Food and Nutrition, Unit Two

Across

• 1. Unpleasant flavours which develop in fats when they are exposed to oxygen. (9)
• 5. Where nutrients are added to improve the nutrtional value of a product. (9)
• 6. Exposure to air causing loss vitamin C in fruits and vegetables. (9)
• 7. When fats give off a blue smoke at temperatures between 130C to 200C (higher for liquid fats). (7, 5)
• 10. Additives approved by the European Union. (1, 7)