food tech

8. a very quick method of cooking. The food usually has to be turned over at least once while its cooking.
9. occurs when starch is toasted or cooked by dry heat. This is also known as non-enzymic browning.
11. the cooking of a liquid food or a solid food in water-based liquid at or above 100C, commonly water.
13. occurs when the structure of the original protein is changes.
14. incorporates air into shortening or butter in the creaming process.This allows cake to achieve good volume and a moist texture.
15. enables the production of a wide variety of candies.

1. heat is transferred between substances that are in direct contact with each other.
2. caring for the environment means taking responsibility for our actions.
3. a permanent change in protein from a liquid into a thick mass as the result of heat or the addition of acids
4. abstaining from killing or otherwise injuring living creatures.
5. heat is transferred through circulation of hot fluid that surrounds the food.
6. people who usually have a strongly held set of beliefs that influences foods they chose to eat.
7. heat is transferred indirectly by electromagnetic waves, which behave like light, heating the surface of food but not penetrating it.
10. proteins that are catalysts, they enable chemical reactions and speed them up.
12. serves as a whipping aid