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.
Public health services<span> may go unnoticed within a community because they are often (but not always) preventive </span>versus<span> reactive.</span>
Unlike fixed joints or cartilaginous joints, where bones are connected by either connective tissue or cartilage, the bones in synovial joins are not. Which makes them more flexible.
D would be the most likely answer
Hope this helps
