food science 0.0 / 5 ? Home Economics: Food & NutritionKey wordsGCSEAQA Created by: undeadsmurf2014Created on: 04-05-18 19:21 64582973110 Across 1. Using fats and oils to reduce development of gluten; make crumblier, crisper texture. (10) 6. loss of water soluble vitamins on exposure to heat/air. (9) 7. methods which produce carbon dioxide (e.g. baking powder, bicarbonate of soda, self-raising flour.) (8) 10. setting of protein ( from liquid to solid). (7, 11) Down 2. methods which introduce air (e.g whisking, beating, folding, sieving, creaming, rubbing in). (10) 3. process of incorporating air (8) 4. change in the structure of protein (12) 5. process where starch thickens a liquid (e.g. roux sauce) (14) 8. ability of fats to be spreads or shaped. (10) 9. whisking eggs to form a gas-in-liquid foam. (4, 9)
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