My Crossword Maker Logo
Powered by BrightSprout
Save Status:
or to save your progress. The page will not refresh.
Controls:
SPACEBAR SWITCHES TYPING DIRECTION
Answer Key:
Edit a Copy:
Make Your Own:
Crucigrama Sopa de Letras Hoja de Trabajo
Calificar este Puzzle:
Log in or sign up to rate this puzzle.

L-2.2 Ch. 3 Eggs and Dairy Products

Horizontales
Dairy liquid that contains far more fat than milk.
The process of separating milk’s solids from its liquid in order to make cheese. The proteins, or curds, that form are then usually processed in some way to make a particular type of cheese.
Small, ceramic, oven-proof dishes.
The white of an egg.
Cheese made by grinding, blending, and forming one or more natural cheeses, with emulsifi ers to help make the product uniform. Processed cheese is also pasteurized to prevent it from aging. It can have many fl avors, including port wine, herbed, and plain processed (such as American).
Egg dish made by slightly beating eggs and then cooking them in a skillet with a fi lling, such as cheese, mushrooms, onions, or ham
A common condition that is digestive and is a negative reaction to many cultured dairy products, including milk.
Eggs removed from the shell and simmered in water. Poached eggs are popular in classic dishes such as eggs Benedict and eggs Florentine, and as toppings for hash or baked potatoes.
Also described simply as “up”; describes fried eggs that are fried only on the bottom.
Describes types of cheese that are aged with the modifi cation of added ripening agents, which give the cheese its unique features, such as taste and texture. Some cheeses are ripened by external bacteria put into curds
The point at which an oil or fat begins to burn.
Another name for fl at omelets.
Process in which milk is heated to kill microorganisms that cause spoilage and disease without affecting its nutritional value
The membranes in an egg that hold the egg yolk in place.
Verticales
Eggs that are fried and then steamed in a covered pan.
Any alternative used to replace butter in a recipe. Examples include margarine, olive oils, coconut oil, and soy-based oils, which are all used to avoid cholesterol, but not fat.
A variety of baked eggs that have been baked in a fl at-bottomed dish, such as a ramekin.
Slightly cooked eggs.
Types of cheese, also called fresh cheeses, that include cream cheese and cottage cheese. These cheeses are soft and have a high moisture content.
Dish, made of eggs, that can be either savory or sweet. Souffl és take time to bake and must be made to order. Souffl és are made by enriching a sauce base (generally béchamel) with egg yolk, whipped egg whites, and fl avorings.
Process of adding bacterial cultures to milk—usually lactic acid bacteria, or lactobacillus—and then heating the mixture to around 110°F (43°C) for several hours. The bacteria eat the sugar (lactose) in the milk, which lowers the pH level of the mixture. The low pH level causes the “sour” taste associated with yogurt, sour cream, and buttermilk.
Process in which milk is strained through very fi ne holes to break down fat and then is blended into one fl uid.
The watery part of milk that is separated from the curd solids in the process of making cheese.
A protein, found in milk, to which some people have an allergic reaction.
A savory egg custard baked in a crust.
Refers to a dietary supplement containing live bacteria (as lactobacilli) that is taken orally to restore benefi cial bacteria to the body.
Describes eggs that are fried on the bottom, then turned over and fried very lightly on their top sides.