Cooking terms by Zehra Raza https://padlet.com/23549/uhpv963o6gur en-us 2017-11-21 22:13:23 UTC 2017-11-21 22:25:15 UTC hello@padlet.com Caramelization 23549 https://padlet.com/23549/uhpv963o6gur/wish/209287061 This is the browning of sugar, a process used a lot in cooking. This ends up with a sweet nutty flavor and a brown color. 

]]> 2017-11-21 22:20:06 UTC https://padlet.com/23549/uhpv963o6gur/wish/209287061 Maillard reaction 23549 https://padlet.com/23549/uhpv963o6gur/wish/209287104 When the chemical reaction when foods are cooked. ]]> 2017-11-21 22:20:29 UTC https://padlet.com/23549/uhpv963o6gur/wish/209287104 Creaming Method: 23549 https://padlet.com/23549/uhpv963o6gur/wish/209287195 When the sugar and shortening fat are blended together first and then creamed by adding more miking. 

]]> 2017-11-21 22:21:02 UTC https://padlet.com/23549/uhpv963o6gur/wish/209287195 Cream of Tarter: 23549 https://padlet.com/23549/uhpv963o6gur/wish/209287463 A white powder that is odorless. It can be used to beat white eggs. ]]> 2017-11-21 22:23:06 UTC https://padlet.com/23549/uhpv963o6gur/wish/209287463