Food Chapter 4 Functional and Chemical Properties of Food
- Created by: neenu1
- Created on: 13-01-17 12:57
V | K | E | R | V | T | U | I | Y | P | M | B | F | K | X | Q | T | H | A | W |
K | Q | V | G | V | N | G | S | S | L | I | V | P | E | F | S | Q | I | Q | O |
V | C | T | D | D | E | M | N | F | A | T | H | A | L | X | D | A | N | X | H |
E | Q | E | D | E | G | E | O | E | S | D | U | P | B | K | N | U | O | N | Q |
N | Y | E | N | X | A | V | I | M | T | G | B | R | X | D | O | H | I | H | C |
O | H | B | V | T | G | E | T | U | I | H | N | Q | X | T | B | C | T | X | O |
I | D | X | P | R | N | I | A | L | C | S | J | W | E | U | L | D | A | R | P |
T | E | S | E | I | I | J | S | S | I | H | K | W | W | P | A | G | L | P | S |
A | N | R | M | N | S | F | I | I | T | O | U | W | V | P | C | H | U | U | D |
S | A | Y | E | I | I | L | N | F | Y | R | O | Y | J | M | I | T | D | J | J |
I | T | Y | F | S | A | I | I | I | B | T | G | B | E | W | M | N | A | C | Q |
L | U | Y | D | A | R | K | T | C | H | E | S | J | Q | K | E | B | O | N | P |
E | R | G | F | T | G | I | A | A | B | N | B | X | I | U | H | N | C | L | D |
M | A | G | H | I | P | X | L | T | E | I | I | T | I | I | C | O | F | I | A |
A | T | L | R | O | P | Q | E | I | S | N | J | D | N | T | R | X | L | Q | H |
R | I | T | M | N | B | H | G | O | S | G | N | L | E | G | E | E | K | I | N |
A | O | M | W | S | P | V | T | N | B | X | J | M | U | I | B | A | N | V | A |
C | N | V | V | X | L | Q | T | C | L | U | S | O | C | S | R | E | A | C | A |
C | V | H | G | X | E | O | V | B | H | X | P | T | V | M | M | P | C | F | L |
Y | G | P | B | O | Q | W | B | R | V | Y | Q | K | R | P | E | G | C | F | D |
Clues
- An ingredient or process that introduces a gas into a mixture so that it rises when cooked (7, 5)
- Bonds that hold large protein molecules together in compact, folded bundles (8, 5)
- Either keeping drops of oil or fat suspended in a liquid and preventing them from separating out; or keeping drops of water suspended in an oil or fat and preventing them from separating out (14)
- The ability of a fat to soften over a range of temperatures and be shaped and spread with light pressure (10)
- The ability of fats to shorten the length of gluten molecules in pastry (10)
- The breaking up of starch molecules into smaller groups of glucose molecules when they are exposed to dry heat (14)
- The breaking up of sucrose molecules when they are heated, which changes the colour, flavour and texture of the sugar as it turns into caramel (14)
- The chemical bonds have broken and the protein molecule has unfolded and changed shape (12)
- The joining together of lots of denatured protein molecules, which changes the appearance and texture of the food (11)
- The swelling of starch granules when they are cooked with a liquid to the point where they burst and release starch molecules (14)
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