Across
- 3. – A staple food made from flour, water, and yeast.
- 5. – Storing food at very low temperatures to slow spoilage.
- 7. – Essential nutrients needed in small amounts for health.
- 9. – A substance in food that helps the body function properly.
- 10. – Nutrients essential for muscle growth and repair.
- 12. – Adding vitamins and minerals to food.
- 16. – A process where bacteria and yeast change food.
- 18. – Fermented cabbage, popular in some cultures.
- 19. – Containers must be this to preserve food properly.
- 20. – Removing moisture to preserve food.
- 22. – A thick liquid made from sugar and water.
- 25. – Tiny organisms that can be good or bad for food.
- 26. Diet – Eating the right amount of different food groups.
- 28. – Preserving food in vinegar or brine.
- 31. – Salty water used to preserve food.
- 32. – Food that has been changed from its original form.
- 34. – A type of dried meat from South Africa.
Down
- 1. – A major source of energy found in bread and pasta.
- 2. – A sweet spread made by preserving fruit with sugar.
- 4. – A soft mixture of flour and water used to make bread.
- 6. – Tiny living things, some of which cause food to rot.
- 8. – A microorganism used to make bread rise.
- 9. – Food that has not been changed or altered.
- 11. – A dairy product made by fermenting milk.
- 13. – Nutrients like iron and calcium that keep the body strong.
- 14. – How food feels in the mouth, which changes when cooked.
- 15. – Using heat to prepare food.
- 17. – Substances added to food to enhance flavor or shelf life.
- 21. – A fungus that causes food to spoil.
- 23. – Sealing food in airtight containers for preservation.
- 24. – A nutrient that provides long-lasting energy.
- 27. – Microorganisms that can spoil food or help in fermentation.
- 29. – A method used to make food last longer.
- 30. – The process of thawing frozen food.
- 33. – Something safe and suitable to eat.