Narrow - small width., Blunt  - not sharp., Abundant - available in large quantities., Broad - wide., Indistinguishable  - not able to be identified., Deterioration  - referred to as food spoilage., Pasteurization - process of food preservation., Stabilizer - an agent added to food products to help maintain or enhance their original texture, physical and chemical characteristics., Coagulate - change to a solid or semisolid state., Submerged - cause to be under water., Immiscible - unblended or unmixable., Assemble - to gather necessary ingredients for a recipe together., Crumble - to break up into small pieces., Dilute - to reduce the strength of a mixture by adding liquid., Crudité  - sliced or whole vegetables which are typically dipped in a dipping sauce., Zest  - rind of fruit., Mince  - refers to chopping food into very small pieces., Puree - pureeing involves breaking down food until it reaches a smooth, creamy consistency., Roux - refers to a mixture of fat and flour cooked together., Deglaze  - cooking technique that uses a small amount of liquid or fat., Entree - main dish., Souffle  - a dish that is made from sauce., Drizzle - slowly pour a thin liquid mixture over food., Wilted - cooked very briefly until it has last its shapes., Milled - process of cracking the grain to expose the floury portion., Snipping - to cut food such as carrots into thin strips., Bulgur - a type of cracked wheat that has been partially cooked or parched., Caramelization - the process of cooking sugar to high temperature to create aroma/flavour., Broth - a soup which bones, meat, fish, grains or vegetables have been simmered in water or stock., Fondue  - dish consisting of melted cheese.,

Pre-Test 1

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