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this is when a quick bread is only partially baked and then it is frozen and/or refrigerated. It is stopped at about 80% completion.

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Uploaded by Ken's Artisan on 2016-04-07.

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this means to cut a food into small cubes/squares.

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The whisk incorporates air into a mixture. You should whisk by first making a crater with the dry ingredients, while putting the liquid ingredients in the middle of the crater. Then you should start whisking vigorously followed by a more circular motion. Also, the same technique should be used even when their is only dry ingredients. In the macaroni and cheese recipe you should keep on whisking so that it doesn't burn.

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To make a liquid reach a temperature in which it starts to bubble and turn to vapor, because the molecules gain enough energy to separate.

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This is a sauce made from both milk and a white type of roux.

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This is a mixture of usually butter, flour, which is working as the thickening agent.

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This is when a chemical breakdown, from bacteria, yeast, or other microorganisms, typically giving off heat in the process.

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Fermentation wikipediawhat is fermentation in chemistry? Thoughtco. Fermentation wikipedia fermentation is a metabolic process that converts sugar to acids, gases, or alcohol. Here, we will explore how this process works, its ferment meaning, definition, what is if food or drink ferments you it, the sugar in it changes into alcoholFermentation wikipediawhat fermentation chemistry?

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To fry quickly in a little hot fat.

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To work, usually wet flour or clay into a paste or a type of dough with your hands.

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This is a baking utensil of which is used to mix a hard type of fat into flour. It is a handle with narrow metal wire strips.

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Cooking Tips : How to Use a Pastry Blender

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A cooking/baking utensil used to spread ingredients like oil, butter or glaze on food.

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In this video I describe what is a pastry brush and what it is used for. I even show you how easy it is to use a pastry brush. Learn more about pastry brushes on this article http://bigbangretail.com/wp/what-is-a...

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The biscuit method is a method in which you liquid ingredients should be cold. First, you should put all of your ingredients into one bowl, and then whisk. After that you have to ¨cut in¨ the fat into the dry ingredients.

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A technique in which you partially bake the bread and then freeze it after.

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How to bake a frozen pie crust pillsbury don't let mushy crusts plague you this prebaked recipe joyofbaking video. So it depends on what type of 4 oct 2016 the process blind baking is easy enough, yet misinformation abounds, turning should be a beautiful pie crust into warped and greasy 23 nov 2015 now let's see how to bake successfully.

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This means to use two knives or a pastry blender to work in a solid shortening into dry ingredients.

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How To Cut And Fold Mix Mixing Technique Method Cake Flour Dough Mixture & Whipped Beaten Egg Whites

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Pyrex Prepware 3-Piece Glass Mixing Bowl Set http://amzn.to/2aVrfoN Hamilton Beach 64650 6-Speed Classic Stand Mixer, Stainless Steel http://amzn.to/2zBs1Hx Hamilton Beach 64650 6-Speed Classic Stand Mixer, Stainless Steel http://amzn.to/2zBs1Hx This video will show you how to perform the cut and fold mix technique method of mixing a raw cake flour dough mixture or cake batter, and a peak whipped beaten egg whites in such a way that you will not loose the fluffy texture and airy consistency of the whipped egg whites.

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The function of sour cream in a baked good is that when it mixes with certain ingredients it creates a chemical reaction, which releases a carbon dioxide gas. This gas helps the baked good rise.

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This is a topping. It is crumbly. It is made from flour, fat, sugar and most of the times cinnamon.

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This is where you pour the liquid ingredients into the dry ingredient and mix. In this method you want to fold the dry ingredients into the wet ones, gently, until both are wet.

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Something usually done with a rubber spatula. It is done for both liquid and dry ingredients, in which you keep folding the substance over itself.

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This is an example of "folding" in baking terms. Folding is a method whereby you mix something in an airy batter without eliminating much of the air bubbles, keeping the batter light and fluffy.

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A byproduct of fermenting grapes into wine. It is a powder. It helps speed up the making of foam when put into the mixture while beating egg whites. It also helps keep the shape and structure of the small air bubbles while whipping them.

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How to Use Cream of Tartar. Cream of tartar (potassium bitartrate/potassium hydrogen bitartrate/potassium acid tartrate) is a by-product of the wine-making process. It is obtained from a crystalline acid that deposits on the sides of wine...

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A type of cookie that after baking the batter in a baking sheet is cut into bars or squares.

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Martha Stewart bakes Congo Bar cookies, using chopped chocolate instead of chocolate chips.

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This is a scoop like utensil that comes in different scooping sizes. It resembles and ice cream scooper and is used to put batter or other things on baking sheets, as well as used for other things.

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A molded cookie is a cookie that the dough is shaped/molded into small balls or other things.

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A drop cookie is a cookie is a cookie in which in the making process the dough is dropped from a disher or a spoon.

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Learn the two best techniques for making perfect, uniform drop cookies. Get even more helpful baking secrets here: http://www.myrecipes.com/holidays-and-occasions/christmas-recipes/baking-cookies-tips-10000001925717/

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This is the chemical reaction that occurs between two amino acids as well reducing sugars, this then gives food a very prominent taste.

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What Is the Maillard Reaction? - Instant Egghead #44

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The process through which sugar turn brown. This is used to make a taste that is sweet or nutty.

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by Tessa Cappiello, Haley Ferguson, and Adam Lowry Works Cited: "The Chemistry of Caramel | ScienceGeist." ScienceGeist. Web. 08 June 2014. http://sciencegeist.net/the-chemistry-of-caramel/. "Culinary Chemistry." : Caramel: A Delicious Science Experiment! Web. 09 June 2014. http://chemconfections.blogspot.com/2011/01/caramel-delicious-science-experiment.html.

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work (butter, typically with sugar) to form a smooth soft paste.

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Martha explains how to mix room temperature butter and sugar just right to ensure even creaming.