Across
- 1. The point at which an oil or fat begins to burn.
- 5. Also described simply as "up", describes fried eggs that are fried only on the bottom.
- 6. Cheese made by grinding, blending, and forming one or more natural cheeses, with emulsifiers to help make the product uniform. Processed cheese is also pasteurized to prevent it from aging. It can have many flavors, including port wine, herbed, and plain processed (such as American). The taste is usually mild compared to aged cheese.
- 7. A common condition that is digestive and is a negative reaction to many cultured dairy products, including milk.
- 8. Slightly cooked eggs.
- 12. Types of cheese, also called fresh cheeses, that include cream cheese and cottage cheese. These cheeses are soft and have a high moisture content.
- 13. Eggs that are cracked open and combined in a container.
- 14. Eggs that are fried and then steamed in a covered pan.
- 15. Dish, made of eggs, that can be either savory or sweet; take time to bake and must be made to order; made by enriching a sauce base 9generally béchamel) with egg yolk, whipped egg whites, and flavorings. The egg whites cause this to puff during cooking.
- 18. Refers to a dietary supplement containing live bacteria (as lactobacilli) that is taken orally to restore beneficial bacteria to the body.
- 22. The white of an egg.
- 23. Process of adding bacterial cultures to milk-usually lactic acid bacteria, or lactobacillus-and then heating the mixture to around 110°F (43°C) for several hours. The bacteria et the sugar (lactose) in the milk, which lowers the pH level of the mixture. The low pH level causes the "sour" taste associated with yogurt, sour cream, and buttermilk. This changes the flavor and extends the shelf life of the food.
- 25. A variety of baked eggs that have been baked in a flat-bottomed dish, such as a ramekin.
- 26. Dairy liquid that contains far more fat than milk.
- 27. The watery part of milk that is separated from the curd solids in the process of making cheese.
Down
- 2. Process in which milk is heated to kill microorganisms that cause spoilage and disease without affecting its nutritional value.
- 3. Process in which milk is strained through very fine holes to break down fat and then is blended into one fluid.
- 4. Egg dish made by slightly beating eggs and then cooking them in a skittle with a filling, such as cheese, mushrooms, onions, or ham; either rolled, flat, or souffléed.
- 8. The membranes in an egg that hold the egg yolk in place.
- 9. Eggs removed from the shell and simmered in water; popular in classic dishes such as eggs Benedict and eggs Florentine, and as toppings for hash or baked potatoes. A properly poached egg should be tender and well-shaped, meaning the yolk is centered and the white is not rough or ragged.
- 10. Another name for flat omelets.
- 11. Any alternative used to replace butter in a recipe. Examples include margarine, olive oils, coconut oil, and soy-based oils, which are all used to avoid cholesterol, but not fat.
- 16. A savory egg custard baked in a crust.
- 17. Describes types of cheese that are aged with the modification of added ripening agents, which give the cheese its unique features, such as taste and texture. Some cheeses are ripened by external bacteria put into curds (e.g., Brie, bleu, Roquefort, Camembert). Others are ripened by bacteria naturally present in the curds (e.g., Swiss, Havarti).
- 19. A protein, found in milk, to which some people have an allergic reaction.
- 20. Small, ceramic, oven-proof dishes.
- 21. The process of separating a milk's solids from its liquid in order to make cheese. The proteins, or curds, that form are then usually processes in some way to make a particular type of cheese.
- 24. Describes eggs that are fried on the bottom, then turned over and fried very lightly on their top sides.