Nutrition & Wellness

3. French culinary phrase
7. used for organization in cooking labs.
8. a colorless, transparent, odorless liquid
9. a plant or part of a plant used as food,
11. a device consisting of a handle with wires fastened to each end so that they form a deep curve that is used in cutting fat into flour in pastry making
15. the amount of a food or drink that is generally served

1. caused by consuming contaminated foods or beverages.
2. a spoon for measuring amounts
4. equivalent
5. a website that tells you how much you need from each food group
6. in value, amount, function, meaning
10. features a long, flat and narrow blade that is attached to a handle or grip
12. to flip things while cooking
13. type of bacteria." "Most commonly, we hear about it in raw or undercooked hamburger meat
14. breaks down the amount of calories, carbs, fat, fiber, protein, and vitamins per serving of the food