Foods Unit 3 Vocab

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Across
  1. 3. dente: cooked as to be still firm when bitten.
  2. 4. disease: a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food
  3. 6. Immediately. Without hesitation or time lapse.
  4. 8. date: the last date by which a food product should be sold before removed from grocery shelves.
  5. 10. by date: the date found on food packaging that indicates when a food should be used by for highest quality and
  6. 13. home.
  7. 14. value, usually specified on the label or package.
  8. 15. fiber: the indigestible portion of food delivered from plants. Also called roughage.
Down
  1. 1. date: the last date that a food product, should be used before it is considered spoiled or has lost quality and
  2. 2. produce that has lost its crispness and is limp.
  3. 5. rice: white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and
  4. 7. storage: food items stored in a cabinet and do not require refrigeration or freezing.
  5. 9. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.
  6. 11. foods: foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after
  7. 12. storage: a storage area for foods kept at 33-41 degrees for food safety.