FST150S_Puzzle 3 - 2024

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Across
  1. 3. Addition of sodium bicarbonate to cooking water raises _________, which can protect against color changes in green vegetables
  2. 5. This type of pigment is fairly resistant to heat, changes in pH, and water leaching.
  3. 9. Microorganisms that predominate in raw milk fermentation, converting lactose to lactic acid
  4. 10. Food tannins found in wines and teas contain these properties correlated with good health
  5. 11. Alternative name of Vitamin C
  6. 13. What should be minimized to reduce environmental impact in the cleaning process?
  7. 16. Type of enzyme activity that sulfur dioxide reduces in fruits, preventing Maillard-type browning
  8. 19. Substance used to prevent oxidation of carotenoids in beverages and margarine.
Down
  1. 1. What process involves the conversion of alcohol to acetic acid in apple cider vinegar production?
  2. 2. Green vegetables may change color on heating due to the conversion of chlorophyll to _________
  3. 3. What type of cells are compacted together to create a protective skin, peel, or rind?
  4. 4. Term for reactions involving carbohydrate-like substances in fermented foods
  5. 6. Solution used to minimize oxidation by coating the fruit and preventing contact with atmospheric oxygen
  6. 7. Changes to protein in fermented foods are referred to as ________.
  7. 8. foreign material in food, especially substances which are aesthetically objectionable, hazardous to health, or which indicate that unsanitary handling or manufacturing practices have been employed.
  8. 12. the indigestible fiber in cell walls that provides bulk in the diet; may be soluble, but primarily insoluble.
  9. 14. What red pigment is present in tomatoes and watermelon?
  10. 15. The shape of food items impacts heat penetration and distribution during what thermal processes?
  11. 17. Examples of foods in greater demand during specific times, such as Christmas or Easter, fall into what category of consumption?
  12. 18. Type of fermentation where sugars are converted to alcohol and carbon dioxide in bread production.