Cooking chemistry

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Across
  1. 3. when you eat the taste is decided as…
  2. 5. low concentration to high concentration
  3. 8. tenderizes food
  4. 10. Heating sugar
  5. 13. baking soda and acid in a bake good
  6. 14. heat+ amino acids+sugar
  7. 15. denaturation molecules unfolding from heat
  8. 17. kills bacterias
  9. 18. point The temperature at which a compound transitions from a solid to a liquid
  10. 19. Process that transforms liquid food into a solid state.
Down
  1. 1. Gliadin+ Glutenin
  2. 2. Carbs
  3. 3. Gives you energy
  4. 4. when 2 thing don’t mix then something makes it mix
  5. 6. enhances
  6. 7. gelatinization Heating up a mixture of starch and water to create a thicker consistency.
  7. 9. savory or meaty taste
  8. 11. Yeast eating sugar reaction
  9. 12. a sugar
  10. 16. concentration to low concentration diffusion