1
food remaining uneaten at the end of a meal, esp. when saved for later use
2
a group of microscopic, one-celled organisms, some of which are involved in infectious diseases, fermentation, and decay
3
a microorganism, esp. a disease-causing bacterium
4
a soft whitish or yellowish fat that is separated from milk or cream,used as a spread and in cooking
5
(of food) to (cause to) change or be changed into a form that the body can use
6
to prevent from happening
7
newly made or obtained
8
to wash lightly, as by pouring water over as a final stage in washing
9
excessively sweet, containing a lot of sugar
10
to produce (marks, etc.) by pressing plates, blocks, etc., to paper or other material
11
having or giving out moderate heat
12
a substance used for washing
13
having a high temperature
14
to have the ability to be aware of sound by the ear:
15
uncooked
