https://padlet.com/23219/bmb5m462d05o en-us 2017-11-03 13:14:05 UTC 2023-03-21 01:28:47 UTC hello@padlet.com 23219 https://padlet.com/23219/bmb5m462d05o/wish/203270545 work (butter, typically with sugar) to form a smooth soft paste.]]> 2017-11-03 13:19:26 UTC https://padlet.com/23219/bmb5m462d05o/wish/203270545 23219 https://padlet.com/23219/bmb5m462d05o/wish/203273908 The process through which sugar turn brown. This is used to make a taste that is sweet or nutty.]]> 2017-11-03 13:27:13 UTC https://padlet.com/23219/bmb5m462d05o/wish/203273908 23219 https://padlet.com/23219/bmb5m462d05o/wish/203276862 This is the chemical reaction that occurs between two amino acids as well reducing sugars, this then gives food a very prominent taste.]]> 2017-11-03 13:32:52 UTC https://padlet.com/23219/bmb5m462d05o/wish/203276862 23219 https://padlet.com/23219/bmb5m462d05o/wish/209304345 A drop cookie is a cookie is a cookie in which in the making process the dough is dropped from a disher or a spoon.]]> 2017-11-22 00:55:02 UTC https://padlet.com/23219/bmb5m462d05o/wish/209304345 23219 https://padlet.com/23219/bmb5m462d05o/wish/209304752 A molded cookie is a cookie that the dough is shaped/molded into small balls or other things.]]> 2017-11-22 00:58:55 UTC https://padlet.com/23219/bmb5m462d05o/wish/209304752 23219 https://padlet.com/23219/bmb5m462d05o/wish/209305087 This is a scoop like utensil that comes in different scooping sizes. It resembles and ice cream scooper and is used to put batter or other things on baking sheets, as well as used for other things.]]> 2017-11-22 01:02:55 UTC https://padlet.com/23219/bmb5m462d05o/wish/209305087 23219 https://padlet.com/23219/bmb5m462d05o/wish/209305270 A type of cookie that after baking the batter in a baking sheet is cut into bars or squares.]]> 2017-11-22 01:04:39 UTC https://padlet.com/23219/bmb5m462d05o/wish/209305270 23219 https://padlet.com/23219/bmb5m462d05o/wish/209305572 A byproduct of fermenting grapes into wine. It is a powder. It helps speed up the making of foam when put into the mixture while beating egg whites. It also helps keep the shape and structure of the small air bubbles while whipping them.]]> 2017-11-22 01:07:48 UTC https://padlet.com/23219/bmb5m462d05o/wish/209305572 https://padlet.com/23219/bmb5m462d05o/wish/211655511 Something usually done with a rubber spatula. It is done for both liquid and dry ingredients, in which you keep folding the substance over itself.]]> 2017-11-29 22:21:22 UTC https://padlet.com/23219/bmb5m462d05o/wish/211655511 https://padlet.com/23219/bmb5m462d05o/wish/211655962 This is where you pour the liquid ingredients into the dry ingredient and mix. In this method you want to fold the dry ingredients into the wet ones, gently, until both are wet.]]> 2017-11-29 22:23:47 UTC https://padlet.com/23219/bmb5m462d05o/wish/211655962 https://padlet.com/23219/bmb5m462d05o/wish/213695508 This is a topping. It is crumbly. It is made from flour, fat, sugar and most of the times cinnamon.]]> 2017-12-06 14:05:08 UTC https://padlet.com/23219/bmb5m462d05o/wish/213695508 https://padlet.com/23219/bmb5m462d05o/wish/213699496 The function of sour cream in a baked good is that when it mixes with certain ingredients it creates a chemical reaction, which releases a carbon dioxide gas. This gas helps the baked good rise.]]> 2017-12-06 14:11:30 UTC https://padlet.com/23219/bmb5m462d05o/wish/213699496 https://padlet.com/23219/bmb5m462d05o/wish/214498095 This means to use two knives or a pastry blender to work in a solid shortening into dry ingredients.]]