Across
- 3. changing protein function by heat
- 4. sensory term relating to thickness and smoothness of a mixture
- 6. change of colour and flavour when heating sugar or sugar solution
- 8. chemical term for thickening by starch and starchy foods
- 10. mixing liquids that do not normally mix e.g. oil and water
Down
- 1. changes in food such as colour change
- 2. browning of food due to enzymes in cut fruit and vegetables
- 5. browning due to dry heat, charring food
- 7. protein denaturation by heat ,changes in texture
- 9. thickness of sauce of mixture