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Home Q & A Board Humanities Art and Culture Culinary Arts
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thosette thosette
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6 years ago
When making a custard, the process of slowly whisking some hot liquid into egg yolks in called
 
  a) emulsifying.
  b) conditioning.
  c) steeping.
  d) tempering.
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Susannamaj1Susannamaj1
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6 years ago
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