Across
- 1. To be heated so that the condition required for eating is reached.
- 4. A member of a large group of unicellular microorganisms that have cell walls but lack organelles and an organized nucleus, including some that can cause disease.
- 6. To cook food in a little fat in a frying pan.
- 7. To cook food in small pieces.
- 9. Any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth.
- 10. When bacteria from one food is transferred to another food item.
- 18. To keep a food item at a constant 4 degrees celsius or lower.
- 19. Make it clean and hygienic.
- 20. To cut or chop food as small as you can.
- 21. Keep food safe from bacteria.
Down
- 1. Free from dirt, marks, or stains.
- 2. To cook food in a liquid over a low heat for a long time.
- 3. zone Bacteria grows rapidly in this area.
- 5. An electric kitchen utensil.
- 8. To fold dough back and push it forward with the heel of your hands.
- 9. illness Any illness resulting from the food spoilage of contaminated food.
- 11. Something pretty that is used in the center of a table
- 12. The process of providing or obtaining the food necessary for health and growth.
- 13. Any of the foods or substances that are combined to make a particular dish.
- 14. To mix two or more ingredients together.
- 15. A damaging immune response by the body to a substance to which it has become hypersensitive.
- 16. To beat butter or shortening until soft.
- 17. To soak in a liquid before cooking it.