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Card 6

Front

B_c_l_i_s C_e_r_u_

Back

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Card 7

Front

E._o_i

Back

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Card 8

Front

Name 3 types of savoury sauces.

Back

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Card 9

Front

Give the definition of: Ragu.

Back

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Card 10

Front

Give the definition of: cereals.

Back

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Card 11

Front

How does starch thicken a sauce?

Back

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Card 12

Front

Give the definition of: sensory analysis.

Back

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Card 13

Front

Information about eggs.

Back

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Card 14

Front

What does the British Lion mark on eggs ensure?

Back

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Card 15

Front

Uses for eggs in food preparation.

Back

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