Year 10 revision  Crossword

Weeping of proteins
Bacteria found in eggs
Type of sensory testing
Dry heat impact on start
An oily fish
A leafy green vegetable high in iron
Protein found in flour
A chemical reaction including starch, moisture and heat
A micro-organism needed to make bread
Tofu is made from this bean
Added to bacon to preserve shelf life
Added to food to make it taste great! (Chinese food)
Religious meat

Yeast Breads Crossword

Yeast Breads Crossword

The three classes of bread are Deep-fat-fried, rolls, and ________?
What are the starch grains in the flour trapped by?
Milk provides many ________ that are not in water.
The ________________ of water is very important when making bread.
If _______ isn't added to yeast bread, the dough will be very sticky.
What causes the crust to brown?
What causes richer flavor?
Yeast converts sugar and flour into _____.
What is the process in which yeast breaks down sugars?
The more you knead, the less __________ you will have.
What causes the bread to rise?
After kneading, the dough should resemble _____________.
The dough should _______ in size.
To create a ________ loaf, cup your hands around the dough.
Different types of ______ have different amounts of gluten.
Too hot of _______ can kill the yeast.
At what temperature does fermentation stop?
When making an oval loaf, what shape should be made?
When making a round roll, where should it fit in your hand?
What do you do to see if the dough has been kneaded enough?

Soya, Beans, Nuts and Seeds Crossword

Soya, Beans, Nuts and Seeds Crossword

The name of the only plant food to provide high biological value protein
Made from cooking and slightly fermented soya
Fresh soya beans
The type of tofu that can be used to make vegan desserts
Another name for tofu
To make tofu, soya milk is ....... and pressed
Term used to describe beans, peas and lentils
Edible seeds that grow in pods are called?
Beans used to make baked beans
Type of seed used for it's oil and to provide essential fatty acids
nut that is actually a pulse
Nutrient provided by all of these food products

Nutrition Crossword

Nutrition Crossword

Nutrient that helps the body use proteins, fats and carbohydrates
Nutrient that provides energy and gives food flavor
Nutrient that is the body's main energy source
Nutrient needed for growth and cell repair
Nutrient that helps the body's chemical processes
Food you eat between meals
Daily eating plan that includes foods from all food groups
Food high in calories but low in vitamins and minerals
Reaction to a food that is caused the immune system
The sugar found in milk
A substance that helps a food taste better or last longer
The unit to measure the energy produced by food in the body
Nutritional information about food is printed on this
Suggested goals to help you stay healthy
Food that contain the same types of nutrients are in the same____________.
The nutrient that helps keep the body and cells hydrated
A substance that is added to food to flavor meats and other foods
A reaction of the body towards a food or something in a food.
Meals at these restaurants should not be eaten everyday
something added to food to keep it from spoiling or going bad
A commercial that tries to get you to buy a product is know as an ___________
Water,protein,carbohydrates,fats,vitamins and minerals are known as________.

Quick & Yeast Breads Crossword

Quick & Yeast Breads Crossword

A bread leavened by agents that allow speedy baking
A method of making quick breads in which liquid ingredients are lightly mixed into dry ingredients to create a batter.
Gives a flaky layering and is used for making biscuits, scones, and shortcakes.
Means to mix solid fat and flour using a pastry blender.
A biscuit that is lightly kneaded, rolled out to an even thickness, and cut to biscuit size before baking.
To work dough with the hands to combine ingredients and develop gluten.
A biscuit made with more liquid in proportion to flour than a rolled biscuit.
A bread leavened with yeast.
A process where yeast and enzymes in yeast produce alcohols and carbon dioxide that break down carbohydrates.
A method of mixing yeast dough in which the yeast is first dissolved in warm water to activate growth.
A method of mixing yeast dough in which dry yeast is combined with the dry ingredients and then with a liquid.
To make slashes about 1/2 inch deep across the top of the bread.
Is used for quick breads.
Accurate_________________ is important when making quick breads.
To much ______________________ makes tunnels.
Some of the proteins in wheat flour combine with liquid to create an elastic substance.
A process for testing yeast.

Bread, Cereal, Rice, And Pasta Crossword

Bread, Cereal, Rice, And Pasta Crossword

common name for grains
a substance produced by the body which also can be found in foods
thickening or soft gel which forms when starches are cooked
elastic substance formed from the protein in flour when the flour is mixed with water
grain or seed from corn, wheat, rice, oats, etc.
substance used to make food light in weight or force food to rise by producing gas
grain products made from a special durum wheat which is high in gluten and adds protein to the diet
bread that doesn't need rising or kneading
cereals cooked and ready for the table
increasing in volume
oats that are cut into two or three pieces instead of being rolled
cereals that require cooking before serving

