Across
- 4. The brief scalding of food prior to freezing
- 5. Storing food in airtight containers
- 6. Materials thrown away during slaughter
- 8. An oven that heats food by using an electromagnetic wave
- 9. Milk that has had water removed
- 13. Removing moisture with heat
- 14. Making and animal unable to feel pain
- 16. Decay resulting from exposure to oxygen
- 17. Prepared in accordance with Jewish dietary laws
- 18. Predominant protein in milk
- 22. Internal organs of an animal
- 23. A device for drying food; removing moisture
- 25. Removing moisture after partial cooking, and then freezing
- 27. Milk that has had water removed and sugar added
- 28. Dried animal residue after slaughter
Down
- 1. Treating food with gamma rays
- 2. Removing moisture with cold
- 3. Body of meat after the animal has been eviscerated
- 4. Draining blood from an animal
- 5. An oven that heats food by circulating hot air
- 7. A chemical change that results in gas release from the food
- 10. Specific substance necessary for the functioning of an organism
- 11. Adjusting oxygen and carbon dioxide where food is stored and while it is being transported
- 12. Large wholesale cuts of beef; ready to be sold to consumers
- 15. The killing of animals for market (for food)
- 19. Oven used to cook small amounts of foods by dry heat
- 20. Amount of time between packaging and spoilage
- 21. Removal of the viscera
- 24. Material containing carbohydrates, fats, proteins, and minerals, used in the body of an organism to sustain growth, repair, perform vital processes, and to furnish energy
- 26. Chief component of connective tissue