Whip: To beat rapidly to introduce air bubbles into foods such as eggs or cream. Image: Whip. Steam: To cook by vapor produced when water is heated to the ...

Оценка 5,0 (8) To mix ingredients lightly without mashing or crushing them. Whip. To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin.

Whip- To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin. Simmer- . To cook below the boiling point, bubbles form slowly ...

TO BROWN OR COOK FOODS. WITH A SMALL AMOUNT OF FAT. USING LOW TO MEDIUM HEAT. 6. TO BEAT RAPIDLY TO. INTRODUCE AIR BUBBLES INTO. FOOD. 7. TO COOK BY VAPOR.

1 нояб. 2024 г. · To beat rapidly to introduce air bubbles into food. This technique is used with cream, eggs and gelatin. (3.5 Points) * whip beat cream 14.

To mix ingredients lightly without mashing or crushing them. whip, To beat rapidly to introduce air bubbles into food applied to cream, eggs, & gelatin. Bread ...

7 нояб. 2024 г. · To beat rapidly to incorporate air bubbles into food. Applied to cream gelatin, etc. Stir whip blend. Show transcript. Asked in United States ...

... the boiling point. STEAM To cook by vapor produced when water is heated to the boiling point. WHIP To beat rapidly to introduce air bubbles into the food.

Peel slowly and break on the surface. V. To beat rapidly to introduce air bubbles into food. _____ 21. Roll Applied to cream, eggs, and gelatin.