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A menu that is used one time
Overcoagulation of proteins in a baked gel
The stage of egg foam formation when sugar should be added
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The same menu items offed everyday
The point when the egg white foam no longer slips in the bowl
Syrup droplets on a meringue surface
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The same menu items offered every day
The point when the egg white foam no longer slips in the bowl
Syrup droplets on a meringue surface
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A menu that is used one time
Overcoagulation of proteins in a baked gel
The stage of egg foam formation when sugar should be added
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A solid suspended in a liquid
The formation of a gel
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Binding
Emulsifying
Thickening
Coating
All of the above
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The same menu items offered every day
The point when the egg white foam no longer slips in the bowl
Syrup droplets on a meringue surface
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Soft peak
Dry stage
Stiff peak
Frothy stage
None of the above
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Dinner entree, luncheon, starchy sides, salads, appetizers
Luncheon entree, dinner entree, salads, appetizers, starchy sides
Dinner entree, appetizers, starchy sides, salads, dessert, luncheon entree
Luncheon entree, dinner entree, starchy sides, salads, starchy sides, dessert
There is no right or wrong order for food selection
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A liquid dispersed in a solid
A loss of fluid due to undercoagulation of albumin proteins
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Fast food
Cycle
Free-use
Stable
Single cycle
Not a sterile product and must be refrigerated at all times
Is a sterile product and may remain at room temperature until opened
Is lower in nutrients than regular pasteurized milk
A and c are correct
All of the above
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A liquid dispersed in a solid
A loss of fluid due to unercoagulation of albumin proteins
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To gelatinize the starch
To make them more digestible
to improve the flavor
A and b are correct
All of the above
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A solid suspnded in a liquid
The formation of a gel
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Texture, size and shape
Temperature and variety
Flavor and color
A and c are correct
All of the above
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Fresh cheese have the best melting properties
Aged cheese will contribute a stronger flavor
Processed cheese belnd more smoothly
B and c are correct
All of the above are correct
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Yolk
Albumen
Chalazae
Shell
They are all major components
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Would be graded as "A" or "AA"
Have a flattened yolk
Have think albumen
A and c are correct
All of the above
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The gradual increase in temperature of an egg yolk to prevent coagulation
Maintaining water at a simmer
Fried pieces of meat or vegetables in a cornstarch batter
The gentle incorporation of whipped cream into another mixture with a spatula
B and d are correct
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They are highly perishable and must be used within a couple of days
They contain egg
They are often made with a higher protein flour
B and c are correct
All of the above
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