Culinary Crossword Puzzle

2. chemistry the branch of chemistry that deals with the chemistry behind the biochemical nature of food, its properties and how they are processed in the body.
4. adds acidity to dishes, which can enhance flavor, tenderize meat, and act as a leavening agent in baking when combined with baking soda.
8. a microorganism used as a leavening agent in breadmaking that ferments sugars in dough, producing carbon dioxide gas that causes the dough to rise.
9. to mix evenly into a liquid by breaking apart into pieces that are too small to see.
11. enhances flavor and acts as a preservative in cooking; it also regulates yeast activity in breadmaking and helps tenderize meat.
12. powder a leavening agent that helps baked goods rise by producing carbon dioxide gas when combined with moisture and heat.
13. matter that is made of only one kind of atom or molecule.
15. what you can observe or measure about something that helps you identify or describe it.
16. one of the parts of a mixture.

1. provides structure and texture to baked goods; it contains gluten, a protein that gives dough its elasticity and helps it rise.
3. matter that is made of more than one substance.
5. they provide structure, moisture, and richness to baked goods; they also act as emulsifiers, binding ingredients together in dishes like mayonnaise and custards.
6. soda a leavening agent that helps baked goods rise by producing carbon dioxide gas when combined with acidic ingredients like buttermilk or vinegar.
7. of tartar an acidic ingredient often used in baking powder to activate the baking soda component; it also stabilizes whipped egg whites and prevents crystallization in sugar syrups.
10. adds sweetness and flavor to dishes; it also helps tenderize baked goods, contributes to browning, and acts as a preservative in jams and preserves.
14. adds richness, flavor, and moisture to dishes; it also helps create a tender crumb in baked goods and aids in browning.