Click
two or more of the word chunk buttons
to form words that match the clues listed below.
| Word | Clue |
|---|---|
| 7 letters | From the French word souffler meaning “to blow up.” A light airy mixture that can be sweet or savory and hot or cold. They are made from a flavorful base,lightened with whipped egg whites, and put into a dish and baked until set. |
| 7 letters | A technique used to incorporate a light mixture into a heavier mixture. |
| 9 letters | When egg proteins are heated to the point that liquid is released. This can occur from cooking too long or at too high of a temperature. |
| 7 letters | Stirred pudding base. Proportions per egg yolk: 1 tablespoon sugar, 1½ teaspoon flour, 2 tablespoons milk. |
| 4 letters | Caramel coated baked custard dish of Spain and Mexico, also known as Crème Caramel. |
| 6 letters | Whisking together ingredient or ingredients, for example, egg yolks and sugar, to incorporate air and increase volume so that when the whisk is lifted, the mixture will fall back upon itself like ribboned candy. |
| 5 letters | Any food, usually fruit or vegetable, that is finely mashed to a smooth, thick consistency. Purées can be used as a garnish, served as a side dish, or added as a thickener to sauces and soups. |
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