Cooking chemistry

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Across
  1. 4. Level of sourness
  2. 5. sour
  3. 6. a way to create acids
  4. 7. Substances transferring from an area of high concentration to a low one
  5. 10. Form of fat that comes from a plant
  6. 12. Substances traveling from a low concentration to high concentration through a smei-permeable membrane
  7. 14. A reaction that is reversible
  8. 15. Comes from ocean
  9. 16. dough rising due to yeast
  10. 18. Cooks food
  11. 19. form of fat coming from an animal
  12. 20. The process of proteins becoming amino acids
Down
  1. 1. Uses acids and bases
  2. 2. Boiling sugar
  3. 3. A substance that helps mix two or more liquids that normally dont
  4. 8. Bacon gives off when cooked
  5. 9. Browns and creates nutty flavor
  6. 11. Two or more substances interacting to create a different product
  7. 13. uses mechanical means
  8. 17. when a molecule has both a positive and negative side