food tech

4. Probe - a device with a mental spike which takes the temperature of food
5. Agents - substances added to mixtures to make them rise
8. - the foods you choose to eat
9. - the components which make up food
11. - knocking out the air and kneading the dough again
15. in - a technique in which fat is rubbed into flour and traps air in the mixture
16. - Cooking in a liquid at boiling point (100℃)
17. - protein made by boiling animal bones, used for setting food
18. - a single-celled plant fungus, and a biological raising agent which needs time, food, warmth and liquid to row and ferment
19. - nutrients needed by the body in smaller amounts - vitamins and minerals
22. Fats - usually from animal sources, can be harmful to health
23. - the whole grain is crushed and often made into flour e.g. wheat flour
26. - a substance or food that may cause an allergic reaction
27. - to remove a thin layer of skin from fruits and vegetables

1. - cooking just below boiling point
2. - the name of sugar in milk
3. - nutrients needed in the body in large amounts - protein, fat, carbohydrates
6. - using a spatula or spoon to fold a light ingredients (such as eggs whites) into a heavier ingredient.
7. - is formed when water is added to flour and mixed
10. - to press a soft food through a piping bag fitted with a shaped nozzle
12. - transferring an unwanted substance from one item to another, such as bacteria from raw to cooked meat
13. - smell
14. - cooking in the steam coming from boiling water
20. - salt, pepper, herbs or spices added to food to make it taste better
21. - the process of beating fat and sugar together, which traps tiny air bubbles into the mixture
24. Acids - the building blocks of protein
25. - leaving dough to rise