Culinary

2. a microscopic fungi that live on plant or animal matter
4. the measure of hotness or coldness expressed in terms of any of several scales including Fahrenheit and Celsius
6. the red liquid that circulates in the arteries and veins of humans and other vertebrate animals carrying oxygen to and carbon dioxide from the tissues of the body
7. professional cook typically the chief cook in a restaurant or hotel
10. devices or appliances that can be utilized to prepare a meal
12. the act of determining size, capacity or quantity
13. conditions or practiced conducive to maintaining health and preventing disease especially through cleanliness
14. the process of cleaning something, especially with a chemical in order to destroy bacteria

1. a bacterium virus or other microorganism that can cause disease
3. fluid a fluid or fluid secretion (such as blood, lymph, saliva, urine) of the body
5. a person whose job is to keep, inspect and analyze financial accounts
6. microscopic single celled organisms that exist in their millions and every environment both inside and outside their organisms
8. food poisoning caused by a bacterium growing on improperly sterilized canned meats and other preserved foods
9. a person whose job is to serve customers at their tables in a restaurant or event
11. conditions relating to public health especially the provision of clean drinking water and adequate sewage disposal