Cooking Terms by Danielle Shayne https://padlet.com/230591/2nrg2jphq7e5 en-us 2017-11-08 13:24:46 UTC 2018-03-14 01:41:04 UTC hello@padlet.com Creaming Method 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/204787774 Creaming is combining sugar and butter]]> 2017-11-08 13:27:58 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/204787774 Caramelization 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/207173992 A browning reaction used in cooking to result in a nutty flavor and brown in color]]> 2017-11-15 13:40:11 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/207173992 Maillard Reaction 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/207175601 chemical reaction between amino acids and reducing sugars that gives browned foods its distinctive color]]> 2017-11-15 13:42:52 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/207175601 Cream of Tartar 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/207177537 A dry and powdery acidic byproduct ]]> 2017-11-15 13:46:36 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/207177537 Bar cookie 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/207178595 A type of cookie baked in a sheet pan and cut into bars or squares]]> 2017-11-15 13:48:47 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/207178595 Molded Cookie 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/207180273 A cookie shaped with your fingers]]> 2017-11-15 13:51:58 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/207180273 Drop cookie 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/207181855 A cookie dropped with a disher on to the baking sheet]]> 2017-11-15 13:54:42 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/207181855 Disher 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/207956849 A piece of cooking equipment used to scoop and dish dough onto a pan so everything is the same size]]> 2017-11-17 01:46:32 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/207956849 Muffin Method 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/213269642 The muffin method) calls for measurement of dry and wet ingredients separately, then quickly mixing the two. Usually mixing is done using a tool with a wide head such as a spoon or spatula to prevent the dough from becoming over-beaten, which would break down the egg's lift.]]> 2017-12-05 13:36:14 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/213269642 Fold In 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/213269806 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).
"Folding" is a more gentle mixing technique than "stirring" and "mixing". Stirring and mixing both denote a more vigorous action.


]]> 2017-12-05 13:36:25 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/213269806 Streusel 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/214096309 A crumbly topping or filling made from fat, flour, sugar, and often cinnamon]]> 2017-12-07 13:41:04 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/214096309 Explain the function of sour cream in a baked good 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/214098627 sour cream offers a beautiful balance of acidity and fat that translates into a flavorful cake with a fine moist crumb.]]> 2017-12-07 13:46:03 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/214098627 Pastry Brush 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/214100703 A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food.]]> 2017-12-07 13:50:01 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/214100703 Pastry Blender 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/214102406 A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed.]]> 2017-12-07 13:53:08 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/214102406 Biscuit Method 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/214103337 The biscuit method is a method for making quick breads such as scones and, well, biscuits. ... The biscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. Your fats and liquids should be cold for the biscuit method.]]> 2017-12-07 13:54:38 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/214103337 Cut in 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/214754170 To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.]]> 2017-12-10 00:55:42 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/214754170 Fermentation 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/225604806 the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.]]> 2018-01-29 13:37:06 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/225604806 Knead 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/225606543 work (moistened flour or clay) into dough or paste with the hands.]]> 2018-01-29 13:40:33 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/225606543 Par-Bake 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/225607021 Parbaking is a cooking technique in which a bread or dough product is partially baked 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.]]> 2018-01-29 13:41:31 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/225607021 Saute 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/225608146 fry quickly in a little hot fat.]]> 2018-01-29 13:43:56 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/225608146 Roux 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/236372164 a mixture of fat (especially butter) and flour used in making sauces.]]> 2018-02-28 13:40:22 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/236372164 Boil 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/236372881 (with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor.]]> 2018-02-28 13:41:43 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/236372881 Whisk 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/236374078 beat or stir (a substance, especially cream or eggs) with a light, rapid movement.

]]> 2018-02-28 13:44:03 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/236374078 Bechamel 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/236375038 made from milk and a white roux

]]> 2018-02-28 13:45:53 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/236375038 Dice 230591 https://padlet.com/230591/2nrg2jphq7e5/wish/241685984  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.]]> 2018-03-14 01:39:47 UTC https://padlet.com/230591/2nrg2jphq7e5/wish/241685984