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