Advanced Food & Nutrition

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Across
  1. 1. Comprised of 2 pints or 32 fluid ounces.
  2. 4. A bacteria, virus, or other microorganism that can cause disease.
  3. 6. Habits that include keeping hands, hair, and body clean, and wearing clean and appropriate uniforms.
  4. 9. The path food takes from purchasing and receiving, through storing, preparing, cooking, and serving.
  5. 13. The temperature range in which bacteria can rapidly grow.
  6. 16. The amount of food you choose to eat at any one time.
  7. 18. A small, savory dish, served at the beginning of a meal or parties. Three bites or less.
  8. 19. A small dish served at the beginning of the meal. Eaten in 15-20 bites.
  9. 20. The cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel.
Down
  1. 2. One third (1/3) of a Tablespoon.
  2. 3. An incident in which two or more persons experience a similar illness after ingestion of a common food or
  3. 5. An hors d'oeuvre served on an edible base.
  4. 7. Device used to keep food handlers' hair away from food.
  5. 8. There are 8 of these in one cup.
  6. 10. An acronym used to describe the conditions necessary for bacterial growth.
  7. 11. To make something clean and hygienic.
  8. 12. The process of unintentionally transferring microorganisms from one substance to another, with harmful effects.
  9. 14. De-boned leg and thigh of a chicken, stuffed with sausage or other ingredients.
  10. 15. An organism that can be seen only through a microscope.
  11. 17. Protective covering used to properly bandage cut or wound on the finger.
  12. 20. Scalding vegetables in boiling water or steam for a short time