Baking Terminology 1

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Across
  1. 1. a mixture that contains almost equal parts of dry and liquid ingredients
  2. 7. bread made from a starter that has a unique flavour
  3. 9. used in food storage and preparation areas to control pests
  4. 12. tiny single celled microorganisms
  5. 13. reducing the number of microorganisms on a surface
  6. 14. a substance that causes baked products to rise by introducing carbon dioxide or other gasses
  7. 16. makes oils solid
  8. 19. when two or more people get sick after eating the same food
  9. 20. found in soil, plants, animals, water and air
  10. 21. a disease that causes inflammation of the liver and is transmitted to food by workers
  11. 23. healthy and sanitary practices
Down
  1. 2. concentrated liquid flavourings
  2. 3. a firm elastic substance that affects the texture of baking products
  3. 4. food that is unfit to be eaten
  4. 5. a solid fat
  5. 6. refers to the exterior of bread or a roll
  6. 8. a process during which carbon dioxide gas and alcohol form which is necessary for rising
  7. 10. the movement of chemicals or microorganisms from one place to another
  8. 11. free from harmful levels of microorganisms
  9. 15. larger bacteria and viruses that must live in a host to survive
  10. 17. fuzzy looking spores that grow at nearly any temperature
  11. 18. harmful organisms or substances
  12. 21. source of danger
  13. 22. a mixture that is stiff enough to be cut into shapes