Food Technology
- Created by: Ben Andrews
- Created on: 02-06-13 11:35
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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