Across
- 2. holding ingredients together and preventing crumbling
- 5. one of the vitamins found in protein foods
- 7. to cook in simmering liquid just below boiling
- 8. the small pocket of air between the shell membranes
- 11. the twisted strands that hold the yolk in place
- 14. the dense, viscous part of the egg white
- 15. the part of the egg where fertilization would occur
- 16. quality rating (e.g., Prime, Choice, Select)
- 17. making a broth or soup clear using egg
- 19. the quality that affects how meat feels and cooks
Down
- 1. the number representing the day of the year eggs were processed
- 3. combining oil and liquid permanently using egg
- 4. a mineral present in meats and seafood
- 6. the major sections a carcass is divided into
- 7. cooking an egg in water without the shell
- 9. causing baked goods to rise and become porous
- 10. tool used to check internal cooking temperature
- 12. to cook meat slowly in a small amount of liquid
- 13. flecks of fat that add tenderness and flavor
- 18. a boneless cut or side of fish