Foods Final Fall 2021

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Across
  1. 4. A variation of pan-frying often used for Asian dishes.
  2. 7. Breads provide a complex form of this nutrient.
  3. 11. The only accurate way to determine the internal temperature of meat and polutry.
  4. 12. Caused by cooking cereals in temperatures that are too hot.
  5. 15. Frozen meat must be cook _____ than thawed meat
  6. 18. Proper storage of poultry prevents the growth of this bacteria.
  7. 19. A whole seed of a cereal
  8. 20. Nutrient from vegetables like sweet and whit potatoes, tomato products, and green beans.
Down
  1. 1. Cereal products that contain all three parts
  2. 2. Biscuits, muffins, and popovers.
  3. 3. Three parts of the grain kernel in alphabetical order.
  4. 5. Foods that have added nutrients to replace those lost during processing.
  5. 6. Basic ingredient used to make bread.
  6. 8. To fry poultry dip them in a ____.
  7. 9. Chicken, turkey, goose, and duck.
  8. 10. Single-celled plant that acts as a leavening agent.
  9. 13. Process required for yeast dough to develop gluten.
  10. 14. Cooking temperature, size and shape of the meat cut, and desired degree of doneness are all factors that affect _______ _______.
  11. 16. Oven-frying.
  12. 17. The edible portion of mammals.