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SCIENCE (Biology (Fungi (Fermentation), Bacteria (Food Safety), Animal…
SCIENCE
Biology
Plant Life
Fungi
Fermentation
Bacteria
Food Safety
Animal Life
Chemistry
pH
Acids
Denaturation
Pickling
Marinading
Ceviche
Lacto Fermentation
Kimchi
Saurkraut
Bases
Salt
Brining
States of Matter
Solid
Crystallization
Metals
Material Properties
Ductility
Malleability
Heat Capacity
Conductivity
Alloys
Cast Iron
Brittleness
Magnetism
Stainless Steel
Copper
Reactivity
Aluminum
Minerals
Ceramics
Glass
Organic Solids
Composites
Liquid
Gas
Pressure vs. Temperature
Pressure Cooking
Plasma
Material Properties
Solids
Conductivity
Ductility
Brittleness
Mallebility
Tensile Strength
Elasticity
Plasticity
Liquids
Solubility
Salinity
Viscosity
Heat Capacity
Boiling Point
Gases
Pressure
Thermal Expansion
All
Mass
Corrosion Resistance
Hygroscopy
pH
Creep
Elasticity
Flexibility
Hardness
Plasticity
Light Absorbance
Reflectivity
Refractive Index
Luminosity
Thermal Conductivity
Flammability
Flash Point
Melting Point
Triple Point
Scientific Method
Senses
Instruments
Experiments
Measurement
Physics
Energy
Heat
Conduction
Grilling/Broiling
Braising
Searing
Convection
Fat
Saute
Frying
Air
Baking
Roasting
Water
Stewing
Poaching
Steaming
Radiation
Microwaving
Geology
Minerals
Nutrition
Lipids
Carbohydrates
Proteins
Micronutrients
Microbiome
Experiment
Agar Plate Cultures
Dirty Hands
[control group]
Soap & Water
Disinfectant/
Hand Sanitizer
Vinegar
[Wildcard]