Terms:
1-AL DENTE
2-BLANCH
3-DEGLAZE
Descriptions:
1-Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.
2-To immerse in rapidly boiling water and allow to cook slightly.
3-To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.
Which word could you use to describe the author's purpose in an argument?
Convince
Describe
Entertain
Inform
