Across
- 1. Refers to the shape, size condition and color of a food product
- 5. Cheapest and oldest method of freezing foods
- 6. Linking food to unpleasant or pleasant memories
- 8. Acids are given off in foods that use _____ fermentation
- 10. When dough sits in a warm environment so yeast can release enzymes to break down sugars in the dough
- 12. Carbon dioxide and alcohol is produced in foods that use _____ fermentation
- 14. The three main _____ characteristics of food products: appearance, flavor, and texture
- 15. How we _____ food is related to the shape of molecules in the food The shape of the molecules stimulates different taste buds
- 18. Odors can use two pathways to reach the _____ bulb: nostrils and back of mouth
- 20. Occurs when sugars are broken down by either yeast or bacteria
- 22. Pressure processing is a home canning method used for _____ acid foods
- 24. Preservation method will not stop spoilage but slows it down
- 25. Home canning method where containers are heated under pressure
- 27. fermenting with yeast, a _____ liquid activates
Down
- 2. A person’s genetic makeup will affect their ability to taste and identify flavors
- 3. A commercial water-bath canning method
- 4. When fermenting milk to make yogurt, milk is pasteurized to _____ harmful microorganisms in milk
- 7. How a food product feels to the fingers, tongue, teeth, and palate
- 9. fermenting milk to make yogurt, acid denatures proteins in milk and causes them to
- 11. Home canning method where containers are submerged in boiling water
- 13. A commercial pressure processing canning method
- 16. During baking, the alcohol produced during proofing quickly _____ and the yeast cells are killed
- 17. Fermented food can be more _____ than the unfermented foods they were derived from
- 19. The combined effect of taste and aroma
- 21. Bacterial fermentation often causes texture changes and a unique _____ flavor
- 23. Factors such as climate, geography, and fuel availability have much to do with food costs and obtainability
- 26. Region, lifestyle, religion, and holidays are all part of culture and affect our food choice preferences