Appetizers

1. Leaves of plants used to add flavor, aroma, and color to food.
6. A small dish served before the main meal to stimulate the appetite.
9. Any kitchen implement used for preparing, serving, or eating food.
11. A thick sauce or mixture into which foods such as chips, vegetables, or crackers are dipped.
13. A small, decorative appetizer consisting of a base such as bread or crackers topped with savory ingredients.
15. Food items that spoil quickly and require proper storage, usually refrigeration, to remain safe for consumption.
16. Ingredients that are natural, recently harvested, and minimally processed.
19. and procedures that ensure food is handled, prepared, and stored safely to prevent foodborne illnesses.

2. A set of instructions that lists the ingredients and steps needed to prepare a dish.
3. The process of reducing harmful microorganisms on surfaces and equipment to safe levels.
4. The presence of harmful substances, bacteria, or foreign materials in food, making it unsafe to eat.
5. A French term meaning "everything in its place"; the practice of organizing and preparing ingredients and tools before cooking.
7. Larger kitchen devices or machines used in preparing, cooking, or serving food.
8. The process of removing dirt, grease, and food particles from surfaces, tools, and equipment.
10. A hand-held device used to perform specific food preparation tasks.
12. Any food item or substance used in making a recipe.
14. Small food items that can be eaten without the use of utensils.
17. Small savory foods served before a meal, usually eaten with the fingers.
18. An edible decoration added to food to improve its appearance, flavor, or presentation.
20. Dried seeds, roots, bark, fruits, or buds of plants used to season and flavor food.