Across
- 2. Those substances that are eaten or otherwise taken in the body.
- 5. Odour detected.
- 8. The addition to a food of one or more nutrients which were already present in that food in lower than desirable amounts.
- 10. Having been cooked in boiling water (or, by extension, by steaming, as in 'boil-in-the-bag').
- 12. The term applied to sugar-beet slices from which the sugar has been removed by diffusion into hot water.
- 13. The liquid which contains high concentrations of salt from which product salt is crystallised.
- 14. It has been taken to mean a cut or thick slice from the beef animal.
- 15. A small quantity of food, eaten informally between, or in place of main meals.
Down
- 1. Having been subjected to a heating process sufficient to render the food suitable for consumption.
- 3. When used as a descriptive term for food, refers exclusively to milk and milk products.
- 4. Chemical unit resulting from the chemical combination of one unit of glycerine with three units of fatty acids.
- 6. Sometimes used synonymously with "dietary fibre"
- 7. Grotein found in wheat that gives the characteristic crumb structure to bread.
- 9. Cone shaped flowers used in brewing.
- 11. Internal structure of baked products, especially bread and cake.