Intro to Foods Extra Credit

1234567891011121314151617181920212223
Across
  1. 4. For measuring butter use the ________ method.
  2. 6. What temperature should your water be for yeast?
  3. 7. two cups= _____ pint(s)
  4. 9. cook in a liquid just below the boiling point
  5. 10. whole milk that has had some water removed and a sweetener added
  6. 13. Do not use ________ to extinguish a grease fire.
  7. 14. Body can't process sugar
  8. 18. Low iron
  9. 19. Liquids should be measured at _____ level.
  10. 21. Baking soda, baking powder, and yeast
  11. 23. Proteins in flour
Down
  1. 1. heat oven to desired temperature
  2. 2. to cut food into small squares of equal sizes
  3. 3. A milk that has almost all of its fat removed.
  4. 4. Bacteria eggs carry
  5. 5. E.Col comes from
  6. 8. to cut as small as possible
  7. 9. Lack of vitamin C
  8. 11. one cup= ________ ounces
  9. 12. one stick of butter= ______ cup(s)
  10. 15. grain products with added nutrients
  11. 16. one cup= ______ tablespoon(s)
  12. 17. one Tablespoon= _____ teaspoons
  13. 20. Ingredients are listed by ________ on food labels.
  14. 22. Milk and dairy products are the best dietary source of