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to cook a liquid until some of the moisture evaporates and the liquid becomes more concentrated
used for leveling off dry ingredients when measuring; spreading frosting on cakes
textures vary from cake-like to chewy; baked in square or rectangular pans and then cut into bars, squares, or diamonds (type of dough: batter or soft)
made by pushing medium-stiff dough through a cookie press, which can create a variety of shapes
made by forming a soft dough into a long roll and refridgerating it; when it's chilled and firm the cookies are sliced and baked
formed by shaping dough by hand into balls; can be rolled in chopped nuts or other toppings before baking, or flattened w/ a fork or the bottom of a glass
emulsifier (holds the egg together) -ex. mayo; binder (holds things together) -ex. meatballs and meatloaf
functions and food examples of eggs
finely chopped, minced, or ground meat blended with seasonings and often stuffed into a casing
method of cooking developed in the Orient in which thin slices of meat are fried quickly in a small amount of hot fat
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