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Cereals and Starch Products
Batters and Doughs
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added amount of fat apples ascorbic acid baking bananas batters and doughs beans beef beets blend boiling water bread broccoli broiled brown butter cake carrots cauliflower celery cereal chicken chopped cold color combinations connective tissue contain Cook vegetables cookery cool cottage cheese cover cream crust custard dishes dressing dried dry milk egg whites fish flavor flour foam food preparation French dressing fresh frozen fruit gelatin gluten grade green juice Learning Activities leavening leavening agent lemon LESSON liquid meal meat loaf meat thermometer medium menu meringue method minutes mixture moist heat nutrients onions orange overcooking pastry pepper pineapple pork portions potato poultry prevent process cheese protein puddings refrigerator roast room temperature salad salt Simmer skin slices soaking soft soup standardized recipe starch steam Stir sugar Table tender texture thawed tomato turkey USDA veal vinegar vitamin white sauce yolk