Food Chapter 3 Cooking of Food and How Heat is Transferred to Food Key Words - Flashcards in GCSE Design & Technology: Food Technology

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Created by: neenu1
Created on: 13-01-17 12:48



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Across

1. The characteristics of a food that give it a particular appearance, flavour, texture, 'mouthfeel' (what it feels like, not what it tastes like, when you put it in your mouth), aroma and sound (7, 9)
5. Transferring heat through a liquid or air into food (10)
6. What makes a food acceptable and good to eat (12)

Down

2. Transferring heat by infra-red waves that heat up what they come into contact with (9)
3. The way in which heat energy is passed into food (4, 8)
4. Foods thatr are more likely to cause food poisoning than others (4, 4, 5)
7. Transferring heat through a solid object into food (10)

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