crossword puzzle

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Across
  1. 3. too _____ stretching will result in large bubbles and fuzzy foam that is neither silky or glossy
  2. 4. __________should have the consistency of melted whipped cream
  3. 5. true or false if the temperature reaches 140-160degree celsius steam wand should be turned off.
  4. 7. milk ________is when we start with fresh cold milk and expand it to twice its volume by adding both steam and heat
  5. 8. Our aim is to produce thick ____ like foam to complement our delicious espresso in cappuccino style drinks
  6. 10. occurs when steam is injected into the milk, forming a matrix of micro-foam throughout the milk
Down
  1. 1. milk texturing is the process of converting fresh cold milk into a matrix of tiny bubbles called______.
  2. 2. texturing milk, and bringing the milk up to the required temperature for the type of milk being used
  3. 6. true or false Pour from the side of the jug down the side of the cup encouraging foam to cap espresso
  4. 9. too ____ and the milk will be thin and flat