TASK DEFINITION: In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.
PROBLEM: n a large bowl whisk together dry ingredients - flour, garlic powder, cayenne pepper, paprika, chili powder, black pepper, onion powder and salt. Add bottle of beer. Whisk until there are no lumps and everything is combined.,Slice onion into about 1/2 inch rounds.,Next, on your stove top in a large pot (I used about a 8 quart pot) or in a deep fryer, heat oil to about 375-385F. Preheat your oven on low setting, about 250F. Prepare a sheet pan; line with brown kitchen paper to place your onion rings on once out of oil while you are doing your next batch.,Working in batches, drop a few onion rings into the wet flour mixture to coat. Carefully place them into the oil. Fry for about minute and a half, turning half way through until onion ring is cooked and golden brown (if your oil temp drops, just wait until it gets up to temperature again before continuing with batches of rings because if the oil temperature drops too low, they will absorb too much oil and become greasy).,______,For the Chipotle Dipping Sauce, in a small food processor or blender combine mayo, Greek yogurt, chipotle pepper and lime juice. Blend until combined. Put in a serving dish along side the onion rings.

Note -I reserved a little bit of the adobo sauce from the chipotle peppers to blend through the top of the dip, which is more for aesthetics, so not really necessary if you don't want to do.

SOLUTION: Remove cooked rings from oil, shaking off excess oil, and place on prepared sheet pan. Continue with your next batch of onion rings until all done.

PROBLEM: In a metal bowl set over a saucepan of barely simmering water melt the chocolate with the cream, stirring, remove the bowl from the pan, and let the mixture cool while making the meringue.,In another metal bowl combine the whites and the sugar, set the bowl over a saucepan of hot but not simmering water, and stir the mixture until the sugar is dissolved.,With a hand-held electric mixer beat the meringue for 5 minutes, or until it holds glossy stiff peaks and is warm to the touch.,Remove the bowl from the pan and continue beating the meringue until it is cool.,______,The mousse may be made 4 hours in advance and kept covered at room temperature or it may be made 1 day in advance, kept covered and chilled, and allowed to come to room temperature.,On a baking sheet lined with parchment paper or foil pipe the remaining meringue into 2-inch strips and bake the strips in the middle of a preheated 300F.,oven for 15 minutes, or until they are lightly golden.,Let the meringues cool on the baking sheet and peel them from the paper.,The meringues may be made 2 days in advance and kept in an airtight container.,Serve the meringues and fruit for dipping into the mousse fondues.

SOLUTION: Transfer 1 cup of the meringue to a pastry bag fitted with a small decorative tip, fold the remaining meringue into the chocolate mixture gently but thoroughly, and divide the mousse among 6 small dishes.

PROBLEM: Preheat over to 350?,and grease 8x8 a square baking pan and line with a parchment,______,In a bowl whisk together the flour, salt and baking soda,Using a stand mixer or electric hand mixer beat the egg with the brown sugar until frothy,Add in the vanilla and the melted butter and beat that,Mix in the flour next until incorporated,Fold in the pecans and chocolate,Pour batter into pan and smooth the top evenly and bake for about 15-20 mins or until a toothpick comes out with a few moist crumbs (NOT CLEAN) want it I be nice and moist and chewy!,Let it cool completely before cutting,Enjoy!

SOLUTION:
Melt butter now and let it sit so it cools to room temp