https://padlet.com/23247/q78fqpdhwox4 en-us 2017-11-03 14:39:51 UTC 2025-11-20 15:22:29 UTC hello@padlet.com 23247 https://padlet.com/23247/q78fqpdhwox4/wish/203321374 Creaming method. 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.
https://www.google.com/search?q=creaming%20method%20definition&oq=creaming%20method%20definition&aqs=chrome..69i57j0l5.13218j0j8&sourceid=chrome&ie=UTF-8&safe=active ]]> 2017-11-03 14:54:37 UTC https://padlet.com/23247/q78fqpdhwox4/wish/203321374 23247 https://padlet.com/23247/q78fqpdhwox4/wish/203323775 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.
https://www.google.com/search?q=carmailization%20definition&oq=carmailization%20definition&aqs=chrome..69i57j0l2.10594j0j9&sourceid=chrome&ie=UTF-8&safe=active]]> 2017-11-03 14:58:34 UTC https://padlet.com/23247/q78fqpdhwox4/wish/203323775 23247 https://padlet.com/23247/q78fqpdhwox4/wish/203324563 The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: ​[majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
https://www.google.com/search?safe=active&ei=2IT8WYiEKefTjwTj-r34Bw&q=maillard%20reaction%20definition&oq=maillard%20reaction%20definition&gs_l=psy-ab.1.0.0l2j0i22i30k1l2.99119.103116.0.104556.11.11.0.0.0.0.556.2633.2-8j5-1.9.0....0...1.1.64.psy-ab..2.9.2628...0i67k1.0.QuN6EBu7_FM]]> 2017-11-03 14:59:58 UTC https://padlet.com/23247/q78fqpdhwox4/wish/203324563 https://padlet.com/23247/q78fqpdhwox4/wish/207738637 2017-11-16 16:00:03 UTC https://padlet.com/23247/q78fqpdhwox4/wish/207738637 https://padlet.com/23247/q78fqpdhwox4/wish/207739340 a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.
https://www.google.com/search?safe=active&ei=grcNWrLzKOm-jwTCra6gDw&q=definition%20of%20cream%20of%20tartar&oq=definition%20of%20cream%20of%20tartar&gs_l=psy-ab.3..0j0i22i30k1l8.31847.38001.0.38549.21.21.0.0.0.0.127.2150.5j16.21.0....0...1.1.64.psy-ab..0.21.2139...0i22i10i30k1j0i131k1j0i10k1.0.mr19v441v7A]]> 2017-11-16 16:01:08 UTC https://padlet.com/23247/q78fqpdhwox4/wish/207739340 https://padlet.com/23247/q78fqpdhwox4/wish/207739528 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 ...
https://www.google.com/search?safe=active&ei=NrcNWrPtOcTHjwTivoioBw&q=definition%20of%20disher&oq=definition%20of%20disher&gs_l=psy-ab.3..0i22i30k1j0i22i10i30k1l3.67279.71285.0.71905.19.19.0.0.0.0.140.1982.10j9.19.0....0...1.1.64.psy-ab..1.18.1872...0j0i67k1j0i10k1j0i131k1.0.wZl1Ct2CkVw]]> 2017-11-16 16:01:26 UTC https://padlet.com/23247/q78fqpdhwox4/wish/207739528 https://padlet.com/23247/q78fqpdhwox4/wish/207739722 Definition of bar cookie. :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 …
https://www.google.com/search?safe=active&ei=sbYNWoAQiLqPBKm4v_AP&q=definition%20of%20bar%20cookie&oq=definition%20of%20bar%20cookie&gs_l=psy-ab.3..0i30k1.52272.54917.0.55710.10.10.0.0.0.0.133.1029.4j6.10.0....0...1.1.64.psy-ab..0.10.1019...0j0i13i30k1j0i7i30k1j0i8i7i30k1j0i13k1.0.WTotjk30RV4]]> 2017-11-16 16:01:46 UTC https://padlet.com/23247/q78fqpdhwox4/wish/207739722 https://padlet.com/23247/q78fqpdhwox4/wish/207740043 Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. During baking, the mounds of dough spread and flatten.
https://www.google.com/search?q=definition%20of%20dropped%20cookie&oq=definition%20of%20dropped%20cookie&aqs=chrome..69i57j0.13681j0j8&sourceid=chrome&ie=UTF-8&safe=active]]> 2017-11-16 16:02:16 UTC https://padlet.com/23247/q78fqpdhwox4/wish/207740043 https://padlet.com/23247/q78fqpdhwox4/wish/207740180 Add another definition for molded cookie. molded cookie. 1 0. 1. Cookies made by shaping dough by hand into small balls, logs, and other shapes.Oct 28, 2011
https://www.google.com/search?safe=active&ei=7LYNWrmIHoOwjwTJ4LjoBA&q=definition%20of%20molded%20cookie&oq=definition%20of%20molded%20cookie&gs_l=psy-ab.3..0.57742.67921.0.70202.23.23.0.0.0.0.146.2618.4j18.22.0....0...1.1.64.psy-ab..1.]]> 2017-11-16 16:02:28 UTC https://padlet.com/23247/q78fqpdhwox4/wish/207740180 https://padlet.com/23247/q78fqpdhwox4/wish/209488083 2017-11-22 16:02:45 UTC https://padlet.com/23247/q78fqpdhwox4/wish/209488083 https://padlet.com/23247/q78fqpdhwox4/wish/210968533 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).
https://www.google.com/search?q=definition%20of%20fold%20in%20cooking&oq=definition%20of%20fold%20in&aqs=chrome.0.0j69i57j0l4.4075j1j7&sourceid=chrome&ie=UTF-8&safe=active]]> 2017-11-28 15:49:24 UTC https://padlet.com/23247/q78fqpdhwox4/wish/210968533 https://padlet.com/23247/q78fqpdhwox4/wish/210969612 2017-11-28 15:51:00 UTC https://padlet.com/23247/q78fqpdhwox4/wish/210969612 https://padlet.com/23247/q78fqpdhwox4/wish/210971763 https://www.youtube.com/watch?v=vP4vbktd-PM

