Foods 1 Final Exam B

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Across
  1. 4. To chop finely.
  2. 5. Sandwiches made by wrapping or rolling a filling in flatbread
  3. 7. You can get this foodborne illness from contaminated water or food — especially raw vegetables and undercooked ground beef.
  4. 9. This foodborne illness can be caught by touching contaminated surfaces then putting your unwashed hands in your mouth.
  5. 10. To cook food in an oil over less intense heat than that used for sauteing or stir frying.
  6. 11. This agencies mission includes protecting public health and the environment from risks posed by pesticides and promoting safer means of pest management.
  7. 15. The cooking of food by immersion in water that has been heated to near its boiling point (212 °F) at sea level.
  8. 17. This and baking are techniques that cook food by surrounding the items with hot, dry air in the oven.
  9. 19. You can get this foodborne illness by eating improperly processed deli meats and unpasteurized milk products.
  10. 20. This cooking method cooks food rapidly in a small amount of fat over relatively high heat. The fat adds to the flavor.
  11. 23. The process of cooking food at high pressure, employing water or a water-based cooking liquid, in a sealed vessel known as a pressure cooker.
  12. 27. The agency is charged with protecting the public health by assuring that human and veterinary drugs, vaccines, tobacco products and medical devices are safe, wholesome, sanitary and properly labeled.
  13. 28. Sliced or small whole vegetables served raw, often with dip, as an appetizer
  14. 30. The surface of this liquid should show some motion, but no air bubbles should break the surface.
  15. 31. This is a cooking method closely related to sauté. Like sauté, it is a quick-cooking, dry-heat method.
  16. 32. To turn the oven on about 10 minutes before using so it will be at the desired temperature when the food is placed inside
  17. 33. Filling between slices of bread.
  18. 34. This foodborne illness can be found on raw meat and poultry, in the intestines of animals and in the environment.
  19. 36. One of the oldest cereal grains.
  20. 37. This is a rapid cooking method that uses high heat from a source located above the food.
  21. 38. The process of cooking food at high pressure, employing water or a water-based cooking liquid, in a sealed vessel known as a pressure cooker.
Down
  1. 1. To completely submerge food in a liquid that is at a constant, moderate temperature.
  2. 2. This foodborne illness can be found in many food including sprouts and other vegetables, eggs, chicken, pork, fruits, and even processed food, such as nut butters, frozen pot pies, chicken nuggets and stuffed chicken entrees.
  3. 3. This agency is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production.
  4. 6. Dough forced through a cookie press and directly onto a baking sheet
  5. 8. The formation of sugar crystals in syrup
  6. 12. This is the transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler one.
  7. 13. To cut food into long thin strips, similar to matchsticks.
  8. 14. This agency is the public health agency responsible for ensuring that the nation's commercial supply of meat, poultry, and processed egg products is safe, wholesome and correctly labeled and packaged.
  9. 15. Two slices of bread with a filling in between
  10. 16. To cut food into small pieces with kitchen shears.
  11. 18. To cut a food, such as almonds, into very thin strips.
  12. 21. To grind or mash cooked fruits or vegetables until they are smooth.
  13. 22. Vegetables that have their flavor brought out by sautéing
  14. 24. The largest part of the kernel, which is made of proteins and starches that supply the plant with food
  15. 25. This agency leads federal efforts to gather data and investigate foodborne illnesses, and outbreaks, and monitor the effectiveness of prevention in reducing foodborne illnesses.
  16. 26. You can get this foodborne illness by eating raw or undercooked poultry or eating something that touched it.
  17. 29. To cut off a very thin layer of peel with a paring knife.
  18. 31. To cook food by surrounding it in steam in a confined space such as a steamer basket, steam cabinet, or combi-oven.
  19. 35. Made from stiff dough, it can be cut into different shapes with cookie cutters before baking