Across
- 3. A mechanical process used to break down fat molecules in milk to create a uniform consistency, preventing cream from separating.
- 6. A mixture of ingredients, often acidic (like vinegar or citrus) and spices, used to soak foods, usually proteins, to enhance flavor and tenderness.
- 9. Illness caused by the consumption of contaminated food or beverages. Pathogens, such as bacteria, viruses, and parasites
- 11. A heat treatment process used to kill harmful bacteria and pathogens in food and beverages, such as milk
- 12. Labels on food packaging indicateg the recommended time frame for consuming the product for optimal quality and safety.
- 13. A spontaneous decision to buy a food product, often driven by marketing tactics or cravings, rather than a planned grocery list.
Down
- 1. The practice of evaluating different products, brands, and prices before making a purchase, aimed at ensuring value for money
- 2. A type of plant, such as beans, lentils, and peas, that is high in protein and fiber.
- 4. Microscopic organisms that can be beneficial or harmful.
- 5. Fresh fruits and vegetables that are rich in vitamins, minerals, and fiber.
- 7. The process of reducing the number of pathogens on surfaces and utensils to levels considered safe
- 8. The transfer of harmful bacteria or allergens from one food item to another
- 10. A food product that forms the basis of the diet for a population, typically high in carbohydrates.