food science

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

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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