]]> 2017-11-28 15:54:01 UTC https://padlet.com/23247/q78fqpdhwox4/wish/210971763 https://padlet.com/23247/q78fqpdhwox4/wish/210972250

Whisk dry ingredients together thoroughly.

Have all wet ingredients at room temp.  Not the creaming method’s magical 68 degrees, F, because you’re not worried about the butter’s remaining plastic–it’s already melted.  By room temperature, I’m talking probably 70-72 degrees, F.

Fold gently.  Stop before you think you’re finished.

Let the batter sit (baking powder only).

Bake at a relatively high temperature.

]]> 2017-11-28 15:54:41 UTC https://padlet.com/23247/q78fqpdhwox4/wish/210972250 https://padlet.com/23247/q78fqpdhwox4/wish/210974695 https://www.youtube.com/watch?v=J57dkEyab_A]]> 2017-11-28 15:57:58 UTC https://padlet.com/23247/q78fqpdhwox4/wish/210974695 https://padlet.com/23247/q78fqpdhwox4/wish/210977053 https://www.youtube.com/watch?v=xIfyyxQZcGM]]> 2017-11-28 16:01:13 UTC https://padlet.com/23247/q78fqpdhwox4/wish/210977053 https://padlet.com/23247/q78fqpdhwox4/wish/213761367 this is good on muffins and cofeecakes, pies and other things]]> 2017-12-06 15:57:55 UTC https://padlet.com/23247/q78fqpdhwox4/wish/213761367 https://padlet.com/23247/q78fqpdhwox4/wish/213765289 There are many ingredients that have special functions in the baking and cooking process. Some functions are critical to the success of the finished product. Some of these ingredients can be substituted with other ingredients and produce the same outcome but many times substitutions will have some affect on the end product. 

