Across
- 2. chemistry the branch of chemistry that deals with the chemistry behind the biochemical nature of food, its properties and how they are processed in the body.
- 4. adds acidity to dishes, which can enhance flavor, tenderize meat, and act as a leavening agent in baking when combined with baking soda.
- 8. a microorganism used as a leavening agent in breadmaking that ferments sugars in dough, producing carbon dioxide gas that causes the dough to rise.
- 9. to mix evenly into a liquid by breaking apart into pieces that are too small to see.
- 11. enhances flavor and acts as a preservative in cooking; it also regulates yeast activity in breadmaking and helps tenderize meat.
- 12. powder a leavening agent that helps baked goods rise by producing carbon dioxide gas when combined with moisture and heat.
- 13. matter that is made of only one kind of atom or molecule.
- 15. what you can observe or measure about something that helps you identify or describe it.
- 16. one of the parts of a mixture.
Down
- 1. provides structure and texture to baked goods; it contains gluten, a protein that gives dough its elasticity and helps it rise.
- 3. matter that is made of more than one substance.
- 5. they provide structure, moisture, and richness to baked goods; they also act as emulsifiers, binding ingredients together in dishes like mayonnaise and custards.
- 6. soda a leavening agent that helps baked goods rise by producing carbon dioxide gas when combined with acidic ingredients like buttermilk or vinegar.
- 7. of tartar an acidic ingredient often used in baking powder to activate the baking soda component; it also stabilizes whipped egg whites and prevents crystallization in sugar syrups.
- 10. adds sweetness and flavor to dishes; it also helps tenderize baked goods, contributes to browning, and acts as a preservative in jams and preserves.
- 14. adds richness, flavor, and moisture to dishes; it also helps create a tender crumb in baked goods and aids in browning.