Dairy Desserts Part 2

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Across
  1. 2. Cooking in a water bath or with a pan of water in the oven helps to keep the air moist to prevent ______ or cracking
  2. 4. Ice cream can be prepared in an ice cream ______
  3. 5. Ice cream can be ______ in a freezer
  4. 6. contains fruit juices, sugar, and milk. Can have cooked beaten egg whites, whipped cream, or gelatin to improve the texture
  5. 7. Stirring is not ______ so egg whites, whipped cream, evaporated milk, or gelatin may be added to prevent ice crystals from forming
  6. 9. Stirring keeps ice crystals _____
  7. 10. contains milk, cream, sugar, and flavoring
  8. 11. Custard can be cooked in the oven, on the stovetop, or in a ____________
  9. 13. There is _____ ways to cook a custard
Down
  1. 1. Must ____ during freezing to achieve a smooth texture
  2. 3. There is different thickening agents for different dairy desserts
  3. 6. Custards are cooked _______ at a low temperature, using indirect heat
  4. 8. Not only is there savory but also _______ custards
  5. 9. Too high of a temperature causes a ______egg like consistency
  6. 12. If custard is cooked at too _____ of a temperature or to quickly eggs can coagulate