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1
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food presentation
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culinary arts
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Food presentation is an esteemed art in the culinary world.
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6
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2
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spices
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culinary arts
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Spices are essential for flavoring dishes in global culinary arts.
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5
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3
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trypsin
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culinary arts
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Trypsin, commonly used in laboratory experiments to digest proteins, is also a crucial component in culinary arts.
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3
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4
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cross section
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culinary arts
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Cross section cutting is a popular decorative technique in Western culinary arts.
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2
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5
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dessert
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culinary arts
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Desserts are a creative and indulgent part of dining experiences in various culinary traditions.
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2
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6
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fusion
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culinary arts
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Fusion cuisine combines different culinary traditions and techniques to create new and inventive dishes.
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2
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7
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phosphate
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culinary arts
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Phosphate is utilized in processed foods and commercial baking powders within the culinary arts culture.
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2
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8
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heat treatment
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culinary arts
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Heat treatment is a culinary technique used to change the texture and flavor of ingredients in cooking and food preparation.
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1
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9
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hydrolysis
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culinary arts
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Hydrolysis is not frequently discussed in culinary arts in comparison to other cooking techniques and chemical reactions.
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1
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10
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liquid nitrogen
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culinary arts
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Liquid nitrogen is utilized in both scientific research and culinary arts for freezing and preserving biological samples and creating unique frozen desserts.
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1
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11
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malonic acid
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culinary arts
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Malonic acid is not a commonly used ingredient in cooking or baking in culinary arts.
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1
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12
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one elongated filament
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culinary arts
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Elongated filaments are used in traditional Asian noodle dishes and in the production of silk fabric.
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1
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13
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use of fresh herbs
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culinary arts
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Fresh herbs are essential in culinary arts for enhancing flavor and complexity in dishes.
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1
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14
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viscosity
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culinary arts
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Viscosity is crucial in culinary arts, affecting the texture and mouthfeel of sauces, soups, and beverages.
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1
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