Food Preparation and Nutrition

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• 2. What is the name for the ability to be spread and shaped, which fats have? (10)
• 3. What uses dry heat, in an oven, but has fat added? (8)
• 4. What method of cooking is in a pan without extra fat or oil, but has some come from the foods themselves? (3, 6)
• 7. What fat-based method uses a frying pan and a medium amount of oil? (7, 6)
• 8. What is the name for the absorption of water into starch molecules, which then bursts and thickens the liquid? (14)
• 9. What is kneaded in doughs which give it its airy texture? (6)
• 10. What is the transfer of heat energy through the vibration of particles? (10)