tle l3

• SIFTING


  Separates coarse particles by passing through a sieve. In the process, air is incorporated, foreign matters are eliminated, and lumps are pulverized.
• CREAMING


  The rubbing of one or more ingredients against a bowl with the help of a wooden spoon or an electric mixer. The cream mixture should have smooth and grainy particles.
• CUTTING IN


  Mixing fat and flour with the use of a pastry blender or two knives in a scissor-like manner. This method cuts fat into small pieces. It is usually used for pastries and biscuits.
• FOLDING


  Working with two ingredients very gently to retain air in the mix. It can be done with beaten egg whites. It is usually done by hand, an electric mixer, or a rubber scraper.
• CUTTING AND FOLDING


  Involve cutting vertically into the mixture with a rubber scraper or spoon and turning over and over by gliding the spoon across the bottom of the mixing bowl at each turn.
• BEATING


  Incorporates air into the mixture by mechanical agitation. It can be done with a fork, wire whisk, eggbeater or an electric mixer.
• KNEADING


  To manipulate by pressure alternating with folding and stretching.
• WHIPPING


  To beat eggs and cream to fill them air and make them thick and fluffy.
• STIRRING


  Often done by rotating a wooden spoon through a mixture as needed.
• SCALDING


  Heating a liquid, generally referring to milk, just below the boiling point in a double boiler. It should be heated just until tiny bubbles begin to form at the very edges.
• SIFTING


  Separates coarse particles by passing through a sieve. In the process, air is incorporated, foreign matters are eliminated, and lumps are pulverized.
• CREAMING


  The rubbing of one or more ingredients against a bowl with the help of a wooden spoon or an electric mixer. The cream mixture should have smooth and grainy particles.
• CUTTING IN


  Mixing fat and flour with the use of a pastry blender or two knives in a scissor-like manner. This method cuts fat into small pieces. It is usually used for pastries and biscuits.
• FOLDING


  Working with two ingredients very gently to retain air in the mix. It can be done with beaten egg whites. It is usually done by hand, an electric mixer, or a rubber scraper.
• CUTTING AND FOLDING


  Involve cutting vertically into the mixture with a rubber scraper or spoon and turning over and over by gliding the spoon across the bottom of the mixing bowl at each turn.
• BEATING


  Incorporates air into the mixture by mechanical agitation. It can be done with a fork, wire whisk, eggbeater or an electric mixer.
• KNEADING


  To manipulate by pressure alternating with folding and stretching.
• WHIPPING


  To beat eggs and cream to fill them air and make them thick and fluffy.
• STIRRING


  Often done by rotating a wooden spoon through a mixture as needed.
• SCALDING


  Heating a liquid, generally referring to milk, just below the boiling point in a double boiler. It should be heated just until tiny bubbles begin to form at the very edges.