounds the body uses to regulate body processes.
The body needs 100 mg or less of _____-minerals.
These are substances produced by plants to help the plant survive its environment.

Down

There are 13 known _____ vitamins
The US spends billions of dollars on these every year.
This phytochemical is associated with blue or purple colored foods.
These are inorganic elements needed in small amounts to perform various functions in the body.
These are toxic agents in our bodies that attack and damage cells initiating disease and aging.
Phytochemicals have these which help the body neutralize toxic agents in our bodies.

20 Clues: There are 13 known _____ vitamins • Minerals are located on this table. • Vitamins B & C dissolve in this substance. • The body needs 100 mg or more of _____-minerals. • The body needs 100 mg or less of _____-minerals. • Vitamins A, D, E, & K dissolve in this substance. • The US spends billions of dollars on these every year. • ...

Workstation, tools and equipment 2025-11-21

Workstation, tools and equipment crossword puzzle

Across

balloon-shaped tool used to beat, mix, or incorporate air into ingredients.
A gripping tool used to lift or turn foods without touching them.
A handheld tool used to remove the outer skin of fruits and vegetables.
A flexible tool used to scrape bowls or gently mix ingredients.
A flat metal tray used for baking cookies, roasting vegetables, or toasting.
Small spoons used to measure small quantities of liquid or dry ingredients.
A flat surface used for safely cutting and preparing food.
A deep pan with a handle used for cooking liquids, sauces, or soups.
A small knife used for delicate cutting, peeling, and trimming.
A shallow pan used for sautéing, frying, or browning foods.

Down

A container with a spout used for accurately measuring liquids.
A deep bowl used for combining ingredients.
Heat-resistant gloves used to safely handle hot pots and pans.
A device used to check the internal temperature of food for safety.
A sturdy spoon used for stirring hot or thick mixtures.
Cups used to measure dry or solid ingredients.
A tool with sharp holes used to shred cheese, vegetables, or zest citrus.
A bowl with holes used for draining pasta, vegetables, or rinsing foods.
A cleaning solution used to disinfect workstation surfaces.
Aversatile, large knife used for chopping, slicing, and dicing.

20 Clues: A deep bowl used for combining ingredients. • Cups used to measure dry or solid ingredients. • A sturdy spoon used for stirring hot or thick mixtures. • A flat surface used for safely cutting and preparing food. • A cleaning solution used to disinfect workstation surfaces. • A shallow pan used for sautéing, frying, or browning foods. • ...

Food Safety By Livi Comaniuk 2014-02-21

Food Safety By Livi Comaniuk crossword puzzle

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Allergies are mostly common in ________
A safe temperature to cook meat
An example of a type of mould
Can pass easily from one person to another
A campaign developed by Canada Health
Keep all _______________ cool before you serve them
Never thaw food on a __________
Fungi that grows on most foods
An immunological reaction to food proteins

Down

The most common cause of food poisoning
Always clean dirty _____________
Causes inflammation of an organ in the body
The passing of harmful bacteria to the ready to eat foods
Wash hands for ______ seconds before preparation
A potential source of Salmonella
Bacteria starts to die ____________ and above
A very fatal illness
Every year, more than ____ million Canadians get food poisoning
You can't see or taste it

19 Clues: A very fatal illness • You can't see or taste it • An example of a type of mould • Fungi that grows on most foods • A safe temperature to cook meat • Never thaw food on a __________ • Always clean dirty _____________ • A potential source of Salmonella • A campaign developed by Canada Health • The most common cause of food poisoning • Allergies are mostly common in ________ • ...

Nutrition Crossword Puzzle 2021-08-02

Nutrition Crossword Puzzle crossword puzzle

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A D E K are _____ soluble vitamins.
_____ grains are higher in fiber.
_____ foods provide the most iron in the diet.
Rice and beans are an example of a ________ protein.
Food high in probiotics.
2 tbsp of salad dressing is ____ fat...
1 chicken breast is ______ protein...
B & C are _____ soluble vitamins.
Type of unsaturated fat.
Name one plant source of vitamin A.
Makes hormones such as insulin.

Down

What nutrient is particularly abundant in dairy products?
Food high in antioxidants.
Organ responsible for producing bile.
Carries nutrients and oxygen to cells
Major component of most tissues.
Helps us go to the bathroom and is found in foods high in carbohydrates.
Sugar that naturally occurs in milk.
1 bagel is _____ starch

19 Clues: 1 bagel is _____ starch • Food high in probiotics. • Type of unsaturated fat. • Food high in antioxidants. • Makes hormones such as insulin. • Major component of most tissues. • _____ grains are higher in fiber. • B & C are _____ soluble vitamins. • A D E K are _____ soluble vitamins. • Name one plant source of vitamin A. • Sugar that naturally occurs in milk. • ...

Nutrition Crossword Puzzle 2021-08-02

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Helps us go to the bathroom and is found in foods high in carbohydrates.
_____ foods provide the most iron in the diet.
1 bagel is _____ starch
_____ grains are higher in fiber.
Sugar that naturally occurs in milk.
Food high in antioxidants.
Rice and beans are an example of a ________ protein.
Type of unsaturated fat.

Down

Major component of most tissues.
Carries nutrients and oxygen to cells
A D E K are _____ soluble vitamins.
What nutrient is particularly abundant in dairy products?
2 tbsp of salad dressing is ____ fat...
Organ responsible for producing bile.
B & C are _____ soluble vitamins.
Food high in probiotics.
1 chicken breast is ______ protein...
Name one plant source of vitamin A.
Makes hormones such as insulin.

Knife Skills 2022-05-04

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protects our counter from the knife
where you hold the knife
dull knife used for soft foods
the knife should be left to be cleaned behind the ____
never try to catch a ______ knife
the ability to properly use a knife
you should not ___ the knife on the cutting board
cut small foods
general use knife that we use in class

Down

the finger we need to remember to tuck under
the sharp part of a knife
the knife should move in a _____ motion
what your fingers form in bearclaw
used to cut cooked meats
the way we hold our non dominant hand
keep your ___ on what you are doing
knife cut used for fries
____ where the handle meets the blade
_____ hand that holds food

19 Clues: cut small foods • used to cut cooked meats • where you hold the knife • knife cut used for fries • the sharp part of a knife • _____ hand that holds food • dull knife used for soft foods • never try to catch a ______ knife • what your fingers form in bearclaw • protects our counter from the knife • keep your ___ on what you are doing • the ability to properly use a knife • ...

Food Hygiene and Sanitation 2023-06-26

Food Hygiene and Sanitation crossword puzzle

Across

Wash and clear away small kitchen equipment in the sink as_____ as possible and put it in a clean area
Do not ______ face and hair, smoke, spit, sneeze, eat or chew gum when handling food
The term used for the transfer of harmful bacteria from one food item to another is ______
Cross-contamination can be ________ if you wash your hands after touching raw foods
If food like chicken is cooked properly, the meat should not be _____ especially when checking the center part or the thickest part in the piece of chicken
What is the term for the process of removing dirt, debris, and other visible contaminants from food surfaces?

Down

________ food is the primary source of foodborne illnesses caused by bacteria, viruses, and parasites
_______ gloves are commonly used by food handlers to maintain food hygiene
Do not use ready-to-eat foods after the ______ date
A harmful bacteria commonly found in raw poultry and eggs is _______
Effective handwashing is extremely important to help prevent harmful ______ from spreading from people’s hands to food, work surfaces, and equipment
________ hygiene is the term for the practice of maintaining a clean and orderly food preparation area
Make sure liquid foods like soups are simmering. ______ liquid food frequently to make sure the food is hot enough to cook it thoroughly
Cross-contamination also can happen when ready-to-eat food come into ______ with the raw food equipment or surfaces
Keep raw and cooked foods separate throughout_______, preparation, cooking and serving
Do not freeze and _______ food from the freezer frequently

16 Clues: Do not use ready-to-eat foods after the ______ date • Do not freeze and _______ food from the freezer frequently • A harmful bacteria commonly found in raw poultry and eggs is _______ • _______ gloves are commonly used by food handlers to maintain food hygiene • Cross-contamination can be ________ if you wash your hands after touching raw foods • ...

Kitchen Safety/ Sanitation Refresher 2021-01-29

Kitchen Safety/ Sanitation Refresher crossword puzzle

Across

How many steps are in the HACCP plan?
Disease causing microorganism
must be cooked to an internal temperature of 165
RTE foods are stored on what shelf of the refrigerator?
If you don't have baking soda, you can use this to put out a grease fire
Contamination that includes bacteria, mold, viruses and parasites.
what does the A in fattom stand for?
It is considered a foodborne illness if ___ or more people become sick from eating the same food.
A plain band what can be worn in the kitchen?
hot food can be served without temperature control for______hours
You should wash your hands for a minimum of 15 to _________ seconds.

Down

What don't you put out a grease fire with?
this contaminate includes cleaners and pesticides
The type of contaminant that would include a fingernail in food.
An illness transferred from food to people
There are ______different types of contaminants
this is the temperature range between 41-135
This administration has established standards that apply throughout the country.
Where is the best place to thaw food?
cold food can be served without temperature control for _____ hours
population that includes elderly, young children and people with compromised immune systems.
foods that you must always wear gloves when preparing
cross ____ deals with allergy foods. When one food surface/equipment comes in contact with another.

