key words

?
  • Created by: Rosie
  • Created on: 15-03-13 10:05
G V V A V G Q T T D B C G L C T C J L P D
N T W M I C M P U Y M L S H E A I L D N K
I L K B P S A H C W E Y O I R D Y M F X N
Z T S I B V A B N T I L D B X H G L R P D
E W V E O W L W I A E D O H P Q V W H P W
E G F N D Q I A V C E Y X O R Q A I S Q H
R O V T T S U R A C H C R A D K N X H T D
F W B T B S X L N Y F O B I E B T Y Q A B
T J F E J R C A D Y L F P N E B I M F A D
S T B M U I L R Y H Q X D J B F C Q X N U
A L M P F A A Q C C Q G W S F K A K D F G
L S Q E B T P J C C O I W T K Y K V N F V
B J R R E C A R A M E L I S A T I O N H K
G O T T L E A M Y L O P E C T I N T L W P
L U P U U L B P E D K G F A V G G W J W I
P O A R U J X G B T I D E M B Y A A C V K
A V K E O O I R X E I S B Q M S G K H S J
P B Q D V A I B I M V G T K H K E I S S U
E B A S A L M E T A B O L I S M N L L T P
X Q U N X B H K M T M Y K Q S N T L P C V
K C E N I K Q D L G Y D W I E F Q P H S N

Clues

  • A diet which provides adequate amount of nutrients and energy (8, 4)
  • A process which occurs when sucrose is heated and changes in colour (14)
  • A type of starch that forms stable gels which are resistant to retrogradation (11)
  • compounds added to powdered, dry foods to prevent clumping or caking. (4, 6, 5)
  • Normal room temperture (7, 10)
  • Quick freezing – small ice crystals form and there is less damage to the food (5, 8)
  • See vitamin D (15)
  • The energy needed to maintain the body when at rest. Experimentally it is measured as the heat output from the body or the rate of oxygen consumption under controlled conditions (5, 10)
  • The green pigment in leafy vegetables and unripe fruit which is responsible for (11)
  • The major source of energy for the body (13)

Comments

No comments have yet been made

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »