Food Processing and Preservation Scramble

Ordonner les Lettres

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À propos de cette activité

Unscramble key preservation techniques.

Créé par

Joy Suminguit

Philippines

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Ordonner les Lettres Food Processing and Preservation ScrambleVersion en ligne Unscramble key preservation techniques. par Joy Suminguit 1 A heat treatment that kills harmful microbes in liquids and extends shelf life. T I E T A A O Z I S R U N P 2 A microbial process that converts sugars into acids, gases, or alcohol, enriching flavor and texture. E M E A R N T F T N O I 3 Packaging food in sealed containers to prevent microbial growth during storage. N N I N A G C 4 Lowering temperature to halt microbial activity and slow enzymatic changes. Z E G N E I F R 5 Removing moisture to inhibit spoilage and extend shelf life. E O D R D Y I T N A H 6 Exposure to smoke to add flavor and create a barrier against spoilage organisms. K M S N O I G 7 Removing air from packaging to slow oxidation and microbial growth. K U P G U M G A N C C I V A A 8 Storing at cool temps to slow spoilage and microbial growth. E E T R I G A I O F R N R 9 Keep fish fresh longer. N I I C G 10 Prevents bacteria from growing. L N T I A G S 11 Preserving and extending shelf life of food by fermentation using vinegar. C I N K G L P I 12 Covering vegetables with salt and salty water to draw out moisture. R N I N B I G 13 Adding sugar to draw out moisture and create in hospitable environment for microbes. I G U A S R N G 14 Process of food that exposed in sunlight. D R I Y G N 15 A substance that is made from living organism. A O O I I L B G L C 16 Foods that deteriorate and develop unpleasant odors, taste and textures. P L G E I O S A 17 Single celled fungi larger than bacteria. Y E S A T 18 It's an agent that use process to destroy microorganisms, slow down the growth and inhibits enzymes that cause food to spoil. C I Y L P A S H 19 Multicellular fungi that appears as fuzzy growth on food surface. M L S O D 20 Microscopic, single celled organisms. C T E I R A B A 21 An agents that are natural or synthetic substances that are added to food caused by microorganisms and undesirable chemical changes. C H C I A L E M 22 A proteins produced by plants, animals and microorganisms. Z M N E S Y E 23 A degree of hotness and coldness. A T E U P M R E E T R 24 Involves manually extracting edible contents. L I G H N L E S 25 A process of safely bringing frozen food from solid to softer then warmer and liquid state. H I N T W G A 26 It involves removing thin layers from a surface using blade or tool. P S G I A C R N 27 The process of preparing food for consumption by using heat. N I G O C O K 28 The process of promoting, selling and buying preserve food products. E I K G A R N T M 29 Involves using hands with tools or without to remove the outer layer of food item. G E N L P E I 30 Any process that treats and handle food to stop and slow down spoilage, foodborne illnesses and microbial growth. N P R A V I E T R O E S

Ordonner les Lettres

Food Processing and Preservation ScrambleVersion en ligne

Unscramble key preservation techniques.

par Joy Suminguit

A heat treatment that kills harmful microbes in liquids and extends shelf life.

T I E T A A O Z I S R U N P

A microbial process that converts sugars into acids, gases, or alcohol, enriching flavor and texture.

E M E A R N T F T N O I

Packaging food in sealed containers to prevent microbial growth during storage.

Lowering temperature to halt microbial activity and slow enzymatic changes.

Removing moisture to inhibit spoilage and extend shelf life.

Exposure to smoke to add flavor and create a barrier against spoilage organisms.

Removing air from packaging to slow oxidation and microbial growth.

K U P G U M G A N C C I V A A

Storing at cool temps to slow spoilage and microbial growth.

E E T R I G A I O F R N R

Keep fish fresh longer.

Prevents bacteria from growing.

Preserving and extending shelf life of food by fermentation using vinegar.

Covering vegetables with salt and salty water to draw out moisture.

Adding sugar to draw out moisture and create in hospitable environment for microbes.

Process of food that exposed in sunlight.

A substance that is made from living organism.

Foods that deteriorate and develop unpleasant odors, taste and textures.

Single celled fungi larger than bacteria.

It's an agent that use process to destroy microorganisms, slow down the growth and inhibits enzymes that cause food to spoil.

Multicellular fungi that appears as fuzzy growth on food surface.

Microscopic, single celled organisms.

An agents that are natural or synthetic substances that are added to food caused by microorganisms and undesirable chemical changes.

A proteins produced by plants, animals and microorganisms.

A degree of hotness and coldness.

Involves manually extracting edible contents.

A process of safely bringing frozen food from solid to softer then warmer and liquid state.

It involves removing thin layers from a surface using blade or tool.

The process of preparing food for consumption by using heat.

The process of promoting, selling and buying preserve food products.

Involves using hands with tools or without to remove the outer layer of food item.

Any process that treats and handle food to stop and slow down spoilage, foodborne illnesses and microbial growth.

N P R A V I E T R O E S

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Food Processing and Preservation Scramble

Ordonner les Lettres

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

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Ordonner les Lettres

Food Processing and Preservation ScrambleVersion en ligne

par Joy Suminguit

A heat treatment that kills harmful microbes in liquids and extends shelf life.

A microbial process that converts sugars into acids, gases, or alcohol, enriching flavor and texture.

Packaging food in sealed containers to prevent microbial growth during storage.

Lowering temperature to halt microbial activity and slow enzymatic changes.

Removing moisture to inhibit spoilage and extend shelf life.

Exposure to smoke to add flavor and create a barrier against spoilage organisms.

Removing air from packaging to slow oxidation and microbial growth.

Storing at cool temps to slow spoilage and microbial growth.

Keep fish fresh longer.

Prevents bacteria from growing.

Preserving and extending shelf life of food by fermentation using vinegar.

Covering vegetables with salt and salty water to draw out moisture.

Adding sugar to draw out moisture and create in hospitable environment for microbes.

Process of food that exposed in sunlight.

A substance that is made from living organism.

Foods that deteriorate and develop unpleasant odors, taste and textures.

Single celled fungi larger than bacteria.

It's an agent that use process to destroy microorganisms, slow down the growth and inhibits enzymes that cause food to spoil.

Multicellular fungi that appears as fuzzy growth on food surface.

Microscopic, single celled organisms.

An agents that are natural or synthetic substances that are added to food caused by microorganisms and undesirable chemical changes.

A proteins produced by plants, animals and microorganisms.

A degree of hotness and coldness.

Involves manually extracting edible contents.

A process of safely bringing frozen food from solid to softer then warmer and liquid state.

It involves removing thin layers from a surface using blade or tool.

The process of preparing food for consumption by using heat.

The process of promoting, selling and buying preserve food products.

Involves using hands with tools or without to remove the outer layer of food item.

Any process that treats and handle food to stop and slow down spoilage, foodborne illnesses and microbial growth.