Across
- 4. Dissolved sugar reforms crystals on cooling in a concentrated/supersaturated solution
- 5. Unfolded proteins set into a firm network, trapping liquid to form a solid
- 6. Over-coagulated protein squeezes out liquid (e.g., weeping meringue, scrambled eggs)
- 7. Protein structure unfolds due to heat, acid, salt, enzymes or beating
- 8. Browning when dry heat changes surface starch to dextrin (e.g., toast, cereals)
Down
- 1. Starch in liquid swells and thickens when heated as it absorbs water
- 2. Lipids and water are held together; emulsifiers (e.g., egg yolk) prevent separation
- 3. Sugars heated (~160°C) turn golden-brown and develop caramel flavour