Terminology

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Across
  1. 6. change of colour and flavour when heating sugar or sugar solution
  2. 7. thickness of sauce of mixture
  3. 8. sensory term relating to thickness and smoothness of a mixture
  4. 9. protein denaturation by heat ,changes in texture
  5. 10. changes in food such as colour change
Down
  1. 1. mixing liquids that do not normally mix e.g. oil and water
  2. 2. chemical term for thickening by starch and starchy foods
  3. 3. changing protein function by heat
  4. 4. browning due to dry heat, charring food
  5. 5. browning of food due to enzymes in cut fruit and vegetables