Across
- 3. The method of cooking used to prepare kebabs
- 7. Causes starch molecules to break down into brown substances. This reaction occurs when toasting bread
- 8. The kind of browning reaction that involves heating proteins and sugar using dry heat
- 9. Another name for 'raising agent' used in cake making
- 11. The type of pastry with a crumbly and short (melt-in-mouth) texture
- 13. A moist heat cooking method that is slow, yet minimises loss of nutrients in food
- 14. The cake making technique whereby fat is not used at all
- 16. A method of cooking similar to stewing, but with less liquid used. Usually for cooking meat
- 17. The protein in flour that stretches when bread dough is kneaded, giving bread a chewy texture
Down
- 1. A kind of food mixture used to prepare food like pancakes and waffles
- 2. Occurs when fats in food interact with oxygen in the air and are chemically broken down, causing food spoilage
- 4. Involves the heating of starch, such that it absorbs liquid, swells and bursts
- 5. The method of cooking food at just below the boiling point of water (100ÂșC)
- 6. The reaction which involves heating sugar at high temperature to produce a concentrated, brown syrup
- 10. A type of sauce cooked using flour and fat mixed in equal quantities
- 12. The cake making technique whereby fat and sugar are beaten together
- 15. Another term for 'smell'