Grains, Vegetables, Fruits, Dairy, Eggs

Edit Answers
123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354
Across
  1. 1. Fruits, vegetables, or meats that are dipped into a batter and fried in hot fat.
  2. 2. A reddish pigment found in vegetables.
  3. 5. The reproductive part of a kernel of grain, which is rich in vitamins, minerals, protein, and fat.
  4. 7. Darkening process some fruits undergo when exposed to the air.
  5. 10. A dough made from wheat flour that may or may not be dried that comes in various shapes, such as macaroni and spaghetti.
  6. 11. Fruit that is small and has such characteristics as poor color, flavor, and texture, which will not improve with time.
  7. 14. Swelling and subsequent thickening of starch granules when heated in water.
  8. 21. Term used to refer to cereal products made from grain that contains all three parts of the kernel—bran, germ, and endosperm.
  9. 23. Peas, beans, and lentils.
  10. 25. Solid layer made up of milk solids and some fat that often forms on the surface of milk during heating.
  11. 27. A liquid mixture of milk and flour blended until smooth, which is used as a thickening agent in sauces and gravies.
  12. 31. Formation of clumps or curds (coagulated proteins) that can happen when milk is overheated or exposed to acids, tannins, enzymes, or salts.
  13. 33. Solid part of coagulated milk.
  14. 34. Chemical substance found in orange fruits and vegetables that can be converted into vitamin A by the body; chemical substance that gives orange vegetables and fruits their color.
  15. 36. Mixture that forms when liquids that ordinarily do not mix, such as oil and water, are combined.
  16. 37. Classification of fruits, including apples and pears, that have a central, seed-containing core surrounded by a thick layer of flesh.
  17. 38. Classification of fruits, including cantaloupe, casaba, honeydew, Crenshaw, Persian, and watermelon, that are large, juicy fruits produced by plants in the gourd family and usually have thick rinds and many seeds.
  18. 39. Clumps of a protein food.
  19. 42. Golden droplets of moisture that sometimes appear on the surface of a meringue.
  20. 44. A beaten egg mixture that is cooked without stirring and served folded in half.
  21. 45. Mixture of milk (or cream), eggs, sugar, and a flavoring that is cooked until thickened.
  22. 47. Burning that results in a color change.
  23. 49. Complex carbohydrates stored in plants.
  24. 50. Fruit that has reached full size but has not yet reached peak eating quality.
  25. 52. Cheese in which controlled amounts of bacteria, mold, yeast, or enzymes were added and that was stored for a certain period at a specific temperature to develop texture and flavor.
  26. 53. Term used to describe vegetables that have been cooked to the proper degree of doneness.
  27. 54. Classification of fruits, such as cherries, peaches, and plums, that have an outer skin covering a soft flesh that surrounds a single, hard seed, which is called a stone or pit.
Down
  1. 1. Pigments that make white vegetables, such as cauliflower, white.
  2. 3. Mechanical process by which milkfat globules are broken into tiny particles and spread throughout milk or cream to keep the cream from rising to the surface of the milk.
  3. 4. A rich, thickened cream soup.
  4. 6. Fluffy white mixture of beaten egg whites and sugar, which may be soft or hard.
  5. 8. Classification of fruits, including strawberries, raspberries, and grapes, that are small and juicy and have thin skins.
  6. 9. Potatoes that are harvested and sent directly to market.
  7. 12. Fat portion of milk.
  8. 13. Nonfat portion of milk, which contains most of the vitamins, minerals, protein, and sugar found in milk.
  9. 15. A whole seed of a cereal.
  10. 16. A starch-thickened milk product used as a base for other sauces and as a component in many recipes.
  11. 17. Starchy grain that is suitable to use as food.
  12. 18. Classification of fruits, including avocados, bananas, and pineapples, that are grown in warm climates and are considered to be somewhat exotic.
  13. 19. Fluffy baked preparation made with a starch-thickened sauce into which stiffly beaten egg whites are folded.
  14. 20. Liquid part of coagulated milk.
  15. 22. Layer of moisture that sometimes forms between a meringue and a filling.
  16. 24. Process by which milk and milk products are heated to destroy harmful bacteria.
  17. 26. Cheese that is prepared for marketing as soon as the whey has been removed without being allowed to ripen or age.
  18. 28. One of several types of products, including pasteurized process cheese, pasteurized process cheese food, pasteurized process cheese spread, coldpack cheese, and coldpack cheese food, made from various cheeses.
  19. 29. The outer protective covering of a kernel of grain.
  20. 30. Classification of fruits, including oranges, lemons, and grapefruit, that have a thick outer rind and thin membranes separating the flesh into segments.
  21. 32. Cooked paste of fat and flour used as the thickening agent in many sauces and gravies.
  22. 35. Having added nutrients to replace those lost through processing.
  23. 39. To thicken or form a congealed mass. (Proteins are coagulated by heat and can cause a mixture to thicken.)
  24. 40. The largest part of a kernel of grain containing most of the starch and the protein of the kernel, but few minerals and little fiber.
  25. 41. Cream soup that contains pieces of seafood, vegetables, poultry, or meat and is made from unthickened milk.
  26. 43. Leakage of liquid from a gel.
  27. 46. Green pigment found in green plants (including vegetables).
  28. 48. Process by which eggs are quality-graded.
  29. 51. Term used to refer to cereal products made from grain that has had the bran and germ, along with the nutrients they provide, removed during processing and contains only the endosperm.