Seafood, Dairy & Eggs, and Breakfast Cookery

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Across
  1. 3. process that permanently distributes butterfat in milk.
  2. 4. / the cooking method used to cook.
  3. 5. / an egg doneness with whites that are completely cooked and the yolks are thick and sticky but still liquid.
  4. 6. / eggs that a beaten before cooking and stirred throughout the cooking process.
  5. 12. category for octopus and squid.
  6. 15. / the part of the egg that connects the yolk to the shell.
  7. 18. watery portion of milk.
  8. 19. category for lobster, crab, and shrimp.
  9. 21. eggs / fried eggs that have hot fat spooned over the top.
  10. 23. Quick Frozen/IQF
  11. 24. process of removing the digestive tract of a shrimp.
  12. 27. form of fish with entrails removed.
  13. 29. / an egg doneness with whites and yolks that are completely cooked.
  14. 30. cheese/____ is an example of fresh cheese.
  15. 31. / the part of the egg that contains nutrients and fat.
  16. 32. cut/fabrication form of fish that are larges rounds. Often referred to as steaks.
  17. 33. / the part of the egg that contains water and protein.
  18. 35. process of killing pathogens in milk.
  19. 37. over / fried eggs that are cooked on one side and flipped and cooked on the other side.
  20. 38. form of fish were the muscle has been removed from the carcass.
  21. 39. / an egg cooked in water without shell.
Down
  1. 1. form of fish the way it was caught.
  2. 2. / ____ is an example of hard cheese.
  3. 5. category for calms, oysters, and mussels.
  4. 7. milk that is cut into cubes.
  5. 8. / an egg doneness with whites that are completely cooked and the yolks are left liquid and runny.
  6. 9. open shellfish.
  7. 10. / ____ is an example of stretch cheese.
  8. 11. creatures who's bodies are covered by a hard external surface.
  9. 13. form of fish that has the entrails, head and collar removed.
  10. 14. conch is an example of this category.
  11. 16. side up / fried eggs that are cooked only on one side.
  12. 17. / ____ is an example of blue cheese.
  13. 20. process of removing fibers that stick out of a muscle.
  14. 22. high temperature/UHT
  15. 25. / ____ is an example of soft cheese.
  16. 26. traditional coagulant use to make cheese.
  17. 28. / ____ is an example of medium cheese.
  18. 34. / an Italian style omelet.
  19. 36. tag/must be kept for 90 days after the last shellfish is sold.