10 food

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Across
  1. 2. / Basic food eaten regularly and providing energy.
  2. 3. / Gentle cooking method in water, ideal for eggs and fish.
  3. 5. / Process where proteins change from liquid to solid, like eggs.
  4. 7. / Method to prevent food spoilage and extend shelf life.
  5. 9. / Cooking using the vapor from boiling water.
  6. 10. / Micro-organisms that can cause food spoilage.
  7. 11. / A staple grain widely consumed in Asian cuisine.
  8. 16. / The browning of starches, as seen in toasted bread.
  9. 18. / Cooking method involving a shallow pan and a small amount of hot fat.
  10. 19. / Italian staple made from wheat and water, often boiled.
  11. 20. / Cooking method using direct heat from below or above.
  12. 21. / Quick cooking method using a hot wok and small pieces of food.
  13. 22. / Heat transfer by direct contact, like cooking in a frying pan.
Down
  1. 1. / Formula used to calculate the cost of ingredients.
  2. 3. / First stage in food processing, such as milling grains.
  3. 4. Cooking food fully submerged in hot water.
  4. 6. / Heat transfer in fluids, often used in boiling water.
  5. 8. / Heat transfer by electromagnetic waves, like toasting.
  6. 12. / A starchy tuber used in many international dishes.
  7. 13. Zone / Temperature range where bacteria multiply rapidly (5°C - 60°C).
  8. 14. / Protein-rich legumes used in soups and stews.
  9. 15. / Staple food made from flour and water, usually baked.
  10. 17. / Process of combining oil and water, as in mayonnaise.
  11. 18. / Stage of food processing that creates final products, like bread.