Different Baking Terms
Bake-to cook by dry heat in an oven
Batter-flour, liquid and other ingredients, thin enough to four used in coating foods for frying.
Beat-mix vogorously with a spoon,whiper or beaten.
Blend-mix thoruoughy.
Boil-cook liquid with bubblrs appear on surface.
Bovillon-clear meat stock for broth.
Bread-to coat with flour,egg or crumbs.
Broil-to cook directly on heat over a fire or in a oven.
Brush-spread thinly with a brush.
Caramelize-melt sugar in a medium heat to a golden brown.
Chop-cut foods in fire or coarse pieces with a sharp knife.
Coat-cover with a thin film as with flour,batter,eggs or crumbs, sugar ,icing etc.
Cream-rub shortening and sugar against the sides of a bowl with wooden spoon or blender until creamy.
Cube-to cut foods in solid squares.
Cut-in -in corporate fat into flour with two knives,pastry,blender.
Dice-to cut into very small cubes.
Dough-mixtures of flour &liquid plus other ingredients thick enough to roll, knead or drop from a spoon.
Blanch-So scold quickly in boiling water.
Devil-to season with mustard pepper or other spicy condiments.
Draw-to remove entrails
Dredge-to coat with flour prior to frying
Entree-the main coarse of the meal.
Fillet-a thin boneless piece of meat or fish.
Flake-to fork up a food.
Fold-in-to-to mix light fluffy ingredients using a gentle over and over motion.
There are different terms that are used hotel and restaurant management. Some of the common terms include bed and breakfast, full board, buffet and so many other terminologies.
Why there is a need for you to be acquanted with the different terminologies to be use in fish culture
Click on the 'Swimming Terms' link on this page to see a list of the commonly used swimming terms and their definitions.
The terminologies used for different types of guests can include business travelers. Various types of guests include families, tourists, elderly, and professionals.
There are a variety of terms used in conjunction with aerobics. Some terms concern the exercises and others concern the body itself. Resistance training, frequency, endurance, and resting heart rate are all terms used when discussing aerobics.
we want to know about differet terminologies being used in banking
No, mushrooms are not used in baking bread. Yeasts are used, which are completely different from mushrooms.
No, salt cannot be substituted for baking soda in baking recipes. Baking soda is a leavening agent that helps baked goods rise, while salt is used for flavoring. Using salt instead of baking soda will result in a very different outcome in terms of texture and leavening.
No, baking soda and borax are two different substances. Baking soda is sodium bicarbonate, a leavening agent commonly used in baking. Borax, on the other hand, is a mineral compound used for cleaning and laundry purposes.
They are both leavening agents, in very basic terms the only difference is, baking soda reacts in a recipe without heat, therefore baking soda should be used in the recipe close to last before baking otherwise the baked good might not rise the way it is supossed to
Some terminologies used in poultry raising are used to refer to the poultry at different life stages. For example a hen is an adult chicken, a pullet is a young female chicken. A chick is a young male or female under five weeks of age. A booder is a device provides heat.
Day trading is the act of trading intraday. There really isn't any difference. Only different terminologies used by different people.