Across
- 3. leavening agent used to raise the dough or fermenting
- 5. soft white semisolid fat (of a fatty tissue of a hog)
- 7. matter remaining after something has been removed
- 8. lacking taste, flavourless
- 9. making better, more attractive, more intense
- 11. a salt or ester of glutamic acid
- 14. having awareness, intended
Down
- 1. strong and sharp taste, acrid
- 2. working together for the greater total effect
- 4. sth added to the food for the savour, flavouring
- 6. not quite exact or correct, approximate
- 7. tear or be torn violently
- 8. too numerous to be counted
- 10. a savoury taste sensation produced by glutamates
- 12. oval sensory end organ on the surface of the tongue
- 13. a group of symbols that make a mathematical statement