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the temperature at which a liquid bubbles and turns to vapor.

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a rich white sauce made with milk infused with herbs and other flavorings.

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a utensil for whipping eggs or cream

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a mixture of fat (especially butter) and flour used in making sauces

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a white, crystalline, acidic compound.

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The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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Caramelization is the browning of sugar.

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the method when you blend the sugar and butter to cream it.