Food Chapter 3 Cooking of Food and How Heat is Transferred to Food Key Words
- Created by: neenu1
- Created on: 13-01-17 12:48
S | P | M | K | Y | I | X | R | S | M | Y | Q | T | D | Q | E | M | N | S | J | G |
W | R | A | D | I | A | T | I | O | N | I | D | R | I | S | M | D | I | N | D | I |
W | W | V | N | D | G | G | D | A | N | T | T | L | F | E | N | J | Y | N | X | W |
T | H | X | J | I | K | M | C | M | T | X | D | L | H | N | I | I | Y | L | D | Y |
I | V | Y | J | R | S | C | W | Y | X | H | Q | W | Y | S | M | I | D | C | U | N |
P | V | X | E | S | V | V | S | R | M | D | X | P | V | O | M | T | P | M | X | C |
H | E | A | T | T | R | A | N | S | F | E | R | V | W | R | S | Y | A | U | U | G |
V | Y | V | D | A | R | Q | O | H | V | P | H | O | N | Y | D | O | L | M | W | P |
D | V | F | L | S | T | B | W | F | H | N | N | L | N | Q | O | D | A | Q | B | A |
T | B | E | H | X | X | V | E | J | O | S | N | I | U | U | O | M | T | V | X | H |
L | D | K | X | D | Y | S | K | I | C | O | Q | H | E | A | F | G | A | D | P | N |
K | J | G | E | X | M | M | T | I | I | P | H | R | I | L | K | W | B | Y | N | W |
H | Y | T | C | L | W | C | U | T | V | K | F | J | B | I | S | T | I | A | F | B |
C | W | F | S | F | U | J | C | E | G | B | W | V | L | T | I | B | L | N | R | S |
U | I | T | K | D | K | E | J | C | W | J | N | H | E | I | R | L | I | T | Q | X |
N | T | S | N | I | V | T | O | Y | V | R | A | O | F | E | H | S | T | T | G | R |
I | B | O | K | N | G | Q | H | A | S | A | K | R | P | S | G | C | Y | D | W | H |
C | C | Y | O | X | H | C | J | C | N | S | Q | R | Y | I | I | L | P | H | A | M |
C | N | C | J | O | V | F | U | T | Q | F | C | D | N | N | H | K | N | C | X | H |
T | Y | H | A | A | G | L | V | T | B | T | H | G | L | N | O | T | S | F | P | V |
M | U | A | Y | R | V | T | W | L | X | R | E | V | K | Q | Y | J | J | S | T | S |
Clues
- Foods thatr are more likely to cause food poisoning than others (4, 4, 5)
- 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)
- The way in which heat energy is passed into food (4, 8)
- Transferring heat by infra-red waves that heat up what they come into contact with (9)
- Transferring heat through a liquid or air into food (10)
- Transferring heat through a solid object into food (10)
- What makes a food acceptable and good to eat (12)
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