Unit 2 food studies

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Across
  1. 5. the practice of cultivating plants and livestock
  2. 7. a word used to describe how a food item feels
  3. 9. aspects that are more flexible and may not direct the outcome of the product
  4. 10. aspects over which the designer has little control
  5. 13. factor of sensory analysis that involves the nose
  6. 14. a sample product or trial model of the product idea
  7. 16. a type of food/meal that has been pre-prepared commercially
Down
  1. 1. tests that are scientific techniques that can be used to measure size, height, weight
  2. 2. usually described as a savoury, meaty or ‘moreish’ flavour, it is often described as the fifth taste
  3. 3. first step in the process of product development
  4. 4. people who do not eat or use animal products
  5. 6. last step in the Australian food system
  6. 8. who develops food safety standards
  7. 11. A food safety system that identifies potential food hazards and their control points at all stages in the production of food
  8. 12. practices used to transform raw plant and animal materials into products for consumers
  9. 15. which level of government ensures food safety standards are implemented/enforced?