Cooking Chemistry

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Across
  1. 3. 4 parts of cooking —changes flavors and browns
  2. 5. The reaction that browns using protein and sugar
  3. 6. To cook food in water above 212ºF
  4. 11. 4 parts of cooking — brightens flavor
  5. 14. the process of browning sugar
  6. 15. A protein in wheat
  7. 16. Dry heat that uses oil and a pan
  8. 19. low to high concentration
  9. 20. The breakdown of carbs using bacteria or yeast
Down
  1. 1. 4 parts of cooking — helps cook evenly
  2. 2. The process of protein breaking down
  3. 4. 4 parts of cooking — enhances flavor
  4. 7. Substance used in dough to make it rise
  5. 8. Change that doesn’t change the chemical makeup
  6. 9. Change that is irreversible and changes the chemical makeup
  7. 10. Cooking food on high heat in an oven
  8. 12. To cook in an oven using dry heat
  9. 13. High to low concentration
  10. 17. to work the dough to develop glutens in flour
  11. 18. Using steam to cook food