Pastry Management and Production Course Student by Maria Beatriz https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26 Uma menina sorridente e com um amor gigante pelo mundo da pastelaria en-us 2021-03-23 13:55:13 UTC 2025-04-24 11:47:57 UTC hello@padlet.com https://padlet.net/icons/png/1f36a.png mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1343036305 Maria Gomes
18 years
From Mação
Balance
Brunette with Brown and Green Eyes
Perfectionist and Stubborn]]> 2021-03-23 14:08:49 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1343036305 No Bake Strawberry Cheesecake Recipe mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1360369050 Ingredients:

Base:
* 250 grams of biscuit
* 50 grams of sugar
* 150 grams of melted butter

Filling:
* 900 grams of homemade ricotta cheese
* 30 grams of granulated gelatin
* 200 grams of soft butter
* 1 cup of cold water
* 1 tablespoon of vanilla sugar
* 300 grams of sugar
* 300 grams of sour cream
* 500 ml of wipping cream

Strawberry Topping:
* 500 grams of strawberries
* 150 grams of sugar
* 2 teaspoons of granulated gelatin
* 3 tablespoon of cold water



]]> 2021-03-27 20:36:07 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1360369050 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1360375364 Preparation:

1* Grind two hundred and fifty (250) grams biscuit or graham cracker in a blender or using a rolling pin;

2* Mix with fifty (50) grams of sugar and one hundred and fifty (150) grams of melted butter;
Place a twenty-eight (28) centimeters in diameter ring on serving plate:

3* Press the mixture into the ring, making shure it's tight and compact. Place in the fridge;

4* Pass nine hundred (900) grams of homemade ricotta cheese to recive;

5* Solve thirty (30) grams of granulated gelatin in a cup of cold water;

6* Place two hundred (200) grams of soft butter and the tablespoon of vanilla sugar or a few drops of extract;

7* In the bowl of a stand mixer while whipping on hight speed, add three hundred (300) grams of sugar.

8* Gradually add the ricotta cheese into the butter whipping constantly. Add three hundred (300) grams of sour cream and mix until the smooth;

9* Heat the gelatin to sixty (60) to seventy (70) degrees celsius and set aside to cool slightly;

10* With five hundred (500) mililiters of wipping cream until stiff. Fold into the ricotta mixture;

11* Mix some of the mixture with a melted gelatin then fold back into the cheese filling and mix until combined;

12* Remove the graham crust from the fridge and pour the ricotta filling into the ring. Refrigerate for at least four (4) hours;

13* Make the strawberry topping: wash five hundred (500) grams of strawberries, remove the stem and cut into quarters;

14* Place in a pan add one hundred and fifty (150) grams of sugar and melt over medium heat. Stirring constantly. Simmer over low heat for five (5) minutes. Set aside to cool;

NOTE: (If you don't have fresh strawberries you could add gelatin to three hundred fifty (350) grams of strawberry preserve)

15* Soak six (6) about two (2) teaspoons of granulated gelatin in three (3) tablespoons of cold water for about fifteen (15) minutes;

16* Heat the bloom gelatin to sixteen (60) to seventeen (70) degrees celsius and add into the strawberries and mix. Cold to about thirty (30) degrees celsius;

17* Remove the cake from the fridge, spread the strawberry topping evenly on top and back in the fridge for two (2) hours. After two hours remove the cake from the fridge;

18* To unmold run a sharp paring knife around the ring and carefully lift the ring from the cake;

19* Serve this delicious ricotta and strawberry cheesecake with tea or coffee.

