cooking terms by Brooke Weissman https://padlet.com/235765/3bu5knztixxr en-us 2017-11-03 14:39:03 UTC 2025-12-10 10:42:10 UTC hello@padlet.com Creaming method 235765 https://padlet.com/235765/3bu5knztixxr/wish/203315460 Creaming method. 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.

]]> 2017-11-03 14:43:57 UTC https://padlet.com/235765/3bu5knztixxr/wish/203315460 caramelization 235765 https://padlet.com/235765/3bu5knztixxr/wish/203320744 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.]]> 2017-11-03 14:53:28 UTC https://padlet.com/235765/3bu5knztixxr/wish/203320744 maillard reaction 235765 https://padlet.com/235765/3bu5knztixxr/wish/203324339 The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.]]> 2017-11-03 14:59:34 UTC https://padlet.com/235765/3bu5knztixxr/wish/203324339 cream of tartar 235765 https://padlet.com/235765/3bu5knztixxr/wish/207739535 a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.]]> 2017-11-16 16:01:27 UTC https://padlet.com/235765/3bu5knztixxr/wish/207739535 Disher 235765 https://padlet.com/235765/3bu5knztixxr/wish/207739637 here 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]]> 2017-11-16 16:01:38 UTC https://padlet.com/235765/3bu5knztixxr/wish/207739637 bar cookie 235765 https://padlet.com/235765/3bu5knztixxr/wish/207739744 a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape. ]]> 2017-11-16 16:01:48 UTC https://padlet.com/235765/3bu5knztixxr/wish/207739744 drop cookie 235765 https://padlet.com/235765/3bu5knztixxr/wish/207739836 Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet]]> 2017-11-16 16:01:57 UTC https://padlet.com/235765/3bu5knztixxr/wish/207739836 molded cookies 235765 https://padlet.com/235765/3bu5knztixxr/wish/207739958 Cookies made by shaping dough by hand into small balls, logs, and other shapes.]]> 2017-11-16 16:02:07 UTC https://padlet.com/235765/3bu5knztixxr/wish/207739958 fold in 235765 https://padlet.com/235765/3bu5knztixxr/wish/213760407 Usually egg whites or whipped cream are folded into a heavier mixture, for a souffle, cake, or pie filling to help the mixture rise. The lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top.]]> 2017-12-06 15:56:18 UTC https://padlet.com/235765/3bu5knztixxr/wish/213760407 Muffin Method 235765 https://padlet.com/235765/3bu5knztixxr/wish/213760527 muffin method) is used for , muffins. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.]]> 2017-12-06 15:56:30 UTC https://padlet.com/235765/3bu5knztixxr/wish/213760527 Streusel 235765 https://padlet.com/235765/3bu5knztixxr/wish/213760899 a cake or pastry with a crumbly topping or filling made from fat, flour, sugar, and often cinnamon.]]> 2017-12-06 15:57:05 UTC https://padlet.com/235765/3bu5knztixxr/wish/213760899 function of sour cream in baked good 235765 https://padlet.com/235765/3bu5knztixxr/wish/213761046 Sour cream can be added to a variety of baked goods and recipes in order to yield moister results.
]]> 2017-12-06 15:57:21 UTC https://padlet.com/235765/3bu5knztixxr/wish/213761046 Cut in 235765 https://padlet.com/235765/3bu5knztixxr/wish/214672711 Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed. When making a pastry, solid shortening, lard, or butter is cut in to a flour mixture until the particles are the size of small peas.]]> 2017-12-09 00:37:50 UTC https://padlet.com/235765/3bu5knztixxr/wish/214672711 Biscuit Method 235765 https://padlet.com/235765/3bu5knztixxr/wish/214672781 The biscuit method is a method for making quick breads such as scones and 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.]]> 2017-12-09 00:39:19 UTC https://padlet.com/235765/3bu5knztixxr/wish/214672781 Pastry brush 235765 https://padlet.com/235765/3bu5knztixxr/wish/216209140 A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.]]> 2017-12-14 15:59:23 UTC https://padlet.com/235765/3bu5knztixxr/wish/216209140 knead 235765 https://padlet.com/235765/3bu5knztixxr/wish/225471704 knead means to work (moistened flour) into dough or paste with the hands.]]> 2018-01-29 02:46:23 UTC https://padlet.com/235765/3bu5knztixxr/wish/225471704 parbake 235765 https://padlet.com/235765/3bu5knztixxr/wish/225471857 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 02:48:31 UTC https://padlet.com/235765/3bu5knztixxr/wish/225471857 saute 235765 https://padlet.com/235765/3bu5knztixxr/wish/225471911 saute means to be fried quickly in a little hot fat. ]]> 2018-01-29 02:49:21 UTC https://padlet.com/235765/3bu5knztixxr/wish/225471911 fermentation 235765 https://padlet.com/235765/3bu5knztixxr/wish/225472026 fermentation is a chemical that breaks down a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.]]> 2018-01-29 02:50:26 UTC https://padlet.com/235765/3bu5knztixxr/wish/225472026 roux 235765 https://padlet.com/235765/3bu5knztixxr/wish/236983245 a mixture of fat (especially butter) and flour used in making sauces.]]> 2018-03-01 15:54:06 UTC https://padlet.com/235765/3bu5knztixxr/wish/236983245 whisk techqniche 235765 https://padlet.com/235765/3bu5knztixxr/wish/236983499 begin whisking by vigorously swishing your whisk back and forth ]]> 2018-03-01 15:54:24 UTC https://padlet.com/235765/3bu5knztixxr/wish/236983499 bechamel 235765 https://padlet.com/235765/3bu5knztixxr/wish/236984001 béchamel sauce, also known as white sauce, is made from a white roux and milk]]> 2018-03-01 15:55:07 UTC https://padlet.com/235765/3bu5knztixxr/wish/236984001 boil 235765 https://padlet.com/235765/3bu5knztixxr/wish/236984109 each or cause to reach the temperature at which it bubbles and turns to vapor.]]> 2018-03-01 15:55:15 UTC https://padlet.com/235765/3bu5knztixxr/wish/236984109 dice 235765 https://padlet.com/235765/3bu5knztixxr/wish/244276782 cut (food or other matter) into small cubes.]]> 2018-03-20 20:51:04 UTC https://padlet.com/235765/3bu5knztixxr/wish/244276782