Across
- 3. bioavailability of this carotenoid is increased by crushing and heating; and mixing with oil/fat
- 4. tying thin sheets of fat or bacon over lean meat to keep the meat moist during roasting
- 7. proteolytic enzyme found in ginger
- 8. inserting strips of fat into slits in meat using a large needle
- 9. oil-in-water emulsion
- 11. enzyme catalysing enzymatic browning in fruits and vegetables
- 14. most heat sensitive water soluble vitamin
- 15. death stiffening
- 17. addition of hydrogen to unsaturated fatty acid in the presence of a catalyst to improve culinary properties of vegetable oils
- 18. irritating and volatile aldehyde formed when cooking oil is heated until it emits smoke
- 19. type of fat rancidity caused by oxygen uptake
Down
- 1. dispersed phase in pectin gels
- 2. connective tissue that can be hydrolysed to gelatin using moist heat
- 4. potential carcinogenic substance in charred surface of meat
- 5. substance that causes goiter and is found in Cruciferous vegetables
- 6. imparts burning sensation in the mouth after biting siling labuyo
- 10. white pigment in rice
- 12. polysaccharide found in legumes that causes gastrointestinal distress
- 13. basic taste perceived in patis and mushroom
- 16. type of fruit that continues to ripen after harvest