Across
- 1. foods already prepared and used as part of a meal. Some convenience foods have all the ingredients included to prepare a dish but must be made at home.
- 4. a method used for food preparation that makes preparation time shorter.
- 6. a characteristic of food to consider when meal planning. Color can make a meal more appetizing.
- 8. a list of foods, usually in the order of being served, served at a meal.
- 11. time taken to decide on the number of meals necessary for a period of time, usually a week at a time, and how and when the foods needed will be purchased. The amount of time needed for food preparation is also considered.
- 12. a characteristic of foods considered when planning meals. A variety of shapes in a meal is more appetizing.
- 13. a characteristic of foods considered when planning meals. A variety of temperatures in a meal is more appetizing.
- 14. a characteristic of foods that should be pleasing to the taste and a consideration used when planning meals.
- 16. a meal traditionally eaten in the morning to “break” the “fast” after a long period of time without food. This meal is nontraditionally eaten any time of the day
Down
- 2. dishes that may use some pre-prepared foods or convenience foods as part of the ingredients to speed up the meal preparation process.
- 3. foods eaten between meals as a way to minimize hunger or keep up energy levels.
- 5. dishes that use no pre-prepared or prepackaged convenience foods. Considered “home-cooked.”
- 7. a time a meal is typically served based on personal or family needs.
- 9. a meal traditionally served in the middle of the day and non-traditionally at other times of the day.
- 10. a meal traditionally eaten in the evening. In the South, lunch may also be called dinner; while “dinner” is called supper.
- 15. a characteristic of foods considered when planning meals. A variety of textures in a meal make it more appealing and interesting.