Food & Nutrition 2.06 and 3.01 Vocab

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