20 unit 1 key terms

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Across
  1. 2. food acidity temperature time oxygen moisture.
  2. 8. when microorganism from one food get onto another food spreading germs.
  3. 11. to cook something until it bubbles fast and keeps bubbling.
  4. 14. attacks the intestinal wall in humans and leads to organ failure.
  5. 17. to mix food round and round with a spoon.
  6. 18. to fold dough back and push it forward with the heel of your hands,e.g with bread dough.
  7. 19. to soak food in a liquid before cooking it.
  8. 20. to cook food on low heat for a long period of time.
Down
  1. 1. to cut into small pieces.
  2. 3. an electric kitchen utensil,e.g toaster.
  3. 4. to cut into small squares.
  4. 5. to keep food in the refrigerator until it gets cold.
  5. 6. to beat butter or shortening until soft.
  6. 7. allergic reaction which involves 2 of the bodies systems.
  7. 9. to cook food in a little fat in a frying pan.
  8. 10. reaction in the immune system to the proteins of food.
  9. 12. to mix to or more ingredients.
  10. 13. to cut as small as possible.
  11. 15. to pour off water or juice from the food.
  12. 16. to cook food in oven,e.g cake.