> 2017-12-08 14:30:02 UTC https://padlet.com/23219/bmb5m462d05o/wish/214498095 23219 https://padlet.com/23219/bmb5m462d05o/wish/216006535 The biscuit method is a method in which you liquid ingredients should be cold. First, you should put all of your ingredients into one bowl, and then whisk. After that you have to ¨cut in¨ the fat into the dry ingredients.]]> 2017-12-13 22:34:05 UTC https://padlet.com/23219/bmb5m462d05o/wish/216006535 23219 https://padlet.com/23219/bmb5m462d05o/wish/216006744  A cooking/baking utensil used to spread ingredients like oil, butter or glaze on food.]]> 2017-12-13 22:35:41 UTC https://padlet.com/23219/bmb5m462d05o/wish/216006744 23219 https://padlet.com/23219/bmb5m462d05o/wish/216006899   This is a baking utensil of which is used to mix a hard type of fat into flour. It is a handle with narrow metal wire strips.]]> 2017-12-13 22:37:18 UTC https://padlet.com/23219/bmb5m462d05o/wish/216006899 https://padlet.com/23219/bmb5m462d05o/wish/225058614 To work, usually wet flour or clay into a paste or a type of dough with your hands.]]> 2018-01-26 14:26:24 UTC https://padlet.com/23219/bmb5m462d05o/wish/225058614 https://padlet.com/23219/bmb5m462d05o/wish/225060551 2018-01-26 14:30:03 UTC https://padlet.com/23219/bmb5m462d05o/wish/225060551 https://padlet.com/23219/bmb5m462d05o/wish/225924569  A technique in which you partially bake the bread and then freeze it after.]]> 2018-01-30 03:08:28 UTC https://padlet.com/23219/bmb5m462d05o/wish/225924569 https://padlet.com/23219/bmb5m462d05o/wish/225924818 To fry quickly in a little hot fat.]]> 2018-01-30 03:10:03 UTC https://padlet.com/23219/bmb5m462d05o/wish/225924818 https://padlet.com/23219/bmb5m462d05o/wish/225925167 This is when a chemical breakdown, from bacteria, yeast, or other microorganisms, typically giving off heat in the process.]]> 2018-01-30 03:11:53 UTC https://padlet.com/23219/bmb5m462d05o/wish/225925167 https://padlet.com/23219/bmb5m462d05o/wish/236915163 This is a mixture of usually butter, flour, which is working as the thickening agent.]]> 2018-03-01 14:26:45 UTC https://padlet.com/23219/bmb5m462d05o/wish/236915163 https://padlet.com/23219/bmb5m462d05o/wish/236918294 This is a sauce made from both milk and a white type of roux.]]> 2018-03-01 14:31:19 UTC https://padlet.com/23219/bmb5m462d05o/wish/236918294 https://padlet.com/23219/bmb5m462d05o/wish/236919294 To make a liquid reach a temperature in which it starts to bubble and turn to vapor, because the molecules gain enough energy to separate.]]> 2018-03-01 14:32:32 UTC https://padlet.com/23219/bmb5m462d05o/wish/236919294 https://padlet.com/23219/bmb5m462d05o/wish/236923011 2018-03-01 14:37:25 UTC https://padlet.com/23219/bmb5m462d05o/wish/236923011 https://padlet.com/23219/bmb5m462d05o/wish/237855469 The whisk incorporates air into a mixture. You should whisk by first making a crater with the dry ingredients, while putting the liquid ingredients in the middle of the crater. Then you should start whisking vigorously followed by a more circular motion. Also, the same technique should be used even when their is only dry ingredients. In the macaroni and cheese recipe you should keep on whisking so that it doesn't burn.]]> 2018-03-04 21:28:21 UTC https://padlet.com/23219/bmb5m462d05o/wish/237855469 https://padlet.com/23219/bmb5m462d05o/wish/245401685 this means to cut a food into small cubes/squares.]]> 2018-03-23 11:43:00 UTC https://padlet.com/23219/bmb5m462d05o/wish/245401685 https://padlet.com/23219/bmb5m462d05o/wish/245920051 this is when a quick bread is only partially baked and then it is frozen and/or refrigerated. It is stopped at about 80% completion.]]> 2018-03-26 02:03:20 UTC https://padlet.com/23219/bmb5m462d05o/wish/245920051