PPT-Cooking Terms cream To beat sugar and fat together until fluffy.

Cut in To cut fat into flour with two knives or a pastry blender until it is distributed in small particles throughout the mixture Brown To bake dry or toast a food until the surface is . coukfood Irish cream and chocolate cheesecake Ingredients 100g3oz butter 250g8oz digestive biscuits crushed 600g1lb 5oz cream cheese 25ml1fl oz Baileys or other Irish cream liqueur 100ml3oz icing sugar 300ml10o Alternative Sweeteners. Partner Interaction. What is your favorite sweet treat?. Added Sugars. Manufactured foods/added during cooking. Candy bars, soda, fruit drinks. Sugar, sucrose, fructose, high fructose corn syrup, maltose, dextrose, invert sugar, malt syrup, fruit juice concentrate, corn sweetener, brown sugar, lactose, honey, molasses, raw sugar, syrup. Rebecca Grossman. 7C1 ID4. Early Settlers. Early settlers brought with them small amounts of extra food. Once they arrived in the new world they relied on what was around them to survive. They hunted for meat but needed to balance what they ate. . CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND SAUCES. Sugar Cooking. A solution or syrup of sugar and water is boiled to evaporate part of the water. . As the water is boiled off, the temperature of the syrup gradually rises. . Baste- To moisten meat with a liquid, such as melted butter or a sauce, while cooking. . Beat- To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.. adopted from . tablespoon.com. http://www.tablespoon.com/recipes/ice-cream-in-a-bag/88b92792-6ebc-434f-9697-. 3b020691d959. . Jacqueline . Luthcke. and Tiffany Lee. Ingredients (for 1 scoop serving). Cakes & Custard. Y2.U8.3. Quick Bread. Biscuit, scone, muffin, . cake. Chemical leavening. Generally a . Batter. : a semi-liquid mixture containing flour, liquid and other ingredients. BAT. TERS. Mousse au . Chocolat. When mousse au chocolat first hit the culinary scene in 1894 it was reserved for savory dishes like fish and vegetables.. A French Classic. Chocolate Mousse was first . mentionned. Click directly on the term to learn more about it.. Recipe. Yield. Bake/Roast. Baste. Beat. Boil. Simmer. Slice. Stir. Stir Fry. Whip. Season. Broil. Pare. Chop/Mince. Cream. Fold. Fry/Sauté. A set of directions for making a food or beverage. Body. : . Ready. , Set, Cook . A good . recipe is a result . of . kitchen . chemistry. Always use a . recipe for . best . results. Cooking. . is. . a . Science. Measuring Tools. Liquid measuring cup. The Complex Nature of Milk. Vital to health - nutritious. Versatile for cooking – 87% water (a solvent for over 250 chemical compounds, the milk sugar lactose, water-soluble vitamins, trace minerals and mineral salts). Sauces. Stove Top-Stirred. Baked-Water Bath. Frozen-Turned. Introduction. What is a Custard. A custard is a culinary preparation made by tempering steeped cream or milk into an egg yolk or combination of yolk and whole eggs base. It is the coagulation of the egg protein which gives the custard its thickened form. This is achieved by gently heating the custard either by low heat on a stove top(‘Stirred” Method), in a double boiler (“Ribbon” stage Method) or in a water bath in the oven (“Baked” Method).. Al Dente - To cook pasta until it has a slight resistance to the bite . “. firm to the tooth. ”. .. Baste - To moisten meat with a liquid, such as melted butter or a sauce, while cooking. . Batter - A mixture of flour & liquid, thin enough to pour & coat food.. 100g caster sugar. 100g soft . spread. 2 eggs. 100g self raising flour. 1 x 5ml spoon baking powder. 1 eating apple. 1 x 5ml spoon cinnamon. 1 x 5ml spoon demerara sugar. Ingredients. Weighing scales.