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To check the quality of yeast before using. To proof yeast, dissolve yeast and a little sugar in warm water (110° to 115°) and let stand for 5 minutes. If the yeast is alive, there will be a thick foam on the surface. To proof also refers to letting yeast dough rise after it’s been shaped and before baking.
Ready to cook; has been gutted and scaled. It still has its head and tail.
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Cheese ripened with bacteria, which may have a creamy—and sometimes…
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