https://www.youtube.com/watch?v=EpuZ0yHudvs 



]]> 2021-03-27 20:41:52 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1360375364 School mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1367625792 I did my school journey until the 12th year in Mação :)
From the 10th to the 12th school year I took the Cooking and Pastry Course]]> 2021-03-30 11:58:01 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1367625792 About the Present mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1367656713 I live in Caldas da Rainha
Pastry Management and Production Course Student at the West Hospitaly and Tourism School]]> 2021-03-30 12:09:30 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1367656713 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1367676162 To Line - forrar uma forma 
To Glaze - glacear
To Macerate - macerar
Peeled Almond - amêndoa pelada
Sift - peneirar
Water Bath - banho-maria
Balança - balance
Wrap - envolver
Hit Castle - bater em castelo
Cut in - incorporar manteiga
Yeast - levedura
Whisk - batedor
Knead - amassar]]> 2021-03-30 12:15:52 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1367676162 MILK mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368350336 Can be used for cooking and for cakes or even as a raw material.]]> 2021-03-30 15:03:42 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368350336 Origin mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368390989 2021-03-30 15:13:03 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368390989 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368427121 * Cow's milk *]]> 2021-03-30 15:21:19 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368427121 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368436147 * Sheep's milk *]]> 2021-03-30 15:23:28 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368436147 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368439136 * Goat's milk *]]> 2021-03-30 15:24:10 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368439136 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368442153 * Water Buffalo's Milk *]]> 2021-03-30 15:24:52 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368442153 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368444961 * Donkey's Milk *]]> 2021-03-30 15:25:35 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368444961 Heat Treatment mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368449529 2021-03-30 15:26:40 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368449529 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368464847 * RAW MILK *
- comes directly from the cow;
- may cause disease from bacteria.

* PASTEURIZED MILK *
- it goes through a process to kill the bacteria;
- it is heated to 161ºF, it maintains this temperature for 15 seconds and finally it is cooled.

* ULTRA-HIGH-TEMPERATURE PASTEURIZATION *
- also know as UHT;
- the milk is heated to higher temperatures and then packaged in sterile cartoons;
- lasts about 10 months without being opened in room temperature;
- once opened, it must be refrigerated;
- it is better suited to cooking than for drinking as a beverage

* STERILISED MILK *
- severe heat treatment;
- first, the milk is preheated to about 50ºC, then homogenized and poured into glass bottles wich are sealed with an airtight seal;
- can result in a change in taste and color and the loss of some vitamins


]]> 2021-03-30 15:30:07 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1368464847 Fat Content mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1369582169 2021-03-30 20:12:10 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1369582169 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1369583215 * WHOLE MILK *
- fresh milk;
- nothing removed and added;
- contains 3.5%

* SEMI SKIMMED MILK *
- as a low-fat milk;
- fat content from 0.5% to 1.7%

* SKIM OR NON-FAT MILK *
- fat content is 0.5% or less;
- contains slightly more calcium than whole milk, but contains less calories and lower levels of vitamin A;



]]> 2021-03-30 20:12:33 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1369583215 Physical Form mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1369595527 2021-03-30 20:16:59 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1369595527 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1446932457 * CONDENSED MILK *
- it is not sterilised;
- contains high sugar content;
- it has a concentration of three times that of standard milk;
- has lost about 60% of water content.]]> 2021-04-22 12:47:58 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1446932457 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1446961342 * EVAPORATED MILK *
- it's concentrated and sterilised;
- it has a concentration of twice  that of standard milk;
- it has a characteristic cooked flavour as well as a colour.]]> 2021-04-22 12:54:21 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1446961342 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1446981752 * DRIED MILK POWDER *
- powdered milk.]]> 2021-04-22 12:58:42 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1446981752 Cream mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1446994820 2021-04-22 13:01:29 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1446994820 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1446997172 - Is a dairy product composed of the higher-layer of the fatty component that accumulates at the top surface of un-homogenised milk;