23 Clues: Disease causing microorganism • what does the A in fattom stand for? • How many steps are in the HACCP plan? • Where is the best place to thaw food? • What don't you put out a grease fire with? • An illness transferred from food to people • this is the temperature range between 41-135 • A plain band what can be worn in the kitchen? • ...

hannahbiccum 2015-09-04

Across

Food seasonings, i.e. salt, pepper, herbs, spices
Holding mixture together by adding certain foods
To cook in liquid just below boiling point
A covered or uncovered pan used for baking and serving main dishes and desserts
To chop food very fine with a chopper or sharp knife
To cut food into thin, lengthwise strips
Used to cut and slice foods such as vegetables and cheese
Mixture of flour and liquid which may or may not be combined with other ingredients
Equipment for cooking food in an oven
To add trimmings to food, for flavour or appearance
To heat oven to stated temperature before placing food in it
To cut food into very small cubes

Down

To break a food into small pieces, usually with a fork
Small cubes of bread, toasted or fried, served with soup
Chemical substance used in cooking or serving food to bring out flavour (M.S.G.)
Sometimes called "fry pans", they are used for frying and browning foods
To cut away outside skin or covering
To cook food in a deep container in enough hot fat to completely cover food being prepared
To free fat from connective tissue by means of heat
Dried vegetables such as beans, peas and lentils
To cook over direct heat in small amounts of fat

21 Clues: To cut food into very small cubes • To cut away outside skin or covering • Equipment for cooking food in an oven • To cut food into thin, lengthwise strips • To cook in liquid just below boiling point • Holding mixture together by adding certain foods • Dried vegetables such as beans, peas and lentils • To cook over direct heat in small amounts of fat • ...

hannahbiccum 2015-09-04

Across

To cook over direct heat in small amounts of fat
To break a food into small pieces, usually with a fork
Chemical substance used in cooking or serving food to bring out flavour (M.S.G.)
To cut food into thin, lengthwise strips
Small cubes of bread, toasted or fried, served with soup
To heat oven to stated temperature before placing food in it
To cook food in a deep container in enough hot fat to completely cover food being prepared
To cook in liquid just below boiling point
Mixture of flour and liquid which may or may not be combined with other ingredients

Down

Used to cut and slice foods such as vegetables and cheese
To cut food into very small cubes
Equipment for cooking food in an oven
Sometimes called "fry pans", they are used for frying and browning foods
Dried vegetables such as beans, peas and lentils
Food seasonings, i.e. salt, pepper, herbs, spices
A covered or uncovered pan used for baking and serving main dishes and desserts
To chop food very fine with a chopper or sharp knife
To add trimmings to food, for flavour or appearance
To cut away outside skin or covering
To free fat from connective tissue by means of heat
Holding mixture together by adding certain foods

Unit 4 Vocabulary 2016-03-06

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Placed on top of a dinner table.
Store that sells fruits and vegetables.
Action a person performs when they are thirsty.
Drink coffee from this object.
Action a person performs when they are hungry.
Unhealthy drink that contains lots of sugar.
Place where you can buy fish.
Use this to eat soup.
The table is not clean.
Some people pretend to use this food as a phone.
Where you buy cake.
Eating food at 5 in the afternoon.
When eating meat, it is best to do this with a knife.

Down

Dessert served in a cone.
Eating meet requires you to use a knife and this item.
Place where you can buy bread.
A drink that is usually put in cereal.
Displays all of the foods you can buy at a restaurant.
Before you cook something you must do this with the ingredients.
Some people use this drink to stay up for long periods of time.
Must perform this action to prepare a salad.
Use this to wipe you mouth while eating.
Eating food at 7 in the morning.
Used to add a sweet flavor to foods.
A cook does this after preparing a meal.
Food is served on this circular object.
Added to provide extra flavor to foods like chips.
Food that is typically given to teachers.

K-Drizzle's Krossword pizzle 2022-10-24

K-Drizzle's Krossword pizzle crossword puzzle

Across

Nutrients a nutrient that is required for normal body function
is having added nutrients
a substance that provides nourishment essential for growth and the maintenance of life.
Calorie a food high in calories but lacking in all other nutrients
the chemical process by which the body breaks down substances and gets energy
help build, maintain, and repair body tissues
adding greatly-needed nutrients to foods that might not have had them in the first place.
carries nutrients to your cells and carries waste from your body

Down

Carbohydrates these are sugars that are absorbed easily
is a type of starch that the body cannot digest
is a type of fat needed to digest foods, but can be harmful.
a guide developed by the USDA for healthful eating that identifies daily meal proportions for the fruit, vegetable, grains, proteins, dairy food groups
the body requires 17 of these daily that are necessary for life.
help regulate chemical processes in the body
Fats these are fats that are liquid at room temperature
Fat a fat formed from a process called hydrogenation and raises blood cholesterol levels
Carbohydrates these are starches that are absorbed slowly
is how we measure energy in food
this is used to flavor food, a salt.
groups are how different foods are categorized like: dairy, vegetables, carbohydrates, etc.

20 Clues: is having added nutrients • is how we measure energy in food • this is used to flavor food, a salt. • help regulate chemical processes in the body • help build, maintain, and repair body tissues • is a type of starch that the body cannot digest • Carbohydrates these are sugars that are absorbed easily • Fats these are fats that are liquid at room temperature • ...

Review 2023-03-27

Across

carbohydrate, protein, fat, vitamins, minerals and water
shows you food group targets
are sugars
A food that has extra nutrients added to it or has nutrients added that are not normally there
sugars and syrups that are added to foods or beverages when they are processed or prepared
made up of sugar molecules that are strung together in long, complex chains
(of food) having added nutrients
a substance that provides nourishment essential for growth and the maintenance of life
salt
Vegetables, Grains, Protein Foods, and Dairy
a type of dietary fat
liquid at room temperature
listed in order of predominance, with the ingredients used in the greatest amount first, followed in descending order by those in smaller amounts

Down

a waxy, fat-like substance made by your liver
there are 13 of them
worst type of fat
a unit of energy
made up of chemical 'building blocks' called amino acids
On foods to show what you intake
the process by which the body changes food and drink into energy
Need to survive
chemical element required as an essential nutrient by organisms to perform functions necessary for life
Something in fruits that you can’t digest
if a food does not contain nutrients or if the calories from sugar and fats outweigh the nutrients found in the food

24 Clues: salt • are sugars • Need to survive • a unit of energy • worst type of fat • there are 13 of them • a type of dietary fat • liquid at room temperature • shows you food group targets • On foods to show what you intake • (of food) having added nutrients • Something in fruits that you can’t digest • Vegetables, Grains, Protein Foods, and Dairy • ...

b 2024-05-13

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Information displayed on food packaging, important for making informed choices.
Physical form of a person, often influenced by diet and lifestyle choices.
Attitude or perspective, particularly toward food and lifestyle choices.
Study of food and its effects on health, emphasized in the documentary.
Achievement of goals related to health, weight loss, or well-being.
Essential nutrients that play a role in brain function and hormone balance.
Patterns of eating, often associated with weight loss or health goals.
Process of making alterations or adjustments, often toward healthier habits.
Addictive ingredient often hidden in processed foods.
Process by which the body breaks down food into nutrients for absorption.

Down

Importance of maintaining proper water intake for overall health.
Foods that have been altered from their natural state, often with added ingredients.
State of equilibrium or harmony, often sought in diet and nutrition.
Overall state of health and well-being, encompassing physical and mental aspects.
Surroundings or conditions that influence behavior, including food choices.
False beliefs or misconceptions about food, nutrition, and weight loss.
Sector of the economy involved in the production and sale of goods, like food.
Approach to eating that involves paying attention to hunger and fullness cues.
Process of removing toxins from the body, emphasized in the documentary.
Strong desires or urges for specific foods, often unhealthy ones.

20 Clues: Addictive ingredient often hidden in processed foods. • Importance of maintaining proper water intake for overall health. • Strong desires or urges for specific foods, often unhealthy ones. • Achievement of goals related to health, weight loss, or well-being. • State of equilibrium or harmony, often sought in diet and nutrition. • ...

CHAPTER 5 CROSSWORD PUZZLE 2022-11-09

Across

component of fat, derived from a water soluble carbohydrate
fats
lipoproteins(LDLS) bad cholesterol and carry blood cholesterol to the cells
fatty acids
three fatty acids attached to a framework of glycerol
acid fatty acid essential for humans; Cant be synthesized by body
fats that are neither
fats fats that are not immediately noticeable, ex; egg yolk, cheese, cream
fats,carbon atoms only contain limited amounts of hydrogen
fats fats who carbon atoms contain all the hydrogen atoms they can
acids produced by adding hydrogen atoms to a liquid fat
unusually high levels of cholesterol in blood, aka high serum cholesterol

Down

fat like substance in animal foods and body
carriers of fat in the blood
combining fat with hydrogen, making it a saturated fat and solid at room temperature
fatty deposit on interior of
the largest lipoprotein
fats fats in foods that are purchased and used as fats like butter or margarine
fatty substance found in plant and animal foods; natural emulsifier that helps transport fats in the bloodstream; commercially used to make food products smooth
acid fatty acid essential for humans; cant be synthesized by the body
acids produced by adding hydrogen atoms to a liquid fat, making it solid
walls
feeling of satisfaction; fullness

Grade 9 Food and Health Vocabulary 2025-03-17

Grade 9 Food and Health Vocabulary crossword puzzle

Across

Inorganic substances essential for health
Organic compounds needed for normal growth and nutrition
A reaction of the immune system to certain foods or substances
The main dish of a meal
The assistance provided to customers in a restaurant
Having the right proportions of different nutrients
A type of carbohydrate that aids digestion
The process of maintaining adequate fluid balance in the body
Units of energy provided by food
A sweet course served at the end of a meal
Not good for health; harmful or lacking in nutrients
pyramid A graphical representation of a balanced diet
A person who serves food and drinks in a restaurant

Down

The amount of food served or eaten
A nutrient that provides energy and supports cell growth
A sweet substance found in many foods
A small portion of food eaten between meals
Beneficial to health; nutritious
The kinds of food a person usually eats
Physical activity to improve health and fitness
The process of taking in food and using it for health
addiction A condition where a person has an uncontrollable desire for certain foods
A small dish served before the main meal
Essential nutrient for building and repairing tissues
A list of food and drink options available at a restaurant
A professional cook, especially the head cook in a restaurant

26 Clues: The main dish of a meal • Beneficial to health; nutritious • Units of energy provided by food • The amount of food served or eaten • A sweet substance found in many foods • The kinds of food a person usually eats • A small dish served before the main meal • Inorganic substances essential for health • A type of carbohydrate that aids digestion • ...

semester test 2020-12-16

Across

you should ______ the oven before putting something in it
how many ounces are in a cup
TBSP stands for _____
the temperature beef needs to be cooked to prevent illness
if you're running errands when should you get your groceries

Down

TSP stands for _____
it's not safe to consume foods that come from ______ can
sixty- five the temperature poultry needs to be cooked to prevent illness
always put ______ foods together when bagging

9 Clues: TSP stands for _____ • TBSP stands for _____ • how many ounces are in a cup • always put ______ foods together when bagging • you should ______ the oven before putting something in it • it's not safe to consume foods that come from ______ can • the temperature beef needs to be cooked to prevent illness • if you're running errands when should you get your groceries • ...

