All Food Technology Key Terms
All key terms for Food Technolgy
- Created by: Yi
- Created on: 16-12-17 14:25
L | K | K | K | K | P | C | S | N | T | N | F | P | X | W | J | Q | K | M | K | B |
A | J | R | T | H | G | Q | N | U | A | I | O | Y | A | Y | Y | M | T | R | H | E |
C | G | T | S | E | O | X | I | T | B | E | O | J | J | C | T | O | E | R | A | D |
T | N | X | R | C | W | Q | M | R | C | T | Y | P | E | O | R | T | M | D | X | I |
O | I | Q | E | N | I | J | A | I | R | O | I | V | X | F | D | E | P | R | T | L |
O | M | C | C | E | Q | J | T | T | O | R | E | Q | D | A | U | M | E | U | Q | L |
V | R | O | N | R | G | H | I | I | S | P | N | I | T | V | B | P | R | U | H | B |
O | A | T | A | E | S | G | V | O | S | E | B | P | F | R | M | E | A | R | R | S |
V | F | X | H | F | K | T | E | N | C | V | N | K | J | H | I | R | T | G | E | U |
E | E | I | N | S | J | L | L | A | O | I | B | P | V | Q | R | A | U | W | S | F |
G | V | M | E | N | V | H | B | L | N | T | F | W | K | P | B | T | R | S | F | M |
E | I | P | R | A | Y | D | U | A | T | A | C | Y | S | F | A | U | E | A | Q | W |
T | S | I | U | R | I | N | L | N | A | N | D | G | R | X | S | R | C | S | I | N |
A | N | V | O | T | X | G | O | A | M | R | Y | Y | H | O | O | E | O | F | Q | P |
R | E | W | V | T | K | L | S | L | I | E | V | G | Y | O | M | P | N | D | B | P |
I | T | H | A | A | L | Q | T | Y | N | T | I | L | U | W | E | R | T | V | X | L |
A | N | X | L | E | Y | F | A | S | A | L | O | N | J | B | C | O | R | O | L | D |
N | I | Q | F | H | L | I | F | I | T | A | J | F | K | W | P | B | O | S | C | U |
Y | I | G | Y | D | P | C | E | S | O | P | E | U | T | W | Y | E | L | R | C | X |
I | O | D | I | O | A | H | B | L | N | M | S | V | M | E | X | S | U | U | S | V |
F | N | M | M | J | O | U | K | B | M | D | P | S | U | H | Q | Q | G | G | M | O |
Clues
- a device used to measure the internal temperature of a food and check it is cooked all the way through (11, 5)
- a farming method that produces high yields (9, 7)
- a form of protein other than protein from meat suitable for vegetarians e.g tofu (11, 7)
- additives that boost the existing flavour of a food e.g. monosodium glutamate (MSG) (7, 9)
- controlling the temperature of food during preparation, cooking and storage, to slow the growth of microorganisms or kill them off (11, 7)
- someone who doesn't eat any meat or fish, but consumes milk, eggs and other animal products (5, 3, 10)
- transferring potentially harmful bacteria (or other microorganisms) from one thing to another (5, 12)
- vitamins (e.g A and D) found in fatty foods, that the body can store in fat tissue for future use (3, 7, 8)
- when heat energy moves from one place to another - by convection, conduction, radiation (4, 12)
- working out the nutritional content of a food or recipe (11, 8)
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