Foods Unit 1 Culminating Task/ Jordan Churchill

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Across
  1. 4. illness Any illness resulting from the food spoilage of contaminated food.
  2. 6. Any of the foods or substances that are combined to make a particular dish.
  3. 8. To cook food in small pieces.
  4. 14. When bacteria from one food is transferred to another food item.
  5. 16. To soak in a liquid before cooking it.
  6. 18. Any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth.
  7. 19. To cook food in a liquid over a low heat for a long time.
  8. 20. A member of a large group of unicellular microorganisms that have cell walls but lack organelles and an organized nucleus, including some that can cause disease.
  9. 21. To cut or chop food as small as you can.
  10. 22. Free from dirt, marks, or stains.
Down
  1. 1. To fold dough back and push it forward with the heel of your hands.
  2. 2. To be heated so that the condition required for eating is reached.
  3. 3. To keep a food item at a constant 4 degrees celsius or lower.
  4. 5. An electric kitchen utensil.
  5. 7. The process of providing or obtaining the food necessary for health and growth.
  6. 9. To beat butter or shortening until soft.
  7. 10. zone Bacteria grows rapidly in this area.
  8. 11. To mix two or more ingredients together.
  9. 12. Keep food safe from bacteria.
  10. 13. To cook food in a little fat in a frying pan.
  11. 14. Something pretty that is used in the center of a table
  12. 15. Make it clean and hygienic.
  13. 17. A damaging immune response by the body to a substance to which it has become hypersensitive.