FCS Cooking Terms by Krishiv Dhupar https://padlet.com/230941/u7xf09vt8t7w en-us 2017-11-14 00:21:24 UTC 2025-10-22 22:51:08 UTC hello@padlet.com Carmelization 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/206532543 carmelization-is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction. ]]> 2017-11-14 00:25:26 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/206532543 Maillard reaction 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/206532890 Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.]]> 2017-11-14 00:28:17 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/206532890 creaming method 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/206533089 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]]> 2017-11-14 00:29:27 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/206533089 Cream of tartar 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/211060590 It can be used as a subsitute for baking soda]]> 2017-11-28 17:59:53 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/211060590 Bar CookieA type of cookie made by baking batter in a sheet pan, then cutting it into bars or squares.https://pastrychefonline.com/2008/11/01/the-biscuit-method/ 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/217051041 2017-12-18 18:16:17 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/217051041 Cut InCut 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. 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/217051380 2017-12-18 18:17:06 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/217051380 Why Sour Cream is Important in Baked GoodsThe creamy texture of sour cream makes baked goods more moist than if you used milk. This makes sour cream an excellent choice for recipes that are known to have drier results, like sponge cakes. Sour cream can also serve as a suitable substitute for other ingredients like yogurt or regular cream.http://www.imperialsugar.com/blog/baking-with-buttermilk-milk-and-sour-cream/ 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/217051487 2017-12-18 18:17:24 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/217051487 Biscuit MethodThe biscuit method is a method for making quick breads such as Thebiscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/217051692 2017-12-18 18:17:52 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/217051692 A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries. 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/217051815 2017-12-18 18:18:07 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/217051815 Pastry BrushA pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/217051881 2017-12-18 18:18:21 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/217051881 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/217052164 2017-12-18 18:19:03 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/217052164 Molded CookieCookies made by shaping dough by hand into small balls, logs, and other shapes. Also called a hand-formed cookies. 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/217062105 2017-12-18 18:43:17 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/217062105 Fold InThe process of blending a light ingredient, such as beaten egg whites, into a heavier ingredient by lifting from underneath with a spatula or spoon In order to fold ingredients properly, the heavier ingredient is placed at the bottom of a bowl and the lighter above. 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/217062224 2017-12-18 18:43:33 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/217062224 Muffin MethodMIxing the wet ingredients in one bowl and the dry in another. You then pour the wet over the try and combine, mixing as little as possible. Eggs and sugar are both considered wet. https://www.escoffieronline.com/baking-using-the-muffin-method/ 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/217062899 2017-12-18 18:45:05 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/217062899 DisherUsed for scooping chocolate truffles, cookie dough, portioning muffin batter, and scooping ice cream. 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/217062952 2017-12-18 18:45:15 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/217062952 StreuselIn 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. 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/217063039 2017-12-18 18:45:28 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/217063039 Drop CookieDrop cookies are the ones dropped from the dough from a spoon or a spring-loaded ice cream scoop. 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/217063439 2017-12-18 18:46:31 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/217063439 Knead 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/227174889 work (moistened flour or clay) into dough or paste with the hands.]]> 2018-02-01 17:40:39 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/227174889 fermentation 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/227176745 the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.]]> 2018-02-01 17:43:44 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/227176745 par baking 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/227178952 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 17:47:21 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/227178952 saute 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/227179683 ried quickly in a little hot fat.]]> 2018-02-01 17:48:27 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/227179683 roux 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/237064277 a mixture of fat (especially butter) and flour used in making sauces.

]]> 2018-03-01 17:44:11 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/237064277 whisk 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/237065550
  • a utensil for whipping eggs or cream.


    • ]]>     2018-03-01 17:45:45 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/237065550     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. 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/237068365 2018-03-01 17:50:18 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/237068365 boil 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/237068922 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 the cooking liquid moves but scarcely bubbles.]]> 2018-03-01 17:51:19 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/237068922 230941 https://padlet.com/230941/u7xf09vt8t7w/wish/237090118 2018-03-01 18:21:18 UTC https://padlet.com/230941/u7xf09vt8t7w/wish/237090118