Across
- 3. French culinary phrase
- 7. used for organization in cooking labs.
- 8. a colorless, transparent, odorless liquid
- 9. a plant or part of a plant used as food,
- 11. a device consisting of a handle with wires fastened to each end so that they form a deep curve that is used in cutting fat into flour in pastry making
- 15. the amount of a food or drink that is generally served
Down
- 1. caused by consuming contaminated foods or beverages.
- 2. a spoon for measuring amounts
- 4. equivalent
- 5. a website that tells you how much you need from each food group
- 6. in value, amount, function, meaning
- 10. features a long, flat and narrow blade that is attached to a handle or grip
- 12. to flip things while cooking
- 13. type of bacteria." "Most commonly, we hear about it in raw or undercooked hamburger meat
- 14. breaks down the amount of calories, carbs, fat, fiber, protein, and vitamins per serving of the food