Popcorn

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Across
  1. 2. Always do this before touching food (4,5)
  2. 5. This is created inside the corn to make it pop (5)
  3. 7. Where you should put your hands if you get a burn (4,3)
  4. 8. Wear one of these when you're cooking (5)
  5. 10. The seed that we "pop" (6)
Down
  1. 1. The kind of temperature that popcorn plants like to grow (4)
  2. 3. Carbohydrate that gives slower-release energy (6)
  3. 4. Tie this back before cooking (4,4)
  4. 5. Carbohydrate that causes tooth decay (5)
  5. 6. The family of plants that give us popcorn and sweetcorn (5)
  6. 9. We use a little bit of this in the pan to stop the popcorn sticking (3)