https://padlet.com/kluttzdillon/f9salwt2iav5 en-us 2017-01-04 19:05:40 UTC 2024-05-04 10:27:24 UTC hello@padlet.com kluttzdillon https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145357650 The function of flour in cooking or baking is to provide structure and texture through the formation of gluten. Flour is an important ingredient in breads, pastries and pasta and is used to thicken soups and sauces.]]> 2017-01-04 19:09:53 UTC https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145357650 kluttzdillon https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145358226 Sugar performs a variety of functions in food products, in addition to providing a sweet taste and flavor..]]> 2017-01-04 19:11:35 UTC https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145358226 kluttzdillon https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145358699 Leavening agent, substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. ]]> 2017-01-04 19:13:13 UTC https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145358699 kluttzdillon https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145359265 People often desire that foods have a “salty” flavor – but salt can also enhance other flavors, such as savory notes.]]> 2017-01-04 19:15:24 UTC https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145359265 kluttzdillon https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145360042 The function of liquid connective tissue is to transport nutrients, oxygen and other gases, defend the body against pathogens and maintain inflammatory process.]]> 2017-01-04 19:17:52 UTC https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145360042 kluttzdillon https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145360648 Shortening is another form of a fat used for baking. The name of this solid, shelf stable fat, says it all with its name, used to describe fat's ability to make bakedgoods tender by impeding the formation of gluten strands]]> 2017-01-04 19:19:49 UTC https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145360648 kluttzdillon https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145361328 Eggs bind ingredients in dishes such as meatloaves or crab cakes, leaven such baked high-rises as soufflés and sponge cakes and thicken custards and sauces.]]> 2017-01-04 19:21:53 UTC https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145361328 kluttzdillon https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145361739 Cream of tartar is good for this as it is dry so it doesn't throw off the liquid content and it has little flavor of its own.]]> 2017-01-04 19:23:25 UTC https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145361739 kluttzdillon https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145362168 It is widely used as a flavoring and vanilla ice cream is the most common flavor.]]> 2017-01-04 19:24:54 UTC https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145362168 kluttzdillon https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145363315 Cream the fat and sugar together until light and fluffy. Beat the eggs into the creamed fat and sugar. Then add dry ingredients alternately with the liquid.]]> 2017-01-04 19:28:46 UTC https://padlet.com/kluttzdillon/f9salwt2iav5/wish/145363315