Food Preparation and Nutrition
- Created by: anikalowman
- Created on: 02-03-18 14:23
S | G | S | Q | R | B | Q | P | S | U | O | F | V | S | P | C | D | B | T | Q |
H | I | F | P | G | E | L | A | T | I | N | I | S | A | T | I | O | N | S | I |
O | N | V | S | P | L | R | M | C | Q | B | A | A | W | M | J | C | S | M | H |
R | D | E | N | A | T | U | R | A | T | I | O | N | V | A | W | O | C | J | U |
T | E | D | T | J | U | V | P | O | I | M | L | Y | W | N | T | A | D | X | T |
E | H | C | A | R | A | M | E | L | I | S | A | T | I | O | N | G | E | O | X |
N | Q | J | G | T | L | V | L | Q | W | O | T | M | I | L | R | U | X | W | R |
I | I | L | Y | T | M | W | W | A | U | U | V | A | W | A | R | L | T | F | U |
N | H | R | Q | K | L | X | Q | H | Y | N | N | R | F | W | M | A | R | T | J |
G | I | G | L | L | K | P | A | J | Y | I | E | C | T | T | Q | T | I | A | Y |
G | W | W | N | T | J | R | J | D | D | P | H | I | T | A | E | I | N | Y | D |
R | X | E | T | V | T | D | C | N | X | P | Y | I | F | I | T | O | I | O | P |
S | H | A | L | L | O | W | F | R | Y | I | N | G | H | Q | X | N | S | M | G |
E | R | D | O | Y | F | E | U | K | B | H | P | B | P | B | S | C | A | E | B |
O | R | C | F | D | C | S | T | I | R | F | R | Y | I | N | G | P | T | H | X |
G | I | R | E | K | C | O | N | D | U | C | T | I | O | N | H | X | I | E | S |
R | D | L | T | R | T | P | L | A | S | T | I | C | I | T | Y | R | O | A | S |
L | W | H | B | P | Y | B | Q | N | L | J | L | D | R | L | H | L | N | H | Y |
Y | I | H | P | J | A | U | J | O | U | E | X | U | S | P | H | W | M | N | F |
D | L | Y | O | G | K | H | T | R | F | U | H | S | F | J | P | I | J | K | N |
Clues
- What fat-based method uses a frying pan and a medium amount of oil? (7, 6)
- What happens to proteins as food is cooked, meaning that the chemical bonds inside them break down? (12)
- What happens when starch molecules break down when cooked with dry heat? (14)
- What is a fat-based method of cooking and done in a wok with a small amount of oil? (4, 6)
- What is the name for the ability to be spread and shaped, which fats have? (10)
- What is the name for the absorption of water into starch molecules, which then bursts and thickens the liquid? (14)
- What is the name for the process when protein molecules collide and join? (11)
- What is the name for the process where sugar molecules break down and turn brown and change flavour? (14)
- What is the transfer of heat energy through the vibration of particles? (10)
- When you coat flour particles with fat producing a crumbly texture, what is this called? (10)
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