Food science

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Across
  1. 2. How many ounces in a cup?
  2. 5. Found in raw or undercooked poultry and eggs.
  3. 7. temperature 40 to 140 degrees fahrenheit is called
  4. 9. What is the measuring cup used for dry ingredients?
  5. 11. The first thing you do before cooking
  6. 13. What does the first T in FAT TOM stand for
  7. 15. What does the A in FAT TOM stand for?
  8. 16. How many cups in a gallon?
Down
  1. 1. What does PH stand for?
  2. 3. What is the yellow part of an egg?
  3. 4. What decides if something is an acid, base or neutral?
  4. 6. What is the internal temperature chicken should be cooked to
  5. 8. What is neutral on the PH scale?
  6. 10. What is the first field of Food Science
  7. 11. The white part of the egg?
  8. 12. The sense connected to the nose?
  9. 14. A microorganism that causes disease?