Cooking Chemistry

3. the steam that forms in moist batter or layers of dough when it is introduced to high baking temperatures
5. Hot
6. the natural spreading-out of molecules in a liquid or gas
7. typically goes with pepper
13. 3 types chemical, physical, and biological
14. a process of chemical change in food or drink because of the action of yeast or bacteria, which may cause it to produce bubbles or heat, or turn sugars in it into alcohol
18. pH lower than 7
19. the reaction between reducing sugars and proteins by the impact of heat
20. When flour made from grinding these grains is mixed with water the two proteins combine and form gluten

1. Another word for savory
2. a change in properties such as texture, shape, or state
4. Fat that comes from animal source
8. Fat that comes from plat sources
9. a change of materials into another, new materials with different properties and one or more than one new substances are formed
10. the movement of water molecules across a semi-permeable membrane from an area of high solute concentration
11. When the color of food becomes more brown due to caramelization or the maillard reaction.
12. when a proteins complicated folded structure unravels and becomes a long strand of amino acids again.
15. when a denatured strand of amino acid strands start to like together to form a solid network
16. a slow cooking process that occurs when sugar is cooked over low heat, causing a change in both appearance and flavor
17. How something feels