Food Technology

2. A group of fats that comes mainly from animal sources and are solid /semi- solid at room temperture
4. - Not getting enough of something eg. Calcium.
5. A protein is made out of these
6. When starch particals swell and burst, thickening a liquid.
7. How a product looks, tastes, smells etc
8. Starches that have been treated so that they react in a particular way in certain conditions.
10. To add to a mixture to help make it lighter, eg cake making.
11. Something that keeps an oily and watery mixture staple (stops it separating)

1. When extra nutrients are added to a food or drink
3. A group of fats that comes mainly from vegetable sources and are usually liquid at room temperture.
6. A protein formed when dough is kneaded, that makes the dough stretchy
7. A form of protein other than protein from meat (eg. tofu)which is suiltable for vegetarians
9. When the quality of food decreases or it 'goes off'