food science

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

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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