Across
- 3. thickened blend of milk, eggs, and sugar
- 4. egg mixture that isnt folded after cooking
- 9. soft or hard foam used for baked desserts
- 10. changing from liquid to solid or semisold when heated
- 11. beaten egg whites that stand up straight when beaters are lifted from the mixture
- 12. round, yellow portion of egg
- 15. substance that holds together two liquids that normally wont stay mixed
- 16. egg mixture in form of large, thick pancake filled with ingredients and folded
Down
- 1. puffy casserole
- 2. brown droplets on surface of meringue
- 3. two thick, twisted strands of albumen
- 5. beaten egg whites that gently bend over like waves
- 6. thick fluid commonly known as egg white
- 7. eggs baked in grease, shallow dish and topped with small amount of milk
- 8. pocket of air between membranes of egg at wide, round cell
- 13. when liquid accumulates between meringue and pie filling
- 14. pie with custard filling