Food
Across
- 3. Part of a meal, often sequentially served, like an appetizer, main course, or dessert.
- 6. To provide food and service for events, or to specifically tailor services and products to meet client or customer needs.
- 7. Foods that have been altered from their natural state for safety reasons or convenience, often through methods like canning, freezing, or adding preservatives.
- 8. A food or dish that is particularly associated with a specific region, culture, or establishment known for its unique qualities and expertise.
- 9. The biological process where the body breaks down food into nutrients that can be absorbed and used for energy, growth, and cell repair.
- 10. Genuine or original, reflecting traditional and unaltered characteristics, often used to describe traditional food or cultural practices.
- 11. Food that remains uneaten at the end of a meal, which can be stored and consumed later.
- 12. Emitting a pleasant and often sweet smell, typically used to describe foods with a strong and delightful aroma.
- 13. Containing valuable nutrients that are beneficial for health and well-being, such as vitamins, minerals, proteins, and fiber.
- 14. Available in large quantities, plentiful or more than enough, often used to describe the rich variety or ample supply of something like food or resources.
Down
- 1. The natural desire to eat, influenced by the body's need for nutrients, as well as other factors like emotions and environment.
- 2. Ingredients added to food to enhance flavor, such as herbs, spices, and salts.
- 4. Substance added to food to improve taste, appearance, or preservation; can be natural or artificial.
- 5. Light snacks and drinks served to rejuvenate and quench thirst, usually during a break in an event or activity.
- 8. Extreme and potentially fatal state caused by a severe deficiency in calorie intake or prolonged lack of food.