Cooking Terms by Casey Ghamar https://padlet.com/23289/7fe6ott9korz en-us 2017-11-13 00:18:18 UTC 2018-03-01 18:16:28 UTC hello@padlet.com Creaming Method 23289 https://padlet.com/23289/7fe6ott9korz/wish/206058782 sugar and fat are blended together 
and small air cells are formed and then incorporated into the mix.
]]> 2017-11-13 00:21:09 UTC https://padlet.com/23289/7fe6ott9korz/wish/206058782 Caramelization 23289 https://padlet.com/23289/7fe6ott9korz/wish/206058890 sugar and fat are blended together 
and small air cells are formed and then incorporated into the mix.
]]> 2017-11-13 00:22:08 UTC https://padlet.com/23289/7fe6ott9korz/wish/206058890 Maillard Reaction 23289 https://padlet.com/23289/7fe6ott9korz/wish/206058966  a chemical reaction between amino acids and reducing sugars that gives brown food its distinctive flavor. ]]> 2017-11-13 00:22:48 UTC https://padlet.com/23289/7fe6ott9korz/wish/206058966 Cream of Tartar 23289 https://padlet.com/23289/7fe6ott9korz/wish/208820206 a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.]]> 2017-11-20 17:44:51 UTC https://padlet.com/23289/7fe6ott9korz/wish/208820206 Bar Cookie 23289 https://padlet.com/23289/7fe6ott9korz/wish/208823898 a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape. ]]> 2017-11-20 17:53:14 UTC https://padlet.com/23289/7fe6ott9korz/wish/208823898 Molded Cookie 23289 https://padlet.com/23289/7fe6ott9korz/wish/208825344 Cookies made by shaping dough by hand into small balls, logs, and other shapes.]]> 2017-11-20 17:56:46 UTC https://padlet.com/23289/7fe6ott9korz/wish/208825344 Drop Cookie 23289 https://padlet.com/23289/7fe6ott9korz/wish/208828670 a cookie made by dropping spoonfuls of dough onto a baking sheet.]]> 2017-11-20 18:03:46 UTC https://padlet.com/23289/7fe6ott9korz/wish/208828670 Disher 23289 https://padlet.com/23289/7fe6ott9korz/wish/208831660 In the technical terms used by the food service industry and in the retail and wholesale food utensil industries, there 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 ]]> 2017-11-20 18:10:53 UTC https://padlet.com/23289/7fe6ott9korz/wish/208831660 Muffin Method 23289 https://padlet.com/23289/7fe6ott9korz/wish/214382915 a technique whereby two mixes are created: a mix of wet ingredients and then they are combined]]> 2017-12-08 04:22:30 UTC https://padlet.com/23289/7fe6ott9korz/wish/214382915 Fold In 23289 https://padlet.com/23289/7fe6ott9korz/wish/214383251 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)]]> 2017-12-08 04:28:13 UTC https://padlet.com/23289/7fe6ott9korz/wish/214383251 Streusal 23289 https://padlet.com/23289/7fe6ott9korz/wish/214383536 a crumbly topping or filling made from fat, flour, sugar, and often cinnamon.]]> 2017-12-08 04:33:07 UTC https://padlet.com/23289/7fe6ott9korz/wish/214383536 The Function of Sour Cream in a Baked Good 23289 https://padlet.com/23289/7fe6ott9korz/wish/214383701 It provides sweetness, adds tenderness, and helps in the browning of baked goods. When added to yeast dough, it helps the yeast begin producing the gas for the dough to rise and helps to retain the moisture in the bread. It is also referred to as white sugar.]]> 2017-12-08 04:35:43 UTC https://padlet.com/23289/7fe6ott9korz/wish/214383701 Cut In 23289 https://padlet.com/23289/7fe6ott9korz/wish/214383857 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.]]> 2017-12-08 04:38:53 UTC https://padlet.com/23289/7fe6ott9korz/wish/214383857 Biscuit Method 23289 https://padlet.com/23289/7fe6ott9korz/wish/214383939 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.]]> 2017-12-08 04:40:24 UTC https://padlet.com/23289/7fe6ott9korz/wish/214383939 Pastry Brush 23289 https://padlet.com/23289/7fe6ott9korz/wish/214384067 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.]]> 2017-12-08 04:42:33 UTC https://padlet.com/23289/7fe6ott9korz/wish/214384067 Pastry Blender 23289 https://padlet.com/23289/7fe6ott9korz/wish/214384144 a kitchen tool used to mix a hard (solid) 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 (known as "cutting in").]]> 2017-12-08 04:43:58 UTC https://padlet.com/23289/7fe6ott9korz/wish/214384144 Fermentation https://padlet.com/23289/7fe6ott9korz/wish/230287828 The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.]]> 2018-02-10 17:02:48 UTC https://padlet.com/23289/7fe6ott9korz/wish/230287828 Knead https://padlet.com/23289/7fe6ott9korz/wish/230288289 Work (moistened flour or clay) into dough or paste with the hands. Massage or squeeze with the hands.]]> 2018-02-10 17:07:01 UTC https://padlet.com/23289/7fe6ott9korz/wish/230288289 Par-Bake https://padlet.com/23289/7fe6ott9korz/wish/230288488 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.

]]> 2018-02-10 17:09:28 UTC https://padlet.com/23289/7fe6ott9korz/wish/230288488 Saute https://padlet.com/23289/7fe6ott9korz/wish/230288663 Fried quickly in a little hot fat. A dish consisting of ingredients that have been sauteed.]]> 2018-02-10 17:11:43 UTC https://padlet.com/23289/7fe6ott9korz/wish/230288663 Roux https://padlet.com/23289/7fe6ott9korz/wish/237080143 A mixture of fat (especially butter) and flour used in making sauces.

]]> 2018-03-01 18:07:50 UTC https://padlet.com/23289/7fe6ott9korz/wish/237080143 Bechamel https://padlet.com/23289/7fe6ott9korz/wish/237081518 A rich white sauce made with milk infused with herbs and other flavorings.]]> 2018-03-01 18:09:47 UTC https://padlet.com/23289/7fe6ott9korz/wish/237081518 Whisk https://padlet.com/23289/7fe6ott9korz/wish/237083182 Take or move (someone or something) in a particular direction suddenly and quickly. Beat or stir (a substance, especially cream or eggs) with a light, rapid movement.]]> 2018-03-01 18:12:05 UTC https://padlet.com/23289/7fe6ott9korz/wish/237083182 Boil https://padlet.com/23289/7fe6ott9korz/wish/237085195 (With reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor.  Subject (something) to the heat of boiling liquid, in particular. The temperature at which a liquid bubbles and turns to vapor.]]> 2018-03-01 18:14:46 UTC https://padlet.com/23289/7fe6ott9korz/wish/237085195