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Eggcyclopedia (118-123)

Across
Dehydrated eggs are ___.
___-yolked eggs have 2 yolks inside
These egg products are processed for the foodservice industry include wet-and dry-pack, pre-peeled, hard-boiled, etc.
For naturally-dyed eggs, use this for a pale green color
A custard cooked in a water bath in the oven; has a firm, but delicate gel-like consistency
Another word for Bloom
These egg products are sometimes sold in cook-in-bag pouches.
A term on food labels that represents the amount of protein, fat, cholesterol, carbohydrate, vitamins and minerals.
These plants break out and process eggs into egg-products.
These egg products have been around since WWII when production reached peak levels to meet military requirements.
These guidelines prevent food-borne illnesses; USDA recommends cooking eggs until the whites are firm and yolks are thickened.
A light, but rich, hollow pastry puff which you can fill with a sweet filling or with a savory one.
Down
A beverage of eggs, milk, and sugar
These refrigerated products are broken out and shipped for immediate use or further processing
When you cook an egg mixture such as a custard sauce too rapidly or for too long, resembling fine curds and whey
Hardboiled eggs, peeled, cut in half and stuffed with seasoned, mashed yolk mixture
Daily ___ Values assist consumers in understanding nutrient information
A cooked mixture of eggs and milk with sugar and flavoring.
An art of creativity and individual expression on an eggshell
A soft custard, cooked on top of the range to a creamy, put pourable consistency.
Since the Egg Product __ Act of 1970 all plants that make egg products operate under USDA's rules.
These eggs were colored, blessed, and exchanged and eaten as part of the rites of spring long before Christian times.