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EGG-CITING

Horizontales
It is a beaten egg and folded on half- moon shape that filled with different ingredients.
Peeled eggs are broken out of the shell and carefully dropped into boiling water with vinegar.
is a form of quality control used to classify eggs for exterior and interior quality.
Has direct influence on microbiological quality.
eggs may be purchased individually, by dozen or in trays of 36 pieces.
Grade ___ is when the yolk is firm and the area covered by the white is small; there is a large proportion of thick white to thin white
Best example of this is the making of mayonnaise.
Eggs are prepared by whipping the whole egg out of the shell and then pan frying just like fried egg.
The egg is fried on one side with hot grease spooned over the top
FRIED EGGS are sometimes called __________
Eggs are pasteurized and must be thawed before use.
Verticales
it is when the hydrophilic colloids of yolks and whites, due to the presence of proteins are converted into a hydrophobic colloid thus turning it into a gel.
By the use of a light the egg can be check in the inside without cracking the egg with the use of enough light source.
The egg is considered a primary ingredient in _____ preparation.
These are used primarily as ingredients in food industry. They are not commonly sold directly to consumers.
French word meaning “to puff”, it consists of a thick white sauce blended with beaten egg yolks and leavened by stiffly beaten whites and bake on the oven for a several minutes to rise and cook.
Its moistness and glossiness disappear; specks of egg white are seen.
Peaks hold their shape; when bowl is tipped, it holds, moist and glossy
It determines the acceptability of a product to potential customers.
It has a direct bearing on the functional properties of eggs.