Across
- 4. produce that has lost its crispness and is limp.
- 8. cooked as to be still firm when bitten.
- 10. food items stored in a cabinet and do not require refrigeration or freezing.
- 13. a storage area for foods kept at 33-41 degrees for food safety.
- 14. the date found on food packaging that indicates when food should be used by for the highest quality and nutrition. Food safety should be considered for highly perishable foods such as lunch meats and ground meats.
Down
- 1. the last date by which a food product should be sold before being removed from grocery shelves.
- 2. the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value, usually specified on the label or package.
- 3. the indigestible portion of food delivered from plants. Also called roughage. Choosing foods high in dietary fiber can make you feel fuller and can help digestion and prevent constipation.
- 5. foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home.
- 6. a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food
- 7. white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and milled
- 9. Immediately. Without hesitation or time-lapse.
- 11. an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes.
- 12. a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.