SENIOR SURVIVAL KITCHEN BASICS

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Across
  1. 1. price per ounce, per pound or other unit of measure
  2. 3. nutrient reference amount set by US government
  3. 6. organized areas where specific kitchen tasks are performed
  4. 8. the last day a product may be sold
  5. 10. last day a product is considered fresh
  6. 12. when harmful bacteria are transferred from one food to another
  7. 13. system where older foods are used before new ones
Down
  1. 2. a heating process that kills harmful bacteria
  2. 4. foods tending to spoil quickly
  3. 5. when food dries out and loses flavor because of improper packing and freezing
  4. 7. the basic items you use regularly when cooking
  5. 9. last day a product should be eaten
  6. 11. clear path from refrigerator,sink, and range