cooking terms by Amanda Granoff https://padlet.com/23336/j3q1rfqy2o6w en-us 2017-11-03 14:40:30 UTC 2026-02-26 09:48:51 UTC hello@padlet.com creaming method 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/203317228 Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing. During creaming, small air cells are formed and then incorporated into the mix. ... Sugar and shortening are creamed at a medium speed until soft and light.]]> 2017-11-03 14:47:04 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/203317228 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/203320865 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.
]]> 2017-11-03 14:53:42 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/203320865 maillard reaction 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/203322468 The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.]]> 2017-11-03 14:56:31 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/203322468 cream of tartar 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/207740919
  • a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.




    • ]]>     2017-11-16 16:03:33 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/207740919     disher 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/207742749 In the 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 (although manufacturers frequently advise against using dishers for ice cream and other frozen foods); ice cream scoops, and the scoop which is used to measure or to transfer an unspecified amount of a bulk dry foodstuff such as rice, flour, or sugar.]]> 2017-11-16 16:06:12 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/207742749 bar cookie 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/209487509 :a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape. Combine chocolate with peanut butter, add some nourishing oats, and you have a great-tasting bar cookie to take to Little League games or office parties]]> 2017-11-22 16:00:50 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/209487509 drop cookie 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/209487632 Contemporary definitions for drop cookie. noun. a cookie made by dropping spoonfuls of dough onto a baking sheet. Usage Note. cooking.]]> 2017-11-22 16:01:21 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/209487632 molded cookie 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/210968723 Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snickerdoodles and peanut buttercookies are examples of molded cookies.]]> 2017-11-28 15:49:39 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/210968723 fold in 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/210971735 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.]]> 2017-11-28 15:53:58 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/210971735 muffin method 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/210972402 The stirring method (also known as the quick-bread method, blending method, or muffin method) is used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.]]> 2017-11-28 15:54:53 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/210972402 the function of sour cream baked good 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/213759299 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]]> 2017-12-06 15:54:27 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/213759299 Streusel 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/213760156 a crumbly topping or filling made from fat, flour, sugar, and often cinnamon. a cake or pastry with a streusel toppin]]> 2017-12-06 15:55:50 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/213760156 knead 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/225110532 work (moistened flour or clay) into dough or paste with the hands

    ]]>     2018-01-26 15:59:02 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/225110532     parbake 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/225111323 Parbaking is a cooking technique in which a bread or dough product is partiallybaked 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]]> 2018-01-26 16:00:30 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/225111323 saute 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/225111712 fried quickly in a little hot fat.]]> 2018-01-26 16:01:14 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/225111712 fermenation 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/225112001 the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.]]> 2018-01-26 16:01:53 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/225112001 roux 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/236983023 a mixture of fat (especially butter) and flour used in making sauces.]]> 2018-03-01 15:53:49 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/236983023 whisk 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/236984450 beat or stir (a substance, especially cream or eggs) with a light, rapid movement.]]> 2018-03-01 15:55:41 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/236984450 bechamel 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/236985317 Béchamel sauce, also known as white sauce, is made from a white roux and milk. It is, since the seventeenth century and on, one of the mother sauces of French cuisine. It is used as the base for other sauces.]]> 2018-03-01 15:56:55 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/236985317 boil 23336 https://padlet.com/23336/j3q1rfqy2o6w/wish/236990517
    Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching thecooking liquid moves but scarcely bubbles.
    ]]>     2018-03-01 16:03:13 UTC https://padlet.com/23336/j3q1rfqy2o6w/wish/236990517