Key Terms
- 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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