Across
- 4. The transfer of heat in liquids and air, the molecules in liquids or gases move from a warmer area to a cooler one
- 12. noticing changes in characteristics such as size, shape and viscosity would refer to changes in ________________ propertes
- 13. a microwave cooks food using __________________ produced by the magnetron
- 18. hollandaise sauce is an example of __________
- 19. Is the process that occurs when starch is exposed to dry heat; the starch is broken down to dextrin, resulting in a change in colour to golden brown.
- 21. Cooking food in the steam from boiling water. The food must not make contact with the water but the steam must circulate freely around it
- 23. The process of incorporating air into food products to increase volume and create a light, airy texture
- 24. A fast, dry method of cooking that uses intense radiated heat by an electrical element, a gas flame, glowing charcoal or an open wood fire
- 25. The process of cooking food by direct heat, heat is transferred from one molecule to another by collision or movement
- 27. The cooking of food in an oven without the addition of fat or oil
- 28. A short and hot method of cooking, typically using a wok where food is stirred and lifted frequently
- 29. Uses small quantities of fat or oil to cover the base of the pan, lubricating the food to prevent sticking and add flavour and aroma. The food may be partially submerged
- 31. Cooking food by total or partial immersion in fat or oil that is heated to temperatures between 150°C and 220°C
- 32. dry cooking methods are best suited to __________ cuts of meat as there is enough moisture in their tissues to convert collagen to gelatin
Down
- 1. Cooking food at a temperature of 85°C characterised by small bubbles on the liquid surface
- 2. Food is totally submerged in preheated fat or oil, creating a brown crisp crust
- 3. occurs when the flesh of a fruit is exposed to oxygen, the enzymes catalyse forming brown pigments called ‘melanins’
- 5. A form of denaturation that occurs when there is a permanent structural change in the protein from a liquid to a thick mass as a result of heat or the addition of acids
- 6. Is the process sugars undergo when heated to high temperatures to develop a golden brown colour.
- 7. Involves the use of physical force to manipulate a food in order to change its properties – usually aerate or tenderise
- 8. Cooking delicate foods in liquid at a temperature just below boiling point
- 9. Uses the fat that runs naturally from the food as it is heated
- 10. Refer to the nutrients found naturally in a ingredients and/or the changes in the ____________ properties such as denaturation of a protein
- 11. Starch granules absorb liquid in the presence of heat to thicken and form a gel.
- 14. Involves mixing two liquids that don’t normally combine evenly.
- 15. A long, slow method of simmering food in a small amount of liquid
- 16. Describes the permanent structural change in the protein molecules of a food as a result of heat, mechanical action or the addition of acids
- 17. The transmission of energy by a wave motion in the form of rays, either infra-red or electromagnetic
- 20. Cooking food in water at 100°C characterised by large rolling bubbles
- 22. Partly cooking food by plunging it briefly into boiling water then removing it to place into cold water or ice
- 26. when sugar or starch and a protein are present in the same mixture and dry heat is applied during baking, creating a golden brown crust
- 30. The cooking of food in an oven using an amount of fat or oil