Kitchen crossword 2015-06-15

Across

to scatter butter in bits over foods
to cook food in an oven with dry heat
to cook foods on a rack or a spit over coals
to cut into tiny pieces

Down

to remove seeds or tough woody centers
to moisten food for added flavour and to prevent drying out
to coat foods with glossy mixtures such as jellies
to cut into small cubes
to cook food on a rack over direct heat

9 Clues: to cut into small cubes • to cut into tiny pieces • to scatter butter in bits over foods • to cook food in an oven with dry heat • to remove seeds or tough woody centers • to cook food on a rack over direct heat • to cook foods on a rack or a spit over coals • to coat foods with glossy mixtures such as jellies • to moisten food for added flavour and to prevent drying out

Crossword Puzzle 2022-02-16

Across

Contains none, or an insignificant amount, of a given component.
Foods can contain pathogens, or disease-causing organisms. Pathogens can also produce poisons that cause illness
MyPyramid helps you apply what you know about nutrients to choose healthful foods.
Choose lean meats and poultry. Try getting more of your protein from fish, beans, peas, nuts, and seeds.
Low-fat and fat-free dairy products are good choices.
The ingredients in food appear on the label in descending order by weight

Down

Substances added to a food to produce a desired effect
Treating a substance with heat to kill or slow the growth of pathogens
A condition in which the body’s immune system reacts to substances in some foods
Eat a variety of fruits. Fresh whole fruits that provide fiber are a better choice than fruit juice.

Superfoods & Diet Trends 2025-05-27

Superfoods & Diet Trends crossword puzzle

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used by Native Americans for medicinal purposed and have a high amount of antioxidants that help to Prevent certain cancers including colon, breast and lung cancers.
this is a super food because the leaves can be used in salads, pesto, sauteed and the roots can be boiled and ground and added into drinks for a nutritional boost.
this is the strictest form of vegetarian
a low carb, high fat diet that also restricts calories and eliminates sugar.
one of the only foods that will never spoil when stored properly and is the only food humans eat from insects.
this is how many miles a dandelion seed can travel

Down

the name for a person with a lot of taste buds
focuses on eating whole, unprocessed foods including fruits, vegetables, and local and organic protein sources.
a way of eating that focuses on plant-based foods and healthy fat from olive oil and seafoods.
this is protein in some grains that some people cannot digest
this label on a food is the highest quality in terms of a natural, less processed food
GMO stands for Genetically ________ Organism
this is the color of a lingonberry
related to cranberries and blueberries often preserved and dried or used for jams and syrups and contain a high amount of nutrients.
a food that is found in the most natural state, not processed in any way
a diet that aims to teach people about good and bad carbs and focuses on lower foods to reduce cravings and boost the metabolism for weight loss.

16 Clues: this is the color of a lingonberry • this is the strictest form of vegetarian • GMO stands for Genetically ________ Organism • the name for a person with a lot of taste buds • this is how many miles a dandelion seed can travel • this is protein in some grains that some people cannot digest • a food that is found in the most natural state, not processed in any way • ...

Kitchen safety 2023-03-27

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Don’t wear any __ clothing by the stove
While cooking you need to be
Turn pots and pan handles towards the __
Never stick a metal object in the __
Salmonella can be found in __

Down

Do not leave anything __ near a stove
Keep hot foods __
Never let kids near the stove unsupervised
__ things away from your body
You should __ raw and fresh food
Keep products in original __
Do not leave foods out for more than __ hours
Don’t __ in the kitchen

13 Clues: Keep hot foods __ • Don’t __ in the kitchen • While cooking you need to be • Keep products in original __ • __ things away from your body • Salmonella can be found in __ • You should __ raw and fresh food • Never stick a metal object in the __ • Do not leave anything __ near a stove • Don’t wear any __ clothing by the stove • Turn pots and pan handles towards the __ • ...

Nutrition 2025-04-10

Across

Pasta, Breads, Cereals
Meat, Fish, Eggs
Daily activities and 3 mile equivalent
Milk, Yogurt, Cheese
Carrots, Lettuce, Potatoes
Important substances to help your body grow
Elements of earth in foods our bodies need

Down

Daily activities of life lifestyle
Daily activities of life + 30 minutes of activity
Promote natural growth, provide energy, and keep skin healthy
Strawberries, Bananas, Oranges
Simple and Complex starches and sugars in our foods
Needed for normal cell function, growth and development

13 Clues: Meat, Fish, Eggs • Milk, Yogurt, Cheese • Pasta, Breads, Cereals • Carrots, Lettuce, Potatoes • Strawberries, Bananas, Oranges • Daily activities of life lifestyle • Daily activities and 3 mile equivalent • Elements of earth in foods our bodies need • Important substances to help your body grow • Daily activities of life + 30 minutes of activity • ...

sraw las materias U4 L1 HS 2023-03-17

sraw las materias U4 L1 HS crossword puzzle

Across

technology
school
English
history
chorus
science
classroom
computer science
geography
Spanish class
physical education

Down

social studies
business
music
foods
subject
health
math
literature
schedule
chemistry
art
German
lunch
band

25 Clues: art • math • band • music • foods • lunch • school • chorus • health • German • English • history • subject • science • business • schedule • classroom • chemistry • geography • technology • literature • Spanish class • social studies • computer science • physical education

Food Safety 2019-03-15

Across

shelves an hour Thaw foods in the fridge or cold water, changing the wat thermometer Use this for accurate results to check the temperature Check these if ever unsure of where to store the food.
Food bourne illnesses are often called.
This food bourne illness grows in environments without oxygen.
There are how many basic habits wnds your hands Before touching or handling food you must.
This is the second step in the four basic habits of food safety.
A Sneezing onto hands and then touching food is an example of this.
This foodborne illness involves raw and undercooked poultry and poultry products.
These are always present in the kitchen.

Down

foods It is always important to pick this up last a zone This is when the temperature is between 4'C and 60'C.
If you are not going to eat the food within four days you must.
Coughing directly onto an item is an example of this.
This food bourne illness is found in soil and water as it may take weeks to spread to different areas of your body such as your nervostaphylococcus aureusoccusaurues This food bourne illness is found on human skin and involves homemade foods such as sandwiches.
This is the last step of the four basic habits of food safety.
Botulinum Do not cool foods at.
This food bourne illness occurs from coming in contact with fecal matter.

15 Clues: Botulinum Do not cool foods at. • Food bourne illnesses are often called. • These are always present in the kitchen. • Coughing directly onto an item is an example of this. • This food bourne illness grows in environments without oxygen. • This is the last step of the four basic habits of food safety. • If you are not going to eat the food within four days you must. • ...

plural form 2023-12-25

Across

food
child
toy
alumnus
datum
bacillus
cuff

Down

concerto
phenomenon
studio
lady
man
focus

13 Clues: toy • man • food • lady • cuff • child • datum • focus • studio • alumnus • concerto • bacillus • phenomenon

Nutrition Unit Crossword puzzle 2022-12-15

Nutrition Unit Crossword puzzle crossword puzzle

Across

essential for repairing body tissue
partially hydrogenated foods have this
fats come from Omegas and unsaturated fat
lack of this causes osteoporosis
contains serving size, nutrients, and caloric info
55% of your diet should contain this
10% of your diet should contain this
a simple carbohydrate
condition with low red blood cell count
clogs arteries and can cause heart attacks

Down

tells muscles to absorb sugar from blood
foods that are generally high in fat
rate which body converts food to energy
bread has less simple sugars than white bread
Amount of energy that you get from food
place where insulin is made
1/10 teaspoon of this controls metabolism
30-35% of your diets should contain this
lipoprotein that is good for you
a complex carbohydrate

20 Clues: a simple carbohydrate • a complex carbohydrate • place where insulin is made • lack of this causes osteoporosis • lipoprotein that is good for you • essential for repairing body tissue • foods that are generally high in fat • 55% of your diet should contain this • 10% of your diet should contain this • partially hydrogenated foods have this • ...

biancas puzzle per 7 2022-11-16

Across

vitamins and other things important for health how your body feels
compounds in food with sugar and tissue
a nutrients the body needs
how fast your body processes food
fatty acids
mineral present in many foods
causes bones to become weak and brittle
mineral associated with healthy bones
the stuff your body needs

Down

what you get before you eat
elements on earth that our body needs to develop
foods your body can't digest or absorb
capacity to do work
double or triple bonds between molecules
substances found in all cells of your body eating a healthy and balanced diet
class of micro nutrients used in metabolism
type of dietary fat
how much your body intakes
building blocks of life
what ur body feels when empty
H2O

21 Clues: H2O • fatty acids • capacity to do work • type of dietary fat • building blocks of life • the stuff your body needs • a nutrients the body needs • how much your body intakes • what you get before you eat • mineral present in many foods • what ur body feels when empty • how fast your body processes food • mineral associated with healthy bones • foods your body can't digest or absorb • ...

Food Safety 2021-10-29

Across

Use a ___ to clean produce
check your food’s ___ when cooking
use one cutting board for
Put food into ___bags so juices don’t spill
put leftovers in ___ containers
ready-to-eat foods can go on the___ shelf
make sure food is ___ before storing

Down

rinse all vegetables and
fruits should be stored in the
raw meat should always be stored at the ___ shelf to prevent cross-contamination
if you don’t wash your produce it could cause
place frozen foods in the ___ to thaw
what is the brochure on
wash produce before you ___ produce
____your hands
Pay close attention to ___
within ___ hours of cooking put food in fridge or freezer
Avoid___ your refrigerator
when grocery shopping keep ___separated from vegetables and fruits
bring soups, sauces and gravy to a ___ when reheating

20 Clues: ____your hands • what is the brochure on • rinse all vegetables and • use one cutting board for • Use a ___ to clean produce • Pay close attention to ___ • Avoid___ your refrigerator • fruits should be stored in the • put leftovers in ___ containers • check your food’s ___ when cooking • wash produce before you ___ produce • make sure food is ___ before storing • ...

Recipe Basics Review: Riko Fujimoto 2023-03-06

Recipe Basics Review: Riko Fujimoto crossword puzzle

Across

qt
doz
pt
Tbsp
to cut or chop food as finely as possible
a heavy pot that has a lid on it that locks and a steam gauge.
used to lift and turn flat foods like hamburgers and pancakes
oz
lb
thick cloth pads used to protect hands while handling hot containers

Down

used to brush foods with butter, a sauce, a glaze or oil
a flat, rectangular pan designed for cookies and biscuits.
used to cook large quantities of rice or to steam vegetables
for cakes and come in various sizes
a spoon like device with a small bowl and a long handle for dipping into liquid
tsp
min
shallow, round pans with slanted sides used for pies, quiches, and tarts.
to prepare food by applying heat in any form
C

20 Clues: C • qt • pt • oz • lb • doz • tsp • min • Tbsp • for cakes and come in various sizes • to cut or chop food as finely as possible • to prepare food by applying heat in any form • used to brush foods with butter, a sauce, a glaze or oil • a flat, rectangular pan designed for cookies and biscuits. • used to cook large quantities of rice or to steam vegetables • ...