- Higher fat creams have a taste better, richer texture and don´t curdle as easily when used in cooking.]]> 2021-04-22 13:02:00 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1446997172 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447032192 2021-04-22 13:09:03 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447032192 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447041988 2021-04-22 13:11:00 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447041988 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447045511 * SOUR CREAM * 
- it tastes mildly acidic or sour;
- it has about 18% fat;
- has been fermented by added lactic acid bacteria.]]> 2021-04-22 13:11:40 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447045511 Fermented Milk and Cream Products mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447078627 2021-04-22 13:17:40 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447078627 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447080512 * CRÈME FRAICHE *
- it has a slightly sour taste;
- thick cream with 30 to 40% butterfat.]]> 2021-04-22 13:18:02 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447080512 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447090944 * BUTTERMILK *
- is fresh, liquid milk wich has been cultured or soured by bacteria.]]> 2021-04-22 13:19:54 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447090944 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447108524 * YOUGURT *
- is milk cultured by special bacteria.]]> 2021-04-22 13:22:58 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447108524 Butter mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447121126 2021-04-22 13:25:21 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447121126 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447122919 - it has about 80% (USA) or 82% milk fat;
- salter butter: maximum of 2% of salt;
- unsalted butter: is more perishable.]]> 2021-04-22 13:25:40 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447122919 Cheese mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447137392 2021-04-22 13:28:19 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447137392 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447138448 - has several origins;
- is classified according to its firmness and by the way it is ripened;
- is produced through the coagulation of the milk protein;
- the three main cheese components are water, fat and protein.]]> 2021-04-22 13:28:31 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447138448 Cheese - Classification: Ripening mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447164344 * BACTERIA RIPENED FORM INSIDE *
- includes most hard-ripened and hard grating cheeses.]]> 2021-04-22 13:33:17 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447164344 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447184839 Cheddar]]> 2021-04-22 13:36:54 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447184839 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447187359 Gouda]]> 2021-04-22 13:37:20 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447187359 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447191968 * WASHED-RIND CHEESES *
- their surface is periodically washed with a slat brine solution.]]> 2021-04-22 13:38:09 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447191968 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447211582 Epoisses]]> 2021-04-22 13:41:35 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447211582 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447214721 Livarot]]> 2021-04-22 13:42:08 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447214721 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447220729 Limburger]]> 2021-04-22 13:43:11 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447220729 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447224426 Reblochon]]> 2021-04-22 13:43:50 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447224426 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447243578 * BLUE-VEINED CHEESES *
- contain mould cultures that spread through the interior of the cheese]]> 2021-04-22 13:47:10 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1447243578 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1473060790 2021-04-29 10:28:09 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1473060790 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1473069055 * MOULD-RING CHEESES
- have a mould crust or rind that is white and velvety while the cheese is young but may darken as the cheeses ages]]> 2021-04-29 10:31:55 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1473069055 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1473072419 2021-04-29 10:33:32 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1473072419 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1473075646 * UNRIPENED CHEESES*
- queso branco, ricotta, fresh mozzarella, string cheese, cream cheese, fresh chevre, boursin]]> 2021-04-29 10:34:53 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1473075646 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1473105293 2021-04-29 10:48:22 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1473105293 Cheese - Classification: hardness mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1473107070 * UNRIPENED CHEESES * - soft, white, freshly-made;

* SEMISOFT CHEESE * - rang from bland and buttery when young to more earthy and and full flavoured when older;

* SOFT-RIPENED CHEESES * - are firm and cakey with little flavour when young. These include 2 categories: mould ripened and washed-rind;

* HARD CHEESES * - are cured cheeses with a firm texture;

* BLUE-VEINED CHEESES * - owe their flavour and appearance to the blue or green mould;

* GOAT CHEESES * - as goat cheese ages it becomes firmer and the peppery, acidic flavour becomes stronger;

* HARD GRATING CHEESES * - have a grainy texture.]]> 2021-04-29 10:49:07 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1473107070 1. COOKTOPS mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1473124246 « Open elements
« Flattop or hot top
« Heavy-duty flattop
« Induction cooktops]]> 2021-04-29 10:56:54 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1473124246 2. OVENS mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1473126083 * CONVENTIONAL OVENS *
- operate simply by heating air in an enclosed space.]]> 2021-04-29 10:57:46 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1473126083 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1493082476 * CONVECTION OVENS *
- Contain fans that circulate the air and distribute the heat rapidly.
- Food cooks more quickly at lower temperatures due to the forced air.]]> 2021-05-05 09:37:39 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1493082476 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1493091567          * REVOLVING OVENS *
- are also called reel ovens;
- are large chambers containing many shelves or trays;
- the food is rotated through the oven;
- eliminates the problem of uneven baking

