Across
- 4. a structured, repeatable procedure designed to test a hypothesis, investigate scientific principles, or determine cause-and-effect by manipulating variables
- 6. cause (a person or their body) to lose a large amount of water or dehydrating food
- 8. substances added to processed foods to preserve flavor, enhance taste, improve appearance, or increase shelf life
- 10. sterilization-driven process where commercially sterile liquid or food products are filled into sterile packaging materials and hermetically sealed within a, hygienic environment
- 12. plant, animal, or microorganism whose genetic material (DNA) has been altered using laboratory genetic engineeringOrganic
- 13. a systematic, step-by-step process used to investigate observations, solve problems, and test hypotheses through experimentation
- 14. a testable, educated guess or tentative explanation for a phenomenon, often predicting a relationship between variables to guide research
Down
- 1. self-service dining method where a variety of prepared dishes are displayed on a central table or station.
- 2. a, traditionally, low-priced, daily, diner-style meal featuring a protein, starch, and vegetable, commonly served on a divided plate from the 1920s–1950s
- 3. the active, intentional process of using senses or instruments to notice, record, and analyze phenomena, behavior, or data to gain knowledge
- 5. safe and effective food preservation method that uses ionizing radiation
- 7. engineered, plant-based, or manufactured substances designed to mimic the sensory experience—flavor, texture, and appearance—of traditional foods like meat, dairy, and sugar
- 9. produce and products grown, raised, and sold within a close, specific community—typically within a 100–500 mile radius.
- 11. a code of polite conduct based on respect, consideration, and honesty, designed to make social interactions comfortable and reduce awkwardness