cooking chemistry.

4. makes things saltier
5. heating something until it bubbles rapidly
6. an example of this is honey
10. when water moves from an area of high concentration to low concentration
12. a substance that is put into dough to make is rise
14. soak (meat, fish, or other food)
17. the only way for this to occur is through salt, heat, acid, and alcohol
18. mix vinegar and oil
20. when starch absorbs a liquid and bursts, thickening the liquid

1. the outer colored part of the peel of citrus fruit, used as flavoring.
2. quantitative measure of the acidity or basicity of aqueous or other liquid solutions
3. the process of water moving through a semi-permeable membrane from an area of low concentration to high concentration
7. the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another,
8. happens at 310 degrees
9. A reaction that occurs with sugar at between 356° and 390° Fahrenheit.
11. a fleshy boneless piece of meat from near the loins or the ribs of an animal.
13. is essential for cooking food
15. helps brown foods
16. cook a food in hot fat or oil typically in a shallow pan
19. making food in the oven