Year 9 Food Technology

2. The Italian word that describes cooked pasta that is firm but not too firm when bitten into
5. What ingredient can slow the action of yeast?
6. The process were a pie crust or pastry is baked before the filling is added.
7. What is added to puff pastry to make the gluten in the flour ore elastic?
9. A person who is allergic to gluten.
11. A diet is _______ when it consists of a variety of foods and provides enough nutrients for a good health.
12. A protein that forms haemoglobin, which carries oxygen to the blood.
13. The process where foods containing starch are heated and produce brown compounds.

1. The process where sucrose is heated above its melting point and undergoes physical and chemical changes to produce caramel.
3. What type of flour is used for making bread, bagels and pasta?
4. What type of flour contains more fibre and fewer calories and is used to make heavier, denser bread?
8. A nutrient found in bread that provides energy
10. A disease where bones become weak, brittle and break easily. It is caused by severe losses of calcium.
11. A solid foam that relies on gluten formation to hold its structure