Food Preparation & Nutrition - Key Words & Definitions 0.0 / 5 ? Home Economics - Health and Food TechnologyFood Preparation & NutritionGCSEAQA Created by: Charlie HitchinsCreated on: 29-03-18 18:58 61042319785 Across 1. A substance found in pulses, wholemeal bread, fruit and vegetable, that travels through the body as waste and helps digestion. (5) 4. When all the conditions, apart from the one being investigated, are kept the same. (4, 4) 5. A fungus which can be used as a substitute for meat. (11) 7. The length of time a product is safe to sell or eat. (5, 4) 8. To remove lumps through a gauze. (5) 10. Gives the date by which food has to be removed from display in supermarkets and shops. (7, 5, 4) Down 2. A substitue for meat with a cheese like texture made from soya bean milk. (4) 3. To evaporate the moisture from fresh or cooked foods to preserve it and seal it. (6, 3) 6. Enzymes that have been altered to speed up chemical reactions. (8, 7) 9. A piece of meat that has been cut by the butcher ready to cook. (5)
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