Week 3

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Across
  1. 2. The maximum temperature (Fahrenheit) for receiving shell eggs.
  2. 5. A famous brand of European-style butter with higher fat content.
  3. 6. To gradually add hot liquid to eggs to prevent curdling.
  4. 7. A common classification for a young chicken.
  5. 8. A very small egg, often served 4 per student in lab.
  6. 9. A type of specialty poultry ("____ Hen") on your Week 3 list.
Down
  1. 1. The process that prevents milk fat from separating and rising to the top.
  2. 3. The part of the egg where all the fat and lecithin reside.
  3. 4. The process of heating milk to kill disease-causing organisms.
  4. 5. Hard, aged cheese often used in savory bakes.