1.
a versatile food made from coagulated and pressed soybean milk, resulting in a spongy, white block.
2.
a cooked mixture of equal parts flour and fat, primarily used as a thickening agent in sauces, soups, and gravies.
3.
In English, the name "Dutch sauce" was common through the 19th century but was changed to
4.
a cooking technique where foods are briefly boiled and then immediately plunged into cold water or ice water to stop the cooking process.
5.
a type of food made from a dough of flour and water, often including eggs, that is shaped into various forms and then cooked.
6.
a starchy seed of the Oryza sativa plant, a semi-aquatic grass, and a staple food for many cultures.
7.
Paris famous for its classic French dishes, including baguettes, croissants, escargots, duck confit, steak frites, and various cheeses.
8.
body builders might. Have a high _______ diet to have better muscle growth and recovery eggs are a good source of it.
9.
the sensory experience in your mouth when you eat something chef’s normally have a very good ______
