CHILD DEVELOPMENT PEDAGOGY

Detailed explanation-1: -WHIP OR WHISK: Air is incorporated into such foods as whipping cream and egg whites through very vigorous mixing, usually with an electric mixer or whisk. FOLD: One ingredient is gently incorporated into another by hand with a large spoon or spatula. It creates little aeration.

Detailed explanation-2: -Whisks, or cooking whips, are cooking utensils that feature a narrow handle on one end and wire loops joined together at the other. The configuration and thickness of the loops varies depending on the type of whisk you use. Whisks are used to either add air into a mixture or thoroughly blend ingredients together.

Detailed explanation-3: -Aerate To incorporate air into a mixture through sifting and mixing. Aroma The sensations, as interpreted by the brain, of what we detect when a substance comes in contact with sense receptors in the nose. Batter Prepared by blending, creaming, whipping; a batter contains more liquids, fat and sugars than dough.

Detailed explanation-4: -Whipping is similar to beating, but the two are not synonyms. Whipping means to beat vigorously in order to incorporate a large amount of air into an ingredient or mixture. For example, whipped cream and whipped egg whites are made by whipping lots of air into cream and egg whites, respectively.

Detailed explanation-5: -Air can be added to food mechanically using whisking, sieving, creaming, beating, rubbing in, rolling and folding. During creaming (where fat and sugar are creamed together), air is added to the mixture, and is enclosed by the fat.