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Beat:
to make a mixture smooth by vigorously combining ingredients with a
mixer, spoon, fork or wire whisk. |
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Blend: to mix two or more ingredients with a blender, mixer
or spoon until combined. |
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Bloom: is a gray film caused by the cocoa butter or sugar
rising to the surface when chocolate is stored at temperatures that
fluctuate from hot to cold. This dulls the rich brown chocolate color
but does not affect the taste. When the chocolate melts, it regains
its attractive color. |
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Boil:
to heat a liquid until bubbles rise and break the surface. A "full",
"rolling" or "rapid" boil refers to the bubbles forming rapidly
throughout the mixture |
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Caramelize: also referred to as "burnt sugar". To heat
sugar over low heat until it liquefies and becomes a syrup ranging in
color from golden to dark brown. |
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Combine:
to mix two or more ingredients
with a spoon or blender until they are blended together. |
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Cool:
to remove from the heat source to cool at room temperature. Baked
items are commonly placed on wire racks. |
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Cream: the process of beating fat (usually butter or
margarine) and sugar together with a spoon or electric mixer to
incorporate air. The resulting mixture should be "creamy" and smooth
with no separation of ingredients. |
|
Cut In:
the blending of shortening or another solid fat with a flour mixture.
This is done by working the ingredients together with a pastry
blender, large fork or two knives until the combined mixture resembles
small crumbs or peas |
|
Doneness Tests: Insert a wire
cake tester or wooden pick in cake’s center. If it emerges perfectly
clean, the cake is done. However, tests vary. Sometimes the wooden
pick should come out with moist crumbs clinging to it, or the cake
will be too dry. The cake should be lightly browned on top and
beginning to shrink from the sides of the pan |
|
Flute:
also known as "crimp". To press or pinch two pastry edges together
to seal. For a single-crust pie, turn the dough under to form a ridge.
The ridge can be made into a decorative pattern with fingers, fork or
other tool. |
|
Fold:
to combine ingredients lightly. With a spatula, cut down through
the mixture. Slide spatula across the bottom, then up and over. Repeat
and turn bowl frequently until evenly distributed. |
|
Grease:
rub the inside surface of a pan with solid shortening or
coat with a nonstick cooking spray to prevent sticking during baking.
“Grease and flour” refers to rubbing the pan with shortening, then
lightly dusting it with flour. Remove excess flour by turning the pan
upside down and tapping the bottom. |
|
Kneading:
the process of working the dough with the heel of your hand
in a pressing and folding motion until it’s smooth and elastic. |
|
Preheat:
refers to heating the oven to the desired temperature prior to
adding food. This usually takes 10 to 15 minutes. |
|
Sift:
to put dry ingredients (one or more) through a sieve or sifter to
break up lumps and incorporate air. |
|
Simmer:
to cook food in liquid gently at a low temperature until tiny
bubbles break the surface |
|
Soften:
to allow food, such as butter, margarine or cream cheese, to stand
at room temperature until it is no longer hard and yields to slight
pressure when touched. You can also soften butter or margarine in the
microwave. One stick of cold butter or margarine taken directly from
the refrigerator may be softened on defrost (30% power) for 10 to 15
seconds. If necessary, microwave 5 to 10 seconds more. Check, then let
stand. until ready to use. |
|
Stir:
to mix ingredients with a spoon in a figure eight or
circular motion until combined. |
|
Whip:
to beat lightly and rapidly to incorporate air in the mixture to
make it light and increase volume. |
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Types of Pasta
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