Bakeshop Ingredients Crossword

Bakeshop Ingredients Crossword

A weak or low protein flour made from soft wheat
Fresh liquid milk which has been cultured or soured by bacteria.
Next to water, the more important liquid in the bakeshop
Leavening agent in breads, dinner rolls, Danish pastries and similar products.
Sodium Bicarbonate
Expands to 1,100 times its original volume.
The most important nut in the bakeshop
Most important flavoring in the bakeshop
Intentionally flavorless
A mixture of equal parts dextrose and levulose
commonly used for porridge, made by steaming oat grains to soften them and then flattening them between rollers
Considered and an ancestor of modern wheat
Concentrated sugarcane juice
Manufactured from various hydrogenated animal and vegetable fats
The process of heating milk to kill disease causing organisms
Important in the production of fillings, toppings, dessert sauces and cold desserts
The part of an egg that is high in both protein and fat
The process by which yeast acts on sugars and changes them into carbon dioxide gas and alcohol
a water soluble protein extracted from animal connective tissue
alone, when added to a liquid, thickens but does not solidify or gel

Baking and Functions of Ingredients Crossword

Baking and Functions of Ingredients Crossword

Muffins are forms of ______ bread.
The sticky protein in flour is called _________
Muffins should be ______ instead of smooth
Do not ________ your muffin batter or your muffins will bake tough instead of clumpy
What liquid adds nutritive value, flavor, richness, and helps the crust brown?
The fat in a pastry melts as the food bakes , which gives the pastry a ________, flaky crust
Gluten is developed by _______
In the biscuit method of mixing, you _____ the fat.
_____ controls yeast from over developing
Which leavening agent needs, food, such as sugar, and liquid at 105 -115 F to activate
Over mixing quick breads creates ______ inside the finished product.
Flour provides texture or _____.
When baking, you use this to check and see if your muffins are done.
This makes a smooth even cut when slicing cinnamon roll dough
I am a leavening agent that requires a high baking temperature and water to make the product rise.
This ingredient is the binding agent
Finely powdered sugar used to make the icing cinnamon rolls
Baking soda must have what added to act as a leavening agent
This is an example of a solid fat
Biscuits should have a ____ inside
You use this to tool to cut in fat into flour
A high quality muffin should have a round _______ top that is golden brown
The _____ method of mixing requires fat to be cut in
______ are pour batters
The ____ method of mixing uses a well
The ingredient that causes bubbles in pancakes
Gluten is the ____ found in flour
This product is high in gluten
Liquid ingredients in baked goods add moisture and ______
Leavening agents help the product to _____

Nutrition Vocabulary Review Crossword

Nutrition Vocabulary Review Crossword

Substances in food that your body needs to carry out its normal functions
the process of taking in food and using it for energy, growth, and good health
sugars and starches contained in foods
the tough, stringy part of raw fruits, raw vegetables, whole wheat, and other whole grains.
nutrients that provide the building blocks your body needs for growth.
fats found in many animal products such as butter, meat, and cheese.
fats that are usually liquid at room temperature
nutrients that help regulate body functions
elements in foods that help your body work properly
a unit of heat that measures the energy available in foods
a mineral that helps control the amount of fluid in your body.
Nutrients found in fatty animal tissue and plant oils
start off as oils and are made solid through processing
how you view your body
waxy chemical our bodies produce and need in small amounts

Nutrients Review Crossword

Nutrients Review Crossword

Help us survive and grow
Made up of sugars
Salt, iron, copper
Good source of omega-3
"Forgotten nutrient"
Water regulates body temperature through ___
Water is necessary for chemical ___
Drink 2-3 ______ of water each day
A, D, E, K are fat-soluble ____
Saturated, monounsaturated, polyunsaturated
A saturated fat
Cholesterol is not found in
"Good" fats lower risk of
Good source of fibre
Digestion breaks down proteins into
Amino acids from food
Builds, maintains, replaces tissue
Complex carbs/starches include ___ products
White sugar is a ______ carb
Fat-soluble vitamins are _____ in the body
Vitamin C and B vitamins are ___
Keeps you regular, lowers cholesterol, controls blood sugar
This fat raises blood cholesterol
The "good" fat in avocados, olives, nuts
In baked goods, fried foods, processed foods

Food and Nutrition Basics Crossword

Food and Nutrition Basics Crossword

main source of energy
sugar the occurs naturally in fruits
that occur naturally in grains
that occur naturally in milk
complex carbohydrates are made up of large molecules of
the main source of carbohydrates is
are extracted from plants and used to sweeten foods
eating foods that are high in refined sugars
in the form of rice,paste,and bread products
such as peas and lentils
consuming large amount of these foods can lead to
that leads to sugar highs and lows
proteins are made of chains of chemical building blocks
helps form the protective coverings around
around vital organs such as the heart and liver
your body needs iron to build
there are types of proteins complete and
complex carbohydrates are broken down into two subcategories starches and
such as potatoes and corns that can be found in starches
fiber consist of plant material
there are two kinds of dietary soluble and
this bulk helps to move food through the large intestine,promoting regular
that provides for the body heat and
that promotes healthy and normal cell growth
carries vitamins A,D,E and K in the body