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Foods Final Review

Nutrition, Veggies, Eggs, Dairy, Meat
Across
How to cook foods with protein.
Regulate body systems.
Builds and repairs muscles.
Characteristic of aged cheese.
Adds volume and airiness.
Prevents ice crystal formation.
Milk straight from the cow.
What part of the plant is a potato?
What is an example of a bulb?
Color of unaged cheese
Causes a mixture to thicken.
Protects organs and bones.
Heating milk to kill bacteria
Fruit of a plant.
Laid by different breeds of chickens
Soup thickened with potatos.
70% of the human body.
Down
How eggs are graded.
Paste of fat and flour.
Size egg most recipes call for.
Keeps water and fat together
Heal wounds and fight disease.
Gives quick energy.
Keeps recipe ingredients together
Flecks or streaks of fat in meat.
Egg grade used in processed foods
Way to cook tender cuts of meat.
Where fat is in an egg.
Enzyme that cause milk to become cheese
A leaf of a plant.
Meat from back of a cow.