1. A_______helps other ingredients bind together.

2. The_________ helps hold the crumb mixture to the food when heated during the cooking process.

3. An_________ permits small globules of one liquid to be inter-dispersed in another liquid.

4. A_________helps to make a cooked product rise. of the albumen clings

5. When a fresh egg is added to a hot skillet, the&_________ to the yolks.

6. _________eggs should be removed from the pot the plunged into a bowl of ice water.

7. Cooking an _________is typically much more difficult that it appears.

8. The________on fried chicken sticks because the chicken is dipped into an egg, then a flour or crumb mixture.

9. Eggs are an ________part of cookery and can be used for many purposes.

10. Egg and milk________cooked in a hot pan is called scrambled eggs.
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