Keywords

1. The protection of perishable foods from detoriation by removing the conditions neccesary for the growth of micro organisms. (12)
3. A polysaccharide composed from units of glucose. (6)
4. A model from which copies can be made. (9)
5. The coating of fruit and vegetables with an edible wax to prevent loss of moisture,improve appearance and prolong shelf life. (6)
10. Usually refers to eggs; if overcooked, the proteins shrink as they coagulate and separate from the watery liquid. (9)

2. Fungi which are involved in fermentation and spoilage of sweetened or salted products. A source of vitamin B and protein. (5)
3. A method of preserving meat poultry and fish. (7)
4. A complex polysaccharide formed by some plants. It forms gela in water and is used in the setting of jam. (6)
8. A deficiency disease affecting children, caused by a lack of vitamin D. (7)
9. The dried seeds of legumes; Peas, beans and lentils. The provide a good source of protein and B vitamins. (6)

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