(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.
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The permanent structural change of the protein molecules in food
denaturation
The process that sugars undergo when heated to high temperatures to develop a golden brown colour
caramelisation
The process of incorporating air into food products to increase the volume and create a light, airy texture
aeration
Chemical substances that act as biological catalysts in plants, animals and micro-organisms
enzymes
The simplest form of a chemical raising agent - sometimes known as bases; opposite of acids
Alkalis
Mixing two liquids that don't normally combine evenly; e.g, oil & water
emulsification
Used by food scientists to analyse of an ingredient is acid or alkali
pH scale
When a protein and sugar or starch are present in the same mixture and dry heat is applied during baking
maillard reaction
lemon
a form of denaturation that occurs when there is a permanent change in the protein from a liquid into a thick mass as a result of heat or the addition of acids
coagulation
The process that occurs when a starch is exposed to dry heat
dextrinisation
flour
Small gritty granules found in the endosperm of cereal grains from which flour is made; also in some tubers and roots
starch
Free!
The process that occurs when starch granules absorb liquid in the presence of heat and thicken the liquid forming a gel
gelatinisation
vinegar
These contain the elements of carbon hydrogen & oxygen; e.g., glucose, fructose
sugars
Chemicals that release hydrogen ions when dissolved in water - edible ones usually taste sour
acids
