Regardless of the size and shape of the final product that is determined by the recipe, the goal of cutting food is to have uniform piece size
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Q32: The best rack placement for baking is
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Q41: Why are the terms "braising and stewing"
Q43: A friend of yours has decided that
Q46: Matching
Definition choices:
-blanch
A)to add a liquid to the
Q51: Describe the various mixing techniques and indicate
Q52: Explain why certain culinary techniques are used
Q56: Identify the following term(s).
-seasoning
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