Chemistry of Cooking

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Across
  1. 2. Proteins that form clusters/curds when acid or rennet is added.
  2. 5. Egg proteins ________ and __________, to turn solid when boiled.
  3. 6. Rennet is an _________ that is used in cheesemaking to help milk curdle faster.
  4. 10. Egg proteins ________ and __________, to turn solid when boiled.
  5. 13. Sugar completely dissolves in water and makes a _______________.
  6. 14. Hot chocolate being stirred circulates heat through the drink.
  7. 16. Heating milk to kill bacteria.
  8. 17. Ice cube turning to water.
  9. 18. Fog – water droplets dispersed in air – is an example of a ____________.
  10. 19. Water forms ice.
  11. 20. Honey flows slower than water.
  12. 21. Heat transfer that occurs when a frying pan heats the pancake batter it touches.
Down
  1. 1. Mud in water: particles settle over time – is an example of a _________.
  2. 3. Milk fat broken into tiny droplets to prevent cream separation.
  3. 4. Heat transfer that occurs when heat from a campfire warms your hands.
  4. 6. Mayonnaise: oil dispersed in water with egg yolk as stabilizer – is an example of a _____________.
  5. 7. Food coloring spreads through a cup of water without stirring.
  6. 8. Simmering tomato sauce to thicken it.
  7. 9. Syrup forms a soft, pliable ball in cold water.
  8. 11. Enzymes speed up reactions without being used up.
  9. 12. Sugar browns when heated above 160°C.
  10. 15. Water moves out of cucumber slices in salty brine.