FOOD SCIENCE II

12345678910
Across
  1. 1. is a complex reaction, involving the removal of water in sugar
  2. 3. The pungent taste of Ajwain is due to this essential oil
  3. 6. formed when milk is heated in an uncovered pan on the surface due to drying out.
  4. 8. is an Italian paste often used in pasta and made from basil, pine nuts, and cheese.
  5. 10. have legs with partly jointed outer shells. They include crabs, lobsters, prawns and shrimps
Down
  1. 2. These are prepared from corn starch by controlled enzymatic hydrolysis
  2. 4. is a residue that remains after sucrose crystals have been removed from concentrated juices of sugarcane or beet.
  3. 5. is a condiment made from fermented vegetables and is popular in Korean cuisine.
  4. 7. The red colouring matter in chillies
  5. 9. The ingredients used for curing