https://padlet.com/225631/foatnrhlqiz en-us 2017-11-08 15:41:23 UTC 2023-12-27 03:35:49 UTC hello@padlet.com 225631 https://padlet.com/225631/foatnrhlqiz/wish/204878020 Creaming is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. ]]> 2017-11-08 15:50:49 UTC https://padlet.com/225631/foatnrhlqiz/wish/204878020 225631 https://padlet.com/225631/foatnrhlqiz/wish/204883485 Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color]]> 2017-11-08 15:58:37 UTC https://padlet.com/225631/foatnrhlqiz/wish/204883485 225631 https://padlet.com/225631/foatnrhlqiz/wish/204886799 The Milliard Reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. ]]> 2017-11-08 16:03:46 UTC https://padlet.com/225631/foatnrhlqiz/wish/204886799 225631 https://padlet.com/225631/foatnrhlqiz/wish/206310308 Cream of Tartar is a acid that speeds up the creation of foam and helps stabilize the structure of those miniscule air bubbles you’re whipping up.]]> 2017-11-13 15:59:11 UTC https://padlet.com/225631/foatnrhlqiz/wish/206310308 225631 https://padlet.com/225631/foatnrhlqiz/wish/206310503 A disher is a specialized spoon used to serve food.]]> 2017-11-13 15:59:24 UTC https://padlet.com/225631/foatnrhlqiz/wish/206310503 225631 https://padlet.com/225631/foatnrhlqiz/wish/206310569 A bar cookie is a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape.]]> 2017-11-13 15:59:32 UTC https://padlet.com/225631/foatnrhlqiz/wish/206310569 225631 https://padlet.com/225631/foatnrhlqiz/wish/206310745 Drop Cookies are made by dropping spoonfuls of dough onto a baking sheet. Drop cookies spread more than other cookies.]]> 2017-11-13 15:59:48 UTC https://padlet.com/225631/foatnrhlqiz/wish/206310745 225631 https://padlet.com/225631/foatnrhlqiz/wish/206310882 Molded Cookies are cookies that are made by shaping dough by hand into small balls, logs, and other shapes.]]> 2017-11-13 16:00:02 UTC https://padlet.com/225631/foatnrhlqiz/wish/206310882 225631 https://padlet.com/225631/foatnrhlqiz/wish/210469332 Fold in idone 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).]]> 2017-11-27 15:50:00 UTC https://padlet.com/225631/foatnrhlqiz/wish/210469332 225631 https://padlet.com/225631/foatnrhlqiz/wish/210469401 The muffin method a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a mix of dry ingredients (flour, leavening and flavorings like cocoa powder). Once they are prepared — and the oven is preheated — the two are combined and stirred together very briefly before the finished batter is panned and baked.]]> 2017-11-27 15:50:07 UTC https://padlet.com/225631/foatnrhlqiz/wish/210469401 https://padlet.com/225631/foatnrhlqiz/wish/215843700 Streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes.]]> 2017-12-13 15:47:34 UTC https://padlet.com/225631/foatnrhlqiz/wish/215843700 https://padlet.com/225631/foatnrhlqiz/wish/215844931 Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.]]> 2017-12-13 15:50:02 UTC https://padlet.com/225631/foatnrhlqiz/wish/215844931 https://padlet.com/225631/foatnrhlqiz/wish/215846957 Cut in is to work solid shortening into dry ingredients with two knives or a pastry blender until well mixed.]]> 2017-12-13 15:53:27 UTC https://padlet.com/225631/foatnrhlqiz/wish/215846957 https://padlet.com/225631/foatnrhlqiz/wish/215847134 The Biscuit Method is when you use cold fats and liquids. You mix the dry ingredients together and you cut in a solid fat. Then, you mix the fat and dry ingredients and there should be lumps. After, you pour in your milk or other liquid. ]]> 2017-12-13 15:53:45 UTC https://padlet.com/225631/foatnrhlqiz/wish/215847134 https://padlet.com/225631/foatnrhlqiz/wish/215847344 A pastry brush is a cooking utensil used to spread butter, oil or glaze on food.]]> 2017-12-13 15:54:05 UTC https://padlet.com/225631/foatnrhlqiz/wish/215847344 https://padlet.com/225631/foatnrhlqiz/wish/215847476 A pastry blender is a kitchen tool used to mix a hard (solid) fat into flour in order to make pastries. ]]> 2017-12-13 15:54:16 UTC https://padlet.com/225631/foatnrhlqiz/wish/215847476 https://padlet.com/225631/foatnrhlqiz/wish/226629294 work (moistened flour or clay) into dough or paste with the hands by folding, stretching, and pushing.]]> 2018-01-31 15:53:07 UTC https://padlet.com/225631/foatnrhlqiz/wish/226629294 https://padlet.com/225631/foatnrhlqiz/wish/226629392 the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.]]> 2018-01-31 15:53:15 UTC https://padlet.com/225631/foatnrhlqiz/wish/226629392 https://padlet.com/225631/foatnrhlqiz/wish/226629495 fried quickly in a little hot fat.]]> 2018-01-31 15:53:25 UTC https://padlet.com/225631/foatnrhlqiz/wish/226629495 https://padlet.com/225631/foatnrhlqiz/wish/226629572 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.]]> 2018-01-31 15:53:32 UTC https://padlet.com/225631/foatnrhlqiz/wish/226629572 https://padlet.com/225631/foatnrhlqiz/wish/241511790 2018-03-13 17:09:50 UTC https://padlet.com/225631/foatnrhlqiz/wish/241511790 https://padlet.com/225631/foatnrhlqiz/wish/241511873 2018-03-13 17:09:58 UTC https://padlet.com/225631/foatnrhlqiz/wish/241511873 https://padlet.com/225631/foatnrhlqiz/wish/241511944 2018-03-13 17:10:04 UTC https://padlet.com/225631/foatnrhlqiz/wish/241511944 https://padlet.com/225631/foatnrhlqiz/wish/241512162 Béchamel sauce, also known as white sauce, is made from a white roux and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other sauces.]]> 2018-03-13 17:10:23 UTC https://padlet.com/225631/foatnrhlqiz/wish/241512162 https://padlet.com/225631/foatnrhlqiz/wish/241512242 Dicing is a culinary knife cut in which the food item is cut into small blocks or dice. ]]> 2018-03-13 17:10:30 UTC https://padlet.com/225631/foatnrhlqiz/wish/241512242