6.01 key terms Tanadia

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Across
  1. 2. characteristic of foods considered when planning meals. A variety of textures in a meal make it more appealing and interesting.
  2. 5. a time a meal is typically served based on personal or family needs.
  3. 7. characteristic of foods that should be pleasing to the taste and a consideration used when planning meals.
  4. 8. time taken to decide on the number of meals necessary for a period of time, usually a week at a time, and how and when the foods needed will be purchased. The amount of time needed for food preparation is also considered.
  5. 10. already prepared and used as part of a meal. Some convenience foods have all the ingredients included to prepare a dish but must be made at home.
  6. 11. that use no pre-prepared or prepackaged convenience foods. Considered “home-cooked.
  7. 12. characteristic of food to consider when meal planning.Color can make a meal more appetizing.
  8. 13. characteristic of foods considered when planning meals. A variety of shapes in a meal is more appetizing.
  9. 15. characteristic of foods considered when planning meals. A variety of temperatures in a meal is more appetizing.
  10. 16. times-breakfast in the a.m., lunch around noon, and dinner (supper) in the early evening. Non-traditional mealtimes may revolve around work schedules, social schedules, or school schedules. For example, a person working the second shift (4 p.m. to midnight) may have a meal considered dinner at 10 p.m. or lunch at 3 p.m.
  11. 17. eaten between meals as a way to minimize hunger or keep up energy levels.
Down
  1. 1. meal traditionally served in the middle of the day and non-traditionally at other times of the day.
  2. 3. method used for food preparation that makes preparation time shorter.
  3. 4. dishes that may use some pre-prepared foods or convenience foods as part of the ingredients to speed up the meal preparation process.
  4. 5. list of foods, usually in the order of being served, served at a meal.
  5. 6. meal traditionally eaten in the morning to “break” the “fast” after a long period of time without food.This meal is non traditionally eaten any time of the day
  6. 9. meal traditionally eaten in the evening. In the South, lunch may also be called dinner; while “dinner” is called supper.
  7. 14. several foods in the food guidance system to create a meal to add appeal and meet nutritional goals.