Food Science

3. The average amount or number of servings a recipe makes.
5. A list of the foods to be served at a meal.
7. The removal of water from foods or other items; An unhealthy lack of water in the body.
8. A set of instructions for preparing a specific food.
11. To add edible decorations to foods or serving dishes to make the foods look more appealing.
12. Maintaining conditions to prevent disease and promote good health.
13. Sparking that occurs in a microwave oven when metal comes in contact with the oven walls.
15. A single-celled microorganism.

1. A mixing tool made of loops of wire attached to a handle, used to incorporate air into foods.
2. The process of yeast acting on the sugars in bread dough to form alcohol and carbon dioxide.
4. A mixture containing liquid and a high proportion of flour and is stiff enough to be shaped by
6. A piece of cookware with two handles used for cooking foods in liquid over direct heat.
9. A baking dish with high sides made of glass, glass-ceramic, or earthenware; some casseroles are designed for freezer-to-oven use; A combination of foods prepared in a single dish.
10. A mixture of flour and liquid that ranges in consistency from thin liquids to stiff liquids.
14. A plan for managing income and expenses.