Food Tech Key Words
- Created by: CharCharF
- Created on: 11-03-16 19:25
X | I | Q | W | T | K | V | E | K | P | R | G | U | N | H | T | T | A | U | T | O |
C | O | M | M | E | R | C | I | A | L | L | Y | V | I | A | B | L | E | A | G | P |
I | N | S | T | A | N | D | A | R | D | C | O | M | P | O | N | E | N | T | J | J |
W | S | E | N | S | O | R | Y | E | V | A | L | U | A | T | I | O | N | G | M | G |
D | R | K | I | D | E | X | T | R | I | N | I | S | A | T | I | O | N | O | J | I |
C | R | O | S | S | C | O | N | T | A | M | I | N | T | A | T | I | O | N | D | A |
P | N | K | E | M | U | L | S | I | F | Y | I | N | G | A | G | E | N | T | U | B |
D | W | F | L | A | G | M | M | J | V | B | D | M | A | X | P | U | E | V | D | K |
U | M | U | A | W | T | O | F | D | D | K | S | F | W | V | R | S | Q | S | D | V |
C | S | L | U | G | R | A | R | H | U | B | W | K | L | W | N | Q | D | U | F | K |
Y | K | L | C | R | Y | O | G | E | N | I | C | F | R | E | E | Z | I | N | G | P |
G | T | B | B | L | B | N | T | I | Q | C | S | S | V | N | X | H | R | N | D | F |
S | E | N | S | O | R | Y | Q | U | A | L | I | T | I | E | S | X | P | J | V | N |
R | L | T | X | P | I | J | M | U | N | S | L | C | T | D | A | H | E | C | I | D |
C | V | F | G | G | L | L | K | N | X | Y | L | R | F | Y | H | M | T | C | R | Y |
J | E | C | O | L | L | O | I | D | A | L | S | T | R | U | C | T | U | R | E | V |
V | K | V | S | U | S | T | A | I | N | A | B | I | L | I | T | Y | X | X | S | S |
G | D | D | N | E | A | N | J | O | H | C | Q | J | S | V | I | K | W | X | F | M |
K | Q | Y | H | V | S | A | Q | P | X | C | Q | G | K | W | V | C | B | Y | B | X |
W | J | W | E | X | J | M | S | H | V | J | I | F | C | U | Y | I | I | R | N | B |
I | F | Q | V | B | J | T | V | V | L | W | J | U | W | U | K | W | O | Q | I | H |
Clues
- A pre-prepared item used in food production (8, 9)
- A substance that will allow two immiscible liquids (substances that do not mix) to be held together e.g lecithin in egg yolk) (11, 5)
- Food is immersed or sprayed with liquid Nitrogen (9, 8)
- Make a profit when it is sold (12, 6)
- The look, smell, taste, feel/texture and sound of food products (7, 9)
- The transfer of food spoilage/poisoning from one food to another (5, 14)
- To continue to support, the capacity to endure (14)
- Using the range of sense to assess a food product e.g appearance, smell, taste (7, 10)
- When starch converts into a sugar (14)
- When two substances are mixed together (9, 9)
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