Food Science
Across
- 5. Involves the heating of starch, such that it absorbs liquid, swells and bursts
- 8. The type of pastry with a crumbly and short (melt-in-mouth) texture
- 11. A type of sauce cooked using flour and fat mixed in equal quantities
- 13. The reaction which involves heating sugar at high temperature to produce a concentrated, brown syrup
- 16. The cake making technique whereby fat and sugar are beaten together
- 17. A kind of food mixture used to prepare food like pancakes and waffles
Down
- 1. A moist heat cooking method that is slow, yet minimises loss of nutrients in food
- 2. The protein in flour that stretches when bread dough is kneaded, giving bread a chewy texture
- 3. Causes starch molecules to break down into brown substances. This reaction occurs when toasting bread
- 4. The kind of browning reaction that involves heating proteins and sugar using dry heat
- 6. The cake making technique whereby fat is not used at all
- 7. The method of cooking used to prepare kebabs
- 9. Occurs when fats in food interact with oxygen in the air and are chemically broken down, causing food spoilage
- 10. A method of cooking similar to stewing, but with less liquid used. Usually for cooking meat
- 12. Another name for 'raising agent' used in cake making
- 14. Another term for 'smell'
- 15. The method of cooking food at just below the boiling point of water (100ÂșC)