Revolutionary War 2024-01-23

Across

A long sharp bladed weapon
Virginia's governor at the time
Short sharp sometimes double sided weapons
3 The king of Britian at the time
Second U.S president
The man who surrendered at York town
The British general who surrendered at Saratoga
Leader of the Americans
Items used to sleep in when you were outside

Down

The first battle of the war
The first U.S flag
A long barreled rifle
Known for his quote "I have not yet begun to fight"
one of the main foods they ate
Another one of the main foods they ate
The fourth U.S president
The guy who signed all three documents
Long sharp weapons at the end of muskets
Clothing used to show what military you were in
A large weapon that launches lead balls

20 Clues: The first U.S flag • Second U.S president • A long barreled rifle • Leader of the Americans • The fourth U.S president • A long sharp bladed weapon • The first battle of the war • one of the main foods they ate • Virginia's governor at the time • 3 The king of Britian at the time • The man who surrendered at York town • Another one of the main foods they ate • ...

yazmin 2022-10-31

Across

disease: a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food
storage: a storage area for foods kept at 33-41 degrees for food safety.Sell-by date: the last date by which a food product should be sold before being removed from grocery shelves.
the mixture that forms when combining liquids that ordinarily do not mix; can be temporary or permanent.Legumes: a group of plants that have double-seamed pods containing a single row of seeds.
fatty acids: an unsaturated fatty acid of a kind occurring chiefly in fish oils.
by date: the date found on food packaging that indicates when food should be used by for the highest quality and nutrition. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.
a compound found in most body tissues important components of cell membranes, but a high amount in the blood is associated with an increased risk of coronary heart disease.
a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.
fiber: the indigestible portion of food delivered from plants. Also called roughage. Choosing foods high in dietary fiber can make you feel fuller and can help digestion and prevent constipation.
a medical condition in which the bones become brittle and fragile from loss of tissuePasteurization: milk is heat-treated to destroy harmful bacteria.
storage: food items stored in a cabinet and do not require refrigeration or freezing.

Down

flecks of fat throughout the lean meat, indicates the tenderness of a cut
rice: white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and milled
Immediately. Without hesitation or time-lapse.
date: the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value, usually specified on the label or package.
egg white, or the protein contained in it.
dairy: dairy foods that have been fermented with lactic acid bacteria
the process of a liquid changing to a solid or semi-solid state
a mechanical process that prevents the cream from rising to the surface of the milk. Breaks globules of milk fat into tiny particles and spreads them throughout the milk.
a protein forming the main constituent of elastic connective tissue.
dairy: having had water removed or reduced to result in a higher proportion of other nutrients (fat, carbohydrate, protein, etc.)
foods: foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home.
dente: cooked as to be still firm when bitten.
produce that has lost its crispness and is limp.Caramelization: the browning of sugar, a process used in cooking that results in a sweet nutty flavor and brown color
nutrients added in amounts greater than what is naturally there
an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes.

25 Clues: egg white, or the protein contained in it. • Immediately. Without hesitation or time-lapse. • dente: cooked as to be still firm when bitten. • the process of a liquid changing to a solid or semi-solid state • nutrients added in amounts greater than what is naturally there • a protein forming the main constituent of elastic connective tissue. • ...

Yazireth 2022-10-31

Across

the process of a liquid changing to a solid or semi-solid state
storage: a storage area for foods kept at 33-41 degrees for food safety.
a protein forming the main constituent of elastic connective tissue.
the browning of sugar, a process used in cooking that results in a sweet nutty flavor and brown color
a mechanical process that prevents the cream from rising to the surface of the milk. Breaks globules of milk fat into tiny particles and spreads them throughout the milk.
milk is heat-treated to destroy harmful bacteria.Al dente: cooked as to be still firm when bitten.
dairy: having had water removed or reduced to result in a higher proportion of other nutrients (fat, carbohydrate, protein, etc.)
storage: food items stored in a cabinet and do not require refrigeration or freezing.
produce that has lost its crispness and is limp.

Down

rice: white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and milled
date: the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value, usually specified on the label or package.
a group of plants that have double-seamed pods containing a single row of seeds.Marbling: flecks of fat throughout the lean meat, indicates the tenderness of a cut
fatty acids: an unsaturated fatty acid of a kind occurring chiefly in fish oils.
nutrients added in amounts greater than what is naturally there
the mixture that forms when combining liquids that ordinarily do not mix; can be temporary or permanent.
an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes.Albumen: egg white, or the protein contained in it.
fiber: the indigestible portion of food delivered from plants. Also called roughage. Choosing foods high in dietary fiber can make you feel fuller and can help digestion and prevent constipation.
foods: foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home.
dairy: dairy foods that have been fermented with lactic acid bacteria
Immediately. Without hesitation or time-lapse.
a compound found in most body tissues important components of cell membranes, but a high amount in the blood is associated with an increased risk of coronary heart disease.
disease: a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food
a medical condition in which the bones become brittle and fragile from loss of tissue
date: the last date by which a food product should be sold before being removed from grocery shelves.Use by date: the date found on food packaging that indicates when food should be used by for the highest quality and nutrition. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.
a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.

25 Clues: Immediately. Without hesitation or time-lapse. • produce that has lost its crispness and is limp. • the process of a liquid changing to a solid or semi-solid state • nutrients added in amounts greater than what is naturally there • a protein forming the main constituent of elastic connective tissue. • ...

The Filipino Crossword 2023-01-23

Across

The most-populous city in philippines.
One of the foods in the philippines.
One of the music songs in the
Someone who made this.
An island in the philippines.
One of the music songs in the philippines.
A food in the philippines.

Down

A language in the philippines.
A tradition in the philippines
the oldest city with a population of 2.5 million.
What we're talking about.
One of the filipino foods.
Someone who made this.
Someone who made this.
The capital of the philippines.

15 Clues: Someone who made this. • Someone who made this. • Someone who made this. • What we're talking about. • One of the filipino foods. • A food in the philippines. • One of the music songs in the • An island in the philippines. • A language in the philippines. • A tradition in the philippines • The capital of the philippines. • One of the foods in the philippines. • ...

Carbohydrates 2018-09-21

Across

The green pigment that must be in a plant for photosynthesis
The more complicated structure in starches
plants combine single glucose units
sugar extracted from plants and used to sweeten foods
the chemical process that makes carbohydrates
When two monosaccharides combine

Down

Main source of energy
Consist of plants material that can not be digested by humans
sweeten foods without adding calories
single unit of sugar
chemically simple sugars are called
when two chemical units combine more complicated
chemical elements needed to build

13 Clues: single unit of sugar • Main source of energy • When two monosaccharides combine • chemical elements needed to build • chemically simple sugars are called • plants combine single glucose units • sweeten foods without adding calories • The more complicated structure in starches • the chemical process that makes carbohydrates • when two chemical units combine more complicated • ...

Kitchen crossword 2015-06-15

Across

to scatter butter in bits over foods
to cook food in an oven with dry heat
to cook foods on a rack or a spit over coals
to cut into tiny pieces

Down

to remove seeds or tough woody centers
to moisten food for added flavour and to prevent drying out
to coat foods with glossy mixtures such as jellies
to cut into small cubes
to cook food on a rack over direct heat

Intro to Nutrition 2022-03-17

Across

This "diet" does not include meat, chicken, or fish, but it does include animal products like eggs and milk.
This meal is especially important for giving your body and brain the energy they need to get started.
Fats from plant sources (olive oil, nuts, avocados) are ___________________ fats and they help to keep your blood vessels healthy.
Vegetarians and vegans can get all of the amino acids the need by eating a ________________ of protein-rich foods.
Fats that come from animal sources (milk, cheese, red meat, and butter) are known as ___________ fats and they can increase your risk of heart disease.
One barrier to eating a healthy diet is the cost: healthy foods tend to be more ____________ than less nutritious foods.

Down

60% of our calories should come from this class of nutrients.
This "diet" does not include meat, chicken, fish, or any animal products at all.
A healthy diet should always ___________ good to you!
Carbohydrates that come from whole grains give you longer lasting _____________ than those that are found in candy, cookies, cakes, and "white" bread, cereal, rice, and pasta.
Proteins that come from beef, chicken, and steak are _________________ (they contain all of the amino acids that you need)
Nutrients from this group should make up 30% of your calories.
Many people think that we need MORE of this nutrient than we actually do.
A healthy diet is _______________ (which means it contains a variety of foods).
Overdoing it on protein can cause trouble for your _____________.

15 Clues: A healthy diet should always ___________ good to you! • 60% of our calories should come from this class of nutrients. • Nutrients from this group should make up 30% of your calories. • Overdoing it on protein can cause trouble for your _____________. • Many people think that we need MORE of this nutrient than we actually do. • ...

Food 2017-11-21

Across

foods from a tree
carrots are ( )
kinds of foods
to stick

Down

bread, corn, potato...
sausage is( )
is ( )
to eat

8 Clues: to eat • to stick • is ( ) • kinds of foods • foods from a tree • sausage is( ) • carrots are ( ) • bread, corn, potato...

Food & Nutrition 2021-10-29

Across

raw meat should always be stored at the ___ shelf to prevent cross-contamination
use one cutting board for
rinse all vegetables and
Use a ___ to clean produce
Avoid___ your refrigerator
Put food into ___bags so juices don’t spill
put leftovers in ___ containers
Pay close attention to ___
fruits should be stored in the

Down

check your food’s ___ when cooking
____your hands
within ___ hours of cooking put food in fridge or freezer
ready-to-eat foods can go on the___ shelf
when grocery shopping keep ___separated from vegetables and fruits
if you don’t wash your produce it could cause
what is the brochure on
bring soups, sauces and gravy to a ___ when reheating
make sure food is ___ before storing
place frozen foods in the ___ to thaw
wash produce before you ___ produce

20 Clues: ____your hands • what is the brochure on • rinse all vegetables and • use one cutting board for • Use a ___ to clean produce • Avoid___ your refrigerator • Pay close attention to ___ • fruits should be stored in the • put leftovers in ___ containers • check your food’s ___ when cooking • wash produce before you ___ produce • make sure food is ___ before storing • ...

Ariana Chapter 2 voc 2023-09-13

Across

biotechnology:A science that uses knowledge of plant
taboo:Customs prohibiting the use of certain edible
behavior about a way of life that
and shellfish and specify that meat and dairy foods
as food.
modified food or use GM:Foods derived from
packing technology that preserves
media:forms of electronic for communication
not be stored,prepared or eaten together.
belief and attitude that is important to people.
Foods prepared according to the laws that eating of
specific desirable traits.

