Food Science

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