Cooking Chemistry

3. It is the process by which particles move from an area of high concentration to an area of low.
6. It is what makes starch edible.
9. It is movement of water across a semi-permeable membrane from an area of high solute concentrate.
11. The _________ reaction is when proteins combine with sugar and heat.
13. It is the air that causes bread, cakes, and other baked goods to rise when they go in the oven.
14. Kills bacteria.
15. __________ Leavening is leavening that uses acids and bases.
18. A _________ change is a change that can be reversed, no new substances are created.
19. It is when water based and oil based molecules mix together with another ingredient.
20. A _________ change is a change that cannot be reversed.

1. examples of __________ are mustard, egg,etc.
2. It gives food bright fresh notes and enhances different elements in it. The acid in the food helps it from tasting all the same and gives it more of a variety of flavor.
4. ____________ Happens to bread, pickles, beer, meat, dairy, vegetables, etc.
5. It helps food when baking get that crispy and flakey outside. It often has a buttery and creamy taste and melts in your mouth.
7. ________ is how reactive certain molecules are.
8. ___________ Leavening is leavening that uses yeast.
10. Enhances food.
12. It is a control in baking that determines how something cooks. It cat also affect how long it takes.
16. It is when heat is added to sugar.
17. __________ Leavening is leavening that uses mechanical like whipping, steaming, etc.