COMBINATION STEAMER OVENS:
- it can be operated in 3 modes: as a convection oven, as a convection steamer and as a highhumidify oven.]]> 2021-05-05 09:41:41 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1493091567 PROCESSING EQUIPMENT mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1523986648 1. Mixers
   - Bench: model has a capacity between  5 to 20 quarts (5 to 20 L);
   - Floor: model has a maximum capacity of 140 quarts (133L);]]> 2021-05-14 08:30:38 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1523986648 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524013177 * BENCH *]]> 2021-05-14 08:51:02 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524013177 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524038039 * FLOOR *]]> 2021-05-14 09:09:18 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524038039 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524040894 Mixers have several attachments, normally 3 operating speeds and several bowl sizes can be used in the same mixer.]]> 2021-05-14 09:12:10 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524040894 Whire Whip mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524041808 is used for such tasks as beating cream and eggs, and making mayonnaise]]> 2021-05-14 09:13:02 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524041808 Paddle mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524046635 is used for general mixing]]> 2021-05-14 09:17:30 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524046635 Dough Arm mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524050888 is used for mixing and kneading yeast dough]]> 2021-05-14 09:21:35 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524050888 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524053121 2. Food Processor
- Is used to chop, to mix or to emulsify
- With special disks attachments it can also slice, shred, and julienne solid foods]]> 2021-05-14 09:23:44 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524053121 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524054780 3. Blender
- Is used to mix, purée and emulsify liquids

]]> 2021-05-14 09:25:17 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524054780 3. POTS AND PANS mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524057051 2021-05-14 09:26:22 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524057051 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524058063 1. Stockpot]]> 2021-05-14 09:27:25 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524058063 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524058365 2. Saucepot]]> 2021-05-14 09:27:44 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524058365 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524058532 3. Brazier]]> 2021-05-14 09:27:54 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524058532 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524058736 4. Saucepan]]> 2021-05-14 09:28:07 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524058736 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524058869 5. Straight-sided sauté pan]]> 2021-05-14 09:28:15 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524058869 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524059223 6. Slope-sided sauté pan]]> 2021-05-14 09:28:38 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524059223 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524059468 7. Cast-iron skillet]]> 2021-05-14 09:28:55 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524059468 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524059802 8. Double boiler]]> 2021-05-14 09:29:15 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524059802 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524060015 9. Roasting pan]]> 2021-05-14 09:29:28 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524060015 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524063066 10. Sheet Pan or Bun Pan
- is used for baking cakes and cookies.
- sizes: 
      - full pan - 18*26 inches half
      - pan - 18*13 inches

]]> 2021-05-14 09:32:15 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524063066 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524065153 11. Bake Pan
- is used for general baking;
- is rectangular pan about 2 inches (50mm) deep.]]> 2021-05-14 09:34:01 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524065153 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524066083 12. Tube Center Pan]]> 2021-05-14 09:34:54 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524066083 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524066233 13. Muffin Pan]]> 2021-05-14 09:35:01 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524066233 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524066599 14. Pop Over Pan]]> 2021-05-14 09:35:24 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524066599 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524066820 15. Bundt Pan]]> 2021-05-14 09:35:35 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524066820 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524067083 16. Loaf pan]]> 2021-05-14 09:35:48 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524067083 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524068065 17. Tart Pan]]> 2021-05-14 09:36:43 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524068065 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524068217 18. Spring Form Pan]]> 2021-05-14 09:36:52 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524068217 4. HAND TOOLS AND SMALL EQUIPMENT mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524068554 2021-05-14 09:37:13 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524068554 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524070228 1. Parisienne Melon Baller (Ball Cutter)]]> 2021-05-14 09:38:57 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524070228 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524070570 2. Straight Spatula]]> 2021-05-14 09:39:19 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524070570 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524070770 3. Rubber Spatula]]> 2021-05-14 09:39:31 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524070770 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524075265 4. Bench Scraper or Dough Knife]]> 2021-05-14 09:43:10 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524075265 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524075592 5. Wire Whisk]]> 2021-05-14 09:43:30 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524075592 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524075817 6. Pastry Wheel Sieve]]> 2021-05-14 09:43:41 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524075817 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524076048 7. Grater]]> 2021-05-14 09:43:55 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524076048 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524076340 8. Zester]]> 2021-05-14 09:44:06 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524076340 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524076496 9. Pastry Bag and Tubes]]> 2021-05-14 09:44:16 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524076496 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524076707 10. Pastry Brush]]> 2021-05-14 09:44:28 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524076707 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524116637 11. Mixing Bowls]]> 2021-05-14 10:22:24 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524116637 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524116829 11. Kitchen Shears]]> 2021-05-14 10:22:36 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524116829 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524116994 12. Pastry Blender]]> 2021-05-14 10:22:47 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524116994 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524117129 13. Rolling Pin]]> 2021-05-14 10:22:56 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524117129 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524118353 14. Strainer]]> 2021-05-14 10:24:09 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524118353 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524118515 15. Cake Decorator ( cylindrical)]]> 2021-05-14 10:24:20 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524118515 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524118809 16. Pastry Pattern Cutter]]> 2021-05-14 10:24:40 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524118809 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524119038 17. Cookie Press]]> 2021-05-14 10:24:51 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524119038 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524141901  The most common used egg nowadays is the hen’s egg, though duck, goose and others are still available. ]]> 2021-05-14 10:45:14 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524141901 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524175425 2021-05-14 11:16:18 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524175425 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524176074 The egg shell colour has nothing to do with either taste or nutritive value. 

