Food Science Terms & Food Examples

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Across
  1. 2. When a fruit or vegetable turns brown after being exposed to air.
  2. 5. Oxidizes when you peel away the skin and expose it to air.
  3. 6. Sugars in food turn brown when exposed to heat.
  4. 10. Needs time to ferment and double in size.
  5. 11. Cook through the process of coagulation, when a liquid food becomes solid.
  6. 12. This is one of the more common foods to caramelize.
  7. 13. When a thickening agent (roux)makes a liquid become more viscous.
  8. 14. Yeast consumes food and releases CO2 gas making the product rise.
Down
  1. 1. Uses absorption to cook.
  2. 3. Grain/legume product absorbs water during the cooking process.
  3. 4. Uses a roux to thicken the cheese sauce.
  4. 7. When a protein goes from a liquid to a solid after being exposed to heat.
  5. 8. Ingredient agent used to make products rise.
  6. 9. Use baking powder or baking soda to make the baked good rise.