Tle (Methods and Techniques)_Isaac

• Cutting in


  Mixing fat and flour with the use of a pastry blender or two knives in a scissor-like manner
• Cutting in


  • 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
• Folding


  • It can be done with beaten egg whites
• Folding


  • 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
• Beating

  • 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.