Butter Tarts - CanadaMix: to combine ingredients usually by stirring.
Add: to join together objects in order to increase the quantity. Stir: to mix food round and round for a long time. Strain: to pour a liquid containing solid matter through a sieve in order to hold back the solid. Roll: to flatten out or spread with a roller. Sprinkle: to disperse or distribute here and there. Pour: to flow one liquid in a container to another one. Bake: to cook in the oven. British Scones - Great BritainPreheat: to heat prior to using.
Sift: to shift flour through a sieve or sifter. Stir: to mix food round and round for a long time. Knead: to squeeze and roll the object with your hands. Brush: to spread something over food with a brush or spoon. Bake: to cook in the oven. |
Macarons - FranceBeat: to mix food hard and fast with a spoon or beater in order to remove lumps.
Whisk: to beat or stir with light rapid movement. Sift: to shake flour through a sieve or sifter. Fold: A method of gently mixing ingredients-usually delicate or whipped ingredients that cannot withstand stirring or beating. Spoon: to hollow out or shape like a spoon. Bake: to cook in the oven. Swiss Toblerone Mousse - SwitzerlandChop: to cut food into small pieces.
Set: letting a liquid become firm over a period of time. Stir: to mix food round a round for a long time. Remove: to take out of an object. Whip: to beat food fast to put air into it. Pour: to flow one liquid in a container to another one. |
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