When the size of egg is not specified by a recipe, you may assume it is a large egg.
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Q16: Darker, duller metal pans (including anodized and
Q17: One possible drawback to moist-heat cookery is
Q18: Amounts measuring less than _ should be
Q19: To _ a food is to cut
Q20: For adequate air circulation and even browning,
Q22: The single-stage (or quick-mix) method of mixing
Q23: _ are any compound that enhances flavor
Q24: When measuring shortenings at room temperature for
Q25: The mixing technique creaming occurs when
A) the
Q26: Which of the following salt varieties is
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