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      <title>Cooking Terms  by Zehra Raza</title>
      <link>https://padlet.com/23549/chhfnb62fckx</link>
      <description></description>
      <language>en-us</language>
      <pubDate>2017-11-20 18:00:43 UTC</pubDate>
      <lastBuildDate>2025-10-30 14:25:20 UTC</lastBuildDate>
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      <item>
         <title>Creaming Method </title>
         <author>23549</author>
         <link>https://padlet.com/23549/chhfnb62fckx/wish/208829443</link>
         <description><![CDATA[<div>the sugar and shortening fat are blended together first and then creamed by adding more miking.&nbsp;</div>]]></description>
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         <pubDate>2017-11-20 18:05:30 UTC</pubDate>
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         <title>Caramelization </title>
         <author>23549</author>
         <link>https://padlet.com/23549/chhfnb62fckx/wish/208830419</link>
         <description><![CDATA[<div>This is the browning of sugar, a process used a lot in cooking. This ends up with a sweet nutty flavor and a brown color.&nbsp;</div>]]></description>
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         <pubDate>2017-11-20 18:07:54 UTC</pubDate>
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         <title>Mallard Reaction </title>
         <author>23549</author>
         <link>https://padlet.com/23549/chhfnb62fckx/wish/208830725</link>
         <description><![CDATA[<div>The chemical reaction when foods are cooked.&nbsp;</div>]]></description>
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         <pubDate>2017-11-20 18:08:40 UTC</pubDate>
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         <title>Cream of Tarter </title>
         <author>23549</author>
         <link>https://padlet.com/23549/chhfnb62fckx/wish/208831142</link>
         <description><![CDATA[]]></description>
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         <pubDate>2017-11-20 18:09:41 UTC</pubDate>
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