Vegetables, Eggs, and Allergies

5. The name of a chef's hat
6. The cooking method where food is dipped in boiling water.
7. If there is any of this left in the bowl, egg whites will not whip
10. The style of omelet where the ingredients are cooked first, then eggs added.
12. This color of board is used for poultry
13. This is the other name for an egg white
15. Peas and corn are this classification of vegetable
17. This spot is on the yolk
18. White potatoes are this classification of vegetable
20. The frying method where the fat only comes halfway up the food
22. This is the size of egg a recipe means if it doesn't specify
23. A large egg white weighs approximately one _____
24. This is the outer coating of an egg
26. One major way to prevent allergic reactions is to prevent cross contamination during prep or _______.
27. Onions and garlic are this classification of vegetable
28. This color of board is used for raw meat.

1. Stovetop cooking in a small amount of oil in a hot pan
2. The cooking method for vegetables where the oven is over 425 degrees F.
3. A fried egg that isn't flipped is called _____ side up
4. When eggs are placed in greased dishes and baked
8. The pigment that causes vegetables to be red
9. This is the part of the egg that anchors the yolk to the shell
11. The pigment that causes vegetables to be white
14. _______ and dairy products are a top 6 allergen.
16. _______ of the face, eyes, hands, or feet is a major symptom of allergic reactions
19. This color of board is used for fish
20. _______ and tree nuts are a top 6 allergen.
21. Vegetable nutrients are often water-_______
25. _______ and shellfish are a top 6 allergen.