Cooking Terms by Meyhr-Suhawee Rahman https://padlet.com/235201/ytof7typcgv9 en-us 2017-11-08 13:27:37 UTC 2024-01-26 15:43:23 UTC hello@padlet.com The Creaming Method 235201 https://padlet.com/235201/ytof7typcgv9/wish/204789844 The creaming method is softening solid fat it is most used when baking cookies.This is a great method to use when cooking! Just click the link and you will get a tutorial. :)]]> 2017-11-08 13:33:12 UTC https://padlet.com/235201/ytof7typcgv9/wish/204789844 Bar Cookies 235201 https://padlet.com/235201/ytof7typcgv9/wish/207175551  sweetened cookie made from a dense dough.]]> 2017-11-15 13:42:46 UTC https://padlet.com/235201/ytof7typcgv9/wish/207175551 Drop Cookie 235201 https://padlet.com/235201/ytof7typcgv9/wish/207176934  Dropped cookie is made from a soft dough. The cookie is dropped or pushed from a spoon onto a cookie sheet. About 2 inches of space is left between cookies. The cookies will spread more than rolled cookies.

]]> 2017-11-15 13:45:22 UTC https://padlet.com/235201/ytof7typcgv9/wish/207176934 Molded Cookie 235201 https://padlet.com/235201/ytof7typcgv9/wish/207180671 Cookies made by shaping dough by hand into small balls, logs, and other shapes.]]> 2017-11-15 13:52:39 UTC https://padlet.com/235201/ytof7typcgv9/wish/207180671 Maillard Reaction 235201 https://padlet.com/235201/ytof7typcgv9/wish/208091298 A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.]]> 2017-11-17 13:41:20 UTC https://padlet.com/235201/ytof7typcgv9/wish/208091298 Caramelization 235201 https://padlet.com/235201/ytof7typcgv9/wish/208092378 Caramelization or caramelisation 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.

]]> 2017-11-17 13:43:30 UTC https://padlet.com/235201/ytof7typcgv9/wish/208092378 Cream of Tartar 235201 https://padlet.com/235201/ytof7typcgv9/wish/208093419 A white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.]]> 2017-11-17 13:45:34 UTC https://padlet.com/235201/ytof7typcgv9/wish/208093419 Disher 235201 https://padlet.com/235201/ytof7typcgv9/wish/208094663 An ice-cream scoop]]> 2017-11-17 13:48:11 UTC https://padlet.com/235201/ytof7typcgv9/wish/208094663 Streusel 235201 https://padlet.com/235201/ytof7typcgv9/wish/216472083 A crumbly topping of filling made from fat, flour, sugar, and cinnamon A cake or pastry sometimes have a streusel topping.]]> 2017-12-15 13:41:20 UTC https://padlet.com/235201/ytof7typcgv9/wish/216472083 Muffin Method 235201 https://padlet.com/235201/ytof7typcgv9/wish/216473445 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.]]> 2017-12-15 13:45:36 UTC https://padlet.com/235201/ytof7typcgv9/wish/216473445 Fold In 235201 https://padlet.com/235201/ytof7typcgv9/wish/216474122
The term can also apply to a recipe that requires less mixing (for example, a tender crumb). Folding is usually executed with a rubber spatula for liquid and dry ingredients, or with a wire whisk for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires.
]]> 2017-12-15 13:47:41 UTC https://padlet.com/235201/ytof7typcgv9/wish/216474122 Sour Cream in Baked Goods 235201 https://padlet.com/235201/ytof7typcgv9/wish/216474595 The sour cream allows the baked good to rise. ]]> 2017-12-15 13:49:09 UTC https://padlet.com/235201/ytof7typcgv9/wish/216474595 Cut In 235201 https://padlet.com/235201/ytof7typcgv9/wish/217695967 '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.

]]> 2017-12-21 13:37:39 UTC https://padlet.com/235201/ytof7typcgv9/wish/217695967 Biscuit Method 235201 https://padlet.com/235201/ytof7typcgv9/wish/217696594
theculinarycook.com
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.
]]> 2017-12-21 13:39:47 UTC https://padlet.com/235201/ytof7typcgv9/wish/217696594 Pastry Brush 235201 https://padlet.com/235201/ytof7typcgv9/wish/217696689 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.]]> 2017-12-21 13:40:07 UTC https://padlet.com/235201/ytof7typcgv9/wish/217696689 Pastry Blender 235201 https://padlet.com/235201/ytof7typcgv9/wish/217696737 '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.]]> 2017-12-21 13:40:19 UTC https://padlet.com/235201/ytof7typcgv9/wish/217696737 Fermentation 235201 https://padlet.com/235201/ytof7typcgv9/wish/225605893 the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.]]> 2018-01-29 13:39:13 UTC https://padlet.com/235201/ytof7typcgv9/wish/225605893 Knead 235201 https://padlet.com/235201/ytof7typcgv9/wish/225607642 work (moistened flour or clay) into dough or paste with the hands.]]> 2018-01-29 13:42:54 UTC https://padlet.com/235201/ytof7typcgv9/wish/225607642 Par-Bake 235201 https://padlet.com/235201/ytof7typcgv9/wish/225608425 Par-baking 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.]]> 2018-01-29 13:44:31 UTC https://padlet.com/235201/ytof7typcgv9/wish/225608425 Saute 235201 https://padlet.com/235201/ytof7typcgv9/wish/225609424 fried quickly in a little hot fat]]> 2018-01-29 13:46:35 UTC https://padlet.com/235201/ytof7typcgv9/wish/225609424 Roux 235201 https://padlet.com/235201/ytof7typcgv9/wish/236379294 a mixture of fat (especially butter) and flour used in making sauces.
https://www.chefsteps.com/activities/how-to-make-a-roux

]]> 2018-02-28 13:53:00 UTC https://padlet.com/235201/ytof7typcgv9/wish/236379294 Boil 235201 https://padlet.com/235201/ytof7typcgv9/wish/240822624 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.]]> 2018-03-12 12:52:12 UTC https://padlet.com/235201/ytof7typcgv9/wish/240822624 Dice 235201 https://padlet.com/235201/ytof7typcgv9/wish/240822689 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.]]> 2018-03-12 12:52:19 UTC https://padlet.com/235201/ytof7typcgv9/wish/240822689