Key words

?
  • Created by: Rosie
  • Created on: 17-03-13 19:44
O I E P P Q N U Q I U O M O P L N C V E G
C O M P L E X C A R B O H Y D R A T E V W
M A U M D F K A M S N O S E I H J C R E P
O D L L U L W M A P Q X I C V U O R R Q O
N F S U M A L B I F I I F N E O G Y H W O
O D I C B V M I L G P D Y A R J V O R U J
S V F B W O D E L Q L A B R T V M G E R I
A R Y P Q U P N A V P T B U I N Y E T I P
C E I S G R V T R N U I O S C Y K N D E B
C Q N C D E D T D R G V D S U U U I J U C
H C G V L N C E R J L E O A L V N C Q T O
A F A T W H F M E I M R B Y A Y L F S U C
R N G J E A N P A O R A D T R R J R V U Q
I I E G F N O E C S A N A I D L M E C E E
D Q N H J C X R T L M C N L I J K E P L V
E B T E O E L T I R C I R A S U B Z L G W
S E S V U R V U O B O D V U E F L I R O Y
N O B H J S E R N Y L I W Q A P L N K R N
V I I R Y R J E G L M T G M S Y G G A H U
J X E B V R J Y I C U Y R P E P K I Q E K
D X X M X V X T J V S U I J O V B E D X Y

Clues

  • A disease caused by a lack of fibre in the diet. (12, 7)
  • A method of freezing food rapidly by immersing it in liquid nitrogen (9, 8)
  • Both starch and non starch polysaccharides (7, 12)
  • Ensuring that products are of good quality (7, 9)
  • non enzymic browning reaction which occurs as a result of heating during cooking and processing but also occurs in some stored products such as dried milk. (8, 8)
  • Normal room temperature (7, 10)
  • Occurs in unsaturated fats and oils. The reaction is initiated by the presence of some metals, ultra violet light and high temperatures. (9, 9)
  • Simple sugars; the common base units from which other carbohydrates are formed. (15)
  • Substances which enable water and oil to be uniformly dispersed. (11, 6)
  • Tasteless substances used to enhance the taste of savoury foods. (7, 9)

Comments

No comments have yet been made

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »