November: Food and Nutrition

2. A white liquid produced by cows (or other animals) that is drunk or used in cooking.
3. To combine two or more ingredients so they become evenly blended.
6. To cook food quickly in a small amount of hot oil or fat.
7. A soft, edible fungus that grows in clusters and is used in many dishes.
11. A long, green summer squash that is soft when cooked.
12. To heat sugar (or foods containing sugar) until it turns golden brown and sweet.
14. A red or yellow fruit that is often eaten raw in salads or cooked in sauces.
16. Small white or brown grains that are boiled or steamed as a side dish.
19. A clear, colorless liquid that we drink and use for cooking.
21. A thick, slippery liquid made from plants or olives, used for frying or dressing foods.
23. A round, white or brown object laid by birds; used as food, especially after being boiled, fried or scrambled.
24. Dark, salty liquid made from fermented soybeans; adds flavor to Asian dishes.
27. A sweet, crunchy vegetable that comes in green, red, yellow or orange colors.
28. To cook food over direct heat, usually on a metal rack or open flame.

1. Fine powder made from grinding wheat; used to bake bread, cakes and pastries.
3. To soak food in a flavored liquid for a period of time before cooking.
4. A solid yellow fat made from cream; used for cooking, baking and spreading.
5. A creamy, slightly sour dairy product made by fermenting milk.
8. A thick slice of beef meat, usually grilled or pan‑fried.
9. To beat a liquid quickly with a wire‑looped tool, creating a smooth texture.
10. To cook food in an oven using dry, hot air.
13. Clear liquid made by simmering meat, bones or vegetables; used as a base for soups.
15. A round vegetable with layered skins; when sliced it releases a sharp, aromatic flavor.
17. An orange root vegetable that is crunchy and sweet when cooked.
18. A solid food made from curdled milk; comes in many flavors and textures.
20. To keep a liquid just below boiling, with tiny bubbles rising slowly.
22. To cook small pieces of food in a little hot oil, shaking the pan often.
25. A round fruit with red, green or yellow skin and a sweet‑tart taste.
26. One segment of a garlic bulb; used to add strong flavor to dishes.
27. To heat liquid until bubbles rise and the liquid turns into steam.