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Food Science Vocabulary

Teacher: B Warner
Lowered quality and safety of a product caused by adding inferior ingredients
What happens to mustard when it sits in the bottle
Internationally recognized system for reducing the risk of safety hazards in food
Change in shape of protein without breaking peptide bonds. When egg whites that have been whipped and left to sit at room temperature, they will turn liquid again
Food component necessary to sustain life
The enzyme that mediates the breakdown of hydrogen peroxide into oxygen and water. Used to differentiate aerotolerant strains of bacteria
A stabilizer in a immiscible liquid. When salad dressing does not separate
When a mixture is resistant to smooth flowing. Americans like their ketchup to be this way
Natural or manufactured substance used in place of food or food components
Law giving the federal government new authorities to regulate the way foods are grown and processed
Water must be present for this process to occur.
Cloudy or opaque. Often a key test for water quality