Cooking Review
Across
- 2. cook in a liquid, usually a small amount, that is hot but not bubbling. 160-180℉(cooking techniques)
- 4. Pathogen found in low acidic canned foods(sanitation)
- 8. quick cooking in a small amount of fat(cooking techniques)
- 9. Sugars found naturally in foods (quick breads)
- 12. Another name for baking powder and soda (quick bread)
- 14. number of glasses of water that needs to be consumed daily(nutrition)
- 15. the browning of sugars(cooking techniques)
- 16. the inability for the body to process food properly(sanitation)
- 18. a unit of measurement of energy (nutrition)
Down
- 1. the transfer of hazardous substances, mainly microorganisms, to a food from other food or another surface(sanitation)
- 3. are reactions from the body’s immune system and the body see’s food as a foreign substance and attacks it, harming the body in the process(sanitation)
- 5. the body's most important energy source (nutrition)
- 6. Disease causing bacteria(sanitation)
- 7. found in contaminated meats and poultry, fecal contamination (sanitation)
- 10. working a dough mixture to form a cohesive dough (quick breads)
- 11. 41-135 degrees, where bacteria grows the most(sanitation)
- 13. Point 212 degrees(cooking techniques)
- 17. to cook foods by surrounding with hot, dry air, usually in an oven(cooking techniques)