Rhy cooking chemistry

1234567891011121314151617181920
Across
  1. 3. the compounds made in a Maillard Reaction
  2. 4. donate hydrogen ions in water
  3. 6. discovered by a French scientis
  4. 7. uses acids and bases
  5. 10. causes cakes to rise
  6. 13. the stuff that make up protein’s
  7. 16. high Ph
  8. 17. water moves through semi-permeable membrane
  9. 18. particles move from high to low concentration.,
  10. 19. Caused by Yeast
  11. 20. made of two liquids that don't to mix
Down
  1. 1. how ph is measured
  2. 2. causes foods to brown
  3. 5. caused by heat,acid,alcohol,steam,salt
  4. 8. made by whipping/steaming
  5. 9. are both polar and non-polar
  6. 11. type of leavening, uses yeast
  7. 12. low Ph
  8. 14. amino acids form a solid network
  9. 15. Sugars break down and develop a nutty bitter taste