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