food tech

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Across
  1. 2. virus is a submicroscopic infectious agent that replicates only inside the living cells of an organism.
  2. 5. defines the unfolding or breaking up of a protein, modifying its standard three-dimensional structure.
  3. 6. reactions, a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods
  4. 8. Microorganisms contaminate the food from harvesting to preparation to consumption.
  5. 10. properties, describes how ingredients behave during preparation and cooking, how they affect the finished food product in terms of how it looks, tastes, and feels.
  6. 11. solutions,Unsaturated solutions are solutions in. which the amount of dissolved solute is. less than the saturation point of the.
  7. 12. solutions, A solution in which the maximum amount of solvent has been dissolved. Any more solute added will sit as crystals on the bottom of the container.
  8. 15. is a process in which food, is scalded in boiling water and then removed and put into cold water
  9. 16. solutions,containing an amount of a substance greater than that required for saturation as a result of having been cooled from a higher temperature to a temperature below that at which saturation occurs
  10. 20. poisoning, also called foodborne illness, is an illness caused by eating contaminated food.
  11. 21. fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.
  12. 22. contamination, Physical contamination happens when a food has been contaminated by a foreign object.
  13. 23. is the process where starch and water are subjected to heat, causing the starch granules to swell.
  14. 24. a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.
  15. 25. are harmless, many are highly beneficial, some indicate the probable presence of filth, disease organisms, spoilage, and a few cause disease.
  16. 26. food safety hazard refers to any agent with the potential to cause adverse health consequences for consumers.
  17. 27. are protein molecules that are present in all living things.
Down
  1. 1. is the physical movement or transfer of harmful bacteria from one person, object, or place to another.
  2. 3. the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use.
  3. 4. action or process of a liquid, especially blood, changing to a solid or semi-solid state.
  4. 7. the introduction of air into a material.
  5. 9. make clean and hygienic; disinfect.
  6. 12. the contraction of two vowels into a diphthong or single vowel.
  7. 13. are brown in colour and have a distinct taste and consistency. Producing dextrin therefore results in a change in colour of food to golden brown.
  8. 14. is what happens to pure sugar when it reaches 338° F. A few tablespoons of sugar put in a pan and heated will eventually melt and, at 338° F, start to turn brown.
  9. 17. life, The shelf life of food is when the food retains an acceptable quality from a safety.
  10. 18. in First Out, you need to label your food with the dates you store them.
  11. 19. the way an item of food or drink feels in the mouth, as distinct from its taste.