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Culinary Arts-chapter 17

Across
Small ceramic bowls.
When scrambled eggs are mixed with milk or water and are cooked at a high heat, causing the egg and solids to separate, causing the eggs to be tough and watery.
Breads that are made in advance and delivered to foodservice establishments.
Water is removed.
Down
Eggs that are covered with cream or milk and sometimes with bread crumbs, that are baked in ramekins in the oven.
Flavors and odors can be absorbed, and an egg can lose moisture through the shell.
Breads made from quick-acting leavening agents such as baking powder.
Puffed egg dishes.
Egg and milk products are heated at very high temperatures for a short time to destroy bacteria.
A quick bread similar to biscuits that are usually cut into triangle shapes.
The white or clear part of an egg.