Across
- 2. Food additive used to help stabilize mixtures, like oil and vinegar.
- 7. Common preservative used in cured meat products including bacon.
- 11. Method of dehydration using salt to withdraw moisture from meat.
- 12. Drying at a room temperature of 110 to 120 degrees Fahrenheit.
- 13. Often used as a natural emulsifier in bakery and confectionery products.
- 14. Exposure of meat to wood smoke for preservation and flavor.
- 15. Substance added to foods to thicken or improve texture.
- 17. Application of salt, sugar, and preservatives to extend shelf life.
- 18. Exposure of meat to a temperature range of 0 to 32 degrees Fahrenheit.
- 19. Substance counteracting the astringent quality of salt in curing.
Down
- 1. Synthetic food emulsifier used in ice creams.
- 3. Transfer of extremely large energy to affect rapid biological and chemical changes exposing food to bursts of gamma rays, X-rays or electron beams..
- 4. Used as a gelling agent or emulsifier in desserts and derived from red algae.
- 5. Color fixation agents responsible for the proper color in cured meat products.
- 6. Hermetic sealing of foods in cans and jars.
- 8. Removal of moisture from meat
- 9. Natural emulsifier found in apples and used in jams and jellies.
- 10. Process of removing moisture content into ice and gas without passing the liquid state.
- 15. USDA-approved ingredients in meat and poultry products that add texture.
- 16. Added for flavor and has antiseptic value, aids in prolonging shelf-life.