Dairy, Breakfast, and Eggs

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Across
  1. 3. separating milk products from water and forming curds which are then processed in different ways to create different types of cheese
  2. 6. drink created from the cocoa powder
  3. 7. no rind; not usually aged; also known as fresh cheese
  4. 9. raw potato which is sliced, diced or shredded then cooked on a griddle or pan- fried
  5. 12. created by grinding, blending and forming more than one natural cheese to create a more shelf stable product
  6. 14. fairly high yolk; white will not spread too far when shell is broken
  7. 15. egg white; contains a thin and thick portion; made of protein and water which protects the yolk
  8. 16. wide and high yolk; white will not spread when shell is broken
  9. 17. thin, pancake-like items with a high egg content; creates a delicate, unleavened griddle cake
Down
  1. 1. external ripening agents are added during the manufacturing process; usually stored for a length of time to allow the cheese to develop
  2. 2. added to processed cheese to make it more uniform and results in a smooth melting product
  3. 4. drink created from chocolate bars
  4. 5. Potatoes created by boiling, pealing and shredding a potato then cooking on a griddle
  5. 8. center of the egg; is a natural emulsifier; contains protein and fat
  6. 10. contain a large amount of water; are typically white; should be consumed quickly after purchase
  7. 11. low yolk; white will spread over a large area when the shell is broken
  8. 13. Shell hard, protective outer structure for an egg; provided a defense against foreign bodies
  9. 17. stabilizing structures which helps the yolk remain in the center of the egg