Foooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooood

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Across
  1. 3. textureing agent
  2. 8. metobobolic process that produces chemical changes in enzymes.
  3. 9. adding bright, fresh notes and enhancing other ingredients
  4. 10. Flavoring agent
  5. 11. When people put food away to eat later
  6. 13. the movement of particles through a membrane.
Down
  1. 1. A bunch of students at CRMS work on a project about food and science.
  2. 2. When protein gets unraveled due to heat.
  3. 4. reaction, the reaction that browns foods.
  4. 5. when food rises.
  5. 6. changes in nutrient composition, fat content, moisture, flavor, smell, texture, and color.
  6. 7. the reaction that put salt in your meat and
  7. 12. combines liquids that would not be using oil or mustard.