Foods for Today

4. pocket of air.
5. egg mixture isn't folded after cooking.
6. state where egg becomes firm.
9. is a pie with a custard filling.
10. baked eggs
12. brown droplets on the surface of the meringue.
13. when you lift the beaters from the mixture and the whites gently bend over like waves.
14. the round yellow portion of an egg.
17. is made by folding stiffly beaten whites into a sauce or pureed food.

1. egg mixture of lage, thick pancake filled with ingridients and folded.
2. the two, thick, twisted strands of albumen that anchor the yolk in the center of an egg.
3. is a foam made of beaten egg whites and sugar and used for baked desserts.
7. stand up straight when the beaters are lifted from the mixture.
8. the thick fluid commonly known as egg white.
11. hold together two liquids that normally won't stay mixed, such as water and oil.
15. is a thickened blend of milk, eggs, and sugar
16. when liquid accumulates between the meringue and pie filling.