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Nutrition for Foodservice and Culinary Professionals - Chapter 9 Terms

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Chapter 9 terms and definitions
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Panada A paste made by mixing bread crumbs and flour, and possibly other ingredients with water, milk, or stock. It is used as a binder or for making soups or thickening sauces.
Agar-agar A seaweed derivative that is flavorless and becomes gelatinous when dissolved in water, heated, and then cooled. Used in cooking as a thickener.
Plancha Flattop grill that originated in Spain.
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