Cooking chemistry

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Across
  1. 5. a change that can be reversed
  2. 6. enhances flavor
  3. 7. make 2 liquids the don’t mix, mix
  4. 9. measure of acidity and basicity
  5. 11. when foods brown
  6. 12. process of heating sugars
  7. 13. when sugars and yeast combine and create energy, ethanol, CO2
  8. 17. foods that have a pH of 4.6 or below
  9. 18. Protein found in wheat that helps give bread its structure and elasticity
  10. 19. when salt, acid, heat or Alcohal break down proteins
  11. 20. a change that can not be reversed
Down
  1. 1. particles moving from and area of high to low concentration
  2. 2. something that has ingredients and directions
  3. 3. when molecules pass from an area of low to high sovelent
  4. 4. cooks things
  5. 8. from plants
  6. 10. air the causes baked goods to rise
  7. 14. smells
  8. 15. from animals
  9. 16. good conductor of heat