| A | B |
|---|
| pasteurized | A heat treatment that kills enzymes and harmful bacteria |
| homogenization | The process by which fat is broken down and evenly distributed in milk |
| cultured | Fermented by a bacteria added after pasteurization |
| ripened cheese | Aged cheese that is made from curds to which ripening agents --bacteria, mold, or yeast, has been added ba |
| unripened cheese | Chees made fron curds that have not been aged |
| scalded milk | Milk that is heated to just below the boiling point |
| albumen | A thick, clear fluid insidde an egg--- egg white |
| chalazae | Twisted cordlike strands of albumen which anchor the yolk in the center of the egg |
| coagulate | To become firm |
| shirred eggs | Baked eggs |
| al dente | Firm to the bite |
| quiche | A pie with a custard filling that contains foods such as chopped vegetables, cheese , chopped meat |
| souffle | A dish made by folding stiffly beaten egg whites into a sauce or batter and then baking the mixture in a deep casserole |
| meringue | A foam made of beatened egg whites and sugar |
