https://padlet.com/235061/fcsterms en-us 2017-11-10 14:32:12 UTC 2018-04-12 17:44:26 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Soccerball.png 235061 https://padlet.com/235061/fcsterms/wish/205708181 The technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients.]]> 2017-11-10 14:50:33 UTC https://padlet.com/235061/fcsterms/wish/205708181 235061 https://padlet.com/235061/fcsterms/wish/205708383 A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.]]> 2017-11-10 14:51:05 UTC https://padlet.com/235061/fcsterms/wish/205708383 235061 https://padlet.com/235061/fcsterms/wish/205708588 The browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.]]> 2017-11-10 14:51:31 UTC https://padlet.com/235061/fcsterms/wish/205708588 25085 https://padlet.com/235061/fcsterms/wish/208484606 Stabilizes the egg whites and allows them to maintain their texture when whipped into stiff peaks and also increases their tolerance to heat.]]> 2017-11-19 15:59:35 UTC https://padlet.com/235061/fcsterms/wish/208484606 25085 https://padlet.com/235061/fcsterms/wish/208486111
A type of cookie made by baking batter in a sheet pan, then cutting it into bars or squares.]]> 2017-11-19 16:11:26 UTC https://padlet.com/235061/fcsterms/wish/208486111 25085 https://padlet.com/235061/fcsterms/wish/208487811 Drop cookies are the ones dropped from the dough from a spoon or a spring-loaded ice cream scoop. ]]> 2017-11-19 16:23:43 UTC https://padlet.com/235061/fcsterms/wish/208487811 25085 https://padlet.com/235061/fcsterms/wish/208489584 Cookies made by shaping dough by hand into small balls, logs, and other shapes. Also called a hand-formed cookies.]]> 2017-11-19 16:36:23 UTC https://padlet.com/235061/fcsterms/wish/208489584 25085 https://padlet.com/235061/fcsterms/wish/208492824 Used for scooping chocolate truffles, cookie dough, portioning muffin batter, and scooping ice cream.]]> 2017-11-19 16:57:22 UTC https://padlet.com/235061/fcsterms/wish/208492824 235061 https://padlet.com/235061/fcsterms/wish/211060579 MIxing the wet ingredients in one bowl and the dry in another. You then pour the wet over the try and combine, mixing as little as possible. Eggs and sugar are both considered wet. ]]> 2017-11-28 17:59:51 UTC https://padlet.com/235061/fcsterms/wish/211060579 235061 https://padlet.com/235061/fcsterms/wish/211063980 The process of blending a light ingredient, such as beaten egg whites, into a heavier ingredient by lifting from underneath with a spatula or spoon In order to fold ingredients properly, the heavier ingredient is placed at the bottom of a bowl and the lighter above.]]> 2017-11-28 18:04:36 UTC https://padlet.com/235061/fcsterms/wish/211063980 235061 https://padlet.com/235061/fcsterms/wish/214082113 In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes.]]> 2017-12-07 13:06:31 UTC https://padlet.com/235061/fcsterms/wish/214082113 235061 https://padlet.com/235061/fcsterms/wish/214144026 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 15:00:59 UTC https://padlet.com/235061/fcsterms/wish/214144026 235061 https://padlet.com/235061/fcsterms/wish/214146846 A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries. ]]> 2017-12-07 15:05:31 UTC https://padlet.com/235061/fcsterms/wish/214146846 235061 https://padlet.com/235061/fcsterms/wish/214148204 The biscuit method is a method for making quick breads such as Thebiscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. ]]> 2017-12-07 15:07:40 UTC https://padlet.com/235061/fcsterms/wish/214148204 235061 https://padlet.com/235061/fcsterms/wish/214151423 Cut 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.]]> 2017-12-07 15:13:08 UTC https://padlet.com/235061/fcsterms/wish/214151423 25085 https://padlet.com/235061/fcsterms/wish/214379551 The creamy texture of sour cream makes baked goods more moist than if you used milk. This makes sour cream an excellent choice for recipes that are known to have drier results, like sponge cakes. Sour cream can also serve as a suitable substitute for other ingredients like yogurt or regular cream.]]> 2017-12-08 03:32:03 UTC https://padlet.com/235061/fcsterms/wish/214379551 235061 https://padlet.com/235061/fcsterms/wish/227173074 The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.]]> 2018-02-01 17:37:52 UTC https://padlet.com/235061/fcsterms/wish/227173074 235061 https://padlet.com/235061/fcsterms/wish/227188244 Work (moistened flour or clay) into dough or paste with the hands.]]> 2018-02-01 18:02:13 UTC https://padlet.com/235061/fcsterms/wish/227188244 235061 https://padlet.com/235061/fcsterms/wish/227189698 Fried quickly in a little hot fat.]]> 2018-02-01 18:04:49 UTC https://padlet.com/235061/fcsterms/wish/227189698 235061 https://padlet.com/235061/fcsterms/wish/227191027 Par-baking 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.]]> 2018-02-01 18:07:11 UTC https://padlet.com/235061/fcsterms/wish/227191027 235061 https://padlet.com/235061/fcsterms/wish/237075178 A mixture of fat (especially butter) and flour used in making sauces.]]> 2018-03-01 18:00:30 UTC https://padlet.com/235061/fcsterms/wish/237075178 235061 https://padlet.com/235061/fcsterms/wish/237075280 Béchamel sauce, also known as white sauce, is made from a white roux and milk. It is one of the mother sauces of French cuisine. It is used as the base for other sauces.]]> 2018-03-01 18:00:39 UTC https://padlet.com/235061/fcsterms/wish/237075280 235061 https://padlet.com/235061/fcsterms/wish/237075418 To beat or stir (a substance, especially cream or eggs) with a light, rapid movement.]]> 2018-03-01 18:00:53 UTC https://padlet.com/235061/fcsterms/wish/237075418 235061 https://padlet.com/235061/fcsterms/wish/237075497 The temperature at which a liquid bubbles and turns to vapor.]]> 2018-03-01 18:00:59 UTC https://padlet.com/235061/fcsterms/wish/237075497