Dairy

BISQUE
CARAMELIZE
CHOWDER
CURDLING
FORTIFIED
GELATIN
HOMOGENIZATION
HYDRATE
MILDSOLIDS
MILKFAT
PASTEURIZATION
PUREE
ROUX
SCORCHING
SCUM
WHITESAUCE

Dairy Vocabulary

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Word	X	Y	Direction
BISQUE	8	8	nw
CARAMELIZE	14	2	w
CHOWDER	15	2	sw
CURDLING	15	2	s
FORTIFIED	3	13	e
GELATIN	3	10	ne
HOMOGENIZATION	3	13	n
HYDRATE	3	14	e
MILDSOLIDS	3	12	e
MILKFAT	3	12	ne
PASTEURIZATION	8	8	sw
PUREE	15	1	w
ROUX	9	7	se
SCORCHING	13	3	w
SCUM	7	12	ne
WHITESAUCE	1	1	s