Cooking terms by Kaity Lee https://padlet.com/23202/a8781p3qeiwi en-us 2017-11-08 16:31:53 UTC 2025-10-23 08:35:35 UTC hello@padlet.com 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. 23202 https://padlet.com/23202/a8781p3qeiwi/wish/204910676 2017-11-08 16:38:21 UTC https://padlet.com/23202/a8781p3qeiwi/wish/204910676 Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction. 23202 https://padlet.com/23202/a8781p3qeiwi/wish/204911727 2017-11-08 16:39:58 UTC https://padlet.com/23202/a8781p3qeiwi/wish/204911727 Maillard reaction 23202 https://padlet.com/23202/a8781p3qeiwi/wish/204914361 The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: ​[majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.]]> 2017-11-08 16:44:20 UTC https://padlet.com/23202/a8781p3qeiwi/wish/204914361 a white, crystalline, water-soluble powder, C 4 H 5 KO 6 , used chiefly as an ingredient in baking powders and in galvanic tinning of metals.Also called potassium bitartrate, potassium acid tartrate. 23202 https://padlet.com/23202/a8781p3qeiwi/wish/215866123 2017-12-13 16:29:14 UTC https://padlet.com/23202/a8781p3qeiwi/wish/215866123 a type of cookie made by baking batter in a sheet pan, then cutting into bars or squares 23202 https://padlet.com/23202/a8781p3qeiwi/wish/215866841 2017-12-13 16:30:39 UTC https://padlet.com/23202/a8781p3qeiwi/wish/215866841 Cookies made by shaping dough by hand into small balls, logs, and other shapes. Also called hand-formed cookie. 23202 https://padlet.com/23202/a8781p3qeiwi/wish/215871362 2017-12-13 16:39:39 UTC https://padlet.com/23202/a8781p3qeiwi/wish/215871362 Drop cookies—like oatmeal raisin or chocolate chip—are those timeless classics that are easy to transfer from the mixing bowl to the baking sheet with a simple scoop and drop. 23202 https://padlet.com/23202/a8781p3qeiwi/wish/215871992 2017-12-13 16:40:58 UTC https://padlet.com/23202/a8781p3qeiwi/wish/215871992 Use dishers for scooping chocolate truffles, cookie dough, portioning muffin batter, and, of course, scooping ice cream. 23202 https://padlet.com/23202/a8781p3qeiwi/wish/215872517 2017-12-13 16:42:05 UTC https://padlet.com/23202/a8781p3qeiwi/wish/215872517 vocab 23202 https://padlet.com/23202/a8781p3qeiwi/wish/225724667 fermentation- the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat

]]> 2018-01-29 16:47:51 UTC https://padlet.com/23202/a8781p3qeiwi/wish/225724667 23202 https://padlet.com/23202/a8781p3qeiwi/wish/225725505 kneading- make (bread or pottery) by kneading flour or clay]]> 2018-01-29 16:49:26 UTC https://padlet.com/23202/a8781p3qeiwi/wish/225725505 par-bake 23202 https://padlet.com/23202/a8781p3qeiwi/wish/225725634 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 16:49:41 UTC https://padlet.com/23202/a8781p3qeiwi/wish/225725634 23202 https://padlet.com/23202/a8781p3qeiwi/wish/242804226 saute- fried quickly in a little hot fat]]> 2018-03-16 13:29:48 UTC https://padlet.com/23202/a8781p3qeiwi/wish/242804226