Catering
- Created by: CharlotteAmyVictoria
- Created on: 22-02-18 13:23
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| V | E | X | Y | I | U | E | X | D | L | D | G | F | R | V | D | I | O | B | M | C |
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| P | Y | X | K | H | W | Q | L | A | I | A | U | A | P | C | G | P | E | J | L | V |
| B | M | R | I | C | O | U | Q | T | D | H | H | S | Q | O | M | L | S | W | N | L |
| H | I | A | L | C | S | T | H | U | O | C | S | Q | S | N | F | T | P | C | H | J |
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| O | B | S | R | S | L | K | A | A | Y | A | A | E | N | U | U | W | G | P | U | L |
| X | R | I | L | I | R | E | S | T | G | S | X | O | H | C | G | M | S | Q | Y | B |
| Q | O | N | U | D | J | O | S | I | H | Y | T | L | I | T | F | V | P | T | J | A |
| E | W | G | I | R | N | M | M | O | J | L | E | O | O | I | B | I | W | G | R | P |
| F | N | A | P | O | D | B | C | N | N | O | V | A | K | O | Q | S | V | F | D | L |
| V | I | G | M | D | H | V | J | H | X | P | O | M | R | N | I | C | O | T | C | O |
| X | N | E | S | H | O | R | T | E | N | I | N | G | H | G | D | J | Y | Q | U | G |
| B | G | N | E | U | D | A | B | H | V | Q | M | T | B | Q | O | W | A | C | N | W |
| Q | A | T | O | X | O | A | C | I | D | D | E | N | A | T | U | R | E | H | G | U |
| B | F | T | V | D | K | F | T | I | J | E | I | K | L | Y | J | U | F | F | M | J |
| I | X | J | E | L | L | A | M | F | C | A | O | V | Y | R | I | W | Q | L | F | P |
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Clues
- 'Double sugar'- two molecules of sugar bonded together. (12)
- A 'simple' single sugar molecule. (14)
- A chain of many monosaccharide(sugar) units. (14)
- Acid is mixed with milk,meat or fish in order (4, 8)
- Added to make mixtures rise. (7, 5)
- Enzymes in food react with oxygen and make foods turn brown. (7, 8)
- Fat coats flour particles, and keeps pastry crumbly. (10)
- Proteins change their structure when heated, agitated or mixed with acid. (12)
- Starch grains swell and then burst open when heated with liquid, causing thickening. (10)
- Where heat is transferred directly through soild materials, such as metals, and foods themselves. (10)
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