TO BEAT RAPIDLY TO INCORPORATE AIR AND TO INCREASE VOLUME RECIPES

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COOKING TERMS FLASHCARDS | QUIZLET

to beat rapidly to incorporate air and to increase volume. Tools: wire whisk, rotary beater. Scald. to heat a liquid such as milk to a simmering point. the liquid forms bubbles along the sides of the container. Grate. to rub food on a grater to make small particles. Tool: grater. Beat.
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THE COOKING GIRL: COOKING TERMS

Whip: to beat rapidly incorporate air, and to increase volume Scald: to heat a liquid such as milk to the simmering point. The liquid forms bubbles along the sides of the container Grate: to rub food on a grater, to make small particles Beat: to mix ingredients thoroughly, usually in a bowl, using an over-and-over motion
From thegirlthatlovestocook.blogspot.com

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WHIP to beat rapidly to incorporate air and to increase volume. Tools: wire whisk, rotary beater. 2. SCALD to heat a liquid such as milk to the simmering point. The liquid forms bubbles along the sides of the container. 3. GRATE to rub food on a grater to make small particles. Tool: grater. 4. BEAT to mix ingredients thoroughly, usually in a ...
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COOKING TERMS FLASHCARDS | QUIZLET

To beat rapidly to incorporate air and to increase volume. Tools: wire whisk, rotary beater. To heat a liquid such as milk to the simmering point. The liquid forms bubbles along the sides of the container. Nice work! You just studied 25 terms! Now up your study game with Learn mode.
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GOURMET FOODS 2 FLASHCARDS | QUIZLET

to beat rapidly to incorporate air and to increase volume. scald. to heat a liquid such as milk to the simmering point. The liquid forms bubbles along the sides of the container. grate. to rub food on a grater to make small particles. beat. to mix ingredients thouroughly, usually in a bowl, using an over-and-over motion.
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FOODS FLASHCARDS | QUIZLET

to beat rapidly to incorporate air and increase volume. Grate. To rub food, such as lemon or orange peel, against a grater to obtain fine particles. Steam. To cook by the vapor produced when water is heated to the boiling point. Chop. to cut into small pieces. saute.
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COMMON COOKING TERMS FLASHCARDS | QUIZLET

to beat food lightly and rapidly in order to incorporate air into the mixture and to increase its volume baste to moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying
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COOKING_TERMS_ - 1.WHIP TO BEAT RAPIDLY TO INCORPORATE AIR ...

1.Whip- to beat rapidly to incorporate air and increase volume.-tools- wire whisk, rotary beater 2.Scald-to heat a liquid such as milk to the simmering point.The liquid forms bubbles along the sides of the container 3.Grate-to rub food on a grater to make small particles - tool - grater 4.Beat-To mix ingredients thoroughly,using an over an over motion-tools-mixing 5.Chop-To cut found into smaller pieces-tools- knife, food chopper 6.Combine-to mix two or more ingredients together-tools ...
From coursehero.com

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QUIA - RECIPE TERMINOLOGY HUNT

To beat a food lightly and rapidly in order to incorporate air into the mixture: Baste: To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying. Chill: To cool a food to below room temperature in the refrigerator or freezer, or over ice: Snip
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STIR-FRY: to fry small pieces of food very quickly in a small amount of very hot oil. while stirring constantly. TOAST: to brown in an over or toaster. TOSS: to tumble ingredients, such as for a salad, very lightly with a spoon and fork. WHIP: to beat rapidly to incorporate air and to increase volume. Tools: wire whisk, rotary beater, electric mixer
From rrcs.org

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COOKING GLOSSARY W - WHIP: TO BEAT RAPIDLY TO INCREASE ...

