Food technology

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V E S T F K F X D A L Q T R J R Q O H X
E F A A R O N A O X U J B T M W E I G L
X C A R A M E L I S A T I O N O Y H M P
J N X M Q B J G G B G L N N K Y O J A U
W I I V A V L P R M L I O F T L E N T G
Q N Y P F A A O C Q M I I O D S L O B T
G G A A Z E W X Q J T I T T P E S I Q Q
P L A I G N L S N A U M A U Y T S T V A
I K N N I E G E L B G V T Y T Y J A K Y
W G B N Y O E U D N I Y N H I Y P C K H
E Y G O F H G V I V C N E H J K R I Y I
J Y K G E A S T I Q D D M L Y T R F M G
K A G W O U A A W W M P R O M F C I N G
W F Y C P O A J S I D Y E C G W P T Y U
J B R T C W T W K F U R F F I E F R V J
W A M U U T O P V A V M A C L X J O A T
A K V G W X S S H O R T E N I N G F A L
S I R A E R A T I O N K I D M J F O F N
Y N N K M K E B L G O U C P M D V K M W
T F P S T S T U G W O T S A N K C C V M

Clues

  • Creating a protective layer around food due to coagulation of egg proteins. Using food such as eggs with batter. (7)
  • Egg and milk and syrup can be used to enhance the apperance of pastries, bread and cakes. (7)
  • Giving yeast the correct conditions for growth, it will produce carbon dioxide gas and alcohol during a series of chemical reactions. (12)
  • Incorporating air into a product to give it a lighter texture using baking powder, self-raising flour or the folding in method. (8)
  • Mixing oil and water together without seperating. (10)
  • The fat forms layers beterrn the strands of gluten to create a tender, flaky texture. (13)
  • When protein ovalbumin stretches up to no more than 7x its original size. (7)
  • When proteins are heated, their chemicals structure is denatured. As heating continues, proteins set and become less soluble. (11)
  • When starch is subjected to dry heat the starch is converted into sugar and then into caramel. (8)
  • When sugar crystals or syrup is heated, they decompose to produce a brown produce. (14)

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