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	3	7	ne
CARAMELIZE	14	2	s
CHOWDER	10	7	s
CURDLING	14	1	w
FORTIFIED	3	11	ne
GELATIN	3	10	ne
HOMOGENIZATION	3	13	n
HYDRATE	3	14	e
MILDSOLIDS	3	12	ne
MILKFAT	11	2	w
PASTEURIZATION	8	8	sw
PUREE	15	1	s
ROUX	10	13	w
SCORCHING	13	3	s
SCUM	12	3	w
WHITESAUCE	3	14	ne