food science

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W K T Y U F S F X X E F O U A T P D B D K
X L H M S W C Q V N K F X I J A G D P T V
F J T D Q E A A J O E C A S Q G G N B S M
M R T K Y R R P X I N U X S Y P J O J H B
J L L K J V A E Y T Z O O M N D M I D R A
C K V N U G M O M A Y R T P F M W T O P F
Y F Y O G Q E T F U M S R L N C E A U B S
G O D I U H L V S L I M Y A H D M R C I L
H A P T W X I M A G C F C S O B U U M B P
B M I A N W S E J A B A W T B I L T H X R
J F C S D V A C T O R F R I P O S A P S A
T O R I U R T H U C O P V C D L I N O T J
Q R T N K Q I A J N W D A I J O F E Q F V
C M U I L I O N L I N F S T R G I D D M V
A A J R D F N I C E I E J Y C I C M T B V
S T S T O E G C C T N R O O W C A R B R H
V I R X S N H A F O G R F S R A T T U N S
O O O E C P Q L J R E H F J J L I B K F A
Q N R D S J U D D P X M B I N W O C L R Q
R S J O O L N V S L W H O X B Y N T C O W
Q S D Q K I Y W T S H Q O G S B A K E E F

Clues

  • ability of fats to be spreads or shaped. (10)
  • change in the structure of protein (12)
  • enzymes in food react with oxygen in air and cause food to turn brown. (7, 8)
  • methods which introduce air (e.g whisking, beating, folding, sieving, creaming, rubbing in). (10)
  • methods which use yeast. (10)
  • process where starch thickens a liquid (e.g. roux sauce) (14)
  • process where starchy foods are browned with dry heat (e.g. toast) (14)
  • setting of protein ( from liquid to solid). (7, 11)
  • when two immiscible liquids are mixed, using an emulsifier. (14)
  • whisking eggs to form a gas-in-liquid foam. (4, 9)

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