Down

application of scientific knowledge for use-
norm:A typical standard and pattern related to food
purposes to accomplish tasks or solve problems
food:A food that is eaten routinely and supplies
animal science and genetics to develop plants and animals
whose genetic material.
and extends the shelf life of food.
beliefs and social media customs of a group
eating behaviors.
from one generation to the next.

22 Clues: as food. • eating behaviors. • whose genetic material. • specific desirable traits. • from one generation to the next. • behavior about a way of life that • packing technology that preserves • and extends the shelf life of food. • not be stored,prepared or eaten together. • modified food or use GM:Foods derived from • beliefs and social media customs of a group • ...

Fitness and Nutrition 2023-09-19

Across

A PERSON WHO DOES NOT EAT OR USE ANIMAL PRODUCTS
BRINGING YOUR HEART RATE BACK DOWN AFTER EXEERCISE
KEEPING YOUR BODY FULL OF LIQUIDS
YOUR BODY'S INNER STRUCTURE
SUGARS AND STARCHES THAT PROVIDE ENERGY
SODIUM
SUBSTANCES NEEDED FOR THE BODY TO GROW
REGULATE BODILY FUNCTIONS AND TRANSMIT NERVE IMPULSES
CONCENTRATED SOURCES OF ENERGY THAT TRANSPORT VITAMINS
FOODS THAT ARE BETTER FOR YOU
GETTING YOUR MUSCLES READY AND YOUR BLOOD FLOWING

Down

FOODS PACKED WITH VITAMINS AND MINERALS
INDIGESTIBLE MATERIAL IN FOOD THAT STIMULATES THE INTESTINES
MOVEMENT BY MOVING FEET
A WAY OF EXPRESSING HOW MUCH ENERGY FOOD GIVES
PROMOTE GROWTH AND MAINTAIN HEALTH
SEAFOOD BEANS NUTS LEAN MEATS OR POULTRY
SUBSTANCE IN BLOOD PLASMA THAT IS A RISK FACTOR IN HEART DISEASE.
FREQUENCY INTENSITY TIME TYPE
DAILY PHYSICAL ACTIVITY

20 Clues: SODIUM • MOVEMENT BY MOVING FEET • DAILY PHYSICAL ACTIVITY • YOUR BODY'S INNER STRUCTURE • FREQUENCY INTENSITY TIME TYPE • FOODS THAT ARE BETTER FOR YOU • KEEPING YOUR BODY FULL OF LIQUIDS • PROMOTE GROWTH AND MAINTAIN HEALTH • SUBSTANCES NEEDED FOR THE BODY TO GROW • FOODS PACKED WITH VITAMINS AND MINERALS • SUGARS AND STARCHES THAT PROVIDE ENERGY • ...

Revolutionary War 2024-01-23

Across

A long sharp bladed weapon
Virginia's governor at the time
Short sharp sometimes double sided weapons
3 The king of Britian at the time
Second U.S president
The man who surrendered at York town
The British general who surrendered at Saratoga
Leader of the Americans
Items used to sleep in when you were outside

Down

The first battle of the war
The first U.S flag
A long barreled rifle
Known for his quote "I have not yet begun to fight"
one of the main foods they ate
Another one of the main foods they ate
The fourth U.S president
The guy who signed all three documents
Long sharp weapons at the end of muskets
Clothing used to show what military you were in
A large weapon that launches lead balls

10 Tips to a Great Plate 2021-11-19

10 Tips to a Great Plate crossword puzzle

Across

Half of the grains you should eat should be _____ grains these are more refined products!
Foods like sugary drinks,pizza,sausages,cakes and cookies should be eaten _____ often.
Enjoy your food, but eat _____. Take time to fully enjoy your food as you eat it.
Foods like fruits and vegetables are examples of foods you should eat more _______.
Instead of this types of drinks have water instead!
Your plate should have fruits and vegetables on ____ of it.

Down

________ milk and low-fat milk have the same nutrients as whole milk without the fat!
Avoid ________ portions. Take what you need!
You should compare this in different foods to make sure you are eating less salt.
_______ calories,to do this ind out how many calories you need to manage your weight.

10 Clues: Avoid ________ portions. Take what you need! • Instead of this types of drinks have water instead! • Your plate should have fruits and vegetables on ____ of it. • Enjoy your food, but eat _____. Take time to fully enjoy your food as you eat it. • You should compare this in different foods to make sure you are eating less salt. • ...

Food 2021-09-26

Across

A drink made by cows
Good fried or baked
Use this to make a sandwich
Sweet and delicious foods that often grow on trees
Grill this at a barbeque
Don't put too much of this on your food
Made from cow's milk

Down

Delicious with cheese and pepperoni
It's a meat, not a dog that is hot
Grow these nutritious foods in your garden
It's important to drink this every day
This makes your food very sweet
Chickens lay these

13 Clues: Chickens lay these • Good fried or baked • A drink made by cows • Made from cow's milk • Grill this at a barbeque • Use this to make a sandwich • This makes your food very sweet • It's a meat, not a dog that is hot • Delicious with cheese and pepperoni • It's important to drink this every day • Don't put too much of this on your food • Grow these nutritious foods in your garden • ...

Kitchen safety 2023-03-27

Across

Don’t wear any __ clothing by the stove
While cooking you need to be
Turn pots and pan handles towards the __
Never stick a metal object in the __
Salmonella can be found in __

Down

Do not leave anything __ near a stove
Keep hot foods __
Never let kids near the stove unsupervised
__ things away from your body
You should __ raw and fresh food
Keep products in original __
Do not leave foods out for more than __ hours
Don’t __ in the kitchen

Nutrition and Wellness Crossword 2016-05-04

Nutrition and Wellness Crossword crossword puzzle

Across

Organs that help remove waste from blood and produce urine.
a unit of heat used to indicate the amount of energy that foods will produce.
Strong and well
Main source of energy
The protein molecule in red blood cells that carries oxygen
Composed of carbon, hydrogen, oxygen, and nitrogen.
A polysaccharide that is the storage form of energy.
Something that is free of Pesticides or natural.
All monosaccharides and disaccharides.

Down

Light from sun.
Crucial part of blood.
A mineral found in foods like bananas.
The basis of the fluids of living organisms.
Essential for proper growth
Nourishes body.
Major storage form of energy in the body.
Needed in small amounts to regulate body processes.
Needed for strong bones and teeth
Something that makes things visible or affords illumination.
New.

20 Clues: New. • Light from sun. • Nourishes body. • Strong and well • Main source of energy • Crucial part of blood. • Essential for proper growth • Needed for strong bones and teeth • A mineral found in foods like bananas. • All monosaccharides and disaccharides. • Major storage form of energy in the body. • The basis of the fluids of living organisms. • ...

The Potawatomi Indians 2012-09-20

Across

/ Who they fought in the beaver wars
/ What they would have when there was plenty food
/ one of there foods we use now on a holiday in october
/ One of there favorite traditional foods
/ Where did they live
/ what they used for clothes in the winter
/ When they made with peace with they U.S. until the 1830
/ what they do to get nuts and berries
/ Where they fled to
/ first people to mention tribe in the 1700s

Down

/ What they sometimes ate we use on pancakes
/ What was their favorite sport
/ What they speak
/ What they did to get meat
/What they were considered in the council of the fires
/ Where they lived before wisconsin
/ total population
/ What they originally call themselves
/ Call themselves people of
/ Important plant the Potawatomi smoked

20 Clues: / What they speak • / total population • / Where they fled to • / Where did they live • / What they did to get meat • / Call themselves people of • / What was their favorite sport • / Where they lived before wisconsin • / Who they fought in the beaver wars • / What they originally call themselves • / what they do to get nuts and berries • / Important plant the Potawatomi smoked • ...

Nutrition 2014-11-18

Across

liquid at room temperature; vegetable oil
substances marketed to improve health that are earthy
solid at room temperature
found in beans, nuts, whole grain, & rice
the rate at which the body uses energy while at rest to keep vital functions going
bread, cereal, rice, tortillas; starches in food
sugars in foods; fructose , sucrose, lactose
sugar and starches
foods that have a lot of nutrients but relatively few calories
help maintain body cells & tissue
muscles, organs, skin, hair, fluids, etc.
process by which body takes in & uses food

Down

dissolve in water easily
Acids found in fish
liquid or gel that contains ions and can be decomposed
what you have to consider to achieve healthy a lifestyle
overdose
healthy triangle
contains all 9 amino acids
product intended for ingestion

20 Clues: overdose • healthy triangle • sugar and starches • Acids found in fish • dissolve in water easily • solid at room temperature • contains all 9 amino acids • product intended for ingestion • help maintain body cells & tissue • liquid at room temperature; vegetable oil • found in beans, nuts, whole grain, & rice • muscles, organs, skin, hair, fluids, etc. • ...

Essential kitchen utensils 2021-09-08

Essential kitchen utensils crossword puzzle

Across

used to strain liquids
used for poking,stabbing and eating food
used to simmer food at a low temperature
used to grate hard cheese into smaller pieces
used to flatten everything
used to make shakes and blend food
used to measure liquids or solids
used to sharpen knifes
used for stirring,whisking and beating food

Down

used for eating, serving and cooking foods
used for blending ingredients smooth
used to make fried foods such as meat
used to flip meat on the grill or to serve salads
used to place materials for cutting
used for browning bread so it becomes toast
used to fry and cook things
used for mixing and spreading
used to pour and drink liquids
used to prepare and serve food
used to help cut things up

20 Clues: used to strain liquids • used to sharpen knifes • used to flatten everything • used to help cut things up • used to fry and cook things • used for mixing and spreading • used to pour and drink liquids • used to prepare and serve food • used to measure liquids or solids • used to make shakes and blend food • used to place materials for cutting • used for blending ingredients smooth • ...

Famosi Italiani e Italoamericani 2021-11-03

Famosi Italiani e Italoamericani crossword puzzle

Across

biologist and pathologist known for his works on the central nervous system
helped trade with England and America
soccer player
both admired and criticized the speed with which he painted
the former president of the technical sector of the Italian Football Federation
actor, comedian, singer, vaudevillian, and pianist
a jacuzzi
animator of the classics
executed but innocent
the creator of the world's first nuclear reactor
flew aboard two NASA Space Shuttle missions as a payload specialist.

