EGG COOKERY CROSSWORD PUZZLE

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Across
  1. 3. A sweet sauce made from eggs and milk that thickens when heated.
  2. 4. The clear or white part of the egg.
  3. 6. Brushing beaten egg on pastry to give it a shiny, golden finish.
  4. 8. Cell. The small pocket of air found at the wide end of the egg.
  5. 9. Beaten egg used to help breadcrumbs stick to food before frying.
  6. 10. A substance in the yolk that helps with emulsifying.
  7. 12. When egg yolk helps mix oil and water together, like in mayonnaise.
  8. 13. The hard outer covering that protects the egg.
  9. 14. wash. Beaten egg brushed onto pastry before baking.
Down
  1. 1. The twisted, rope-like part that holds the yolk in the center.
  2. 2. The yellow part of the egg that contains nutrients and lecithin.
  3. 5. When eggs hold ingredients together, such as in burgers or meatballs.
  4. 7. When egg whites trap air to make cakes light and fluffy.
  5. 11. When eggs make sauces or custards become thicker after heating.