Food Preparation and Nutrition 5.0 / 5 based on 2 ratings ? Home Economics: Food & NutritionFood ScienceGCSEAQA Created by: anikalowmanCreated on: 02-03-18 14:23 10385729416 Across 1. What involves part-cooking in boiling water and then putting it in cold water? (9) 6. What is formed when gases are trapped in a liquid, as the proteins coagulate? (4) 7. What is the name for what a viscous liquid solidifying into? (3) 8. What is the transfer of energy through fluids? (10) 9. Which is healthier: steaming or boiling? (8) Down 2. What is for when oil and water are mixed together? (8) 3. What is similar to boiling, but at a slightly lower temperature and thus more gentle? (9) 4. When you coat flour particles with fat producing a crumbly texture, what is this called? (10) 5. What happens when starch molecules break down when cooked with dry heat? (14) 10. What is the name for the process when protein molecules collide and join? (11)
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