Key Terms

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  • Created by: laura
  • Created on: 14-01-13 23:53
L W V C K Q X K W P V L C W O X C S S B X
G Y M O F B K V J I V C A A X H O U R Q S
V F V A Y V H K Q N S D R T C S C Q T G Y
N O J G X J T L S O P X A F F P S I I G K
O N C U W D P Q L I Q B M R R V F W O R C
I O N L Q X R W H T X K E A V X X F G U C
T I A A B Y I R E A D T L N H C C B T J X
A T P T O G S S A S R B I O Q E Q U E J I
S A B E Y X I O T I K U S I I D J F G K S
I S F S F Y N K W L W X A T V N T O O X B
N I W P X O G K E L B B T A R E J X G W H
I N P C P C A F L A N F I R D C L H J F I
T I J H E D G P L T T I O E R T X Y T J E
A R C J Y I E B P S V R N A D P J V K X K
L T O X S H N P L Y T X R X W P S U L M W
E X H K A E T L A R S I N P S L Y I O R L
G E B N H L W U T C E K B E B T A X C G A
E D E C Y Y T W E H E V B S X G A A B W H
V X N Q W X M I A O W R X T N Q C W O O F
R A E Q N G X A E B T V X S K J I P H G U
V I J R C R M Y K K Y T M D Y U S A O K K

Clues

  • a calculation of a healthy balanced diet (7, 5)
  • an ingredient in the recipe witch cause's the product to rise (6, 5)
  • Caramelisation is the chemical reaction in which monosaccharides and disaccharides turn brown with the application of heat (i.e. any product containing sugar may caramelize upon heating.) (14)
  • Crystallisation is the result of the cooling of a supersaturated solution (very concentrated) where solid crystals form. (15)
  • Dextrinisation is the process involving the browning of starch foods when subjected to dry heat (14)
  • Foams are the process of whipping or beating air into a liquid (generally lipids.) Foams are a type of aeration. In this process, fat in the product becomes partially solidified and protein partially denatured (8)
  • The process wherein starch granules form a suspension in cold water. When heated in the presence of water, these swell and thicken and a gel results. (14)
  • to cause (a liquid) to change into a curdlike or semisolid state not by evaporation but by some kind of chemical reaction to curdle as rennet coagulates milk heat coagulates the white of an egg (9)

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