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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching thecooking liquid moves but scarcely bubbles.

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Béchamel sauce, also known as white sauce, is made from a white roux and milk. It is, since the seventeenth century and on, one of the mother sauces of French cuisine. It is used as the base for other sauces.

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beat or stir (a substance, especially cream or eggs) with a light, rapid movement.

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a mixture of fat (especially butter) and flour used in making sauces.

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the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

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Fermentation: The process by which glucose is completely oxidized, in absence of oxygen, to form alcohol or lactic acid and a small amount of energy is said to be fermentation. Fermentation occurs in fruits, bacteria, yeasts, fungi, as well as in mammalian muscle. It occurs naturally but humans have used and controlled the procedure. It is used in the making of alcohol, bread, vinegar etc.
Characteristics:

It occurs outside the cells.

It takes place in absence oxygen.

In this case, different enzymes formed within the cells secrete out of the cells and take port in the reactions.

Glucose is used here externally.

Usage:
The usage of anaerobic respiration in different industries:

Yeast converts sugar to alcohol and CO₂ through fermentation

Grape juice and apple juice are fermented to form wins and ciders respectively

Beer can also be prepared through fermentation

Fermentation is occurred by the use of yeast on bread and wine industries

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Fermentation: Definition, Characteristics and Usage - QS Study

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Fermentation: The process by which glucose is completely oxidized, in absence of oxygen, to form alcohol or lactic acid and a small amount of energy is said to be fermentation. Fermentation occurs in fruits, bacteria, yeasts, fungi, as well as in mammalian muscle. It occurs naturally but humans have used and controlled the procedure.

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fried quickly in a little hot fat.

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How can you use a few basic ingredients to make dinner-fast? In a word: sauté. This versatile cooking technique can be used to create a wide variety of sensational dishes. Find out what one pan and a few items can do to transform meal preparation from time-consuming to simple.

The Everyd ay Gourmet: Rediscovering the Lost Art of Cooking
Learn the foundational culinary skills you need to turn out delicious and impressive meals in this highly useful course.

In all of cookery, there are only four cooking techniques: dry-heat cooking with fat, dry-heat cooking without fat, moist-heat cooking, and combination cooking. Dry-heat cooking with fat embraces sautéing and stir-frying. The significance of using oil, or fat, instead of water in this technique is that oil allows the use of very high temperatures, which allow your food to brown very effectively. Browned food not only looks great, but it also has great flavor. Steak, chicken, and fish are tender proteins that respond well to dry-heat cooking with fat.

Which Foods Are Appropriate for Sautéing?

Because sautéing is a high-heat cooking technique, you have to be careful what you cook using this method. There's nothing about highheat that will make food become more tender, so anything that is already tender-such as a chicken breast, steak, or piece of fish-would be appropriate for sautéing. If you tried to sauté something that is tough, such as a beef shank, it would brown, but it would not become tender.

Browning Reactions

Browning is a high-heat cooking technique that reaches temperatures above 300 degrees. In those temperature ranges, some browning reactions take place. For example, caramelization, in which sugars begin to brown, happens at about 300 to 310 degrees. In addition, the Maillard reaction takes place between proteins and carbohydrates, and while it begins at about 250 degrees, it is in full form at above 300 degrees. The Maillard reaction not only offers the brown color that develops, but it also results in hundreds of flavor and aroma compounds. In general, browning translates into flavor

Sauté Tools

A sautoir is a type of sauté pan that has straight sides while a sauteuse is a type of sauté pan that has curved sides. The straight sides of a sautoir are great for creating a sauce with a lot of liquid while the curved sides of a sauteuse are great for flipping food in a pan because the curved sides help the food jump back on itself.

The process of making chicken marsala utilizes sautéing, which is a type of dry-heat cooking with fat. Start by seasoning both sides of some chicken breasts with a little bit of salt and pepper.

Make sure that you use a sauté pan that is on the larger side because if the pan is too small, then the chicken will not brown-instead, it will just simmer in its own liquid. Alternatively, if the pan is too large, then there will be portions of the pan that will not have food, and because there is nothing to absorb the excess heat, the oil is going to burn in those areas where there is no food. Because sautéing is a high-heat technique, you want to begin with plenty of heat in the thermal mass of the pan. Therefore, start with the burner of the stove turned up all the way. Then, add any oil that has a high smoke point, such as canola oil, which is able to tolerate the high heat involved in sautéing.

Because sautéing is a high-heat technique, you want to begin with plenty of heat in the thermal mass of the pan. Therefore, start with the burner of the stove turned up all the way. Then, add any oil that has a high smoke point, such as canola oil, which is able to tolerate the high heat involved in sautéing.

Once the oil begins to creep around the pan and you notice the first few wisps of smoke, the oil has reached its smoke point, so you want to add the chicken to the pan to bring the temperature down. When you put the chicken in the pan, make sure to put it in away from you so that you don't burn yourself. If you ignore the first few wisps of smoke, the smoke point will quickly turn into the flash point.

When you put the chicken in the pan, make sure to put it in away from you so that you don't burn yourself. If you ignore the first few wisps of smoke, the smoke point will quickly turn into the flash point.

When you notice that some browning is beginning to take place, turn the temperature down just a little bit. As a general rule, cook chicken for eight minutes per inch of thickness, but regulate the heat so that the chicken doesn't brown too much too early in the process.

Once the sizzling in the pan starts to subside, you need to determine when it is appropriate to turn the chicken over so that the other side can cook. You want the browning on the first side to have progressed to the point where the fat has rendered out of the skin. Look for a nice golden color and then turn it over and cook it on the second side. When you stop hearing the sizzling once you have turned the chicken over, the chicken should be done cooking. The chicken should have a golden color on both sides, and the skin should be crispy.

