Cake Ingredients and Functions

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N A I R B U B B L E S C E M N U W W D D
A S I M I D I Y Q I G L R C I G B N E I
D W J T S T M W J S W G B C W D F S Q B
N E R M O P A L J W O P Y T I F A B M C
H E U V V W V N L S E D R C X E P C N L
V T O S E L F R A I S I N G S D W M R C
R N L J R W X V C Q G A C I T I D R W S
S E F N F U Q K B T R T D W M P Y A Y C
K S N P U W L R M G L C U B X Y A G H S
O S R Q D O K W N C A Y S M K R I U L P
U H O Y P S S I N I O H S F F U L S B F
L S C M G C O O L Y C L R T C F I G S S
N R I W U G I E N B L F U D S C D N U F
X L L E C T O H C E A I B H G T G I I H
A Q R A A C I C O A G U L A T E J C M O
T I A R B I S K U K L P A R Q W A I B P
T J E T N H K U B P O Y E Q Q O P O B O
U A I N T E N S E I B X G M O U Y M I Q
C G P B O C S F Q D M C Y B Q C I A Q N
W E K L E Q P Y O N Y G U E R Y V X J C

Clues

  • A type of artificial sweetner. (7)
  • Adding sugar into fat when creaming allows lots of air to be trapped. What is this process called? (8)
  • Fats and oils should be kept out of light and moisture to prevent them from doing this. (5, 6)
  • Made by crushing granulated sugar to a very fine powder in a special mill. (5, 5)
  • Made from maize and almost 100% starch...what am I? (9)
  • Sugar adds this to a baked product. (9)
  • The condition caused by an intolerance to gluten (7, 7)
  • This type of flour has a chemical raising agent added. (4, 7)
  • When beaten or creamed, fat has the ability to trap these. (3, 7)
  • When egg is heated, the protein does this to provide structure to baked products. (9)

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