]]> 2021-05-14 11:16:53 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524176074 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524176962 2021-05-14 11:17:31 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524176962 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524177225 The colour of the yolk depends on the hen’s diet – wheat-fed hens will have darker yolks than hens which are fed with other cereals.

]]> 2021-05-14 11:17:43 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524177225 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524177952 2021-05-14 11:18:19 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524177952 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524180145 Fertile eggs (more expensive) are no more nutritious than non-fertile eggs. Blood spots do not indicate fertile eggs – they are simply harmless, tasteless blood spots. ]]> 2021-05-14 11:20:10 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524180145 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524180954 2021-05-14 11:20:49 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524180954 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524200612               COMPOSITION]]> 2021-05-14 11:34:15 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524200612 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524208667 2021-05-14 11:39:08 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524208667 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524209062 2021-05-14 11:39:26 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524209062 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524212224       Grades, Quality and Size]]> 2021-05-14 11:41:33 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524212224 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524534066 How are eggs graded?
- “It’s more about appearance than anything”

- It’s about how:
   - The shell looks
   - Firm the white is

]]> 2021-05-14 13:32:17 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524534066 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524540650 2021-05-14 13:33:51 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524540650 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524544615 2021-05-14 13:34:52 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524544615 MarketForms mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524547996 Fresh:
- dozen
- flat (2,5 dozen)
- case or half-case

Frozen:
- whole
- yolk (sugar added)
white

Pasteurized Dry (Powdered)
- whole
- yolk
- white]]> 2021-05-14 13:35:34 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524547996 Egg Substitutes mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524561986 - commercial egg replacer]]> 2021-05-14 13:38:59 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524561986 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524566749 If eggs are binders:
- arrowroot
- soy lecithin
- flax-seed mix
- pureed fruits or vegetables
- silken tofu
- unflavoured vegetarian gelatine powder ( agar agar)

If eggs are leavening agents:
- buttermilk
- yogurt
- baking soda
- commercial egg replacement powder 

If eggs are added for misture:
- fruit juice
- milk
- water 
- puréed fruit

]]> 2021-05-14 13:40:12 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524566749 Functions of Eggs (baking) mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524580597 1. Structure:
- eggs give structure to baked products due to their protein content. They also help thicken some products such as custard sauces.

2. Emulsification:
- eggs yolks have natural emulsifiers that help blend ingredientes smoothly.

3. Aeration:
- beaten or whipped eggs assist in leavening because they trap air that expands when heated, causing baked products to rise.

4. Flavour
- eggs add a distinct flavour.

5. Colour
- eggs yolks add a rich yellow colour to baked products and crusts.

Eggs have been called "The cement that holds together the castle of cuisine"
]]> 2021-05-14 13:43:34 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524580597 General Principales of Cooking Eggs mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524597855 1. Coagulation:
- conversion of liquid to a gel;
- separated white of egg coagulates between 60 and 65ºC and the yolk between 62 and 70ºC;
- these temperatures are raised when eggs are mixed into liquids with other additions;

E.g.: the coagulation of an egg, when mixed with milk and sg«ugar, as in custard, will take place between 80 and 85ºC and it will start to curdle at 88 to 90ºC.


]]> 2021-05-14 13:47:41 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524597855 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524670729 2. Sulphur:
- the yolk portion of an egg is high in sulphur, and taht why eggs smell when they are rotten.

