The Science of Cooking Vocabulary

A cooking process in which heat breaks down sugar molecules, causing food to turn golden-brown and taste sweet

• caramelization

• collide

• complex

• Maillard Reaction

To crash into something

• ingredients

• distinct

• efficiently

• collide

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.K.5A

Having many different parts

• digests

• complex

• texture

• reversed

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.K.5A

Processes food in the body and turns it into energy

• digests

• caramelization

• molecules

• nutrients

Different enough to be noticeable

• collide

• Maillard Reaction

• distinct

• efficiently

Tags

CCSS.RI.3.10

CCSS.RI.4.10

CCSS.RI.5.10

CCSS.RI.6.4

CCSS.RI.7.4

In a way that makes good use of time or resources

• nutrients

• complex

• efficiently

• ingredients

Tags

CCSS.RI.3.10

CCSS.RI.4.10

CCSS.RI.5.10

CCSS.RI.6.4

CCSS.RI.7.4

Food items that go into a recipe

• digests

• collide

• texture

• ingredients

Tags

CCSS.RI.3.10

CCSS.RI.4.10

CCSS.RI.5.10

CCSS.RI.6.4

CCSS.RI.7.4

A cooking process in which high heat breaks down sugar and protein molecules, causing food to turn brown and taste more complex

• distinct

• Maillard Reaction

• caramelization

• reversed

The smallest parts of substances that can exist by themselves, made of two or more atoms

• molecules

• digests

• nutrients

• texture

Substances that living things need to live and grow

• efficiently

• collide

• nutrients

• digests