Cooking chemistry

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Across
  1. 3. enhances flavors
  2. 6. high concentration to low concentration
  3. 8. The temperature at which a compound transitions from a solid to a liquid
  4. 12. Heating sugar
  5. 14. molecules unfolding from heat
  6. 16. Heating up a mixture of starch and water to create a thicker consistency.
  7. 18. low concentration to high concentration
  8. 19. heat+ amino acids+sugar
  9. 20. Yeast eating sugar reaction
Down
  1. 1. Process that transforms liquid food into a solid state.
  2. 2. Gives you energy
  3. 4. tenderizes food
  4. 5. Gliadin+ Glutenin
  5. 7. baking soda and acid in a cake
  6. 9. The fifth taste, often described as savory or meaty.
  7. 10. The experience involving taste and smell
  8. 11. kills bacterias
  9. 13. Carbs
  10. 15. Oil And water need mustard to mix
  11. 17. A simple sugar