are handheld device used for food preparation

(a)  

this presses meat making it chop or puree through an attachment

(a)  

to finely chop/mince food

(a)  

to releasing flavors and aromas of food by means of crushing

(a)  

composed of cooking basins used as a cooktop for stove or range

(a)  

a device used for baking

(a)  

a set of tools used to achieve a particular object

(a)  

it is something you prefer, cook, and serve the food

(a)  

it is made of broths that are amber to brown in color

(a)  

are made up of combining a richly flavored stocked or brown without traces of fat

(a)  

are cooked in simmering meaty cut until the distinct flavor is developed

(a)  

are made from pureed ingredients or thickeners that give texture to the soup

(a)  

made from mashed or blended ingredients to achieve creamy paste consistency

(a)  

a soup that is thickened with dried bread or biscuits

(a)  

made from pureed ingredients in a very smooth texture finished with an amount of crram, milk, egg yolks, or heavy cream

(a)  

a combination of starch and cold water

(a)  

a dough, consisting of soft butter and flour

(a)  

it is a mixture of condiment ingredients served as a topping for accompaniment food

(a)  

a combination of equal parts flour and fat

(a)  

an emulsion of egg yolk, melted butter, and lemon juice

(a)  

made from brown stock, mirepoix, and tomatoes, thickened with roux

(a)  

a combination of milk thickened with roux

(a)  

made from a roux and a light stock

(a)  

is a flavorful liquid from simmering bones and/or vegetables

(a)  

called oryza sativa, is the most staple food in some parts of the world

(a)  

unleavened dough which is rolled flat and cut into one of a variety shapes

(a)  

a protein food, composed of egg white and yolk

(a)  

made from unleavened dough of wheat flour mixed with water or eggs and formed into sheets or other shapes

(a)  

parts of egg

(a)  

it is the hard covering that encases all the eggs contents. It is made primarily of calcium carbonate.

(a)  

These membranes guard the embryo from bacterial invasions and rapid moisture loss

(a)  

it is formed because when an egg is first laid it is very warm, and as the egg cools the contents inside contract leaving this empty space or air pocket inside the shell

(a)  

The yolk is suspended in the center of the egg by white chords which are actually twisted strands of mucin fibers (a special form of protein)

(a)  

This is what contains the yolk, when punctured the yolk will loose its round shape. It is clear and thin.

(a)  

The yellow inside portion of the egg that provides minerals, vitamins, fat, and protein to the growing embryo.

(a)  

A clear thin liquid that surrounds the vitelline membrane, it helps provide another layer of protection and protein for the growing embryo.

(a)  

A small white spot on the yolk where the egg could have been fertilized and an embryo would have started to grow.

(a)