Baking: cooking food in the hot dry air of oven. The
temperature is controlled to obtain correct cooking results. Food like bread,
cakes, pastries, puddings, biscuits and so on, is cooked in an oven. A good
cook should know his or her own oven well and be aware of how the heat varies
in different parts of it. Usually, the top shelf and sides are the hottest, as
hot air rises up. The temperature is a little lower in the center and the
front, near the door. Food placed in the right position or shifted as required,
will give satisfactory results. Ovens are operated either by gas or
electricity.
Blending: mixing two or more ingredients thoroughly.
Brushing: applying a thin, even coating of milk or ghee
to pies, buns, and so on, just before they are placed in the oven. This is done
to make them look glossy and to brown them more quickly and deeply. Special
pastry brushes are available in the market.
Sauteing: Tossing food in shallow fat and browning.
Shredding: cutting food into long thin strips with a
knife or a shredder.
Simmering: allowing food to cook gently below boiling
point.
Whipping/Whisking: beating cream or any other liquid
until it is frothy.
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