Foods

2. A unit of power; the cooking power of microwave ovens is measured and expressed in watts.
3. The total amount of time food in a microwave oven is exposed to microwave energy.
4. To overlap tasks to use time more efficiently.
6. The reproductive part of a kernel of grain, which is rich in vitamins, minerals, protein, and fat.
7. A whole seed of a cereal.
11. Swelling and subsequent thickening of starch granules when heated in water.
12. The average amount or number of servings a recipe makes.

1. Chemical substance found in orange fruits and vegetables that can be converted into vitamin A by the body; chemical substance that gives orange vegetables and fruits their color.
3. Green pigment found in green plants (including vegetables).
5. The process of drying; the removal of water from foods or other items.
8. Sparking that occurs in a microwave oven when metal comes in contact with the oven walls.
9. Complex carbohydrates stored in plants.
10. A reddish pigment found in vegetables.