Food Technology

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

Clues

  • Example of modified starch (3, 1, 4)
  • Example of rough puff pastry (7, 4)
  • Example of roux sauce (6, 5)
  • Example of rubbing-in method (4, 4)
  • Example of whisked method (5, 4)
  • Functions of fat (10, 6)
  • Name an alkaline food product (11, 2, 4)
  • Two types of carbohydrates (8, 3, 6)
  • What is a suspension? (1, 5, 4, 2, 1, 6)
  • What techniques are used in biscuit making? (8, 3, 7, 2)

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