FOOD TECHNOLOGY

2. Those substances that are eaten or otherwise taken in the body.
5. Odour detected.
8. The addition to a food of one or more nutrients which were already present in that food in lower than desirable amounts.
10. Having been cooked in boiling water (or, by extension, by steaming, as in 'boil-in-the-bag').
12. The term applied to sugar-beet slices from which the sugar has been removed by diffusion into hot water.
13. The liquid which contains high concentrations of salt from which product salt is crystallised.
14. It has been taken to mean a cut or thick slice from the beef animal.
15. A small quantity of food, eaten informally between, or in place of main meals.

1. Having been subjected to a heating process sufficient to render the food suitable for consumption.
3. When used as a descriptive term for food, refers exclusively to milk and milk products.
4. Chemical unit resulting from the chemical combination of one unit of glycerine with three units of fatty acids.
6. Sometimes used synonymously with "dietary fibre"
7. Grotein found in wheat that gives the characteristic crumb structure to bread.
9. Cone shaped flowers used in brewing.
11. Internal structure of baked products, especially bread and cake.