Food

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Across
  1. 3. Part of a meal, often sequentially served, like an appetizer, main course, or dessert.
  2. 6. To provide food and service for events, or to specifically tailor services and products to meet client or customer needs.
  3. 7. Foods that have been altered from their natural state for safety reasons or convenience, often through methods like canning, freezing, or adding preservatives.
  4. 8. A food or dish that is particularly associated with a specific region, culture, or establishment known for its unique qualities and expertise.
  5. 9. The biological process where the body breaks down food into nutrients that can be absorbed and used for energy, growth, and cell repair.
  6. 10. Genuine or original, reflecting traditional and unaltered characteristics, often used to describe traditional food or cultural practices.
  7. 11. Food that remains uneaten at the end of a meal, which can be stored and consumed later.
  8. 12. Emitting a pleasant and often sweet smell, typically used to describe foods with a strong and delightful aroma.
  9. 13. Containing valuable nutrients that are beneficial for health and well-being, such as vitamins, minerals, proteins, and fiber.
  10. 14. Available in large quantities, plentiful or more than enough, often used to describe the rich variety or ample supply of something like food or resources.
Down
  1. 1. The natural desire to eat, influenced by the body's need for nutrients, as well as other factors like emotions and environment.
  2. 2. Ingredients added to food to enhance flavor, such as herbs, spices, and salts.
  3. 4. Substance added to food to improve taste, appearance, or preservation; can be natural or artificial.
  4. 5. Light snacks and drinks served to rejuvenate and quench thirst, usually during a break in an event or activity.
  5. 8. Extreme and potentially fatal state caused by a severe deficiency in calorie intake or prolonged lack of food.