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1. A ____ helps other ingredients bind together
2. The ___ help hold the crumb mixture to the food when heated during the cooking process
3. An ____ permits small globules of one liquid to be inter dispersed in another liquid
4. A ____ helps to make a cooked product rise
5. When a fresh egg is added to a hot skillet, the ____ of the albumen clings to the yolk
6. ____ should be removed from the pot and plunged into a bowl of ice water
7. Cooking an _____ is typically much more difficult than it appears
8. The _____ is famous for its uniqueness and diversity.
9. Eggs are often served with ____ in some form
10. A ____ is a very attractive garnish for poached eggs.
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