PRESERVING OF FOODS. Crossword
Type
Crossword
Description

What process prevents food from spoiling?
What is a fungus that spoils grain?
What is a storeroom for grain?
Where can we find steel granaries?
Must grain be stored inn a cool or hot plac/
What encourages mould growth?
Grain bags prevent what rodent from eating the grain?
What liquid is a mixture of salt and water?
What sour liquid has a very mild acid content?
What food is preserved through pickling?
What is added to brining liquid to add flaovour to the food?
What was one of the first pickling vegetables?
What does the brine kill in the pickling process?
How can vegetables be saturated with pickling liquid?
On what type of journey would pickles be a useful food?

Food & Safety Crossword

Food & Safety Crossword
Type
Crossword
Description

A cup marked in graded amounts, used for measuring liquid ingredients in cooking.
Keeping work areas free from dirt or bacteria.
This is a type of bacteria found in contaminated water.
This is a safe and quick way for thawing frozen food.
This is used to check the temperature of meat to make sure it is all the way cooked.
Use these to take out hot cookware from the oven.
Foods that can become unsafe or spoil easily if not refrigerated or frozen.
Home canning that is incorrectly processed
Is a another name for a frying pan.
Found in milk and dairy products, and becomes contaminated when humans do not wash hands.
When food is left at room temperature for too long, usually with meats and mayo salads.
This tool is usually made of narrow metal strips or wires attached to a handle
Tiny living creatures visible only through a microscope.
The process by which bacteria are unintentionally transferred from one substance to another.
Keeping yourself clean.
Cooking food at a safe internal temp.
Found in soft cheese, hot dogs and deli meat.
This a durable board on which to place material for cutting.
Used for cutting bread.
Used to get vegetables out of a heated pot.

Nutrition Crossword Puzzle

Nutrition Crossword Puzzle
Type
Crossword
Description

To include more fruits and veggies in your diet, when would be the ideal meal to eat them during to encourage such a habit?
These are great sources of energy in fruits and vegetables.
Sources of this can be added to fruit and vegetable snacks to make them even more nutritious and delicious
Try different vegetables, because our bodies like ___.
______ are nutrients in food that the body uses to build cell membranes, nerve tissue (like the brain), and hormones.
The body uses ___ as fuel.
What is a unit of energy that measures how much energy food provides to the body?
Light (lite) and _______-fat foods may still be high in fat.
What is the requirement for a food to be labeled light (lite)? Have 50% less fat or _______ fewer calories per serving
One of the most harmful fats: s_____.
One of the most harmful fats: t_____.
Trans and saturated fats can cause what?
Unsaturated fats are ____ at room temperature.
One type of unsaturated fat: p_________.
One type of unsaturated fat: m_________.

Health and Wellness Crossword

Health and Wellness Crossword
Type
Crossword
Description

Combination of physical, mental/emotional, and social well-being
A very small parasitic bacterium, like a virus, requires the biochemical mechanisms of another cell in order to reproduce
A veneral disease involving inflammatory discharge from the urethra or vagina
A substance that provides nourishment essential for growth and the maintenance of life
A chronic bacterial disease that is contracted chiefly by infection during sexual intercourse, but also congenitally by infection of a developing fetus
A band or bundle of fibrous tissue in a human or animal body that has the ability to contract, producing movement in or maintaining the position of parts of the body
The process of providing or obtaining the food necessary for health and growth
A mineral important in building and maintaining bones, and for muscle and nerve function
A unit of energy in food
The state or condition of being in good physical and mental health
Excessive or extra weight
The scientific study of the human mind and its functions
Food that can be prepared quickly and easily and is sold in restaurants and snack bars as a quick meal or to be taken out
The condition of being grossly fat or overweight
Wheat or any other cultivated cereal crop used as food
A measure of body weight relative to height
A condition that causes pain in muscles, joints, ligaments and tendons
A nutritional diagram
Found only in plant foods
A hormone that is released from the adrenal glands in response to stress that facilitates fat storage and has a catabolic affect on muscle and connective tissue
A fat-like substance that is made by the body and is found naturally in animal foods such as meat, fish, poultry, eggs, and dairy products
A form of vitamin A found naturally in yellow/orange vegetables and fruits
Personal habits or behaviors related to the way a person lives
High blood pressure
A major source of energy in the diet. They are found naturally in foods such as breads, cereals, fruits, vegetables, and milk and dairy products

