Food Definitions
- Created by: Amie
- Created on: 24-03-15 14:44
B | T | R | A | N | S | F | A | T | T | Y | A | C | I | D | S | D | W | S | U | J |
M | P | N | H | B | S | P | O | R | H | H | D | R | E | N | D | E | Y | R | R | A |
B | X | Q | X | G | G | E | L | A | T | I | N | I | S | A | T | I | O | N | I | Y |
G | J | I | W | E | Y | V | Q | C | S | E | D | A | V | V | E | L | J | P | K | E |
W | K | U | H | L | C | V | T | M | C | M | H | T | U | O | D | G | Y | X | F | O |
H | W | T | I | T | C | J | C | V | H | U | G | U | J | Q | I | B | H | B | N | U |
C | R | I | T | I | C | A | L | C | O | N | T | R | O | L | P | O | I | N | T | I |
I | E | E | X | T | R | I | N | S | I | C | S | U | G | A | R | S | D | N | Q | E |
R | N | C | K | M | F | D | B | X | V | S | W | R | N | A | R | F | X | X | I | M |
Y | P | E | R | I | S | H | A | B | L | E | F | O | O | D | S | V | H | E | M | G |
L | A | C | T | O | S | E | I | N | T | O | L | E | R | A | N | C | E | F | F | V |
R | S | J | E | C | N | E | B | P | V | M | U | W | F | C | A | O | K | X | N | N |
L | A | C | T | O | V | E | G | E | T | A | R | I | A | N | T | U | O | F | J | M |
I | N | T | R | I | N | S | I | C | S | U | G | A | R | S | C | Y | I | T | B | N |
F | L | O | T | A | T | I | O | N | W | A | S | H | I | N | G | Y | M | G | Q | N |
F | A | O | J | W | T | C | O | I | J | P | K | P | R | Q | U | S | X | M | T | U |
P | V | M | F | E | M | U | L | S | I | F | I | C | A | T | I | O | N | C | V | H |
F | N | B | J | B | R | I | E | Y | J | S | Q | X | E | L | T | F | H | V | V | K |
V | N | O | P | R | G | C | X | V | K | L | F | N | B | Q | P | U | J | J | U | G |
G | M | E | M | S | F | H | U | U | R | A | M | V | L | X | A | F | M | O | T | X |
S | E | J | K | Q | M | T | U | D | E | I | Q | I | T | G | R | C | B | K | E | A |
Clues
- Body's inability to break down & use lactose (sugar found in dairy) (7, 11)
- Eats dairy products but not eggs (5, 10)
- Invisible sugars found naturally in cells of fruits & vegs (9, 6)
- Mechanical system used to push food through different compartments & forcing food under the water by slowly rotating paddles (9, 7)
- Mixing of water & oils to remain mixed together in an emulsion (14)
- Produced when manufacturers add hydrogen to vegetable oils by hydrogenation (5, 5, 5)
- Spoil rapidly; usually have high water content & good nutritional content (10, 5)
- Thickening properties of starch, with moist heat, to create viscous product (14)
- Visible, processed sugars used in food manufacture (9, 6)
- When a control measure may need to be taken to prevent harm (8, 7, 5)
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