PA221 Review

4. SEVERE AND INCURABLE ALLERGY TO GLUTEN
5. ABSTRACT, BALANCED, ARTISTIC STYLE OF PLATING
9. FLAVOR PROFILE PRESENT IN COFFEE AND DARK CHOCOLATE
10. PROTEIN STRANDS COMMONLY FOUND IN WHEAT, BARLEY AND RYE
11. PLATING STYLE WITH SMALL PORTIONS, PRECISE DETAILS
13. THIS GROUP WILL OFTEN HAVE TO SUPPLEMENT VITAMIN B12 NOT NATURALLY FOUND IN THEIR DIET
15. THE GLUTEN FREE SUBSTITUTE OF THIS INCLUDES USING 50% RICE FLOUR, 25% STARCH FLOUR & 25% PROTEIN FLOUR
18. A TYPE OF GREENHOUSE GAS EMISSION
19. OVER THE TOP PRESENTATION, EVOKES OR PORTRAYS AN EMOTION
20. BEVERAGE GENERALLY MADE WITH MALT AND OTHER PRODUCTS THAT CONTAIN GLUTEN

1. DONE IN ORDER TO MAKE ROOM FOR LARGE FACTORIES, HOMES AND OTHER BUSINESSES
2. FOOD LABEL THAT BASICALLY STATES THE INGREDIENTS ARE THINGS YOU WOULD EXPECT TO ALREADY BE PRESENT IN THE PRODUCT
3. YOUR ENVIRONMENTAL IMPACT
6. TRADITIONAL AND NEAT STYLE OF PLATING
7. PLATING STYLE THAT UTILIZES FRESH INGREDIENTS WITH NATURAL FORMS AND FLAVORS
8. THIS ENHANCES THE MOUTHFEEL OF A FULLY COMPOSED DESSERT
10. AN IMPORTANT COMPONENT TO A PROPERLY COMPOSED DESSERT THAT CAN ADD COLOR, TEXTURE AND DRAMA
12. THE MAIN DIFFERENCE BETWEEN VEGANS AND VEGETARIANS IS THAT VEGANS DO NOT EAT PRODUCTS CONTAINING THESE 2 THINGS
14. WHEN USING VEGAN BUTTER FOR PIE CRUST, YOU SHOULD DO THIS TO IT FIRST
16. BALANCES & ENHANCES FLAVORS IN SWEET, SOUR AND BITTER
17. TASTE THAT DETECTS THE PRESENCE OF GLUTAMATE THAT BINDS TO OUR TASTE BUDS