Kitchen Chemistry!

3. An acid that is commonly used in households to preserve vegetables and fruit
6. Molecules that give things colour
8. A non-Newtonian fluid made of corn starch and water. When done right, it acts as a solid as well as a liquid!
11. The process by which liquid milk converts into a solid curd or cheese
14. A single-celled organism that converts sugar and starch in foods to create carbon dioxide and ethanol. It's what makes foods ferment!
15. The process of adding carbon dioxide gas to a beverage, which adds a sparkle and a tangy taste, also preventing the drink from spoiling.

1. A kind of sugar that is made from a grain (usually barley), that has a caramel like flavour
2. A primitive organism that is often mistaken for a plant! It imparts such good flavour, it is often used to make soups and broths
4. A fun snack that is created when the kernels of a plant are heated up, causing the water inside to build pressure against the hard starchy surface, making it explode!
5. (Verb) When an oil and a water-based liquid combine to create a thick sauce-like mixture, such as mayonnaise
7. A translucent, flavorless ingredient derived from animal tissue, that contains a helpful protein that maintains elasticity of our skin
9. A naturally occurring protein found in grains such as wheat, barley, rye, etc. It acts like a binder, holding food together, in a stretchy way
10. (Verb) When one ingredient combines with another to make a solution
12. The name of a root, but also the name of a soft, spongy confection
13. A reaction that usually occurs when food is exposed to heat. It turns food brown and helps develop flavour