Down

inventor of the ice resurfaced
Tropicana products
developer of the ford mustang
radio flyer
worked on neutrino masses
known of the Bellini family of Venetian painters
discovered the elements technetium and astatine
frozen foods, Pizza Rolls, Bellisio Foods
founder of the Missionary Sisters of the Sacred Heart of Jesus

20 Clues: a jacuzzi • radio flyer • soccer player • Tropicana products • executed but innocent • animator of the classics • worked on neutrino masses • developer of the ford mustang • inventor of the ice resurfaced • helped trade with England and America • frozen foods, Pizza Rolls, Bellisio Foods • discovered the elements technetium and astatine • ...

Food & Nutrition 2021-10-29

Across

Put food into ___bags so juices don’t spill
Pay close attention to ___
Avoid___ your refrigerator
bring soups, sauces and gravy to a ___ when reheating
use one cutting board for
check your food’s ___ when cooking
raw meat should always be stored at the ___ shelf to prevent cross-contamination
wash produce before you ___ produce
put leftovers in ___ containers
if you don’t wash your produce it could cause
fruits should be stored in the

Down

place frozen foods in the ___ to thaw
rinse all vegetables and
ready-to-eat foods can go on the___ shelf
Use a ___ to clean produce
within ___ hours of cooking put food in fridge or freezer
make sure food is ___ before storing
when grocery shopping keep ___separated from vegetables and fruits
what is the brochure on
____your hands

20 Clues: ____your hands • what is the brochure on • rinse all vegetables and • use one cutting board for • Pay close attention to ___ • Avoid___ your refrigerator • Use a ___ to clean produce • fruits should be stored in the • put leftovers in ___ containers • check your food’s ___ when cooking • wash produce before you ___ produce • make sure food is ___ before storing • ...

Revolutionary War 2024-01-23

Across

A long sharp bladed weapon
Virginia's governor at the time
Short sharp sometimes double sided weapons
3 The king of Britian at the time
Second U.S president
The man who surrendered at York town
The British general who surrendered at Saratoga
Leader of the Americans
Items used to sleep in when you were outside

Down

The first battle of the war
The first U.S flag
A long barreled rifle
Known for his quote "I have not yet begun to fight"
one of the main foods they ate
Another one of the main foods they ate
The fourth U.S president
The guy who signed all three documents
Long sharp weapons at the end of muskets
Clothing used to show what military you were in
A large weapon that launches lead balls

Savannah Guerrero -Ramirez 2022-11-02

Savannah Guerrero -Ramirez crossword puzzle

Across

a medical condition in which the bones become brittle and fragile from loss of tissue
disease: a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food
flecks of fat throughout the lean meat, indicates the tenderness of a cut
the process of a liquid changing to a solid or semi-solid state
fiber: the indigestible portion of food delivered from plants. Also called roughage. Choosing foods high in dietary fiber can make you feel fuller and can help digestion and prevent constipation.
a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.
dente: cooked as to be still firm when bitten.
an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes.
date: the last date by which a food product should be sold before being removed from grocery shelves.
the browning of sugar, a process used in cooking that results in a sweet nutty flavor and brown color
by date: the date found on food packaging that indicates when food should be used by for the highest quality and nutrition. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.
a compound found in most body tissues important components of cell membranes, but a high amount in the blood is associated with an increased risk of coronary heart disease.
Immediately. Without hesitation or time-lapse.
milk is heat-treated to destroy harmful bacteria.

Down

rice: white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and milled
foods: foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home.
dairy: having had water removed or reduced to result in a higher proportion of other nutrients (fat, carbohydrate, protein, etc.)
a protein forming the main constituent of elastic connective tissue.
egg white, or the protein contained in it.
the mixture that forms when combining liquids that ordinarily do not mix; can be temporary or permanent.
a mechanical process that prevents the cream from rising to the surface of the milk. Breaks globules of milk fat into tiny particles and spreads them throughout the milk.
date: the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value, usually specified on the label or package.
produce that has lost its crispness and is limp.
nutrients added in amounts greater than what is naturally there
a group of plants that have double-seamed pods containing a single row of seeds.
storage: food items stored in a cabinet and do not require refrigeration or freezing.
dairy: dairy foods that have been fermented with lactic acid bacteria
storage: a storage area for foods kept at 33-41 degrees for food safety.
fatty acids: an unsaturated fatty acid of a kind occurring chiefly in fish oils.

29 Clues: egg white, or the protein contained in it. • dente: cooked as to be still firm when bitten. • Immediately. Without hesitation or time-lapse. • produce that has lost its crispness and is limp. • milk is heat-treated to destroy harmful bacteria. • the process of a liquid changing to a solid or semi-solid state • ...

Yazireth 2022-10-31

Across

the process of a liquid changing to a solid or semi-solid state
storage: a storage area for foods kept at 33-41 degrees for food safety.
a protein forming the main constituent of elastic connective tissue.
the browning of sugar, a process used in cooking that results in a sweet nutty flavor and brown color
a mechanical process that prevents the cream from rising to the surface of the milk. Breaks globules of milk fat into tiny particles and spreads them throughout the milk.
milk is heat-treated to destroy harmful bacteria.Al dente: cooked as to be still firm when bitten.
dairy: having had water removed or reduced to result in a higher proportion of other nutrients (fat, carbohydrate, protein, etc.)
storage: food items stored in a cabinet and do not require refrigeration or freezing.
produce that has lost its crispness and is limp.

Down

rice: white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and milled
date: the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value, usually specified on the label or package.
a group of plants that have double-seamed pods containing a single row of seeds.Marbling: flecks of fat throughout the lean meat, indicates the tenderness of a cut
fatty acids: an unsaturated fatty acid of a kind occurring chiefly in fish oils.
nutrients added in amounts greater than what is naturally there
the mixture that forms when combining liquids that ordinarily do not mix; can be temporary or permanent.
an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes.Albumen: egg white, or the protein contained in it.
fiber: the indigestible portion of food delivered from plants. Also called roughage. Choosing foods high in dietary fiber can make you feel fuller and can help digestion and prevent constipation.
foods: foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home.
dairy: dairy foods that have been fermented with lactic acid bacteria
Immediately. Without hesitation or time-lapse.
a compound found in most body tissues important components of cell membranes, but a high amount in the blood is associated with an increased risk of coronary heart disease.
disease: a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food
a medical condition in which the bones become brittle and fragile from loss of tissue
date: the last date by which a food product should be sold before being removed from grocery shelves.Use by date: the date found on food packaging that indicates when food should be used by for the highest quality and nutrition. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.
a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.

HEPATITUS A 2021-04-07

Across

disease where blood does not clot effectively
makes special chemicals to help blood to clot after
an infection of the liver
cold sores and flu are caused by
recommended treatment of hepatitis
can diagnose hepatitis

Down

yellowing of skin and whites of eyes
substance to avoid
Yellowish liquid to help absorb foods we eat
can help prevent hepatitis
hepatitis can be caused by
foods that are difficult to digest
good hygiene and washing fruits and vegetables

13 Clues: substance to avoid • can diagnose hepatitis • an infection of the liver • can help prevent hepatitis • hepatitis can be caused by • cold sores and flu are caused by • foods that are difficult to digest • recommended treatment of hepatitis • yellowing of skin and whites of eyes • Yellowish liquid to help absorb foods we eat • disease where blood does not clot effectively • ...

10 Tips to a Great Plate 2021-11-19

Across

Half of the grains you should eat should be _____ grains these are more refined products!
Foods like sugary drinks,pizza,sausages,cakes and cookies should be eaten _____ often.
Enjoy your food, but eat _____. Take time to fully enjoy your food as you eat it.
Foods like fruits and vegetables are examples of foods you should eat more _______.
Instead of this types of drinks have water instead!
Your plate should have fruits and vegetables on ____ of it.

Down

________ milk and low-fat milk have the same nutrients as whole milk without the fat!
Avoid ________ portions. Take what you need!
You should compare this in different foods to make sure you are eating less salt.
_______ calories,to do this ind out how many calories you need to manage your weight.

10 Tips to a Great Plate 2021-11-19

Across

Half of the grains you should eat should be _____ grains these are more refined products!
Foods like sugary drinks,pizza,sausages,cakes and cookies should be eaten _____ often.
Enjoy your food, but eat _____. Take time to fully enjoy your food as you eat it.
Foods like fruits and vegetables are examples of foods you should eat more _______.
Instead of this types of drinks have water instead!
Your plate should have fruits and vegetables on ____ of it.

Down

________ milk and low-fat milk have the same nutrients as whole milk without the fat!
Avoid ________ portions. Take what you need!
You should compare this in different foods to make sure you are eating less salt.
_______ calories,to do this ind out how many calories you need to manage your weight.

Kitchen safety 2016-03-04

Across

when cutting food you should always cut____from you
peanuts and________are two different types of nuts
if you get burned you run it under____water
always____your hands before preparing food
never cross___________foods
clean up spills right away so no one_____or falls
never put_____in the microwave
keep a clean and_________work area
the area between 4 degrees Celsius and 60 degrees Celsius is called the__________
always wear proper______equipment

Down

most schools are______free
people who have allergies should carry an______around
never_____around in the kitchen
the most common kitchen accident is____
eggs are one of the foods that can give you__________
you should always have a fire____________in the kitchen
some people can have an________reaction to some foods
always keep electrical__________away from water
food borne _______
the temperature your fridge should be at is____

20 Clues: food borne _______ • most schools are______free • never cross___________foods • never put_____in the microwave • never_____around in the kitchen • always wear proper______equipment • keep a clean and_________work area • the most common kitchen accident is____ • always____your hands before preparing food • if you get burned you run it under____water • ...

1920's Alyssa Trujillo 2019-02-26

Across

candy bar named after the great bambino
ready-to-cook foods were also what kind of foods
prohibition began when what amendment went into effect
the amendment which repealed the 18th amendment
the banning of alcohol
kid blackie
popular music genre in the 20's
center of movie making in the U.S.
alcoholic drinks were still widely available at
jazz king

Down

the great bambino
the galloping ghost
the american diet in the early part of the century consisted for a large part of meat and
first walt disney animated cartoon
an invention where music could be listened to through stations
became a worldwide icon through his persona, "The Tramp"
the publics eating habits changed as americans began eating fewer
americas pastime
broadway shows were produced by
non-silent movies

20 Clues: jazz king • kid blackie • americas pastime • the great bambino • non-silent movies • the galloping ghost • the banning of alcohol • popular music genre in the 20's • broadway shows were produced by • first walt disney animated cartoon • center of movie making in the U.S. • candy bar named after the great bambino • the amendment which repealed the 18th amendment • ...

