Culinary Review

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Across
  1. 2. cook in a liquid, usually a small amount, that is hot but not bubbling. 160-180℉
  2. 4. 41-135 degrees where bacteria grows the most
  3. 5. "meatiness"
  4. 6. best time to cook liquid foods
  5. 8. found in low acidic canned foods
  6. 12. the transfer of hazardous substances, mainly microorganisms, to a food from other food or another surface
  7. 13. the browning of sugars
  8. 14. to cook foods by surrounding with hot, dry air, usually in an oven
  9. 15. 212 degrees
Down
  1. 1. quick cooking in a small amount of fat
  2. 2. Disease causing bacteria
  3. 3. When proteins coil, they become attracted to each other and form bonds which is
  4. 7. the inability for the body to process food properly
  5. 9. to identify, monitor and control dangers of food contamination
  6. 10. 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
  7. 11. found in contaminated meats and poultry, fecal contamination