Cooking Chemistry

5. browns food
7. Cooking baked goods
10. occurs when starch granules are heated in a liquid, causing them to swell and burst, which results in the liquid thickening
13. Used for seasoning
14. Boneless piece of meat
16. The movement of water molecules across a semi permeable membrane.
18. Changes structure of proteins
19. When particles move from an area of high concentrations to low concentration

1. Resist separation, combines liquids
2. Soaking foods in seasoning
3. Warmth, need for cooking
4. Cook a food in hot fat or oil
6. slow cooking process that occurs when sugar is cooked over low heat, causing a change in both appearance and flavor
8. used in techniques like canning, pickling and fermenting
9. the outer colored part of the peel of citrus fruit, used as flavoring.
11. reach or cause to reach the temperature at which it bubbles and turns to vapor.
12. Tossing ingredients in a pan
14. Changes texture of foods
15. gives baked goods a lift
17. Ex. Flaky, smooth, crunchy