Food & Nutrition 2.06 and 3.01 Vocab

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Across
  1. 5. food items stored in a cabinet and do not require refrigeration or freezing.
  2. 7. a storage area for foods kept at 33-41 degrees for food safety storage.
  3. 10. To fit different tasks together to make good use of time.
  4. 11. the date found on food packaging that indicates when a food should be used by for highest quality and nutrition.Food safety should be considered for highly perishable foods such as lunch meats and ground meats.
  5. 12. working as a group to perform a task successfully and on time.
  6. 13. To work cooperatively with others to accomplish a goal.
  7. 14. label or package.
  8. 17. completing tasks before beginning the construction of a recipe.
Down
  1. 1. the indigestible portion of food delivered from plants also called roughage.
  2. 2. foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home.
  3. 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
  4. 4. the last date by which a food product should be sold before removed from grocery shelves.
  5. 6. a list of all the tasks it takes to prepare a meal.
  6. 8. set of directions for making food or beverages.
  7. 9. A list of items needed from the store to prepare a recipe or meal.
  8. 14. table that shows the total time needed to complete preparation tasks and when to start others.
  9. 15. produce that has lost its crispness and is limp.
  10. 16. immediately.Without hesitation or time lapse.