Food Science

5. Involves the heating of starch, such that it absorbs liquid, swells and bursts
8. The type of pastry with a crumbly and short (melt-in-mouth) texture
11. A type of sauce cooked using flour and fat mixed in equal quantities
13. The reaction which involves heating sugar at high temperature to produce a concentrated, brown syrup
16. The cake making technique whereby fat and sugar are beaten together
17. A kind of food mixture used to prepare food like pancakes and waffles

1. A moist heat cooking method that is slow, yet minimises loss of nutrients in food
2. The protein in flour that stretches when bread dough is kneaded, giving bread a chewy texture
3. Causes starch molecules to break down into brown substances. This reaction occurs when toasting bread
4. The kind of browning reaction that involves heating proteins and sugar using dry heat
6. The cake making technique whereby fat is not used at all
7. The method of cooking used to prepare kebabs
9. Occurs when fats in food interact with oxygen in the air and are chemically broken down, causing food spoilage
10. A method of cooking similar to stewing, but with less liquid used. Usually for cooking meat
12. Another name for 'raising agent' used in cake making
14. Another term for 'smell'
15. The method of cooking food at just below the boiling point of water (100ºC)