Agri-ology crossword

Agri-ology crossword
Type
Crossword
Description

genetically modified organism
Plural form of biofuel.
Cure or preserve(meat or fish) by exposure to smoke
what is the Top layer of soil
A glass building in witch plants are grown that need protection from cold weather
The ability to be maintained at a certain rate or level
Also called alchohol,ethyl alcohol
Drugs that cover a broad range of infections
A biological community of interacting organisms and their physical environment
Method of preserving food, sealed inn a airtight container
cultivation of the soil for the growing of crops and the rearing of animals to provide food, wool, and other products
water leaving farm fields because of rain, melted snow, or irrigation. As runoff moves, it picks up and carries pollution, which it can deposit into ponds, lakes, coastal waters, and underground sources of drinking water.
the science of breeding and caring for farm animals.
traditionally contrasted with pasturage lands such as heaths
the variety of life in the world or in a particular habitat or ecosystem.
procedures intended to protect humans or animals against disease or harmful biological agents
labeling term that indicates that the food or other agricultural product has been produced through approved methods.
making a exact copy of
the action of rotating around an axis or center.
the process of eroding or being eroded by wind, water, or other natural agents.
food for the plants, cow waste
chemical compound with the chemical formula CH₄. It is a group 14 hydride and the simplest alkane, and is the main constitue
the cultivation of a single crop in a given area.
the job of supervising or taking care of something, such as an organization or property
preserve (food or other perishable items) in vinegar, brine, or a similar solution.
also known as artificial selection, is a process used by humans to develop new organisms with desirable characteristics
an even-toed ungulate mammal that chews the cud regurgitated from its rumen. The ruminants comprise the cattle, sheep,etc
a substance used for destroying insects or other organisms harmful to cultivated plants or to animals.
not consisting of or deriving from living matter.
a way of growing crops or pasture from year to year without disturbing the soil through tillage.
an area of coastal land that is regularly covered by the tide.
the deliberate modification of the characteristics of an organism by manipulating its genetic material.
containing genetic material that has been artificially altered so as to produce a desired characteristic.
a substance that is toxic to plants and is used to destroy unwanted vegetation.
a regulatory substance produced in an organism and transported in tissue fluids such as blood or sap to stimulate specific cells or tissues into action.
the process or fact of irradiating or being irradiated
the supply of water to land or crops to help growth, typically by means of channels

MYPLATE AND FOOD GROUPS Crossword

MYPLATE AND FOOD GROUPS  Crossword
Type
Crossword
Description

How many food groups are there?
Condition in which bones gradually lose their mineral content and become weak and brittle
Starches and sugars that give the body most of its energy
A plant material that your body cannot digest
Saturated animal fats contain this waxy substance
These are the building blocks that make up proteins
Needed to build, repair,and maintain body cells and tissues
Foods that contain the entire edible grain
name a vegetable dish that can be served as the main dish
easy to break
1 slice of bread is equivalent to how many ounces of grain
This food is part of the milk/dairy group
this is a healthier fat
How many servings of the dairy group should you have each day
This is an example of a sweet that is high in sugar
Asparagus are part of which food group?
This food is part of the protein group
High cholesterol is linked to this
How many ounces of the grain group should you consume each day
This food belongs to the fruit group
This vitamin helps blood clot
Fiber helps your body eliminate this
Fiber can help reduce the risk of this cancer
A chemical reaction that causes cell damage
A substance that protects cells from damage
This is a food made from grains
Natural sugars are found in
contain all the essential amino acids
These have no nutritional value
These proteins come from plants
Fat cells store _________
These fats are found in food from animal sources
These fats come from plant sources and are a healthier choice
What is your teachers last name
How many kids does your teacher have
what class are you in

My Plate Crossword

My Plate  Crossword
Type
Crossword
Description

How many food groups are in My Plate?
How many cups of fruit do children need daily?
What is the main nutrient that you get from fruit?
Any 100% vegetable juice or vegetable is part of the ________ group
A white dairy product
What fruit is usually confused with being a vegetable?
What is the main food considered a protein?
What is the biggest fruit?
What dairy product is curdled milk?
How many cups of milk should you drink a day?
What important mineral is found in all foods in the dairy group?
What is the food in the grain group that is eaten the most in the U.S.?
What fruit can't get married?
A yellow fruit
A Yellow vegetable
True or False. Eating a diet rich in fruits and vegetables as part of an overall healthy diet may protect against certain types of cancer.
Apples, Oranges, and Bananas fit into the ______ group
Eat a variety of _____ from each group
____ are a green vegetables
You need 4-6 ounces of ________ should you get a day
What dairy product is yellow and has many different flavors?
What grain is used to make bread?
What is the sweet juicy food group?
What is a citrus fruit?
How often do cows need to be milked daily?

