Egg Science

123456789
Across
  1. 2. thickener from wheat, rice, or tubers
  2. 4. soft airy mass
  3. 5. boiling off excess liquid to reduce volume
  4. 7. starch molecules absorb water and swell
  5. 9. stand up straight when lifted from bowl
Down
  1. 1. gently bend over when lifted from bowl
  2. 3. mix two liquids of different temps together
  3. 6. liquid changes to solid or semi-solid mass
  4. 8. egg whites whipped into foam