Across
- 4. A variation of pan-frying often used for Asian dishes.
- 7. Breads provide a complex form of this nutrient.
- 11. The only accurate way to determine the internal temperature of meat and polutry.
- 12. Caused by cooking cereals in temperatures that are too hot.
- 15. Frozen meat must be cook _____ than thawed meat
- 18. Proper storage of poultry prevents the growth of this bacteria.
- 19. A whole seed of a cereal
- 20. Nutrient from vegetables like sweet and whit potatoes, tomato products, and green beans.
Down
- 1. Cereal products that contain all three parts
- 2. Biscuits, muffins, and popovers.
- 3. Three parts of the grain kernel in alphabetical order.
- 5. Foods that have added nutrients to replace those lost during processing.
- 6. Basic ingredient used to make bread.
- 8. To fry poultry dip them in a ____.
- 9. Chicken, turkey, goose, and duck.
- 10. Single-celled plant that acts as a leavening agent.
- 13. Process required for yeast dough to develop gluten.
- 14. Cooking temperature, size and shape of the meat cut, and desired degree of doneness are all factors that affect _______ _______.
- 16. Oven-frying.
- 17. The edible portion of mammals.