Chapter 17 Breakfast

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Across
  1. 4. a flat, open-face omelet
  2. 6. A type of quick bread similar to biscuit that is often cut into triangle shapes.
  3. 8. bread dough that is shaped into rounds and cooked on a griddle
  4. 9. bread that has been dipped in a batter than sauteed.
  5. 10. meats found on food service menus that include bacon, ham, canadian bacon, sausage, hash, and steak.
  6. 14. A Sweetened, deep-fried pastry that is often ring-shaped.
  7. 15. Small individual baking dish
  8. 17. Thickest part of the white surrounds the yolk.
  9. 19. Removing water
  10. 20. A type of bread made from quick-acting leavening agents such as baking powder.
  11. 22. Comes from the side of a pig and is often cured and smoked for flavor.
  12. 24. Chopped Meat that is mixed with potatoes, onions, and seasonings that usually friend together until lightly browned.
  13. 25. A pie crush filled with a mixture of eggs, cream, cheese, and vegetables or meat.
  14. 26. Quick bread made with egg and baked in a cupcake mold.
Down
  1. 1. Puffed Egg dish
  2. 2. A blend of grains, nuts, and dried fruits.
  3. 3. Also known as danishes are made from yeasted, sweetened dough with butter.
  4. 5. Egg Products are heated at very high temps for a short time to destroy bacteria.
  5. 7. Egg speciality dish made of beaten eggs that are cooked without stirring.
  6. 11. Substitute Eggs that are available to individuals with dietary concerns.
  7. 12. Usually ground pork that has been seasoned and stuffed into castings.
  8. 13. Is meat that comes from boneless pork loin.
  9. 16. When eggs and solids separate
  10. 18. Means that flavors and orders can be absorbed through the shell and that the egg can lose moisture even when the shell is broken.
  11. 21. Small, round quick bread
  12. 23. eggs are covered with cream or milk and sometimes bread crumbs
  13. 27. Means to use a rubber spatula to carefully mix the egg whites and batter so that you do not lose volume