Kitchen Equipment 2024-02-15

Across

Used to Liquify ingredients
Shave "skin" or peeling
Used when baking a Pie
Squeeze out liquid
Can be used for liquid and dry
Stretches dough
Cut soft foods
Spreading
Large quantities of liquid
Beat or "whip"
Spoon Pick up food and drain
Aids in Air circulation
Protect hands
Need leveled surface,meniscus
Scrape
Used when baking Bread

Down

Grinding
Cut small items
Need leveling
Used for cutting; not for household use
Heating food in
Eliminate lumps
Combine ingredients
Bake Cupcakes in
Hard surface for cutting
Mixes Batter or dough
Shreds
Drain and/or rinse
Cut in ingredients like flour and butter
Stir
Grab food without fingers
Bake Cakes in
Used to saute and fry
Turn or flip foods

34 Clues: Stir • Shreds • Scrape • Grinding • Spreading • Need leveling • Protect hands • Bake Cakes in • Cut soft foods • Beat or "whip" • Cut small items • Heating food in • Eliminate lumps • Stretches dough • Bake Cupcakes in • Squeeze out liquid • Drain and/or rinse • Turn or flip foods • Combine ingredients • Mixes Batter or dough • Used to saute and fry • Used when baking a Pie • Used when baking Bread • ...

Essential kitchen utensils 2021-09-08

Across

used to strain liquids
used for poking,stabbing and eating food
used to simmer food at a low temperature
used to grate hard cheese into smaller pieces
used to flatten everything
used to make shakes and blend food
used to measure liquids or solids
used to sharpen knifes
used for stirring,whisking and beating food

Down

used for eating, serving and cooking foods
used for blending ingredients smooth
used to make fried foods such as meat
used to flip meat on the grill or to serve salads
used to place materials for cutting
used for browning bread so it becomes toast
used to fry and cook things
used for mixing and spreading
used to pour and drink liquids
used to prepare and serve food
used to help cut things up

Nutrition and Diets 2023-10-26

Across

Foods that can not be completely broken down.
the basic components of all body cells.
Organic molecules.
organic compounds that are essential to life.
a sterol lipid found in body cells and animal products.
state or condition of one's nutrition.
A condition where the arties become narrow.

Down

the state of poor nutrition.
a condition where bones become porous (tiny openings)
A state of good heath.
the process by which the body breaks down food.
the process in which blood or lymph capillaries pick up.
commonly called fats and oils.
high blood pressure.
Below normal weight.
the fibrous, Indigestible form of plant carbohydrate.
disease caused by insufficient secretion.
Above normal weight.
Foods are are soft in texture.
Inorganic (nonliving) elements found in all body tissues.

20 Clues: Organic molecules. • high blood pressure. • Below normal weight. • Above normal weight. • A state of good heath. • the state of poor nutrition. • commonly called fats and oils. • Foods are are soft in texture. • state or condition of one's nutrition. • the basic components of all body cells. • disease caused by insufficient secretion. • A condition where the arties become narrow. • ...

Revolutionary War 2024-01-23

Across

A long sharp bladed weapon
Virginia's governor at the time
Short sharp sometimes double sided weapons
3 The king of Britian at the time
Second U.S president
The man who surrendered at York town
The British general who surrendered at Saratoga
Leader of the Americans
Items used to sleep in when you were outside

Down

The first battle of the war
The first U.S flag
A long barreled rifle
Known for his quote "I have not yet begun to fight"
one of the main foods they ate
Another one of the main foods they ate
The fourth U.S president
The guy who signed all three documents
Long sharp weapons at the end of muskets
Clothing used to show what military you were in
A large weapon that launches lead balls

yeah 2022-10-25

Across

fat can raise blood cholesterol level
The process of breaking down foods
used to enhance taste
the sugar that is put in after
Needed to build muscle and repair body
A guide to help structure food groups
requires 17 daily
Regualtes body temp
Used to clear stool
found in whole food, strands of carbs
you need 13 daily

Down

body cannot be sufficient without these nutrients
Substances that keep your body functioning
Refined sugars in form of carbs
Type of food thats low in nutrients but high in calories
liquid at room temp
nutrients that are added back after being lost
vitamin D
adding new nutrients to food that did not have them before
How we measure the energy in food
types of foods you should eat on myplate

21 Clues: vitamin D • requires 17 daily • you need 13 daily • liquid at room temp • Regualtes body temp • Used to clear stool • used to enhance taste • the sugar that is put in after • Refined sugars in form of carbs • How we measure the energy in food • The process of breaking down foods • fat can raise blood cholesterol level • A guide to help structure food groups • ...

CHO Tessa Stratton 2022-11-17

Across

Basically a cavity
the sum of dietary and added fiber
a type of simple carb
stored form of glucose
long complex chains of sugar
natural component found in grains, some veggies and fruits
chemicals in our body that control organs
fiber Body cant digest or absorb
broken down quickly in the body
body doesn't make enough insulin

Down

simple sugar unit
unable to fully digest dairy
when two monosaccharides join
purified carbs
a product added to your diet
a large carbohydrate molecule
hormone that lowers the level of glucose in the blood
foods that give many health benefits
when your blood sugar is lower than standard
rating system for foods containing carbs
main type of sugar in the blood
are found in bread, ice cream, and pasta.

22 Clues: purified carbs • simple sugar unit • Basically a cavity • a type of simple carb • stored form of glucose • unable to fully digest dairy • a product added to your diet • long complex chains of sugar • when two monosaccharides join • a large carbohydrate molecule • main type of sugar in the blood • broken down quickly in the body • fiber Body cant digest or absorb • ...

Zhiangel 2022-11-02

Across

disease: a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food
date: the last date by which a food product should be sold before being removed from grocery shelves.
storage: a storage area for foods kept at 33-41 degrees for food safety.
a group of plants that have double-seamed pods containing a single row of seeds.
storage: food items stored in a cabinet and do not require refrigeration or freezing.
nutrients added in amounts greater than what is naturally there
dairy: dairy foods that have been fermented with lactic acid bacteria
produce that has lost its crispness and is limp.
the mixture that forms when combining liquids that ordinarily do not mix; can be temporary or permanent.
an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes.Albumen: egg white, or the protein contained in it.
a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.
milk is heat-treated to destroy harmful bacteria.Al dente: cooked as to be still firm when bitten.
Immediately. Without hesitation or time-lapse.
the browning of sugar, a process used in cooking that results in a sweet nutty flavor and brown color
date: the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value, usually specified on the label or package.

Down

a mechanical process that prevents the cream from rising to the surface of the milk. Breaks globules of milk fat into tiny particles and spreads them throughout the milk.
the process of a liquid changing to a solid or semi-solid state
a compound found in most body tissues important components of cell membranes, but a high amount in the blood is associated with an increased risk of coronary heart disease.
a medical condition in which the bones become brittle and fragile from loss of tissue
by date: the date found on food packaging that indicates when food should be used by for the highest quality and nutrition. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.
flecks of fat throughout the lean meat, indicates the tenderness of a cut
fatty acids: an unsaturated fatty acid of a kind occurring chiefly in fish oils.
foods: foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home.
a protein forming the main constituent of elastic connective tissue.
fiber: the indigestible portion of food delivered from plants. Also called roughage. Choosing foods high in dietary fiber can make you feel fuller and can help digestion and prevent constipation.
dairy: having had water removed or reduced to result in a higher proportion of other nutrients (fat, carbohydrate, protein, etc.)
rice: white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and milled

27 Clues: Immediately. Without hesitation or time-lapse. • produce that has lost its crispness and is limp. • the process of a liquid changing to a solid or semi-solid state • nutrients added in amounts greater than what is naturally there • a protein forming the main constituent of elastic connective tissue. • ...

yazmin 2022-10-31

Across

disease: a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food
storage: a storage area for foods kept at 33-41 degrees for food safety.Sell-by date: the last date by which a food product should be sold before being removed from grocery shelves.
the mixture that forms when combining liquids that ordinarily do not mix; can be temporary or permanent.Legumes: a group of plants that have double-seamed pods containing a single row of seeds.
fatty acids: an unsaturated fatty acid of a kind occurring chiefly in fish oils.
by date: the date found on food packaging that indicates when food should be used by for the highest quality and nutrition. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.
a compound found in most body tissues important components of cell membranes, but a high amount in the blood is associated with an increased risk of coronary heart disease.
a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.
fiber: the indigestible portion of food delivered from plants. Also called roughage. Choosing foods high in dietary fiber can make you feel fuller and can help digestion and prevent constipation.
a medical condition in which the bones become brittle and fragile from loss of tissuePasteurization: milk is heat-treated to destroy harmful bacteria.
storage: food items stored in a cabinet and do not require refrigeration or freezing.

Down

flecks of fat throughout the lean meat, indicates the tenderness of a cut
rice: white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and milled
Immediately. Without hesitation or time-lapse.
date: the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value, usually specified on the label or package.
egg white, or the protein contained in it.
dairy: dairy foods that have been fermented with lactic acid bacteria
the process of a liquid changing to a solid or semi-solid state
a mechanical process that prevents the cream from rising to the surface of the milk. Breaks globules of milk fat into tiny particles and spreads them throughout the milk.
a protein forming the main constituent of elastic connective tissue.
dairy: having had water removed or reduced to result in a higher proportion of other nutrients (fat, carbohydrate, protein, etc.)
foods: foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home.
dente: cooked as to be still firm when bitten.
produce that has lost its crispness and is limp.Caramelization: the browning of sugar, a process used in cooking that results in a sweet nutty flavor and brown color
nutrients added in amounts greater than what is naturally there
an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes.

Yazireth 2022-10-31

Across

the process of a liquid changing to a solid or semi-solid state
storage: a storage area for foods kept at 33-41 degrees for food safety.
a protein forming the main constituent of elastic connective tissue.
the browning of sugar, a process used in cooking that results in a sweet nutty flavor and brown color
a mechanical process that prevents the cream from rising to the surface of the milk. Breaks globules of milk fat into tiny particles and spreads them throughout the milk.
milk is heat-treated to destroy harmful bacteria.Al dente: cooked as to be still firm when bitten.
dairy: having had water removed or reduced to result in a higher proportion of other nutrients (fat, carbohydrate, protein, etc.)
storage: food items stored in a cabinet and do not require refrigeration or freezing.
produce that has lost its crispness and is limp.

