Food Preparation and Nutrition

1. What uses dry heat at a higher temperature to cook food? (8)
4. What is the name for the process where sugar molecules break down and turn brown and change flavour? (14)
5. What involves part-cooking in boiling water and then putting it in cold water? (9)

2. What happens when starch molecules break down when cooked with dry heat? (14)
3. What is the name for what a viscous liquid solidifying into? (3)
6. What is a water-based way of cooking food in a pan of boiling liquid? (7)
7. What is kneaded in doughs which give it its airy texture? (6)
8. What is the name for the ability to be spread and shaped, which fats have? (10)
9. What is the name for the process when protein molecules collide and join? (11)
10. What is a natural emulsifier in egg yolks? (8)

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