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Food Tech - Vocab Review Ch1-5, 19

Name: 
Across
Ask Question, Define the Problem, Conduct Research, State the Hypothesis, Design the Experiment, Conduct the experiment, Evaluate the results, Report the results
Food is prepared and packed in sterilized containers without preheating the food, boiling water or syrup is poured over the food in the container. Used for delicate food and will be firmer and hold their shape better, usually has a longer processing time
When acids and bases combine to form a compound with ionic bonds
Free of pathogens
Heating containers of food under pressure, used when processing low-acid foods, has a lid that locks into place, has a steam gauge, steam is allowed to build up in the canner, and the boiling point must raise to 250 degrees.
Dissolved in the solvent (salt, sugar, spices)
Substances that produce hydrogen or hydronium ions in water-based solutions, have a positive charge
A modified u-shaped tube filled with water and steam, agitating-type cooker that has processing times and temperatures similar to an agitating retort
Able to dissolve other substances (water)
A fluid that can be used to remove heat energy from its environment, liquids in subzero temperatures and usually toxic. This is used in indirect methods of freezing.
The time a food can be stored and still be safe to eat
Contact with still cold air, this is the oldest and cheapest method of freezing food (home freezers do this)
The space left in a container after adding food that allows for the expansion of the food during heating.
Down
Use to determine the cooking time and temperature needed to kill a specific microorganism
Developed to express the degree of concentration of hydrogen and hydronium ions present in a solution
The process of adding a base with a known pH of a specific acid. The process of adding an acid with a known pH to a base
Involves submerging the sealed containers in boiling water, recommended only for high acid food, with a pH below 4.6, the cold point must reach 190 degrees.
These are liquefied gases that have a very low boiling point, usually liquid nitrogen this is used in immersion freezing
The huge pressure canners that are used by commercial food processors.
Demonstrates through color change the degree of acidity of a solution. These are made up of organic dyes and the problem is accuracy. A pH meter is much more accurate.
Foods and beverages supply vitamins, minerals, and other helpful substances with relatively few calories.
Foods are heated in syrup, juice, or water prior to packing in containers. Used for tomato sauce, or other items that would be diluted if water was added. This allows food to pack more closed reducing the number of containers needed, foods may lose their texture.
This is a method of freezing that uses airflow to speed the freezing, by adding fans to circulate the air in a cold room and can be as complex as wind tunnels.
When it has an equal number of positive and negative charges
Substances that produce hydroxide ions in water-based solutions, have a negative charge