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To cut food into tiny cubes in such a manner

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The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe. Dicing, unlike chopping or mincing, is a precision cut that is consistent in size. Recipes with diced ingredients usually require the cubes to be no more than 1/4 inch square, however some recipes consider Dicing according to different sizes. When foods are Diced for recipes in different sized Diced cubes, a large Dice is 1/2 to 3/4 inch square, a medium Dice is 1/4 to 1/2 inch square, a small Dice is 1/8 to 1/4 inch square, and a fine Dice is 1/8 inch square or less.

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The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe. Dicing, unlike chopping or mincing, is a precision cut that is consistent in size.

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A rich white sauce made with flour as a thickening agent also infused with herbs

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Tweaking in the Kitchen with THE MANIC CHEATER

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Definition: Bechamel Sauce/Roux BECHAMEL SAUCE noun Milk thickened with a butter and flour roux [syn: white sauce] ROUX noun A cooked mixture of butter or other fat and flour used to...

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To take or move in a circular movement very quickly

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Whisk dictionary definition | whisk defined

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whisk definition: The definition of a whisk is a kitchen action where you mix in a quick sweeping motion or a gadget with wire loops. (noun) An example of a whisk is a kitchen gadget you use to mix eggs before you scramble them....

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To reach the temperature at which water bubbles and turns to vapor

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Rolling Boil is a term that describes one of the stages encountered when boiling a pot or kettle of liquid -- usually water. When being boiled, water will reach a stage where it has started to produce bubbles that make it look like it is boiling, but if you stir it, the bubbles briefly go away, making the water appear to stop boiling.

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Mixtures of fat with butter and flour to make sauces like bechamel sauce.

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To make a roux, you combine animal fat with flour, then whisk those ingredients until the combo takes on the particular color you are after, which can range from light blond to deep, dark chocolate. After that, you mix it in with soups, stews, and sauces to thicken them up. It's easy enough to get right as long as you just keep whisking. Stop whisking, however, and your roux will be instantly at risk of burning. Once you see those little brown bits, the gig is up-you have to toss the whole thing out and start over. That's a serious drag, so if your phone rings, ignore it. If the dog has to go out, make someone else take care of it. And if your kid wants to show you her A+ paper, tell her you'll validate her once the roux is ready. Because unless it's a matter of life and death, You. Must. Not. Stop. Whisking.

Here we walk you through the stages of creating the deep, dark roux that Chef David Kinch mixes into his recipe for cajun gumbo. If it's a lighter version you're after, you can just stop earlier in the process, of course, but stick to visual cues! Roux is way too hot for taste-testing. Which reminds us: always exercise caution when you're combining hot-as-hell roux with other ingredients. They don't call this stuff cajun napalm for nothing.

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To make a roux, you combine animal fat with flour, then whisk those ingredients until the combo takes on the particular color you are after, which can range from light blond to deep, dark chocolate. After that, you mix it in with soups, stews, and sauces to thicken them up.

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A cooking technique which bread dough is partially baked then rapidly frozen

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Research published in the International Journal of Food Science & Technology ​found that sourdough can successfully improve technical and sensory qualities in partially baked frozen breads. However, researchers highlighted that the choice of sourdough is important.

"Quality of partially baked frozen whole wheat bread can be largely improved by adding sourdough; however, this depends on sourdough characteristics and amount," ​ the researchers wrote.

They found that use of 15-22.5% of sourdough fermented with mixed starter of Lb. plantarum and C. humilis produced the best results. The lactic to acetic acid is higher than previously recommended for traditional sour breads.

This level and type of sourdough ensures the end product has a physical and sensory resemblance to conventional whole wheat bread along with a longer shelf-life after re-baking, they said.

The firming rate of the bread was slowed by 74-94% and specific volume was improved by 25-28% compared to partially baked frozen bread without sourdough.

The par-baked frozen challenge... ​

The process of partially baking and freezing breads is becoming increasingly common practice as industry moves to deliver large amounts of specialty baked goods, fresh to consumers.

However, while the process can prolong shelf-life, the researchers said it diminishes the volume and crumb texture of the bread.

"The freezing process and storage can have a negative effect on bread quality. Partially baked frozen breads after re-baking have a lower volume, denser structure and harder crumb than directly baked breads," ​ they wrote.

Industry has a number of tools available to improve the quality in such breads, including hydrocolloids, enzymes, antioxidants and emulsifiers but the researchers said sourdough fermentation is a natural option.

