Food science keywords
- Created by: Grace-may
- Created on: 12-05-18 10:46
P | C | C | O | A | G | U | L | A | T | I | O | N | N | U | G | I | R | Y | Q | E |
P | N | B | D | C | H | H | B | L | E | N | D | E | D | S | A | U | C | E | S | U |
R | D | C | U | H | A | F | B | B | A | R | K | L | J | T | K | I | X | H | O | L |
E | E | H | O | B | Y | S | G | A | W | Q | H | M | T | U | F | L | Q | A | I | O |
S | N | N | F | T | D | E | X | T | R | I | N | I | S | A | T | I | O | N | L | M |
E | A | O | C | F | G | I | Y | Q | I | K | V | L | S | G | B | I | D | T | J | E |
R | T | I | E | G | R | P | N | H | P | S | Q | L | G | F | I | J | Q | W | L | Q |
V | U | T | G | A | B | O | M | W | F | Q | L | U | I | S | D | P | H | L | G | S |
A | R | A | D | X | G | D | N | E | V | R | A | M | D | L | B | E | C | N | V | B |
T | A | R | A | G | M | X | I | W | L | V | J | G | G | J | I | G | B | Y | H | C |
I | T | T | F | S | R | Y | L | Q | J | X | D | K | G | I | B | G | J | R | B | J |
V | I | L | O | G | D | F | K | X | N | J | A | H | M | J | D | B | B | V | W | Q |
E | O | I | H | E | A | T | T | R | A | N | S | F | E | R | E | N | C | E | E | X |
C | N | F | C | A | R | E | M | A | L | I | S | A | T | I | O | N | N | L | S | N |
S | T | O | U | P | L | B | S | J | K | A | Y | Y | L | X | P | P | V | M | X | E |
I | K | R | S | A | P | U | X | X | B | D | G | C | U | E | K | O | O | G | E | M |
W | T | C | R | K | R | A | I | S | I | N | G | A | G | E | N | T | J | B | N | U |
D | Y | I | G | E | L | E | T | I | N | I | S | A | T | I | O | N | B | F | A | N |
V | D | M | N | R | A | K | Y | U | W | H | T | K | L | G | K | V | T | W | S | E |
V | Y | A | X | I | F | E | W | Q | A | I | R | U | G | A | S | L | B | L | Q | A |
L | X | J | H | D | D | Y | E | H | M | Y | Q | N | U | B | E | K | E | R | R | S |
Clues
- A sauce made from a liquid and a paste made from water/milk and cornflour (7, 6)
- Denatured proteins join together when heat is applied (11)
- Something added to food to slow down the growth of bacteria and other microorganisms (12)
- Something that releases bubbles of gas that expand when heated (7, 5)
- Starch molecules break down into dextrins after dried heat is applied (14)
- The browning of sugar when it is heated at a certain temperature (14)
- The chemical bonds holding protein together is broken, making the proteins change shape and unravel (12)
- When heat energy is moved from one place to another, through, convection, conduction or radiation (4, 12)
- When milk passes through a fine membrane, to separate the milk from souring bacteria (15)
- When starch particles swell and burst, to thicken a liquid (14)
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