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)
Similar Design & Technology: Food Technology resources:
Teacher recommended
Teacher recommended
Teacher recommended
Teacher recommended
Comments
No comments have yet been made