1. A ____ helps other ingredients bind together 2. The ___ help hold the crumb mixture to the food when heated during the cooking process 3. An ____ permits small globules of one liquid to be inter dispersed in another liquid 4. A ____ helps to make a cooked product rise 5. When a fresh egg is added to a hot skillet, the ____ of the albumen clings to the yolk 6. ____ should be removed from the pot and plunged into a bowl of ice water 7. Cooking an _____ is typically much more difficult than it appears 8. The _____ is famous for its uniqueness and diversity. 9. Eggs are often served with ____ in some form 10. A ____ is a very attractive garnish for poached eggs.​