2nd formative assessment Agriculture 2 SET A

12345678910111213141516171819
Across
  1. 7. A substance used in pickling to lower pH and inhibit microbial growth.
  2. 8. Food soaked in a preserving solution to help prevent spoilage.
  3. 10. A microorganism that can be involved in food spoilage and fermentation.
  4. 13. Food that has not undergone preservation or processing.
  5. 14. A low-temperature method that helps slow or stop enzyme activity and preserve food.
  6. 15. A substance involved in fermentation and can also contribute to food preservation.
  7. 16. A factor used in food processing and drying and that can affect enzymes and microorganisms.
  8. 17. The use of a package to help protect food and extend its shelf life.
  9. 19. Equipment that can be used to dry food using heat and airflow.
Down
  1. 1. A method of drying food by exposing it to sunlight.
  2. 2. The deterioration of food that can cause changes in color, odor, texture, or quality of the food that is considered non-consumable..
  3. 3. A salty water solution used for soaking food.
  4. 4. Microorganisms that can cause food spoilage or be useful in food processing.
  5. 5. A substance added to food to help remove water and preserve it.
  6. 6. A type of fungus that can cause food spoilage.
  7. 8. A food additive that can help improve or extend the shelf life of a product.
  8. 9. A major component of food that can be removed to help preserve food.
  9. 11. An acidic liquid commonly used to preserve food through pickling.
  10. 12. The traditional process of removing water from food, usually through air or sunlight.
  11. 18. A material consumed by people and other living things for growth, health, and satisfaction.