3.00 Key Terms

12345678910111213141516171819202122232425262728
Across
  1. 3. flecks of fat throughout the lean meat, indicates the tenderness of a cut
  2. 5. an unsaturated fatty acid of a kind occurring chiefly in fish oils.
  3. 6. 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.
  4. 8. a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food
  5. 9. a medical condition in which the bones become brittle and fragile from loss of tissue
  6. 12. dairy foods that have been fermented with lactic acid bacteria
  7. 14. 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.
  8. 17. the mixture that forms when combining liquids that ordinarily do not mix; can be temporary or permanent.
  9. 18. a protein forming the main constituent of elastic connective tissue.
  10. 21. white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and milled
  11. 24. having had water removed or reduced to result in a higher proportion of other nutrients (fat, carbohydrate, protein, etc.)
  12. 25. the browning of sugar, a process used in cooking that results in a sweet nutty flavor and brown color
  13. 27. 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.
  14. 28. cooked as to be still firm when bitten.
Down
  1. 1. a storage area for foods kept at 33-41 degrees for food safety.
  2. 2. Immediately. Without hesitation or time-lapse.
  3. 4. milk is heat-treated to destroy harmful bacteria.
  4. 7. the last date by which a food product should be sold before being removed from grocery shelves.
  5. 10. nutrients added in amounts greater than what is naturally there
  6. 11. egg white, or the protein contained in it.
  7. 13. 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.
  8. 14. the process of a liquid changing to a solid or semi-solid state
  9. 15. produce that has lost its crispness and is limp.
  10. 16. 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.
  11. 19. foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home.
  12. 20. an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes.
  13. 22. food items stored in a cabinet and do not require refrigeration or freezing.
  14. 23. a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.
  15. 26. a group of plants that have double-seamed pods containing a single row of seeds.