Food Tech Vocabulary

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Across
  1. 2. plates, a flat heated surface (or a set of these), typically metal or ceramic, used for cooking food or keeping it hot.
  2. 3. put (a fine or loose substance) through a sieve so as to remove lumps or large particles.
  3. 4. pots, metal pots used to cook food.
  4. 7. cut (something) into pieces with repeated sharp blows of an axe or knife.
  5. 8. any of a group of natural esters of glycerol and various fatty acids, which are solid at room temperature and are the main constituents of animal and vegetable fat.
  6. 9. essential inorganic elements that the body needs to function properly, grow, and stay healthy.
  7. 11. an instrument composed of a blade fixed into a handle, used for cutting or as a weapon.
  8. 12. a cooking technique that involves cutting food into thin strips or tearing it into small pieces.
  9. 15. the practice or skill of preparing food by combining, mixing, and heating ingredients.
  10. 19. fibre, the indigestible part of plant-based foods, like fruits, vegetables, grains, nuts, and legumes, that the body cannot break down in the small intestine.
  11. 22. any of a class of nitrogenous organic compounds that have large molecules composed of one or more long chains of amino acids.
  12. 24. an enclosed compartment, usually part of a cooker, for cooking and heating food.
  13. 27. any of a group of organic compounds which are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body.
  14. 30. an appliance or compartment which is artificially kept cool and used to store food and drink.
  15. 31. a refrigerated cabinet or room for preserving food at very low temperatures.
Down
  1. 1. The transfer of microorganisms from one source (hands, equipment, raw food) to processed or finished food products.
  2. 5. reduce (food) to small shreds by rubbing it on a grater.
  3. 6. the action of bringing a liquid to the temperature at which it bubbles and turns to vapour.
  4. 10. a colourless, transparent, odourless liquid that forms the seas, lakes, rivers, and rain and is the basis of the fluids of living organisms.
  5. 13. to gently combine a light mixture into a heavier one without losing air.
  6. 14. conditions or practices conducive to maintaining health and preventing disease, especially through cleanliness.
  7. 16. to work a dough by hand to develop gluten, as in bread making.
  8. 17. to cut food into small, even-sized cubes.
  9. 18. an implement consisting of a small, shallow oval or round bowl on a long handle, used for eating, stirring, and serving food.
  10. 20. any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth.
  11. 21. the action or process of making something clean, especially the inside of a house.
  12. 23. fried quickly in a little hot fat.
  13. 25. beat or stir (a substance, especially cream or eggs) with a light, rapid movement.
  14. 26. food consisting of or containing a lot of sugars, starch, cellulose, or similar substances that can be broken down to release energy.
  15. 28. the act of mixing ingredients in a circular motion with a utensil like a spoon or spatula.
  16. 29. a member of a large group of unicellular microorganisms which have cell walls but lack organelles and an organized nucleus, including some that can cause disease.