Let the chicken rest in a warm spot while you make the sauce that will accompany the chicken. Allowing the chicken to rest for a little while will result in a juicier piece of meat because as the chicken cooked, pressure built up inside of the meat, and if you were to cut into it too quickly, that pressure would allow all the juices to flow out. As the chicken rests, the temperature and pressure begin to subside, and the juices remain where they should be.

Some of the liquid that is left in the pan after the chicken is done cooking is the fat, in the form of oil, that you started with, and some of it is the juices that came out of the chicken as it cooked. In order to separate the fat from the liquid so that you are left with just the chicken essence, put the pan back on the stove over heat and boil the liquid until it is dry.

What's left will cling to the pan, and at that point, you can pour the excess fat out of the pan. Depending on how much moisture is in the liquid, this may take a minute or two, but don't let the liquid get so dark that it burns and becomes bitter. The brown residue that is found on the bottom of the pan after you pour most of the fat out is called fond and will become the basis of the sauce that will accompany the chicken.

To start, put the pan back on the heat and add some minced shallots and sliced mushrooms to it. When the fond seems like it is getting too dark, deglaze the pan by introducing a little bit of white wine, such as sauvignon blanc. Then, add some marsala, which is a sweet wine. The addition of the wine will bring the temperature of the pan down.

Use some tongs to scrape the residue off the bottom of the pan. This should taste rich, savory, and a little acidic because of the wine. Let the liquid in the pan simmer, reducing it until it is nearly dry-what the French would call à sec. If you decide you want a larger amount of sauce, you can also introduce some chicken stock, which reinforces the flavor of chicken as it reduces.

While the liquid simmers, add a bay leaf and a branch of thyme, just to make the flavor more complex.

As soon as the pan is almost dry, add some cream to it. You need enough sauce for all of the chicken breasts you cooked, but don't be too generous because if you add too much cream, it will water down the flavor of the sauce. As this liquid reduces even further, it will start to thicken.

Once the sauce is done, you can turn down the heat and place the chicken into the pan with the sauce-just to warm it up very briefly. The sauce should be fairly assertive because it has to flavor the entire dish, so it may need to be more assertive than you would expect it to taste on its own. You want the sauce to coat the back of a spoon while still being a liquid- which is referred to in French as nappé. Season the sauce with salt and pepper, swirling each in.

Then, remove the bay leaf and thyme. Finally, put the chicken-along with some sauce-on a plate and put a little bit of chopped parsley on top to add some color to this dish.

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The Everyd ay Gourmet: Rediscovering the Lost Art of Cooking Learn the foundational culinary skills you need to turn out delicious and impressive meals in this highly useful course. In all of cookery, there are only four cooking techniques: dry-heat cooking with fat, dry-heat cooking without fat, moist-heat cooking, and combination cooking.

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Parbaking is a cooking technique in which a bread or dough product is partiallybaked and then rapidly frozen for storage. The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen

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Success starts with the process | The Bake-off Issue - DuPont | Danisco

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Keep the processing hotspots in check, and you're on the right track for winning par-baked bread.

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work (moistened flour or clay) into dough or paste with the hands

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The word kneading means to work dough, usually by hand, for the purpose of developing the glutens in the flour, which is what gives baked goods their structure and texture.

When making dough, the flour and other dry ingredients are combined with the wet ingredients, usually warm water, along with yeast and sugar, until a sticky mass forms. This sticky mass is then kneaded until it forms a smooth ball with an elastic texture.

The usual technique for kneading involves taking the dough on a flat surface and pressing it with the heel of the hand in a sort of forward rolling motion, then rotating it and repeating. The dough is thus both squeezed and stretched. It is this squeezing and stretching that develops the gluten molecules.

It helps to lightly flour both your work surface and your hands to prevent the dough from sticking. Bread dough usually needs to be kneaded for 8 to 10 minutes. Too little kneading will produce a bread that's too dense, and too much kneading will make the finished bread too hard.

After kneading, the dough is left to rise, and then baked.

The process of working the dough to develop the glutens can be accomplished by a machine, either using the dough hook attachment on a stand mixer, or in a food processor. But the word kneading is generally only used to refer to the act of working the dough by hand.

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The word kneading means to work dough, usually by hand, for the purpose of developing the glutens in the flour, which is what gives baked goods their structure and texture.

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a crumbly topping or filling made from fat, flour, sugar, and often cinnamon. a cake or pastry with a streusel toppin

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The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter. Some of the acidic ingredients that cause the reaction with baking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses

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The stirring method (also known as the quick-bread method, blending method, or muffin method) is used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

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Folding is usually done with a rubber spatula (for liquid & dry ingredients) or with a wire whisk (often beneficial for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires.

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Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snickerdoodles and peanut buttercookies are examples of molded cookies.

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Contemporary definitions for drop cookie. noun. a cookie made by dropping spoonfuls of dough onto a baking sheet. Usage Note. cooking.

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:a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape. Combine chocolate with peanut butter, add some nourishing oats, and you have a great-tasting bar cookie to take to Little League games or office parties

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In the technical terms used by the food service industry and in the retail and wholesale food utensil industries, there is a clear distinction between three types of scoop: the disher, which is used to measure a portion e.g. cookie dough, to make melon balls, and often to serve ice cream (although manufacturers frequently advise against using dishers for ice cream and other frozen foods); ice cream scoops, and the scoop which is used to measure or to transfer an unspecified amount of a bulk dry foodstuff such as rice, flour, or sugar.

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1. a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.

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The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. ... As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.

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Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing. During creaming, small air cells are formed and then incorporated into the mix. ... Sugar and shortening are creamed at a medium speed until soft and light.