To decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish.
The elastic, expandable structure in a dough or batter capable of trapping gas, expanding and when baked becoming part of the structure of baked products. Wheat flour simple proteins (peptides), glutenin and gliadin, combine with water when stirred, mixed and kneaded to align and form gluten’s long elastic structure. Gluten containing grains are wheat, rye, triticale, emmer wheat and barley.
Grains or grain-based foods that do not contain gluten or the components of gluten, the peptides glutenin and gliadin.
Highest quality food or ingredients, skillfully prepared and artfully presented.
Grade A egg:
Grade A means the egg will have a thick, white, round, well-centered yolk, small air cell and clean, uncracked shell. Large eggs are the egg size typically used in baking; weighing 1.75 oz/50g, without shell.
Cereal mixture of toasted rolled oats, barley or other grains, plus dried fruits, seeds, nuts and sweeteners.
1. As in cereal grain; edible seeds or grain produced by plants in the grass family. The most popular cereal grains are barley, corn, millet, oats, quinoa, rice, rye, sorghum, triticale,
wheat and wild rice. 2. The appearance of the crumb of baked products as determined by the number and size of air pockets, the cell structure, and the thickness of cell walls
To reduce a food into small bits by rubbing it against the sharp teeth of a grating utensil.
Rub oil, shortening, butter or fat over surface of cooking utensil or on a food. May also use a lecithin based, non-fat cooking spray, unless bake ware does not recommend it.
Heavy-weight flat, rimless pan for baking flatbreads using as little fat as possible; flipping is done halfway through baking; may be electric or held over heat.