Cooking with Chemistry

1. Things that you eat are considered _____.
5. The ________ reaction is also known as the browning reaction.
8. Enhances flavor, balances flavor, tenderizes meat, and masks bitterness.
9. Simmering, poaching, and grilling all have one thing in common, they use _____.
12. The heating of sugar at a high temperature.
13. We had to make a lot of _____________ about different steps of the food that we made.
15. water moving through a semi-permeable membrane from an area of high concentration to an area of low concentration.
16. Adding mustard to a mixture of oil and water is an __________.
18. Starches absorbing water is called __________.
19. The air that causes bread, cake, and other baked goods rise when baked in the oven.
20. Creates and enhances flavor, speeds up browning process, and emulsifies.

2. Water leaving something leaving it very dry and without moisture.
3. Yeast consuming sugar and producing co2.
4. You can get this from eating raw meat.
6. the proses of food dye spreading through water is an example of __________.
7. You can get this from eating raw eggs.
10. _____ is used for in 3 techniques pickling, fermenting, and caning.
11. At the end of the project we had to do a big ___________ in front of about 26 people.
14. Adding flavor to a food. (Often spices are used)
17. The molecules in emulsifiers have a non-polar end and a _________ end.