Across
- 2. plates, a flat heated surface (or a set of these), typically metal or ceramic, used for cooking food or keeping it hot.
- 3. put (a fine or loose substance) through a sieve so as to remove lumps or large particles.
- 4. pots, metal pots used to cook food.
- 7. cut (something) into pieces with repeated sharp blows of an axe or knife.
- 8. any of a group of natural esters of glycerol and various fatty acids, which are solid at room temperature and are the main constituents of animal and vegetable fat.
- 9. essential inorganic elements that the body needs to function properly, grow, and stay healthy.
- 11. an instrument composed of a blade fixed into a handle, used for cutting or as a weapon.
- 12. a cooking technique that involves cutting food into thin strips or tearing it into small pieces.
- 15. the practice or skill of preparing food by combining, mixing, and heating ingredients.
- 19. fibre, the indigestible part of plant-based foods, like fruits, vegetables, grains, nuts, and legumes, that the body cannot break down in the small intestine.
- 22. any of a class of nitrogenous organic compounds that have large molecules composed of one or more long chains of amino acids.
- 24. an enclosed compartment, usually part of a cooker, for cooking and heating food.
- 27. any of a group of organic compounds which are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body.
- 30. an appliance or compartment which is artificially kept cool and used to store food and drink.
- 31. a refrigerated cabinet or room for preserving food at very low temperatures.
Down
- 1. The transfer of microorganisms from one source (hands, equipment, raw food) to processed or finished food products.
- 5. reduce (food) to small shreds by rubbing it on a grater.
- 6. the action of bringing a liquid to the temperature at which it bubbles and turns to vapour.
- 10. a colourless, transparent, odourless liquid that forms the seas, lakes, rivers, and rain and is the basis of the fluids of living organisms.
- 13. to gently combine a light mixture into a heavier one without losing air.
- 14. conditions or practices conducive to maintaining health and preventing disease, especially through cleanliness.
- 16. to work a dough by hand to develop gluten, as in bread making.
- 17. to cut food into small, even-sized cubes.
- 18. an implement consisting of a small, shallow oval or round bowl on a long handle, used for eating, stirring, and serving food.
- 20. any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth.
- 21. the action or process of making something clean, especially the inside of a house.
- 23. fried quickly in a little hot fat.
- 25. beat or stir (a substance, especially cream or eggs) with a light, rapid movement.
- 26. food consisting of or containing a lot of sugars, starch, cellulose, or similar substances that can be broken down to release energy.
- 28. the act of mixing ingredients in a circular motion with a utensil like a spoon or spatula.
- 29. a member of a large group of unicellular microorganisms which have cell walls but lack organelles and an organized nucleus, including some that can cause disease.