E.g.: if a boiled egg is overcooked, a greenish ring sometimes appears around the egg yolk due to the iron and sulphur compounds in the egg.

]]> 2021-05-14 14:04:44 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524670729 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524679067 3. Foams:
- eggs are used a lot in foams, specially the whites.
- simple egg whites can expand six to eight times in volume when whipped. Egg foams can be incorporated in a variety of dishes: meringues, cakes, souflés, sauces, mousses and cocktails.]]> 2021-05-14 14:06:46 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524679067 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524743617 2021-05-14 14:21:33 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524743617 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524744170 The flour wich is used in baking comes mainly from wheat, but it can be milled from corn, rice, nuts, some fruits and some vegetables.]]> 2021-05-14 14:21:40 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524744170 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524748334 - All wheat flour contains a protein called gluten (gluten is responsible for the stretchiness of the dough, which allows it to hold air bubbles during rising, producing light and shapely baked goods)

- Flour characteristics and gluten levels:

]]> 2021-05-14 14:22:34 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524748334 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524754407 2021-05-14 14:23:53 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524754407 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524764463 2021-05-14 14:26:01 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524764463 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524769495 2021-05-14 14:27:10 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524769495 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524770092 Under the laws of Britain, Canada and America, Withe Flour must have added to it:
  - Niacin / Niacin Amide (Vitamin B3)
  - Thiamine (a B1 Vitamin)
  - Riboflavin (Vitamin B2)
  - Folic Acid (a B Vitamin)
  - Iron]]> 2021-05-14 14:27:19 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1524770092 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526916713     White Flour vs Whole Wheat

- white flours use only part of the wheat grain: the endosperm;
- whole wheat (wholemeal) or whole grain flours use the three parts of the wheat grain: the bran, the endosperm and the germ.

Note: the germ and bran do not allow the development of a good, elastic gluten. A good, elastic gluten allows a nicely risen loaf, and good texture and crumb to the bread.


]]> 2021-05-15 10:33:55 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526916713 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526920929 Flour Comparison - different countries]]> 2021-05-15 10:40:22 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526920929 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526922595 Flour in the UK tends to be moister than North American Flour]]> 2021-05-15 10:43:23 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526922595 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526924946 2021-05-15 10:46:48 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526924946 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526925604          *Oven Temperatures*]]> 2021-05-15 10:47:31 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526925604 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526927804 2021-05-15 10:50:10 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526927804 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526928008 *Measures for Pans and Dishes*]]> 2021-05-15 10:50:34 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526928008 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526929363 2021-05-15 10:52:54 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526929363 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526929459       *Common Abbreviations*]]> 2021-05-15 10:53:05 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526929459 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526929928 2021-05-15 10:53:57 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526929928 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526930414 - The main differences in measuring is that British measures are done by weight and the Americans are by volume.]]> 2021-05-15 10:54:40 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526930414 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526931502         *British Measurements*]]> 2021-05-15 10:56:44 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526931502 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526934385 2021-05-15 10:59:37 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526934385 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526934473      *American Measurements*]]> 2021-05-15 10:59:47 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526934473 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526934948 2021-05-15 11:00:20 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526934948 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526935112          *US to Metric System*]]> 2021-05-15 11:00:38 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526935112 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526935619 2021-05-15 11:01:26 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526935619 Measuring Devices mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526935939 2021-05-15 11:02:02 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526935939 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526936796  Portion                            Digital 
  Scale                                Scale]]> 2021-05-15 11:03:04 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526936796 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526937783 2021-05-15 11:04:07 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526937783 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526938500 *Liquid volume measure*
- are used for liquids;
- sizes are pints, quarts, half-gallons and gallons;
- each size is marked off into fourths by ridges on the sides.]]> 2021-05-15 11:04:47 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526938500 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526942323 *Measuring Cups*
- are used both for liquid and dry measures;
- are avaiable in 1, 1/2 , 1/3  and 1/4 cup sizes.]]> 2021-05-15 11:10:08 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526942323 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526944198 2021-05-15 11:12:58 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526944198 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526944359 2021-05-15 11:13:14 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526944359 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526944529 *Measuring Spoons*
- used for measuring small volumes]]> 2021-05-15 11:13:30 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526944529 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526947513 *Ladles*
- are used for measuring and portioning liquids;
- the size, in ounces, is stamped on the handle.]]> 2021-05-15 11:18:19 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526947513 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526948312 *Scoops*
- come in standard sizes;
- are used for portioning soft solid foods.]]> 2021-05-15 11:19:41 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526948312 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526950759  *Scoops Sizes*]]> 2021-05-15 11:23:48 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526950759 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526951253 *Meat Thermometer*]]> 2021-05-15 11:24:31 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526951253 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526953420 *Instant-read Thermometer*]]> 2021-05-15 11:27:46 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526953420 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526963907 2021-05-15 11:43:03 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526963907 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526964009                   FUNCTIONS
- give sweetness;
- feed the yeast;
- stabilize meringues;
- keep baked goods soft and moist;
- create tenderness;
- deepen colour and flavour;
- add crunch.]]> 2021-05-15 11:43:13 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526964009 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526965055               TYPES OF SUGAR

