Starches may also be modified, specifically degraded, by exposing them to chemical oxidizers.
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Q24: What is the seepage of water out
Q25: Glazes are concentrated flavorings and/or seasonings used
Q26: The main difference between a roux and
Q27: Retrogradation is caused by the weakening of
Q28: Au jus means _ extracted from meat
Q30: Which of the following is not a
Q31: What occurs when the gel cools and
Q32: A roux is a thickener that is
Q33: High amylopectin starches like cornstarch and tapioca
Q34: Glaze is a thickener that is made
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