Both oils and vinegars can be infused with ingredients such as ground whole spice or fresh herbs.
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Q16: Break foods should be:
A) One-bite size
B) Two-bite
Q17: To make less look like more on
Q18: Creating balance in menu options takes an
Q19: Confit refers to rice paper skins stuffed
Q20: Stocks are a low-kcalorie way to support
Q22: Gastrique is the use of puréed beans
Q23: A compote is a preparation of fruit,
Q24: Blanched vegetables should be reheated in oil.
Q25: Phyllo dough is a versatile ingredient for
Q26: To use less egg, oil, or sugar
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