Food Science

2. A moist heat cooking method that is slow, yet minimises loss of nutrients in food
3. Another term for 'smell'
4. The protein in flour that stretches when bread dough is kneaded, giving bread a chewy texture
6. Causes starch molecules to break down into brown substances. This reaction occurs when toasting bread
8. Another name for 'raising agent' used in cake making
9. A method of cooking similar to stewing, but with less liquid used. Usually for cooking meat
10. The cake making technique whereby fat is not used at all
11. Occurs when fats in food interact with oxygen in the air and are chemically broken down, causing food spoilage
12. The kind of browning reaction that involves heating proteins and sugar using dry heat

1. Involves the heating of starch, such that it absorbs liquid, swells and bursts
2. The method of cooking food at just below the boiling point of water (100ºC)
4. The method of cooking used to prepare kebabs
5. The reaction which involves heating sugar at high temperature to produce a concentrated, brown syrup
7. The cake making technique whereby fat and sugar are beaten together