Food Preparation and Nutrition

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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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