Food Science

3. The method of cooking used to prepare kebabs
7. Causes starch molecules to break down into brown substances. This reaction occurs when toasting bread
8. The kind of browning reaction that involves heating proteins and sugar using dry heat
9. Another name for 'raising agent' used in cake making
11. The type of pastry with a crumbly and short (melt-in-mouth) texture
13. A moist heat cooking method that is slow, yet minimises loss of nutrients in food
14. The cake making technique whereby fat is not used at all
16. A method of cooking similar to stewing, but with less liquid used. Usually for cooking meat
17. The protein in flour that stretches when bread dough is kneaded, giving bread a chewy texture

1. A kind of food mixture used to prepare food like pancakes and waffles
2. Occurs when fats in food interact with oxygen in the air and are chemically broken down, causing food spoilage
4. Involves the heating of starch, such that it absorbs liquid, swells and bursts
5. The method of cooking food at just below the boiling point of water (100ºC)
6. The reaction which involves heating sugar at high temperature to produce a concentrated, brown syrup
10. A type of sauce cooked using flour and fat mixed in equal quantities
12. The cake making technique whereby fat and sugar are beaten together
15. Another term for 'smell'