Food science keywords

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  • 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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