Across
- 3. When proteins combine to make gluten
- 4. Only works in dry heat
- 7. Molecules moving from high concentration
- 9. He browning of food
- 12. When proteins loosen or unfold
- 13. Strong smell
- 14. Bitter
- 15. Simplest form of sugar
- 16. Makes meat tender and flavorful
- 17. Giving meat a flavorful brown crust
Down
- 1. Water and oil
- 2. Substance breaking down into smaller sub
- 5. an additive which helps two liquids mix
- 6. Needed to cook meat fully
- 8. Distributes heat evenly
- 10. Good at preserving food
- 11. When protein molecules unravel
- 12. Meat