GCSE Food Technology

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Across
  1. 3. Carried in the blood, attached to lipoproteins
  2. 4. The main mineral in the body
  3. 11. This carbohydrate is made from two sugar molecules
  4. 13. Splitting tasks between two or more recipes to make the best use of time
  5. 14. to loosen the browned juices on the bottom of the pan by adding a liquid or stirring
  6. 15. Large-scale, long term shift in the planet’s weather patterns or average temperatures
  7. 17. The range of temperatures between 5ᵒC - 63ᵒC at which bacteria begin to multiply
  8. 18. Cooking technique involving heating food on a low heat without any fat or oil.
  9. 19. A complex carbohydrate found in wholegrain cereals and cereal products
  10. 20. Starch molecules breaking into smaller groups of glucose molecules when exposed to dry heat
  11. 21. A method of cooking where heat is transferred through a liquid or air to the food
Down
  1. 1. A farming method which uses technology and pesticides in the cultivation of crops
  2. 2. Additive which intensifies the colour of food
  3. 5. The setting or joining together of denatured protein molecules during heating
  4. 6. Date mark which tells you when the food or ingredient’s quality is best up until
  5. 7. Traditional style of cooking and eating that has developed in a country or region of the world
  6. 8. Date mark put on high-risk foods
  7. 9. The way a person or group of people eats
  8. 10. Chemical bonds in a protein food have broken, causing the protein molecule to unfold and change shape
  9. 12. A large, general purpose knife with a deep blade
  10. 16. This causes fruit to ripen, change colour, texture, flavour and aroma