Chapter 9 BREAKFAST FOODS

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Across
  1. 2. THE TEMP WHEN COOKING A FAT STARTS TO SMOKE
  2. 5. ENCOURAGES EGG WHITES TO SET DURING POACHING
  3. 9. THE HARD OUTER CASING THAT PROTECTS THE INSIDE OF THE EGG
  4. 10. GOOD FATS
  5. 12. THE TWO BASIC TYPES OF ROLLED OMELETTES
  6. 14. A CHEMICAL STIMULANT FOUND IN COFFEE TEA AND SODA
  7. 15. FRESH CREAM
  8. 17. FINELY CHOPPED OR GRATED POTATOES
  9. 20. THE PROCESS OF HEATING AT HIGH TEMPS TO KILL BACTERIA AND OTHER PATHOGENS
  10. 21. EVAPORATED MILK THAT HAS BEEN SWEETENED
  11. 22. EGGS THAT HAVE SEMI OPAQUE THICKENED WHITES
Down
  1. 1. A LIGHT PUFFED EGG DISH BAKED IN A CERAMIC MOLD
  2. 3. A TYPE OF FRIED EGG THAT IS NOT FLIPPED
  3. 4. A BENEFICIAL BACTERIA THAT IS ADDED TO BUTTERMILK, SOUR CREAM AND YOGURT
  4. 6. EGG WHITES
  5. 7. A ROUND OPENFACED OMELETTE MADE BY POURING BEATEN EGGS INTO A PAN
  6. 8. A FRENCH PANCAKE
  7. 9. BAKED EGGS THAT ARE CRACKED WHOLE AND OVER COOKED
  8. 11. THICKENED CULTURED SWEET CREAM
  9. 13. THE SUBSTANCE IN THE YOLK THAT CONTAINS PROTEIN AND FAT
  10. 16. THIS TYPE OF MILK CAN COME IN A 50LB BAG
  11. 18. A PATHOGEN THAT CAN BE FOUND IN EGGS
  12. 19. A PROCESS THAT EVENLY DISTRIBUTES AND EMULSIFIES THE FAT PARTICLES