Culinary vocab

3. storing foods between freezing and room temperature
5. illness: illness caused by eating unwholesome foods
7. preservation method in which foods are stored at a low temperature so the water becomes ice
9. preservation that uses carefully controlled activity of certain bacteria, molds, and yeasts
11. to cook food in the steam given off by boiling water
13. a nutrient that provides energy in one of two forms: simple or complex
15. prevents growth of spoilage organisms by placing foods in acid solutions

1. To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
2. involved the removal of all the moisture from a food product
4. preservation: treatment of foods to keep from spoiling
5. also called a lipid, a nutrient that provides energy for the body. There are two types: saturated and unsaturated
6. a nutrient made up of amino acids that is used for maintenance, growth and reproduction
8. to cook or brown food in a small amount of hot butter or fat
10. treating a substance with heat to kill or slow the growth of pathogens
11. to heat a liquid over low heat until bubbles form
12. to cook food in the indirect, dry heat of an oven
14. A food preserving method that uses sealed cans or jars of food that are exposed to high heat to kill microbes