Across
- 1. chemical reaction between an amino acid and sugar (aka browning)
- 6. intense heat and nearness to oven heating element controls degree of browning from above (e.g: tender meat and poultry cuts, fish)
- 7. enclosing food in an impermeable packaging
- 10. food browned via dry heat and then braising liquid added for flavor and moisture as the food stews(e.g: Meat)
- 12. fry heated oil in a deeper pan than used for sautéing, cooks food rapidly via conduction (e.g: Chopped meats and vegetables)
- 13. prevents oxidation that causes rancidity in oils and lipids (e.g: propyl gallate, BHA)
- 17. dye that must be listed (even though it's a natural color) due to people having allergic reactions to it
- 18. prevents metal contaminants from oxidation (e.g: citrate, ascorbate)
- 22. propellants that increase carbonation in food products (e.g: carbon dioxide, nitrous oxide)
- 30. controls acidity/alkalinity to improve flavor, texture, and cooking quality (e.g: lactic acid, ammonium hydroxide)
- 31. dyes/pigment/substances that add color alone/reacts with other substances when added to foods/drugs/cosmetics
- 33. increases viscosity of processed foods (e.g: guar, Arabic)
- 36. used for coloring orange peels
- 39. heat from oven cooks food through convection, conduction, and/or radiant heat (e.g: meats, vegetables, casseroles, baked goods)
- 40. extract that is the oldest food coloring used in cheese
- 41. food held above boiling water and cooked via steam(e.g: vegetables, fish)
- 42. added to enhance food's taste profile without a distinctive flavor of its own (e.g: MSG, vanillin/vanilla)
- 46. transfer of heat by air or liquid
- 48. chemical reaction with sugar (no amino acid)
- 49. maintains crispiness in processed fruits/vegetables (e.g: calcium chloride, calcium lactate)
- 50. panfrying with a small amount of oil or deep frying, immersing the food in hot oil, cooked through conduction (e.g: meat, fish, poultry, potatoes, other vegetables)
- 52. liquid held below boiling, with small bubbles breaking the surface and used to reduce liquid volume, gently cook delicate food, or keep boiled foods warm (e.g: vegetables, sauces, soups, delicate meat)
- 53. food added to water as it is brought to boiling, or added to boiling water (e.g: dry pasta, beans, hardy vegetables, candy, sauces)
- 54. added through fortification/enrichment used to increase content of certain vitamins/minerals in the food (e.g: riboflavin, niacinamide)
- 55. used specifically for a purpose (listed on the food's ingredient label)
- 56. produces more stable dough in breads and other baked goods (e.g: ammonium sulfate, azodicarbonamide)
Down
- 2. incorporates mixtures better and stabilizes them (e.g: diglycerides, monoglycerides)
- 3. direct transfer of heat
- 4. promotes yeast growth (e.g: calcium sulfate, ammonium phosphate)
- 5. heat applied from below with radiant heat cooking the surface and conduction cooking the food interior (e.g: meat, fish, poultry, vegetables, some fruits, pizza)
- 8. forms tightly bound complex of trace metals in food to prevent deterioration (e.g: EDTA, calcium disodium)
- 9. creates gels/stabilizer (e.g: gelatin, agar)
- 11. transfer of heat in form of waves
- 14. used for infant and toddler foods (aka tagetes)
- 15. heat transfer by air, radiation, fat, or metol
- 16. heats and cooks food via conduction (e.g: meats, fish, poultry, vegetables, eggs)
- 19. promotes rising of baked goods/bread (e.g: monocalcium phosphate, calcium carbonate)
- 20. transfer of heat without contact
- 21. keeps food products moist (e.g: glycerin, propylene glycol)
- 23. can cause allergic reaction
- 24. keeps powdered foods from lumping and preventing moisture absorption
- 25. provides uniform texture throughout a product to improve mouth-feel (e.g: pectin, calcium alginate)
- 26. heat transfer by water, liquid, or steam
- 27. oxidation of cut produce
- 28. used in condiments as a yellow color
- 29. modifies protein and polysaccharides in cheese, dairy products, and meat (e.g: lactase, papain)
- 32. found in trace amounts due to packaging, storage, and handling
- 34. substances that aren't needed to undergo premarket approval before being added
- 35. immersing food in boiling liquid for brief period to inactivate enzymes, then rapidly cooled in ice water (e.g: vegetables, fruits)
- 37. efficient cooking method that maintains nutrients, polar molecules in the food(water or fat)rotate and produce energy (e.g: any food, also used for reheating)
- 38. removes natural yellow pigments and modifies gluten formation in baked goods for improved baking (e.g: benzoyl peroxide, acetone peroxide)
- 43. prevents growth of molds, fungi, bacteria, and yeast that spoils foods (e.g: sodium benzoates, propionates)
- 44. used in hot dog/sausage casings
- 45. food is immersed in liquid (just below boiling temperature) until cooked (e.g: Fish, eggs)
- 46. used in soft-drinks and snack food for its yellow-tan color
- 47. food is simmered longer and with less fluid than ‘simmering’ method, and the fluid becomes part of the sauce (stew)(e.g: tough meat or poultry cuts, fish, vegetable stews)
- 51. adds sweetness to food and beverages with/without extra calories (e.g: sucralose, acesulfame-L)