FOOD SCIENCE
Across
- 3. knowing how to buy, prepare and store food to prevent the spread of harmful bacteria that cause foodborne illnesses, like Salmonella and E. coli
- 4. the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
- 5. a thing that one sees or that can be seen.
- 6. The amount of money needed to purchase something.
- 7. the faculty of perceiving sounds
- 8. commodities offered for sale.
- 11. Substances that are easily changed into vapor when heated and add to the odor.
- 13. Sensory organs located on various parts of the tongue.
- 14. Unable to distinguish between the flavors of some foods
- 15. is a person who purchases goods and services for personal use.
Down
- 1. the sensation of flavor perceived in the mouth and throat on contact with a substance.
- 2. A salt that interacts with other ingredients to enhance salty and sour tastes.
- 6. Activities, materials, and techniques used to supplement traditional sales.
- 9. How many main groups are there in the sensory evaluation panels?
- 10. Related to the sense of smell.
- 12. perceive or detect the odor or scent of (something).
- 14. come into or be in contact with.