Science

3. a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid
5. to make something
7. used in quick breads, cakes, cookies, and refrigerated biscuit dough.
11. Enhances flavor and is crystallized
13. substance called yeast that makes baked products lighter by helping them rise.
15. a form of energy that exists as motion in particles of matter.
17. uses ingredients that are mixed by hand with a whisk or using a hand mixer, stand mixer or an immersion blender.
18. the breaking down of protein molecules
19. the movement of molecules in a fluid from areas of high concentration to areas of low concentration

1. to take something apart
2. the reaction between reducing sugars and proteins by the impact of heat.
4. the steam that forms in moist batter or layers of dough when it is introduced to high baking temperatures.
6. a substance used in dough or batter to make it rise such as yeast or baking powder.
8. A group of atoms bonded together
9. a molecule made up of amino acids
10. having a pH greater than 7
12. occurs when starch granules are heated in a liquid, causing them to swell and burst, which results in the liquid thickening.
14. a slow cooking process that occurs when sugar is cooked over low heat, causing a change in both appearance and flavor.
16. A chemical that gives off hydrogen ions in water and forms salts by combining with certain metals.
20. a natural oily or greasy substance occurring in animal bodies, especially when deposited as a layer under the skin or around certain organs.