Chapter 3: Eggs and Dairy Products Crossword

PROCESS IN WHICH MILK IS HEATED TO KILL MICROORGANISMS THAT CAUSE SPOILAGE AND DISEASE WITHOUT AFFECTING ITS NUTRITIONAL VALUE
PROCESS IN WHICH MILK IS STRAINED THROUGH VERY FINE HOLES TO BREAK DOWN FAT AND THEN IS BLENDED INTO ONE FLUID
COMMON CONDITION THAT IS DIGESTIVE AND IS A NEGATIVE REACTION TO MANY CULTURED DAIRY PRODUCTS
ROTEIN, FOUND IN MILK, TO WHICH SOME PEOPLE HAVE AN ALLERGIC REACTION
DAIRY LIQUID THAT CONTAINS FAR MORE FAT THAN MILK
PROCESS OF ADDING BACTERIAL CULTURES TO MILK AND THEN HEATING THE MIXTURE FOR SEVERAL HOURS
REFERS TO A DIETARY SUPPLEMENT CONTAINING LIVE BACTERIA THAT IS TAKEN ORALLY TO RESTORE BENEFICIAL BACTERIA TO THE BODY
THE POINT AT WHICH AN OIL OR FAT BEGINS TO BURN
ANY ALTERNATIVE USED TO REPLACE BUTTER IN A RECIPE
THE WATERY PART OF MILK THAT IS SEPARATED FROM THE CURD SOLIDS IN THE PROCESS OF MAKING CHEESE
PROCESS OF SEPARATING A MILK'S SOLIDS FROM ITS LIQUID IN ORDER TO MAKE CHEESE
ALSO CALLED FRESH CHEESES
DESCRIBES TYPES OF CHEESE THAT ARE AGED WITH THE MODIFICATION OF ADDING RIPENING AGENTS, WHICH GIVE THE CHEESE ITS UNIQUE FEATURES
CHEESE MADE BY GRINDING, BLENDING AND FORMING ONE OR MORE NATURAL CHEESES, WITH EMULSIFIERS TO MAKE THE PRODUCT UNIFORM
THE WHITE OF AN EGG
THE MEMBRANES IN AN EGG THT HOLD THE EGG YOLK IN PLACE
SLIGHTLY COOKED EGGS
SMALL, CERAMIC, OVEN-PROOF DISHES
VARIETY OF BAKED EGGA THAT HAVE BEEN BAKED IN A FLAT-BOTTOMED DISH
EGGS REMOVED FROM THE THE SHELL AND SIMMERED IN WATER
ESCRIBED AS "UP" AND ITS FRIED EGGS THAT ARE FRIED ONLY AT THE BOTTOM
DESCRIBES EGGS THAT ARE FRIED ON THE BOTTOM THEN TURNED OVER AND FRIED VERY LIGHTLY ON THEIR TOP SIDES
EGGS THAT ARE FRIED AND THEB STEAMED IN A COVERED PAN
EGG DISH MADE SLIGHTLY BEATING EGGS AND THEN COOKING THEM IN A SKILLET WITH A FILLING
ANOTHER NAME FOR FLAT OMELETS
A SAVORY EGG CUSTARD BAKED IN A CRUST
DISH, MADE OF EGGS, THAT CAN BE SAVORY OR SWEET
EGGS THAT ARE CRACKED OPEN AND COMBINED IN A CONTAINER