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ProStart L-2 Chapter 1

Across
Membranes that hold an egg yolk in place.
Point at which an oil or fat begins to burn.
Savory egg custard baked in a crust.
Process in which milk is strained through very fine holes to break down fat and then blended into one fluid.
Process in which milk is heated to kill microorganisms that cause spoilage and disease without affecting its nutritional value.
Process of putting something in cold water immediately after cooking it to stop the cooking.
Butter that is created when the chef or manufacturer heats butter and then removes milk solids and water.
Small, open-faced cold sandwich that is a type of hors d'oeuvre. They usually are made from bread or toast cutouts, English muffins, crackers, melba toasts, and tiny unsweetened pastry shells.
Down
Stimulant that occurs naturally in coffee and tea.
Process in which milk is strained through very fine holes to break down fat and then blended into one fluid.
White part of an egg, which consists of protein and water.
Hot or cold bite-sized finger food that is served before a meal.
Sandwich made by grilling on a panini press, which compresses the sandwich and warms the ingredients without adding additional fat to the outside of the sandwich.
Baked dish made with eggs that can be savory or sweet.
Process in which dairies make cheese by separating a milk's solids from its liquid.
Very thin pancake-type item with a high egg content. The result is a delicate, unleavened griddlecake.