Cooking Terms by Andy Zuleta https://padlet.com/232182/rtrol1859ffi en-us 2017-11-14 17:12:39 UTC 2018-04-12 17:40:39 UTC hello@padlet.com Caramelization 232182 https://padlet.com/232182/rtrol1859ffi/wish/206860267 the process of sugar turning brown through heat being applied. Water may or may not be added]]> 2017-11-14 17:42:43 UTC https://padlet.com/232182/rtrol1859ffi/wish/206860267 Maillard Reaction 232182 https://padlet.com/232182/rtrol1859ffi/wish/206868581 a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.]]> 2017-11-14 17:57:08 UTC https://padlet.com/232182/rtrol1859ffi/wish/206868581 Cut in 232182 https://padlet.com/232182/rtrol1859ffi/wish/206869933 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. ]]> 2017-11-14 17:59:32 UTC https://padlet.com/232182/rtrol1859ffi/wish/206869933 Cream of Tartar https://padlet.com/232182/rtrol1859ffi/wish/208819778 it's an acidic by-product from the process of making wine. It's found in the sediment left behind in barrels after the wine has been fermented, and it gets purified into the powdery white substance that we use in baking.]]> 2017-11-20 17:43:48 UTC https://padlet.com/232182/rtrol1859ffi/wish/208819778 Bar Cookies https://padlet.com/232182/rtrol1859ffi/wish/208821341 cookie made by baking batter in a sheet pan, then cutting into bars or squares]]> 2017-11-20 17:47:36 UTC https://padlet.com/232182/rtrol1859ffi/wish/208821341 Molded Cookie https://padlet.com/232182/rtrol1859ffi/wish/208937706 Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snickerdoodles and peanut butter cookies are examples of molded cookies]]> 2017-11-21 01:42:50 UTC https://padlet.com/232182/rtrol1859ffi/wish/208937706 Drop cookie https://padlet.com/232182/rtrol1859ffi/wish/208938234 Drop cookies are the ones you drop the dough from a spoon or a spring-loaded ice cream scoop]]> 2017-11-21 01:46:09 UTC https://padlet.com/232182/rtrol1859ffi/wish/208938234 Disher https://padlet.com/232182/rtrol1859ffi/wish/208938730 are more commonly used for dishing ice cream, but also work well for scooping cookie dough, creating truffles, portioning-off muffin or cupcake batter, serving a variety of entrée sides and much more. And because they come in a variety of sizes and styles, they have come to be an essential tool in the food service industry for quick, easy, and accurate food prep.


]]> 2017-11-21 01:49:31 UTC https://padlet.com/232182/rtrol1859ffi/wish/208938730 Muffin Method https://padlet.com/232182/rtrol1859ffi/wish/215281506 used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.]]> 2017-12-12 05:00:59 UTC https://padlet.com/232182/rtrol1859ffi/wish/215281506 Fold In https://padlet.com/232182/rtrol1859ffi/wish/216038535 "Folding" is a more gentle mixing technique than "stirring" and "mixing". Stirring and mixing both denote a more vigorous action.
Folding is usually used for items where something has previously been whipped (such as egg whites or cream) or where tenderness is desired and thus less mixing is advisable (muffins & biscuits).
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).

]]> 2017-12-14 04:30:31 UTC https://padlet.com/232182/rtrol1859ffi/wish/216038535 Streusel https://padlet.com/232182/rtrol1859ffi/wish/216038687 a crumbly topping or filling made from fat, flour, sugar, and often cinnamon.]]> 2017-12-14 04:33:24 UTC https://padlet.com/232182/rtrol1859ffi/wish/216038687 The function of Sour Cream https://padlet.com/232182/rtrol1859ffi/wish/216038883 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.]]> 2017-12-14 04:35:46 UTC https://padlet.com/232182/rtrol1859ffi/wish/216038883 Cut In https://padlet.com/232182/rtrol1859ffi/wish/216039017 'Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed]]> 2017-12-14 04:37:36 UTC https://padlet.com/232182/rtrol1859ffi/wish/216039017 Biscuit Method https://padlet.com/232182/rtrol1859ffi/wish/216039155 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]]> 2017-12-14 04:39:30 UTC https://padlet.com/232182/rtrol1859ffi/wish/216039155 Pastry Brush https://padlet.com/232182/rtrol1859ffi/wish/216039302 A pastry brush, also known as a basting brush, is a cooking 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.]]> 2017-12-14 04:41:15 UTC https://padlet.com/232182/rtrol1859ffi/wish/216039302 Pastry Blender https://padlet.com/232182/rtrol1859ffi/wish/216039468 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").]]> 2017-12-14 04:42:35 UTC https://padlet.com/232182/rtrol1859ffi/wish/216039468 Fermentation 232182 https://padlet.com/232182/rtrol1859ffi/wish/227177899 the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.]]> 2018-02-01 17:45:42 UTC https://padlet.com/232182/rtrol1859ffi/wish/227177899 Knead 232182 https://padlet.com/232182/rtrol1859ffi/wish/227179980 make (bread or pottery) by kneading flour or clay.]]> 2018-02-01 17:48:55 UTC https://padlet.com/232182/rtrol1859ffi/wish/227179980 Par-Bake 232182 https://padlet.com/232182/rtrol1859ffi/wish/227180558 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.]]> 2018-02-01 17:49:47 UTC https://padlet.com/232182/rtrol1859ffi/wish/227180558 Saute 232182 https://padlet.com/232182/rtrol1859ffi/wish/227181911 fried quickly in a little hot fat.]]> 2018-02-01 17:52:05 UTC https://padlet.com/232182/rtrol1859ffi/wish/227181911 Roux https://padlet.com/232182/rtrol1859ffi/wish/237078801  mixture of fat (especially butter) and flour used in making sauces.]]> 2018-03-01 18:05:58 UTC https://padlet.com/232182/rtrol1859ffi/wish/237078801 Bachamel https://padlet.com/232182/rtrol1859ffi/wish/237079963 a rich white sauce made with milk infused with herbs and other flavorings.]]> 2018-03-01 18:07:34 UTC https://padlet.com/232182/rtrol1859ffi/wish/237079963 Whisk https://padlet.com/232182/rtrol1859ffi/wish/237082280 beat or stir (a substance, especially cream or eggs) with a light, rapid movement.]]> 2018-03-01 18:10:47 UTC https://padlet.com/232182/rtrol1859ffi/wish/237082280 Boil https://padlet.com/232182/rtrol1859ffi/wish/237083496  reach or cause to reach the temperature at which it bubbles and turns to vapor.]]> 2018-03-01 18:12:33 UTC https://padlet.com/232182/rtrol1859ffi/wish/237083496