Across
- 1. Any seafood with a shell
- 6. 1:3 liquid-flour ratio used in biscuits and yeast bread
- 11. 1:2 liquid-flour ratio used in muffins and these type of cookies
- 13. high heat turning moisture in food product to steam
- 15. what sodas and sparkling waters fall under
- 18. needs sugar to produce carbon dioxide (e.g: active-dry, quick rise)
- 19. product is filled and sealed in a sterile environment
- 22. passes electricity through food, rapidly and uniformly heating product
- 23. beans sold whole or ground after roasting/drying (contains theobromine and caffeine)
- 25. no double bonds and solid at room temp (e.g: coconut oil)
- 29. using sound waves to crystallize fats & sugars, de-gas foods, tenderize meat/produce, or produce homogenous mixtures
- 30. Fresh --> US Fancy, US No. 1, US No. 2; Processed --> US Grade A(Fancy), US Grade B (Extra Standard), US Grade C (Standard)
- 31. type of coffee where dichloromethane/ethyl acetate or liquid carbon dioxide is added to remove caffeine from coffee
- 32. Exposing to air to reduce moisture and prevent spoilage
- 33. 1:4 liquid-flour ratio used in cut out cookies, pasta, and pie crust
- 35. tea that is fully fermented
- 36. free fatty acids linking together during frying (causes low smoke point and decreased oil quality)
- 40. sugar added to enhance the color of the food
- 45. making fats and oils mtriglyceridesroom temp
- 46. removes >80% water from a food
- 49. fermented drink made from grains, malt, yeast, and hops (pasteurized to stop fermentation, 12 oz = 1 oz alcohol 5%)
- 50. placing food on super-cooled surfaces
- 54. tea made from bark/seeds/fruit/roots of plants
- 57. foods submerged in low temp brine solution
- 59. oil is chilled until saturated fatty acids crystallize
- 63. made from carbohydrates, other fats, or protein
- 68. incorporation of air, carbon dioxide, steam into a food product
- 69. tea that is partially fermented
- 70. FDA approved fat replacer (sucrose polyesters which are calorie free)
- 71. Grade AA, Grade A, Grade B
- 73. Grade A, Grade B (not including milk or butter)
- 74. inspection of eggs to determine air sac size, yolk position, and clearness of egg white and overall egg size
- 75. USDA prime, USDA choice, USDA good
- 76. produces air when combined with liquid and acid (aka sodium bicarbonate)
- 77. mixing method where liquids and dry ingredients are separately mixed and then combined until dry ingredients are moistened
- 79. small pieces of dressed fish
- 81. baking soda + acid and only activates with liquid
- 82. suitable for liquids and semi-solid foods
- 83. small pieces of fish breaded
- 84. fish is gutted with entrails and gills removed
- 85. using sublimation to create high-quality preserved foods (frozen foods in a dehydrator)
- 86. US Grade A (fancy), US Grade B (Choice)
- 88. major source of trans fat (banned in retail food establishments)
- 89. heating liquid to a certain temperature for a certain length of time
- 90. used for low-acid foods like vegetables, meats, dried beans, soups(pH > 4.5)
Down
- 2. cross sectioof ns of dressed fish
- 3. liquids atomized to droplets and falls through warm air which produces powdered products
- 4. USDA prime, USDA choice, USDA select
- 5. cooking the exterior in oil and the interior in steam by submerging it in hot oil
- 7. US 1, US 2, US 3
- 8. fats broken down by water, heat, or light causing it to spoil
- 9. Grade AA, Grade A, Grade B (not butter)
- 10. quickly freezing food through a chamber on a conveyor belt
- 12. light exposes foods to brief intense flashes of light
- 14. Using radiation to reduce growth of bacteria (has a radura symbol)
- 16. small amount of dough saved from a batch of bread and fed to allow the yeast to grow
- 17. type of drying that uses a large amount of salt to bind water content in food
- 20. shell that opens (e.g: clams, scallops)
- 21. how fatty acids are arranged on tryglycerides and make smaller fat crystals
- 24. packing food in sterile cans/jars, sealed, and heated for vacuum
- 26. using 50,000 lbs/square inches for 15 minutes or longer
- 27. cooking in a shallow pan with oil
- 28. drink made from the leaves of the camellia sinensis shrub that are exposed to air to reduce moisture content
- 34. fish is deboned and cut lengthwise
- 37. slow respiration rates which reduces oxygen and increases carbon dioxide in the air
- 38. 1:1 liquid-flour ratio used in pancakes and popovers
- 39. liquid nitrogen/carbon dioxide at temps of -140°F
- 41. hard outer shell (e.g: shrimp, crayfish)
- 42. distilled drink from fermented grains, potatoes, corn, agave, sugarcane, or other botanicals (e.g: tequila, vodka) 1 1/2 oz spirits = 1 oz alcohol (80 proof)
- 43. Grade A, Grade B, Grade C
- 44. used as a disinfectant and sanitizer
- 47. using yeast, carbohydrates, vinegar, and salt to preserve
- 48. seafood with fins (e.g: tilapia, tuna)
- 51. Fresh --> US Fancy, US No. 1, US No. 2; Processed --> US Grade A(Fancy), US Grade B (Choice), US Grade C (Standard)
- 52. fermented milk made from adding bacteria and yeast to it
- 53. mixing method where fat creams with sugar and mixed alternately with flour and liquid
- 55. fish is drawn, scaled, and beheaded
- 56. fermented fruit juice using fruit sugar (aged in casks, 5 oz = 1 oz alcohol)
- 58. each food is froxen separately
- 60. Grade A
- 61. what acid added to beverages (e.g: malic acid and citric acid) may bring to it
- 62. used for high-acid foods like fruits, fruit juices, jams, jellies, salsa (pH < 4.5)
- 64. what benzoic and sorbic acid acts as in beverages
- 65. the temperature where solid fat changes to liquid
- 66. 1 or more double bonds, low melting point, liquid at room temp (e.g: olive oil)
- 67. usually US No. 1, US No. 2 (US fancy, US extra no. 1, US select --> pistachio, Size --> brazil uses
- 72. moving food through a chamber of warm air and high air flow
- 78. mixing method where fat and milk are added to dry ingredients, mixed, then eggs are added and mixed again
- 80. tea that is not fermented
- 82. mixing method where fat is cut into dry ingredients and mixed with liquids
- 87. fish is kept as is