Cooking chemistry

4. the physical movement or transfer of harmful bacteria from one person, object or place to another.
5. a fleshy boneless piece of meat from near the loins or the ribs of an animal.
7. soak (meat, fish, or other food)
11. the process of heating sugar
14. makes food saltier
16. a condition when the unique three-dimensional structure of a protein is exposed to changes.
19. happens when starch absorbs liquid and bursts, thickening the liquid.

1. happens at 284 degrees
2. Heating a liquid until it bubbles.
3. the movement of molecules in a fluid from areas of high concentration to areas of low concentration.
6. nutrient that you get from your diet.
8. raspberry’s honey and strawberries are examples of this word
9. cook (food) in hot fat or oil, typically in a shallow pan.
10. to disperse (as an oil) in an emulsion.
12. the outer colored part of the peel
13. cookes food
15. a substance used in dough or batter to make it rise, such as yeast or baking powder.
16. used to rank solutions in terms of acidity or basicity (alkalinity).
17. a process by which molecules of a solvent tend to pass through a semipermeable membrane from a less concentrated solution into a more concentrated one, thus equalizing the concentrations on each side of the membrane.
18. making food in the oven