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Molecular Gastronomy 101

Name_____________________
Mankato Homeschool Connection
2018  Carrie Goettlicher
Across
Liquid ________ has a temperature of approximately -320 degrees farenheit
_________liquids are used in flash freezing
A culinary technique used to create semi-solid spheres with thin membranes out of liquids.
Calcium ________ is a byproduct of sodium bicarbonate (baking soda) manufacturing. it is often used for preserving, pickling, and spherification in molecular gastronomy.
A sweet polysaccharide that is often produced from various starches through partial hydrolysis and spray drying. This modified food starch is a white powder that has the capacity to hold and absorb water as well as oil.
Substances that cannot be converted back to their original state even through heat exposure are said to be _______________.
Taken from the Latin term soluvere, meaning to melt or loosen, _______ refers to the ability to become dissolved in a solvent such as water or oil.
The opposite of acid. An _______ is any substance having a PH rate above 7. It is also called a base.
Soy ________ is a natural emulsifier that comes from fatty substances found in plant tissues.
Classified as a weak organic acid, ______ ____ is a naturally occurring preservative which can be found in citrus fruits.
Sodium ________ is a natural gelling agent taken from the cell walls of certain brown seaweed species.
A __________ is often used in the creation of food emulsions. It is a compound which reduces surface tension within a liquid.
____ ____ ia an extract from red algae often used to stabilize foams and to thicken gel liquids.
Down
_________ is the "resistance to flow" that a liquid has. The measure of how easy something is to pour.
Any linear sulfated polysaccharide taken from the extracts of red algae.
Items that cannot be combined.
A chemical compound taken from vegetable cellulose. A white odorless powder that swells up in the presence of liquid.
Also known as gums. Substances which form colloids when exposed to water.
A ________ change is usually an irreversible reaction involving the rearrangement of the atoms of one or more substances and a change in their chemical properties or composition.
_______ gum is a food additive used as a thickening agent and gluten substitute. It is produced through the fermentation of glucose with a bacteria found in cabbage.
Taken from the collagen found in the bones and skin of animals. A glutinous substance used as a gelling agent.
Created by trapping air within a liquid or solid substance.