Cooking Terms Crossword

Cooking Terms Crossword
Type
Crossword
Description

to cook by dry heat usually in an oven
To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce.
To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
To mix two or more ingredients together until well combined.
To prepare food by applying heat in any form.
To beat sugar and fat together until fluffy
To cut fat into flour with two knives or pastry blender until it is distributed in small particles throughout the mixture.
To coat food with butter, margarine, or egg - using a small brush.
To bake, dry, or toast a food until the surface is brown.
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.
A mixture containing flour and liquid, thin enough to pour.
To heat sugar in order to turn it brown and give it a special taste.
To cook on a grill under strong, direct heat.
To cut solids into pieces with a sharp knife or other chopping device.
To cut food in small cubes of uniform size and shape.
To cause a dry substance to pass into solution in a liquid.
To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.
To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.
To preserve meats by drying and salting and/or smoking.
To preserve meats by drying and salting and/or smoking.
To sprinkle or coat with flour or other fine substance.
To sprinkle drops of liquid lightly over food in a casual manner.
To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag.
As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned.
To mix by using circular motion, going around and around until blended
To mix ingredients lightly without mashing or crushing them.
To break lightly into small pieces.
To cook below the boiling point, bubbles form slowly and break on the surface.
To add salt, pepper, or other substances to food to enhance flavor.
To cook by braising; usually applied to fowl or rabbit.
To cook in a small amount of fat.
To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.
To flatten to a desired thickness by using a rolling pin.
To remove or strip off the skin or rind of some fruits and vegetables.
To cut or chop food as finely as possible.
To work dough with the "heel" of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic.
To finely divide food in various sizes by rubbing it on a grater with sharp projections.
To mix ingredients by gently turning one part over another with a spatula
To sprinkle or coat with a powdered a powdered substance, usually with crumbs or seasonings.
To ornament food - usually with another colorful food - before serving to add eye appeal.
To cut into small pieces.
To cook in water or liquid in which bubbles rise continually and break on surface
To mix two or more ingredients together until well combined.
To flame foods by dousing in some form of potable alcohol and setting alight.
To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing.
From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form.
To cut vegetables, fruits, or cheeses into thin strips.
Neither cool nor warm; approximately body temperature.
To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.
Dredged with flour and sauteed in butter.
To remove the outermost skin of a fruit or vegetable.
To cook in small amounts of fat.
To boil down to reduce the volume.
To cook very gently in hot liquid kept just below the boiling point.
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
To make solid fat into liquid by melting it slowly.
To cook by dry heat in an oven.
To make solid fat into liquid by melting it slowly.
To remove pits from fruits.
the trifling amount you can hold between your thumb and forefinger.
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
To cut narrow grooves or gashes partway through the outer surface of food.
To immerse in rapidly boiling water and allow to cook slightly.
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.
To secure poultry with string or skewers, to hold its shape while cooking.
To simmer slowly in a small amount of liquid for a long time.
To destroy micro organisms by boiling, dry heat, or steam.
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.
Cooked on a thick hardwood plank.
To preserve meats, vegetables, and fruits in brine.
To soak dried fruits in liquid until they swell.
To bring to a temperature just below the boiling point.
To put one or more dry ingredients through a sieve or sifter.
To cut or tear in small, long, narrow pieces.
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.
cook or brown food by exposure to a grill, fire, or other source of radiant heat.

MyPlate Crossword Puzzle

MyPlate Crossword Puzzle
Type
Crossword
Description

The number of MyPlate food groups.
Fruits, vegetables, and whole grains are all good sources of dietary ___________.
______________ is a good source of heart healthy fats.
Finding ways to reduce food _____ can help to save nutrients and money.
Regular soft drinks, candies, cookies and other desserts are often high in _______________ sugars.
Atleast half of the grains eaten daily should be _____________ grains.
_______________ from plant sources are healthier than solid fats.
______________, also called beans and peas, are high in nutrients.
This food group is a good source of calcium.
A variety of different colored fruits and _______________ are recommended daily.
Fruits and vegetables provide nutrients, like vitamins and ________________.
MyPlate recommends that fruits and veggies make up ____________ of the plate.
Nuts and ___________ are part of the protein group.
Looking at __________ on the Nutrition Facts label will tell you how much salt per serving a food contains.
Drinking ___________ instead of sugar-sweetened beverages is one way to reduce added sugars.
Whole _________ are recommended more often instead of 100% juice.
A ___________ eating style is recommended for everyone.
Eating a ______________ of food is important.
________________ can help you develop a healthy eating style.
Children and adults should be physically ________________ on a daily basis.

Diversity of fermented products Crossword

Diversity of fermented products Crossword
Type
Crossword
Description

A type of South Indian pancake made with fermented rice batter and coconut milk
A traditional alcoholic (depending on recipes) beverage made from grains and hops
It is made by fermenting leaves of vegetables of Brassica family
Traditional Japanese food made from soybeans fermented with Bacillus subtilis
Finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.
A traditional soy product originally from Indonesia that is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form
A fermented milk product produced by the bacterial fermentation of milk
Italian, hard granular cheese
Spakling wine
Meat that is usually produced from ground meat
Produced by the fermentation of ethanol or sugars by acetic acid bacteria
Traditional Korean side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes
Traditional Japanese seasoning produced by fermenting soybeans with salt and koji
Fermented, slightly alcoholic, lightly effervescent, sweetened black or green tea drink commonly intended as a functional beverage
A relish consisting of vegetables or fruit preserved in vinegar or brine
The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
Eukaryotic, single-celled microorganisms classified as members of the fungus kingdom
Genus of fungus that mean sugar fungus in Greek
Cultivation and harvesting of grapes
Liquid extracted from the mashing process during the brewing of beer or whisky

PRESSERVING OF FOODS. Word Search

PRESSERVING OF FOODS. Word Search
Type
Word Search
Description

Storiing Grains
Preservation
Cucumber
Bacteria
Bottling
Pickling
Boiling
Pickles
Vinegar
Granary
Canning
Biltong
Salting
Spices
Drying
Herbs
Yeast
Mould
Sugar
Brine
Silo