]]> 2017-12-06 16:05:12 UTC https://padlet.com/23247/q78fqpdhwox4/wish/213765289 https://padlet.com/23247/q78fqpdhwox4/wish/214542538 '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.Feb 17, 2017]]> 2017-12-08 16:00:44 UTC https://padlet.com/23247/q78fqpdhwox4/wish/214542538 https://padlet.com/23247/q78fqpdhwox4/wish/214542944 The biscuit method is a method for making quick breads such as scones and, well, biscuits. ... Thebiscuit 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.Nov 1, 2008]]> 2017-12-08 16:01:38 UTC https://padlet.com/23247/q78fqpdhwox4/wish/214542944 https://padlet.com/23247/q78fqpdhwox4/wish/214543370 A pastry brush, also known as a basting brush, is acooking 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.]]> 2017-12-08 16:02:30 UTC https://padlet.com/23247/q78fqpdhwox4/wish/214543370 https://padlet.com/23247/q78fqpdhwox4/wish/214544909 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").]]> 2017-12-08 16:05:19 UTC https://padlet.com/23247/q78fqpdhwox4/wish/214544909 https://padlet.com/23247/q78fqpdhwox4/wish/216197802 2017-12-14 15:37:05 UTC https://padlet.com/23247/q78fqpdhwox4/wish/216197802 https://padlet.com/23247/q78fqpdhwox4/wish/216199283 https://www.youtube.com/watch?v=qdxJ5TqE0_I

]]> 2017-12-14 15:39:29 UTC https://padlet.com/23247/q78fqpdhwox4/wish/216199283 https://padlet.com/23247/q78fqpdhwox4/wish/216200800 2017-12-14 15:42:12 UTC https://padlet.com/23247/q78fqpdhwox4/wish/216200800 https://padlet.com/23247/q78fqpdhwox4/wish/225109210 work (moistened flour or clay) into dough or paste with the hands.

https://www.google.com/search?q=definition%20of%20knead&oq=definition%20of%20knead&aqs=chrome..69i57j0l5.7690j1j7&sourceid=chrome&ie=UTF-8&safe=active

]]> 2018-01-26 15:56:26 UTC https://padlet.com/23247/q78fqpdhwox4/wish/225109210 https://padlet.com/23247/q78fqpdhwox4/wish/225110363 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.
https://www.google.com/search?safe=active&biw=1366&bih=621&tbm=isch&sa=1&ei=5E9rWrSvKIPj_AbNjKDwAQ&q=definition%20of%20Parbake&oq=definition%20of%20Parbake&gs_l=psy-ab.3...82579.86472.0.87000.8.8.0.0.0.0.154.666.6j2.8.0....0...1c.1.64.psy-ab..0.5.375...0j0i67k1j0i24k1j0i10i24k1.0.EbGLxmpyjrE]]> 2018-01-26 15:58:41 UTC https://padlet.com/23247/q78fqpdhwox4/wish/225110363 https://padlet.com/23247/q78fqpdhwox4/wish/225110877 2018-01-26 15:59:43 UTC https://padlet.com/23247/q78fqpdhwox4/wish/225110877 https://padlet.com/23247/q78fqpdhwox4/wish/225111557 fried quickly in a little hot fat.]]> 2018-01-26 16:00:55 UTC https://padlet.com/23247/q78fqpdhwox4/wish/225111557 https://padlet.com/23247/q78fqpdhwox4/wish/225112549 the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.]]> 2018-01-26 16:03:05 UTC https://padlet.com/23247/q78fqpdhwox4/wish/225112549 https://padlet.com/23247/q78fqpdhwox4/wish/236983258 a mixture of fat (especially butter) and flour used in making sauces.]]> 2018-03-01 15:54:07 UTC https://padlet.com/23247/q78fqpdhwox4/wish/236983258 https://padlet.com/23247/q78fqpdhwox4/wish/236984035 to stir rapidly and ]]> 2018-03-01 15:55:09 UTC https://padlet.com/23247/q78fqpdhwox4/wish/236984035 https://padlet.com/23247/q78fqpdhwox4/wish/236991637 made from milk and white roux]]> 2018-03-01 16:04:38 UTC https://padlet.com/23247/q78fqpdhwox4/wish/236991637 https://padlet.com/23247/q78fqpdhwox4/wish/236992435 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 16:05:33 UTC https://padlet.com/23247/q78fqpdhwox4/wish/236992435