Across
- 2. virus is a submicroscopic infectious agent that replicates only inside the living cells of an organism.
- 5. defines the unfolding or breaking up of a protein, modifying its standard three-dimensional structure.
- 6. reactions, a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods
- 8. Microorganisms contaminate the food from harvesting to preparation to consumption.
- 10. properties, describes how ingredients behave during preparation and cooking, how they affect the finished food product in terms of how it looks, tastes, and feels.
- 11. solutions,Unsaturated solutions are solutions in. which the amount of dissolved solute is. less than the saturation point of the.
- 12. solutions, A solution in which the maximum amount of solvent has been dissolved. Any more solute added will sit as crystals on the bottom of the container.
- 15. is a process in which food, is scalded in boiling water and then removed and put into cold water
- 16. solutions,containing an amount of a substance greater than that required for saturation as a result of having been cooled from a higher temperature to a temperature below that at which saturation occurs
- 20. poisoning, also called foodborne illness, is an illness caused by eating contaminated food.
- 21. fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.
- 22. contamination, Physical contamination happens when a food has been contaminated by a foreign object.
- 23. is the process where starch and water are subjected to heat, causing the starch granules to swell.
- 24. a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.
- 25. are harmless, many are highly beneficial, some indicate the probable presence of filth, disease organisms, spoilage, and a few cause disease.
- 26. food safety hazard refers to any agent with the potential to cause adverse health consequences for consumers.
- 27. are protein molecules that are present in all living things.
Down
- 1. is the physical movement or transfer of harmful bacteria from one person, object, or place to another.
- 3. the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use.
- 4. action or process of a liquid, especially blood, changing to a solid or semi-solid state.
- 7. the introduction of air into a material.
- 9. make clean and hygienic; disinfect.
- 12. the contraction of two vowels into a diphthong or single vowel.
- 13. are brown in colour and have a distinct taste and consistency. Producing dextrin therefore results in a change in colour of food to golden brown.
- 14. is what happens to pure sugar when it reaches 338° F. A few tablespoons of sugar put in a pan and heated will eventually melt and, at 338° F, start to turn brown.
- 17. life, The shelf life of food is when the food retains an acceptable quality from a safety.
- 18. in First Out, you need to label your food with the dates you store them.
- 19. the way an item of food or drink feels in the mouth, as distinct from its taste.