Down

rice: white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and milled
date: the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value, usually specified on the label or package.
a group of plants that have double-seamed pods containing a single row of seeds.Marbling: flecks of fat throughout the lean meat, indicates the tenderness of a cut
fatty acids: an unsaturated fatty acid of a kind occurring chiefly in fish oils.
nutrients added in amounts greater than what is naturally there
the mixture that forms when combining liquids that ordinarily do not mix; can be temporary or permanent.
an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes.Albumen: egg white, or the protein contained in it.
fiber: the indigestible portion of food delivered from plants. Also called roughage. Choosing foods high in dietary fiber can make you feel fuller and can help digestion and prevent constipation.
foods: foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home.
dairy: dairy foods that have been fermented with lactic acid bacteria
Immediately. Without hesitation or time-lapse.
a compound found in most body tissues important components of cell membranes, but a high amount in the blood is associated with an increased risk of coronary heart disease.
disease: a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food
a medical condition in which the bones become brittle and fragile from loss of tissue
date: the last date by which a food product should be sold before being removed from grocery shelves.Use by date: the date found on food packaging that indicates when food should be used by for the highest quality and nutrition. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.
a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.

Protein 2018-08-22

Across

Acid in Protein
Source of energy
Protein foods which contain all the essential amino acids
Protein not required for energy
Protein foods that lack at least one of the 9 essential amino acids
Function of protein in sexual development
Amino acids made by the body
Kilojoules per gram of protein
Snack food of plant protein

Down

Proteins are made from chemical building
Bean of complete protein
Used as a source of energy if the body is lacking
Function of protein in fighting a cold
Animal of complete protein
Plant source protein of many varieties
Function of protein in replacing skin cells
Function of protein particularly in childhood
Amino acids that your body needs but cannot provide
Product derived from soy
Function of protein in wound healing

20 Clues: Acid in Protein • Source of energy • Bean of complete protein • Product derived from soy • Animal of complete protein • Snack food of plant protein • Amino acids made by the body • Kilojoules per gram of protein • Protein not required for energy • Function of protein in wound healing • Function of protein in fighting a cold • Plant source protein of many varieties • ...

Food/Kitchen Safety 2015-09-25

Across

____ into small pieces
You _____ two or more ingredients
You should wash your hands for ______ seconds
When you ____ a food it starts to bubble
Keep all __________ appliances away from water
___ your hair back in the kitchen
If you smell ___ turn off the oven immediately
Do not leave ______ in soapy water ( you could cut yourself )
A _____ knife
You should clean up ______ immediately
Never ___ in the kitchen

Down

____ foods should be kept at 4 degrees Celsius (40 Fahrenheit)
Never use a _________ to remove hot pots from the oven
Cut a thin strip of lemon peel, peel apples
Drain water from cook pasta or wash strawberries
You ____ until it turns to liquid
You ____ cakes
Tools you use in the kitchen
The ______ Zone is a temperature range between 4c/10f & 60c/140f
fry foods (eggs, meat, vegetables)

20 Clues: A _____ knife • You ____ cakes • ____ into small pieces • Never ___ in the kitchen • Tools you use in the kitchen • You _____ two or more ingredients • You ____ until it turns to liquid • ___ your hair back in the kitchen • fry foods (eggs, meat, vegetables) • You should clean up ______ immediately • When you ____ a food it starts to bubble • ...

Cross Word Puzzle 2014-04-15

Across

Cooking method that uses dry heat
Browning food on both sides
Take two foods and fit them together to make it look like one food
Used for liquids
The thick part of milk that rises to the top
Working solid shortening into dry ingredients
Put something through a sifter
Cut food in to bite sized pieces

Down

Cut foods into shreds
Made from animal fat
This involves using a oven
To blend two or more food ingredients to create a mixture
Cut up or grind into small pieces
To combine or blend together
To throw or pitch
To smoothen a mixture by briskly whipping it
Add air into food using a whisk
Mix by making circular motion
Combining a delicate mixture into a heavier textured
Cut food into small blocks

20 Clues: Used for liquids • To throw or pitch • Made from animal fat • Cut foods into shreds • This involves using a oven • Cut food into small blocks • Browning food on both sides • To combine or blend together • Mix by making circular motion • Put something through a sifter • Add air into food using a whisk • Cut food in to bite sized pieces • Cooking method that uses dry heat • ...

Revolutionary War 2024-01-23

Across

A long sharp bladed weapon
Virginia's governor at the time
Short sharp sometimes double sided weapons
3 The king of Britian at the time
Second U.S president
The man who surrendered at York town
The British general who surrendered at Saratoga
Leader of the Americans
Items used to sleep in when you were outside

Down

The first battle of the war
The first U.S flag
A long barreled rifle
Known for his quote "I have not yet begun to fight"
one of the main foods they ate
Another one of the main foods they ate
The fourth U.S president
The guy who signed all three documents
Long sharp weapons at the end of muskets
Clothing used to show what military you were in
A large weapon that launches lead balls

Revolutionary War 2024-01-23

Across

A long sharp bladed weapon
Virginia's governor at the time
Short sharp sometimes double sided weapons
3 The king of Britian at the time
Second U.S president
The man who surrendered at York town
The British general who surrendered at Saratoga
Leader of the Americans
Items used to sleep in when you were outside

Down

The first battle of the war
The first U.S flag
A long barreled rifle
Known for his quote "I have not yet begun to fight"
one of the main foods they ate
Another one of the main foods they ate
The fourth U.S president
The guy who signed all three documents
Long sharp weapons at the end of muskets
Clothing used to show what military you were in
A large weapon that launches lead balls

Revolutionary War 2024-01-23

Across

A long sharp bladed weapon
Virginia's governor at the time
Short sharp sometimes double sided weapons
3 The king of Britian at the time
Second U.S president
The man who surrendered at York town
The British general who surrendered at Saratoga
Leader of the Americans
Items used to sleep in when you were outside

Down

The first battle of the war
The first U.S flag
A long barreled rifle
Known for his quote "I have not yet begun to fight"
one of the main foods they ate
Another one of the main foods they ate
The fourth U.S president
The guy who signed all three documents
Long sharp weapons at the end of muskets
Clothing used to show what military you were in
A large weapon that launches lead balls

Savannah Guerrero -Ramirez 2022-11-02

Across

a medical condition in which the bones become brittle and fragile from loss of tissue
disease: a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food
flecks of fat throughout the lean meat, indicates the tenderness of a cut
the process of a liquid changing to a solid or semi-solid state
fiber: the indigestible portion of food delivered from plants. Also called roughage. Choosing foods high in dietary fiber can make you feel fuller and can help digestion and prevent constipation.
a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.
dente: cooked as to be still firm when bitten.
an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes.
date: the last date by which a food product should be sold before being removed from grocery shelves.
the browning of sugar, a process used in cooking that results in a sweet nutty flavor and brown color
by date: the date found on food packaging that indicates when food should be used by for the highest quality and nutrition. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.
a compound found in most body tissues important components of cell membranes, but a high amount in the blood is associated with an increased risk of coronary heart disease.
Immediately. Without hesitation or time-lapse.
milk is heat-treated to destroy harmful bacteria.

Down

rice: white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and milled
foods: foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home.
dairy: having had water removed or reduced to result in a higher proportion of other nutrients (fat, carbohydrate, protein, etc.)
a protein forming the main constituent of elastic connective tissue.
egg white, or the protein contained in it.
the mixture that forms when combining liquids that ordinarily do not mix; can be temporary or permanent.
a mechanical process that prevents the cream from rising to the surface of the milk. Breaks globules of milk fat into tiny particles and spreads them throughout the milk.
date: the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value, usually specified on the label or package.
produce that has lost its crispness and is limp.
nutrients added in amounts greater than what is naturally there
a group of plants that have double-seamed pods containing a single row of seeds.
storage: food items stored in a cabinet and do not require refrigeration or freezing.
dairy: dairy foods that have been fermented with lactic acid bacteria
storage: a storage area for foods kept at 33-41 degrees for food safety.
fatty acids: an unsaturated fatty acid of a kind occurring chiefly in fish oils.

Kimiya 2022-10-31

Across

a medical condition in which the bones become brittle and fragile from loss of tissue
rice: white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and milled
the mixture that forms when combining liquids that ordinarily do not mix; can be temporary or permanent.
a group of plants that have double-seamed pods containing a single row of seeds.
by date: the date found on food packaging that indicates when food should be used by for the highest quality and nutrition. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.
date: the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value, usually specified on the label or package.
fiber: the indigestible portion of food delivered from plants. Also called roughage. Choosing foods high in dietary fiber can make you feel fuller and can help digestion and prevent constipation.
a compound found in most body tissues important components of cell membranes, but a high amount in the blood is associated with an increased risk of coronary heart disease.
a protein forming the main constituent of elastic connective tissue.
an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes.Albumen: egg white, or the protein contained in it.
produce that has lost its crispness and is limp.Caramelization: the browning of sugar, a process used in cooking that results in a sweet nutty flavor and brown color
flecks of fat throughout the lean meat, indicates the tenderness of a cut
nutrients added in amounts greater than what is naturally there

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a mechanical process that prevents the cream from rising to the surface of the milk. Breaks globules of milk fat into tiny particles and spreads them throughout the milk.
storage: a storage area for foods kept at 33-41 degrees for food safety.
disease: a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food
milk is heat-treated to destroy harmful bacteria.Al dente: cooked as to be still firm when bitten.
foods: foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home.
dairy: dairy foods that have been fermented with lactic acid bacteria
Immediately. Without hesitation or time-lapse.
dairy: having had water removed or reduced to result in a higher proportion of other nutrients (fat, carbohydrate, protein, etc.)
a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.
date: the last date by which a food product should be sold before being removed from grocery shelves.
storage: food items stored in a cabinet and do not require refrigeration or freezing.
the process of a liquid changing to a solid or semi-solid state
fatty acids: an unsaturated fatty acid of a kind occurring chiefly in fish oils.

26 Clues: Immediately. Without hesitation or time-lapse. • the process of a liquid changing to a solid or semi-solid state • nutrients added in amounts greater than what is naturally there • a protein forming the main constituent of elastic connective tissue. • dairy: dairy foods that have been fermented with lactic acid bacteria • ...

Foods Project 2020-12-03

Across

stabilizing yeast fermentation rate, strengthening the dough and enhancing the flavour
provides the structure in baked goods
add structure, leavening, color, and flavour
Soda A leavening agent that activates when combined with an acid and water
used to add colour and flavour

Down

Tenderize the products
add sweetness and keeps moisture in the baked goods
used to enhance the flavors of other ingredients
Helps bread rise and holds breads together
Powder Leavening agent
adds a chocolate flavour
contributes moisture, and adds colour and flavour to baked goods

12 Clues: Tenderize the products • Powder Leavening agent • adds a chocolate flavour • used to add colour and flavour • provides the structure in baked goods • Helps bread rise and holds breads together • add structure, leavening, color, and flavour • used to enhance the flavors of other ingredients • add sweetness and keeps moisture in the baked goods • ...

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