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Food Science

Across
Applying the principles of fermentation, canning and freezing to extend the shelf life safety of food.
Removing moisture from ingredients.
Turning liquids into gels.
A sub-discipline of food science that explores the physical and chemical transformations of ingredients during cooking.
Identifying a problem or question in food science.
A scientific instrument that determines the mass/weight of materials.
Making an educated guess to explain the observation.
Turning liquids into spheres.
A cone-shaped container with a narrow neck and a broad, flat bottom, used to swirl liquid without spilling.
An instrument to test temperature that consists of a glass bulb attached to a fine tube of glass with a numbered scale and containing a liquid (mercury or colored alcohol).
Down
The last step in the Scientific Method which involves sharing the finding with others.
A tall, cylindrical container used for measuring the volume of liquids.
Collecting and analyzing data from the experiment.
Designing and conducting experiments to test the hypothesis.
A scientific instrument used to see tiny organisms.
Rapidly freezing ingredients using liquid nitrogen to create unique textures.
A chemical reaction that occurs in the presence of heat between amino acids and reducing sugars that results in food browning thereby producing fresh aromas and flavors.
A summary based on the data.
A cylindrical container that holds a small quantity of a solid or liquid.
A glass container that has a wide mouth and holds solids and liquids.