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Nutrition for Foodservice and Culinary Professionals - Chapter 9 Terms
Fichas del conjunto (3)
- 1PanadaA 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.
- 2Agar-agarA seaweed derivative that is flavorless and becomes gelatinous when dissolved in water, heated, and then cooled. Used in cooking as a thickener.
- 3PlanchaFlattop grill that originated in Spain.
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- Chapter 9 terms and definitions
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- spencer.ellis96
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