|
|
|
3
|
The energy source..[sugars and starches]
|
|
4
|
When starch absords liquid- while heat is present and thickens to make a liquid which turns into a gel
|
|
5
|
Changed protein molecules due to impact of heat
|
|
6
|
Holds the mixture together
|
|
7
|
When starch is applied to dry heat and is broken down [results in colour of golden brown]
|
|
8
|
Mixing two or more liquids that are not usually mixeable
|
|
9
|
Has all of the nine amino acids
|
|
11
|
A lot of decision making that affects the final outcome
|
|
15
|
The protein that holds together the structure in animal connective tissue
|
|
|
|
|
|
|
1
|
Produces a nice golden brown colour when using dry heat
|
|
2
|
Puts air into mixture
|
|
10
|
A very important source of insoluble fibre but it is not a digestible carbohydrate
|
|
12
|
The following foods have this in them...meat, milk, legumes, fish, eggs
|
|
13
|
Difference in protein when it changes from a liquid to a dense mass
|
|
14
|
Carbohydrates that are formed into plants- giving us human's energy to the body
|
|
|
|
