Across
- 2. High temperature between 150 and 200
- 3. Causes starches to brown
- 7. Browning with a protein with a sugar or a starch
- 8. Speed up chemical reactions
- 12. Thickening
- 13. Breakdown of protein molecules
- 14. Sugar, sugar, sugar
- 15. An example would be mayonnaise
Down
- 1. Making a sponge cake
- 4. Their addition delays enzymatic browning
- 5. Cooking without fat or oil
- 6. Cooking with air or liquid
- 9. To make an omelette this would occur
- 10. Direct heat
- 11. Meat and eggs can be cooked this way with a low heat