Cooking Terms by Samaira Pawa https://padlet.com/232962/q70l3y5cqys8 FCS en-us 2017-11-03 13:08:34 UTC 2018-03-19 23:09:11 UTC hello@padlet.com Cream 232962 https://padlet.com/232962/q70l3y5cqys8/wish/203270563 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.]]> 2017-11-03 13:19:29 UTC https://padlet.com/232962/q70l3y5cqys8/wish/203270563 Caramelization 232962 https://padlet.com/232962/q70l3y5cqys8/wish/203275503 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 13:30:23 UTC https://padlet.com/232962/q70l3y5cqys8/wish/203275503 Maillard Reaction 232962 https://padlet.com/232962/q70l3y5cqys8/wish/203277592 The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.]]> 2017-11-03 13:34:18 UTC https://padlet.com/232962/q70l3y5cqys8/wish/203277592 Cream Of Tarter (ingredient) 232962 https://padlet.com/232962/q70l3y5cqys8/wish/210904726  A white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.]]> 2017-11-28 14:23:28 UTC https://padlet.com/232962/q70l3y5cqys8/wish/210904726 Bar Cookie 232962 https://padlet.com/232962/q70l3y5cqys8/wish/214346862 Chocolate Chip Cookie Bars Beat 2 sticks softened butter and 1 cup each granulated and light brown sugar with a mixer on medium-high speed until fluffy; add 3 eggs and 1 1/2 teaspoons vanilla. Reduce the speed to low. Add 3 cups flour and 3/4 teaspoon each baking soda and salt; beat until combined.

]]> 2017-12-07 22:08:04 UTC https://padlet.com/232962/q70l3y5cqys8/wish/214346862 Molded Cookie 232962 https://padlet.com/232962/q70l3y5cqys8/wish/214347096 Cookies made by shaping dough by hand into small balls, logs, and other shapes.]]> 2017-12-07 22:09:23 UTC https://padlet.com/232962/q70l3y5cqys8/wish/214347096 Drop Cookie 232962 https://padlet.com/232962/q70l3y5cqys8/wish/214347433 Drop cookies are the ones you drop the dough from a spoon or a spring-loaded ice cream scoop. ]]> 2017-12-07 22:11:15 UTC https://padlet.com/232962/q70l3y5cqys8/wish/214347433 DIsher 232962 https://padlet.com/232962/q70l3y5cqys8/wish/214347450 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.]]> 2017-12-07 22:11:21 UTC https://padlet.com/232962/q70l3y5cqys8/wish/214347450 Muffin Method 232962 https://padlet.com/232962/q70l3y5cqys8/wish/214348591 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.

]]> 2017-12-07 22:17:31 UTC https://padlet.com/232962/q70l3y5cqys8/wish/214348591 Fold In 232962 https://padlet.com/232962/q70l3y5cqys8/wish/214349220 Usually egg whites or whipped cream are folded into a heavier mixture, for a souffle, cake, or pie filling to help the mixture rise. The lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top.]]> 2017-12-07 22:20:17 UTC https://padlet.com/232962/q70l3y5cqys8/wish/214349220 Streusel 232962 https://padlet.com/232962/q70l3y5cqys8/wish/214349711 In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Some modern recipes add spices and chopped nutmeats.

]]> 2017-12-07 22:22:36 UTC https://padlet.com/232962/q70l3y5cqys8/wish/214349711 Cut In 232962 https://padlet.com/232962/q70l3y5cqys8/wish/214349891 Cut in' means 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.]]> 2017-12-07 22:23:50 UTC https://padlet.com/232962/q70l3y5cqys8/wish/214349891 Biscuit Method 232962 https://padlet.com/232962/q70l3y5cqys8/wish/214350182 The biscuit method is a method for making quick breads such as scones and,biscuits. The biscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. Your fats and liquids should be cold for the biscuit method.

]]> 2017-12-07 22:25:29 UTC https://padlet.com/232962/q70l3y5cqys8/wish/214350182 Pastry Brush 232962 https://padlet.com/232962/q70l3y5cqys8/wish/214350415 A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. ]]> 2017-12-07 22:26:44 UTC https://padlet.com/232962/q70l3y5cqys8/wish/214350415 Pastry Blender 232962 https://padlet.com/232962/q70l3y5cqys8/wish/214350574 A pastry blender is a kitchen tool used to mix a hard 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. 

]]> 2017-12-07 22:27:49 UTC https://padlet.com/232962/q70l3y5cqys8/wish/214350574 Explain the function of sour cream in a baked good-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.The sour cream cake was also light in texture and at the same time moist. This cake, like the buttermilk had a lovely flavor that was brought about by the subtle sour acid notes in the sour cream. Acidity and fat derived from liquids can have a great impact on the outcome of a cake. 232962 https://padlet.com/232962/q70l3y5cqys8/wish/214350795 2017-12-07 22:29:13 UTC https://padlet.com/232962/q70l3y5cqys8/wish/214350795 Knead 232962 https://padlet.com/232962/q70l3y5cqys8/wish/225335852 Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water.]]> 2018-01-28 01:23:33 UTC https://padlet.com/232962/q70l3y5cqys8/wish/225335852 Parbake 232962 https://padlet.com/232962/q70l3y5cqys8/wish/225335915 Parbaking. 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.]]> 2018-01-28 01:25:52 UTC https://padlet.com/232962/q70l3y5cqys8/wish/225335915 Saute 232962 https://padlet.com/232962/q70l3y5cqys8/wish/225335962 To sauté is to cook food quickly in a minimal amount of fat over relatively high heat. The word comes from the French verb sauter, which means "to jump," and describes not only how food reacts when placed in a hot pan but also the method of tossing the food in the pan.]]> 2018-01-28 01:27:25 UTC https://padlet.com/232962/q70l3y5cqys8/wish/225335962 Fermentation 232962 https://padlet.com/232962/q70l3y5cqys8/wish/225336008 Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.]]> 2018-01-28 01:29:14 UTC https://padlet.com/232962/q70l3y5cqys8/wish/225336008 roux 232962 https://padlet.com/232962/q70l3y5cqys8/wish/236915147 a mixture of fat (especially butter) and flour used in making sauces.

]]> 2018-03-01 14:26:43 UTC https://padlet.com/232962/q70l3y5cqys8/wish/236915147 whisk-the technique 232962 https://padlet.com/232962/q70l3y5cqys8/wish/236915232 to blend ingredients until smooth, or to incorporate air into a mixture. ]]> 2018-03-01 14:26:50 UTC https://padlet.com/232962/q70l3y5cqys8/wish/236915232 bechamel 232962 https://padlet.com/232962/q70l3y5cqys8/wish/236915430 a rich white sauce made with milk infused with herbs and other flavorings.


]]> 2018-03-01 14:27:07 UTC https://padlet.com/232962/q70l3y5cqys8/wish/236915430 boil 232962 https://padlet.com/232962/q70l3y5cqys8/wish/236917270 Boiling is the method of cooking food in boilingwater or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.]]> 2018-03-01 14:29:54 UTC https://padlet.com/232962/q70l3y5cqys8/wish/236917270 Dice- 232962 https://padlet.com/232962/q70l3y5cqys8/wish/243791240 The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe. Dicing, unlike chopping or mincing, is a precision cut that is consistent in size.]]> 2018-03-19 23:08:29 UTC https://padlet.com/232962/q70l3y5cqys8/wish/243791240