Across
- 2. Letting air in foods - eg. meringues/trapper air
- 5. Broken down by bacteria
- 8. e-numbers-Flavour/texture/apperance/shelflife
Down
- 1. Particular characterisics of a food
- 3. when eggs are heated. they form a structure and turn white
- 4. Browning of sugar
- 6. Small living organisms found in food/warm, moist places- Double ever 2 minutes
- 7. Lack of flacour