Y8 FOOD

1. A style or method of cooking characteristic of a particular country or region.
4. A standard of how good something is; meeting expectations of taste, texture, and appearance.
5. Applying heat to food to make it safe to eat and improve its flavor and texture.
6. Food made from flour, water, and sometimes egg, formed into shapes like sheets, twists, or tubes.
9. To cook food gently in liquid just below the boiling point, where small bubbles break the surface.
10. A lesson or task where you actively make and cook food rather than just writing about it.
13. A meat-based sauce gently simmered, traditionally served with pasta in Italian cuisine.
16. The process of using fingertips to mix fat into flour until it resembles fine breadcrumbs.
17. To judge or critique your final dish, looking at its strengths and areas for improvement.
18. To cook food using dry heat in an oven.

1. Making sure hands, surfaces, and equipment are washed and free from dirt and bacteria.
2. A smooth thick liquid used to add flavor and moisture to food (e.g., tomato or gravy).
3. The accidental transfer of harmful bacteria or allergens from one food or surface to another.
7. A mixture of flour and fat cooked together, used as a baked base for pies and tarts.
8. A measure of how hot or cold something is, crucial for food safety.
11. agent A culinary ingredient used to make dough or batter rise (e.g., baking powder or yeast).
12. A cooked mixture of equal parts fat and flour, used as a thickening agent for sauces.
14. Coated in fine crumbs of bread before cooking to give a crunchy texture.
15. The powder made by grinding grain (usually wheat), used as the main ingredient in bread and cakes.