Across
- 1. A TYPE OF SUGAR PRODUCED BY SIUCRA THAT HAS PECTIN ADDED TO IT
- 2. A TYPE OF FOOD POISONING BACTERIA THAT OCCURS IN THE INTESTINES OF ANIMALS AND HUMANS HIGH RISK FOOD IS EGG
- 3. A MOULD ADDED TO BLUE VEINED CHEESES
- 4. FOOD PRESERVATION PROCESS THAT USES IONISING RADIATION
- 5. PROCESS WHEN YEAST RESPIRES
- 8. MICROORGANISM THAT PREFER A TEMPERATURE OF BETWEEN 55'C AND 77'C
- 10. TEST FOR SETTING POINT OF JAM
- 12. A TYPE OF FOOD POISONING
- 13. METHOD OF COMMERCIAL FREEZING
- 14. PRESERVATIVE USED IN CHUTNEY MAKING
- 16. METHOD OF PRESERVATION THAT CAN CARRIED OUT IN THE HOME
Down
- 1. A CHEMICAL PRESERVATIVE USED TO PRESERVE WINE AND OTHER DRINKS
- 5. A COMMERCIAL METHOD OF DEHYDRATION
- 6. A TYPE OF FOOD POISONING WHERE TOXINS ARE PRODUCED WITHIN THE BACTERIAL CELL AS THEY ARE GROWING IN FOOD
- 7. A TYPE OF FOOD POISONING WHERE TOXINS ARE PRODUCED OUTSIDE THE BACTERIAL CELL
- 9. METHOD OF CONTROLLING ENZYMIC SPOILAGE IN FOODS
- 11. THE SETTING AGENT FOUND IN JAM
- 15. THE ACID FOUND IN VINEGAR