Salads

1234567891011
Across
  1. 1. The chemistry of immiscible liquids.
  2. 3. Historical etymology and acid-base balance.
  3. 5. Solvent movement across semi-permeable membranes.
  4. 6. Classification based on dressing viscosity (e.g., Waldorf).
  5. 8. Basic culinary ratio and temporary emulsion.
  6. 11. Historical fermentation and salt delivery.
Down
  1. 2. The specific phospholipid responsible for permanent emulsions.
  2. 4. One of the 4 functional components of a salad.
  3. 6. The "underliner" of the salad structure.
  4. 7. Polysaccharides and structural integrity.
  5. 9. Plant biology and the physics of "crunch."
  6. 10. Plating technique and selective flavor pairing.