abbreviation. A shortened form of a word. (10)
abdominal thrust. A technique that can help save
a choking victim. (8)
acesulfame K. A type of sugar substitute sold in
the United States. (3)
advertising. A type of food marketing that involves
telling people about food products. (1)
aged cheese. Cheese stored for a time before it is
sold. (20)
al dente. Pasta that is cooked until it is tender but
firm. (18)
all-purpose flour. The most common type of flour,
which can be used in nearly all recipes. (18)
amino acids. The building blocks of proteins. (2)
anorexia nervosa. An eating disorder that causes
people to starve themselves. (4)
antidote. A substance that works against a poison. (8)
antioxidants. Special nutrients and other
substances that protect the body’s cells from
damage that can be caused by oxygen. (2)
appetite. The desire to eat certain foods and reject
others. (1)
aquaculture. Raising fish like crops. (22)
aromatic seeds. Seeds that are tasty or scented. (16)
aspartame. A type of sugar substitute sold in the
United States. (3)
bacteria. Tiny organisms that are found
everywhere. A few types can cause foodborne
illness. (9)
bake. To cook in hot air in an oven. (10)
bar cookies. Cookies made by spreading soft
cookie dough in a pan. After baking, the cooled
cookies are cut into bars. (24)
barbecue. To roast slowly over hot coals or in an
oven and baste with a spicy sauce. (10)
baste. To moisten foods during baking or roasting
with fat, juice, or sauce. Basting adds flavor and
keeps the food moist. (10)
batter. A mixture containing flour and water that
can be poured. (19)
beat. To stir quickly with a spoon, wire whisk,
beater, or mixer until ingredients are smooth. (10)
beef. The meat from cattle that is over a year old. (21)
berries. Small, juicy fruits that contain many tiny
seeds. (15)
binge eating. An eating disorder that involves the
rapid eating (or chewing and spitting out) of
thousands of calories in a short time. (4)
biotechnology. Using biological processes to
create plants and animals with new traits. (16)
blanch. To put a food in boiling water for a very
short time to precook it. (10)
blend. To mix ingredients until they are very
smooth. (10)
blue plate style. A type of meal service in which
the foods are placed on each person’s plate in
the kitchen and taken to the table. (13)
boil. To cook in hot liquid that has bubbles that rise
and break on the surface of the liquid. (10)
botulism. A deadly foodborne illness. (9)
braise. To cook large pieces of meat or poultry
slowly in a liquid. (10)
bran. The tough, outer coat of a kernel of grain. (18)
bread flour. A type of coarse flour used to make
hearty, firm breads. (18)
broil. To cook directly under a very hot heating unit
in an oven. (10)
brown. To make the surface of a food brown by
baking, broiling, or toasting it. (10)
brown rice. The whole rice kernel. It contains more
nutrients and fiber than other types of rice. (18)
browning pan. A pan made of materials that absorb
microwave energy. This causes them to get so hot
that foods become brown and crisp. (6)
buffet style. A type of meal service in which the
serving dishes are placed together on a serving
table. Diners pick up the tableware they need,
then walk around the serving table to serve
themselves. (13)
built-in dishwasher. A type of dishwasher built into
a cabinet with a permanent connection to hot
water, a drain, and electricity. (5)
bulb. A short, rounded bud that has a very short
stem covered with overlapping leaves. (16)
bulimia nervosa. An eating disorder that causes
people to binge and purge themselves. (4)
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