Source: International Journal of Food Science & Technology​​
Published online ahead of print, doi: 10.1111/ijfs.12197
"Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough"​
Authors: D. Novotni, N. Čukelj, B. Smerdel and D. Ćurić

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Sourdough improves quality of par-baked frozen breads, study

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Research published in the International Journal of Food Science & Technology ​found that sourdough can successfully improve technical and sensory qualities in partially baked frozen breads. However, researchers highlighted that the choice of sourdough is important. "Quality of partially baked frozen whole wheat bread can be largely improved by adding sourdough; however, this depends on sourdough characteristics and amount," ​ the researchers wrote.

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Saute is frying quickly with a little hot fat

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1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan. When stir-frying, small pieces of food are cooked in a small quantity of oil over high heat for a brief period of time, stirring constantly. Unlike stir-frying where the food is continuously turned, sautéing food involves the cooking of food by turning it only once in the pan in order to cook both sides. If the food, such as a thin cut of meat, is turned more than once, the cooking method is considered stir-frying or pan-frying rather than sautéing. Foods that are used for stir-frying usually consist of small pieces of chicken, fish, pork, or beef, diced or sliced vegetables, a small quantity of liquid to create a sauce, and various seasonings.

2. A name given to any dish prepared with the stir-fry method of cooking, such as a chicken stir-fry, pork stir-fry, vegetable stir-fry, or similar descriptive wording.

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1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan. When stir-frying, small pieces of food are cooked in a small quantity of oil over high heat for a brief period of time, stirring constantly.

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Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other micro organisms

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What is Lactic Acid Fermentation?

Our muscles sometimes cry out from the strain we put on them, striving to work hard to meet our body's demands. When we race too fast or work too hard the oxygen supply can't keep up with the need. That is when our muscles switch from aerobic respiration to lactic acid fermentation. Lactic acid fermentation is the process by which our muscle cells deal with pyruvate during anaerobic respiration.

When our cells need energy, they break down simple molecules like glucose. The process for breaking down glucose anaerobically is called glycolysis. Glycolysis takes place in the cytosol of the cell and does not involve oxygen. The cells turn pyruvate, the products of glycolysis, into lactic acid.

When glycolysis is complete, two pyruvate molecules are left. Normally, those pyruvates would be changed and would enter the mitochondrion. Once in the mitochondrion, aerobic respiration would break them down further, releasing more energy.

However, there are times when our muscle cells don't receive the oxygen they need to perform aerobic respiration. This occurs when we work them too hard. They still need energy, so they perform glycolysis, but they cannot then perform aerobic respiration. This is when they turn to lactic acid fermentation.

Products and Equation

The simple equation for lactic acid fermentation is glucose ---glycolysis---> 2 pyruvate ---fermentation--> 2 lactic acid. That is to say that glucose is broken down by glycolysis into 2 pyruvates, and then those pyruvates are fermented to produce 2 lactic acid molecules. This is shown in the diagram here.

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products & equation - video & lesson transcript | study.com

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Lactic Acid Fermentation: Definition, Products & Equation - Video & Lesson Transcript | Study.com

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Our muscles sometimes cry out from the strain we put on them, striving to work hard to meet our body's demands. When we race too fast or work too hard the oxygen supply can't keep up with the need. That is when our muscles switch from aerobic respiration to lactic acid fermentation.

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Work (moistened flour) into dough or paste with hands. You can knead without hands .

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Knead the Dough from How to Make Pizza Dough From Scratch - the Easy Way

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Once the ingredients are fully combined, the dough needs to be kneaded for anywhere from 5 to 15 minutes, depending on your recipe.

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Pastry´s a dough for flour. Sweetened pastries are often soft and can be refereed to pastry dough.

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To tenderize coffee cake and make the product look and taste even better.

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A sour cream baked good. It includes sugar, spice, and sour cream and other ingredients. Each of those ingredients have an important function and each proportion is important.

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The muffin method is a method where you combine two mixes together to make into a quick bread. After you whisk both wet and dry ingredients, pour the wet into the dry and mix, put in tins and then bake.

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Any type of bread leavened with leavening agents which is baking soda or baking powder so the bread could rise quickly. Some examples of quick bread is cakes and cupcakes

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A chemical reaction between amino acids and gives browned food distinctive flavor.

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A certain spoon to go serve food or other things. It has many other uses and is very useful for cooking.

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Blending sugar and shortening fat and then getting it creamed by adding butter and mixing it. For cookies it makes it lighter and fluffier when it's cooked due to it resisting to flatten because of the tiny air bubbles.

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Caramelization is the browning of sugar a process used for sweet nutty flavors with a brown tinted color to it. Chemicals release as the process occurs producing a caramel flavor