- White Granulated Sugar: the fine crystals in granulated sugar don´t cake together, wich makes it perfect for measuring, sprinkling onto food and dissolving into drinks;

- Confectioner´s Icing or Powdered Sugar: it´s granulated sugar that has been finely ground and mixed with a small amount of cornstarch to prevent baking.

- Sanding Sugar:  it´s a large crystal sugar between the white sugar and the coarse one. It is mainly used for decorating.

- Brown Sugar (light and dark): it is white sugar that has had cane molasses added to it. Light Brown Sugar is used more often baking, sauces and glazes, and the Dark Brown Sugar is used in richer foods like gingerbread.

- Superfine, Ultrafine, Bar or Caster Sugar: have the smallest crystal size of white granulated sugar. Is used in making delicate or smooth desserts such as meringues or puddings.

- Muscovado or Barbados Sugar: is a type of British Brown Sugar. It´s very dark brown sugar and has mores molasses than light or brown sugar.

- Demerara Sugar: large grained, crunchy sugar that hasn´t had all of the molasses refined out. Very popular in England.

- Invert Sugar: is produced by heating cane or beet sugar with a small amount of acid.]]> 2021-05-15 11:44:51 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526965055 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526984280        * GRANULATED SUGAR *]]> 2021-05-15 12:09:03 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526984280 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526984879              * CASTER SUGAR *]]> 2021-05-15 12:09:42 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526984879 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526985253     * CONFECTIONER´S SUGAR *]]> 2021-05-15 12:10:05 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526985253 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526985839           * DEMERARA SUGAR *]]> 2021-05-15 12:10:40 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526985839 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526986243           * TURBINADO SUGAR *]]> 2021-05-15 12:11:01 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526986243 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526986375           * SANDING SUGAR *]]> 2021-05-15 12:11:13 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1526986375 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1527011377            * COARSE SUGAR *]]> 2021-05-15 12:44:07 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1527011377 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1527018398        * MUSCOVADO SUGAR *]]> 2021-05-15 12:51:35 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1527018398 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1527018921  *SUGAR LIGHT BROWN SUGAR*]]> 2021-05-15 12:52:10 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1527018921 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1527019315                     * INVERT *]]> 2021-05-15 12:52:35 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1527019315 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1527019568        * DARK BROWN SUGAR *]]> 2021-05-15 12:52:54 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1527019568 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1527022420 SUGAR SUBSTITUTES
- Agave Syrup: replace 2/3 cup for every one cup of sugar
- Blackstrap Molasses: replace 1 1/3 cup for every cup of sugar
- Honey: replace 3/4 cup for every one cup of sugar
- Maple Syrup: replace 3/4 cup for every one cup of sugar]]> 2021-05-15 12:56:06 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1527022420 Strawberry-Clotted Cream Shortcake Cupcakes mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1531792312 * strawberry shortcake cupcakes with a velvety ice cream frosting, crunchy biscuit surprise, and a juicy strawberry center *]]> 2021-05-17 15:34:28 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1531792312 mariabeatrizsg2015 https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1531856369 2021-05-17 15:46:44 UTC https://padlet.com/mariabeatrizsg2015/185omrikafzp9b26/wish/1531856369