Seafood, Dairy & Eggs, and Breakfast Cookery

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Across
  1. 2. / the part of the egg that connects the yolk to the shell.
  2. 9. / sea creatures who's bodies are covered by a hard external surface.
  3. 11. / an Italian style omelet.
  4. 15. / the part of the egg that contains water and protein.
  5. 16. / fabrication form of fish that has the entrails, head and collar removed.
  6. 17. / an egg doneness with whites that are completely cooked and the yolks are thick and sticky but still liquid.
  7. 19. eggs / fried eggs that have hot fat spooned over the top.
  8. 20. / eggs that a beaten before cooking and stirred throughout the cooking process.
  9. 21. over / fried eggs that are cooked on one side and flipped and cooked on the other side.
  10. 24. / a process that permanently distributes butterfat in milk.
  11. 25. / an egg cooked in water without shell.
  12. 27. Quick Frozen / IQF
  13. 31. / the watery portion of milk.
  14. 33. / an egg doneness with whites that are completely cooked and the yolks are left liquid and runny.
  15. 36. / ____ is an example of stretch cheese.
  16. 37. / fabrication form of fish were the muscle has been removed from the carcass.
  17. 38. / a category for calms, oysters, and mussels.
  18. 39. / a category for lobster, crab, and shrimp.
Down
  1. 1. / ____ is an example of hard cheese.
  2. 3. / a conch is an example of this category.
  3. 4. / ____ is an example of medium cheese.
  4. 5. / a process of killing pathogens in milk.
  5. 6. / ____ is an example of blue cheese.
  6. 7. / to open shellfish.
  7. 8. / thickened milk that is cut into cubes.
  8. 10. / an egg doneness with whites and yolks that are completely cooked.
  9. 12. / the cooking method used to cook.
  10. 13. / a category for octopus and squid.
  11. 14. / the traditional coagulant use to make cheese.
  12. 18. cheese / ____ is an example of fresh cheese.
  13. 20. side up / fried eggs that are cooked only on one side.
  14. 22. tag / must be kept for 90 days after the last shellfish is sold.
  15. 23. / ____ is an example of soft cheese.
  16. 26. cut / fabrication form of fish that are larges rounds. Often referred to as steaks.
  17. 28. / a process of removing fibers that stick out of a muscle.
  18. 29. / fabrication form of fish the way it was caught.
  19. 30. / fabrication form of fish with entrails removed.
  20. 32. / a process of removing the digestive tract of a shrimp.
  21. 34. / the part of the egg that contains nutrients and fat.
  22. 35. high temperature / UHT