raymondmasa154
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Direction Match mixing method in column A with their description in color B Write the letter of vour answer in our netbook.
columnA.
1. А Beating
2. Cookies
3 Crearning
4 Cut and Fold
5 Cutting in
6 Folding
7 Kneading
8 Muffin
9 No knead method
10. Quick breads
11. Refrigerated Cookies
12 Rolled Cookies
13 Sifting
14 Stirring
15 Whipping
colomnB.
A combination of two notions curting vertically through the mixture and turning over and es by gliding the spoon or rubber scraper across the bottom of the mixing bowl at each tur
B. breads leavened with the help of chemical leaveners
C. It is a process of beating eggs and cream to IT them with air and make them thick and turn
D. It is done to incorp rate air in a mixture by mechanical agitation.
E. It is often done with a wooden spoon, rotating it through a mixture as long as necessary usually until the ingredients are combined
F. It is the process of separating coarse particles in the ingredients by passing through a sieve
G. Rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric mixer
H. Small, cake-like sweet or savory leavened breads.
I. The pressing, folding and stretching of dough to develop gluten for good bread structure.
J. This are made by rolling out the dough and cutting using a cookie cutter to form fancy shapes
K. This are prepared by molding and forming the cookies dough into long rolls, wrapped and chilled
L. This are small, flat, sweet cakes baked in a variety of shapes and favor
M. This is working with two ingredients very gently to retain air in the mixture
N. This method cuts fat into small pieces, coating them with flour to form coarse.
0. This method uses better instead of dough.

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Sagot :

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