Allison Jones

2. the indigestible portion of food delivered from plants. Also called roughage. Choosing foods high in dietary fiber can make you feel fuller and can help digestion and prevent constipation.
6. a compound found in most body tissues important components of cell membranes, but a high amount in the blood is associated with an increased risk of coronary heart disease.
8. Immediately. Without hesitation or time-lapse.
10. a protein forming the main constituent of elastic connective tissue.
11. egg white, or the protein contained in it.
14. a storage area for foods kept at 33-41 degrees for food safety.
17. an unsaturated fatty acid of a kind occurring chiefly in fish oils.
18. cooked as to be still firm when bitten.
19. flecks of fat throughout the lean meat, indicates the tenderness of a cut
20. a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food
21. the date found on food packaging that indicates when food should be used by for the highest quality and nutrition. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.

1. a group of plants that have double-seamed pods containing a single row of seeds.
3. the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value, usually specified on the label or package.
4. the last date by which a food product should be sold before being removed from grocery shelves.
5. food items stored in a cabinet and do not require refrigeration or freezing.
7. the mixture that forms when combining liquids that ordinarily do not mix; can be temporary or permanent.
9. white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and milled
12. foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home.
13. produce that has lost its crispness and is limp.
15. an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes.
16. a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.