Revision

2. Food spoilage is the change food undergoes that makes it unfit to be eaten.
4. The main cause for the food to spoil is _______________.
6. An ______________ label shows that a product has met certain requirements and standards.
8. One of the guidelines for a safe kitchen is never leave the stove u_________________ in the process of cooking.
10. Obesity occurs when there is _________________ fat intake.
12. _____________ name tells you what the food is.
16. Food safety: Use a ________________ sets of chopping boards and knives to prepare raw food and cooked food.
17. Italian's common source of flavouring for many different food products is __________________.
19. _____________ is an island nation and makes full use of its abundant seafood supply.
20. Name the compartment of the refrigerator where we store fruits and vegetables. _______________

1. Personal hygiene: We have to wear a clean apron to prevent our clothing from coming in contact with the food which could cause _______________________.
3. The ingredients are listed in descending order by weight.
5. Abnormal cells multiply out of control is ________________.
7. Dietary fibre can be found in foods like fruits and ______________________.
9. A nutrient content claim can help you choose foods that contain a ________________ you may want less or more of.
11. Milk, cheese and spinach is a good source of _______________.
13. We cook food because to ______________ harmful micro-organisms.
14. ____________________ is a signature korean dish which literally means 'mixed rice'.
15. An anaemic person will feel ___________.
18. We need ______________ for bodily functions (breathing) and physical activities (running).