besides using chemical leavener how is carbon dioxide released during baking, expansion of trapped air and steam, baking soda, most popular chemical leavening agent, kneading, action that speeds up development of gluten in bread making process, why should water be well chilled before mixing into mealy or flaky dough, inhibit gluten development and keep the fat solid, what can cause cookie to spread too much during baking, too much sugar or liquid, pate a choux, french name for dough used to make eclairs, twice baked bar cookie, bar cookie baked, sliced, and baked a second time, beignets, famous dessert made from deep fried square pieces of eclair paste and dusted with powdered sugar, fruit coulis, fruit pureed with sugar syrup or granulated sugar and either raw or cooked to reduce, causes a souffle to rise, expansion of air incorporated into egg whites during whipping, cause of curdling in custard, overheating, infusing, soak food in hot liquid in order to extract its flavor or soften its texture, tempering, slowly whisking a hot liquid into egg yolks when making stirred custard sauce, creme brulee, burnt cream, custard, liquid thickened by egg product, sherbet, contains dairy, sorbet, no dairy, how is whipped cream stabilized?, adding a stabilizer like gelatin, cornstarch, powdered sugar

Cullinary Part 3

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