Across
- 1. The chemistry of immiscible liquids.
- 3. Historical etymology and acid-base balance.
- 5. Solvent movement across semi-permeable membranes.
- 6. Classification based on dressing viscosity (e.g., Waldorf).
- 8. Basic culinary ratio and temporary emulsion.
- 11. Historical fermentation and salt delivery.
Down
- 2. The specific phospholipid responsible for permanent emulsions.
- 4. One of the 4 functional components of a salad.
- 6. The "underliner" of the salad structure.
- 7. Polysaccharides and structural integrity.
- 9. Plant biology and the physics of "crunch."
- 10. Plating technique and selective flavor pairing.