Food Science

3. A kind of food mixture used to prepare food like pancakes and waffles
4. The cake making technique whereby fat is not used at all
6. The cake making technique whereby fat and sugar are beaten together
7. The method of cooking food at just below the boiling point of water (100ºC)
9. Another term for 'smell'
10. Another name for 'raising agent' used in cake making
12. The type of pastry with a crumbly and short (melt-in-mouth) texture
14. A moist heat cooking method that is slow, yet minimises loss of nutrients in food
15. The protein in flour that stretches when bread dough is kneaded, giving bread a chewy texture
16. Causes starch molecules to break down into brown substances. This reaction occurs when toasting bread
17. Occurs when fats in food interact with oxygen in the air and are chemically broken down, causing food spoilage

1. A method of cooking similar to stewing, but with less liquid used. Usually for cooking meat
2. The kind of browning reaction that involves heating proteins and sugar using dry heat
5. The reaction which involves heating sugar at high temperature to produce a concentrated, brown syrup
8. Involves the heating of starch, such that it absorbs liquid, swells and bursts
11. The method of cooking used to prepare kebabs
13. A type of sauce cooked using flour and fat mixed in equal quantities