GCSE Food Technology

5. A microscopic fungus capable of converting sugar into alcohol and CO2 gas.
8. A carbohydrate made from two sugar molecules.
10. A naturally occurring mineral.
13. Helps stop substances separating again after they have been mixed in an emulsion.
14. Transfer of heat through a solid.
15. Natural or synthetic chemical substances added to food.
16. To loosen the browned juices on the bottom of the pan.
18. A high protein food made by coagulating soya milk and pressing it into soft white blocks.

1. A chemical reaction that causes food to lose freshness and colour.
2. The ability of fat to soften over a range of temperatures, to hold its shape, or be shaped and spread.
3. Incorporating air into a mixture.
4. Food produced by methods that comply with the standards of organic farming.
6. A mixture of flour, milk or water.
7. Skeletal disorder caused by a calcium deficiency.
9. Chemical bonds in the protein food have broken, causing the protein molecule to unfold and change shape.
11. To bring the ingredients in a mixture together using an egg, for example.
12. Setting or joining together of denatured protein molecules during heating or change in PH.
17. To flavour liquid with aromatic ingredients.