Key Concepts

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Across
  1. 1. The mechanism of frying consists of heat and _____transfer.
  2. 3. The holes and pores of food bodies are occupied by ____ after frying.
  3. 5. Frying consists of four main components: specific conditions, frying _____, foods, and frying medium.
  4. 7. Frying is one of the _______ and simplest food preparation techniques.
Down
  1. 2. Vitamins, minerals and _______ can loss moderately.
  2. 4. _______‐ and post‐frying conditions significantly affect the frying of foods.
  3. 6. The size, shape, composition, density, and surface of the food product can all affect oil _______.