https://padlet.com/234131/exe4m5fo7dzd Made with the strength to succeed en-us 2017-11-11 20:21:46 UTC 2025-10-09 15:52:21 UTC hello@padlet.com 234131 https://padlet.com/234131/exe4m5fo7dzd/wish/205919636 Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough.]]> 2017-11-11 20:27:20 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/205919636 234131 https://padlet.com/234131/exe4m5fo7dzd/wish/205919660 Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.]]> 2017-11-11 20:27:37 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/205919660 234131 https://padlet.com/234131/exe4m5fo7dzd/wish/205919699 The Maillard reaction  is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.]]> 2017-11-11 20:28:03 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/205919699 234131 https://padlet.com/234131/exe4m5fo7dzd/wish/207816291 a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.]]> 2017-11-16 18:07:54 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/207816291 234131 https://padlet.com/234131/exe4m5fo7dzd/wish/207816446 he 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 ]]> 2017-11-16 18:08:12 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/207816446 234131 https://padlet.com/234131/exe4m5fo7dzd/wish/207816660 A sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape.]]> 2017-11-16 18:08:36 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/207816660 234131 https://padlet.com/234131/exe4m5fo7dzd/wish/207816834  a cookie made by dropping spoonfuls of dough onto a baking sheet.

]]> 2017-11-16 18:08:53 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/207816834 234131 https://padlet.com/234131/exe4m5fo7dzd/wish/207816941 Made by shaping dough by hand into small balls, logs, and other shapes.]]> 2017-11-16 18:09:03 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/207816941 234131 https://padlet.com/234131/exe4m5fo7dzd/wish/213835084 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).]]> 2017-12-06 18:04:57 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/213835084 234131 https://padlet.com/234131/exe4m5fo7dzd/wish/213836529 A crumbly topping or filling made from fat, flour, sugar, and often cinnamon.]]> 2017-12-06 18:07:32 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/213836529 234131 https://padlet.com/234131/exe4m5fo7dzd/wish/216829816 the chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter. Some of the acidic ingredients that cause the reaction with baking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.]]> 2017-12-18 02:00:10 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/216829816 234131 https://padlet.com/234131/exe4m5fo7dzd/wish/216829961 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.]]> 2017-12-18 02:02:51 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/216829961 234131 https://padlet.com/234131/exe4m5fo7dzd/wish/216830042 A mixing method used to make biscuits, scones, and flaky dough's; it involves cutting cold fat into the flour and other dry ingredients before any liquid is added.]]> 2017-12-18 02:04:24 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/216830042 234131 https://padlet.com/234131/exe4m5fo7dzd/wish/216830132 A pastry brush, 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.]]> 2017-12-18 02:06:07 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/216830132 234131 https://padlet.com/234131/exe4m5fo7dzd/wish/216830202 A pastry blender is 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").]]> 2017-12-18 02:07:21 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/216830202 https://padlet.com/234131/exe4m5fo7dzd/wish/225168866 work (moistened flour) into dough or paste with the hands.]]> 2018-01-26 18:02:31 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/225168866 https://padlet.com/234131/exe4m5fo7dzd/wish/225169574 Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage.]]> 2018-01-26 18:04:14 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/225169574 https://padlet.com/234131/exe4m5fo7dzd/wish/225170382 Fried quickly in a little bit of hot fat]]> 2018-01-26 18:06:10 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/225170382 https://padlet.com/234131/exe4m5fo7dzd/wish/225170886 The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.]]> 2018-01-26 18:07:25 UTC https://padlet.com/234131/exe4m5fo7dzd/wish/225170886