Whip: To beat rapidly to increase volume by the incorporation of air. Whisk: To beat ingredients until combined. Whiskey or Whisky: An alcoholic beverage obtained by distilling fermented grains, usually rye, corn or barley. It has a strength of 40 to 50 per cent of alcohol and it is odorless, tasteless and coloutless when originally fermentet ...
From romwell.com

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BAKERS GLOSSARY - PILLSBURY BAKING

To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and increase the volume of the mixture. Zest The colored outer peel of citrus fruit, which is used to add flavor. The zest is often referred to as “grated peel” in recipes.
From pillsburybaking.com

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= to beat rapidly to incorporate air and increase volume. 23. To whip, one may use a , a or an 24. occur when the peaks fall over on themselves. 25. = to combine a delicate ingredient to a solid mixture. 26. The two basic operations of an oven are and 27. = to cook by dry heat, usually in an oven. 28.
From dcmp.org

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To beat rapidly to incorporate air and to increase volume. 2. To rub food on a surface with sharp projections. 3. To cook by the vapor produced when water is heated to the boiling point. 4. To cut into small pieces. 5. To brown or cook food in a small amount of fat over a low or medium heat. 6. To cut into very small cubes. 7.
From thefacsoflife.weebly.com

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COMPLETE COOKING DICTIONARY OF FOOD AND COOKING TERMS

To beat rapidly with a wire whisk, beater or electric mixer to incorporate air, lighten and increase volume. Zest. To grate the outer, colored portion of the skin of a citrus fruit, avoiding the white pith. The thin parings that result are also called the zest. Part 1 of our cooking dictionary with cooking terms from A to I, is here.
From cookingnook.com

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COOKING_TERMS_KEY.PDF - COOKING TERMS NAME PERIOD KEY ...

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STIR, BEAT, BLEND. . . | THINK TASTY

Whipping is to beat rapidly with a wire whisk or electric mixer so as to incorporate air to lighten a mixture and increase its volume. Think egg whites or heavy cream. Whipping is done with a whisk, a rotary egg beater (I love my old one), or an electric mixer.
From thinktasty.com

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DICTIONARY OF COOKING TERMS - GOOD HOUSEKEEPING

Apr 12, 2007 · Whip: To beat food with a whisk or mixer to incorporate air and produce volume. Whisk: To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk ...
From goodhousekeeping.com

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WHICH OF THE BAKING TERMS THAT IS COMMONLY USED TO BEAT ...

Mar 09, 2015 · Which of the baking terms that is commonly used to beat rapidly with a whisk beater or fork to incorporate air increase volume in egg whites? Wiki User · 2015-03-09 02:32:03
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CULINARY KITCHEN FUNDAMENTALS FLASHCARDS | QUIZLET

to cook by dry heat, usually in an oven. roast. to cook meat or poultry by dry heat, usually in an oven. baste. to moisten food while it's cooking to add flavor. broil. to cook under direct heat in a broiler or over hot coals. tender. broiling is made for things that are naturally.
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FREE FAMILY AND CONSUMER FLASHCARDS ABOUT RECIPE TERMINOLOGY

Terms and definitions used in recipes. Term. Definition. Whip. To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume. Baste. To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying. Chill.
From studystack.com

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Whip: to beat rapidly to incorporate air and increase volume Using the Oven Preheat: to heat an oven to a speci° c temperature before placing the food inside (some recipes call for preheating a grill or pans on the stove top). Bake: to cook in an oven or oven type appliance, usually refers to breads, cakes, and casseroles
From louisville.edu

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(DOC) BAKING TERMINOLOGY | MARTA BALBONTÍN - ACADEMIA.EDU

Whip – Stir briskly with a whisk to incorporate air. To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and increase the volume of the mixture. 4 Whisk – A kitchen tool made of wire loops that tends to add air as it mixes substances together.
From academia.edu

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COOKING TERMS | LEXINGTON HERALD LEADER

Jan 08, 2009 · Whip: To beat a food lightly and rapidly using a wire whisk, rotary beater or electric mixer to incorporate air into the mixture and increase its volume. Zest: The colored outer portion of citrus ...
From kentucky.com

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