Lipids - Fat

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Across
  1. 1. (Adding shine or gloss to vegetables or sauces.)
  2. 5. (This fat process retains moisture in baked goods, extending shelf life.)
  3. 7. (Used to make shortbread crumbly and prevent gluten development.)
  4. 8. (Fat helps prevent layers in puff pastry from sticking together, creating this texture.)
  5. 9. (Used to keep food from sticking during frying or roasting.)
Down
  1. 2. (Incorporating air into a creamed cake mixture to give a light texture.)
  2. 3. (Characteristic texture created by fat in shortcrust pastry.)
  3. 4. (This fat is melted on vegetables for a glossy finish.)
  4. 6. (The process that incorporates air into a fat-sugar mixture for baking.)