"COOK"-TIONARY

This new feature will cover cooking definitions that you need to know! From basting, to bain-marie, chiffonade to curdle, it will help you expand your skills! So, let’s start at the beginning of the alphabet with the letter "A"......our word for the week is:

AERATION

Aeration is the ability to trap air. Foods use aeration as a means to introduce air into the item or ingredients to affect the texture, flavor or results of the food being prepared.

Source:
www.recipetips.com


For example:
a) When flour is sifted, air is added to the flour making it lighter, thus improving the consistency of the food.

Photo source: www.eli.mama.lt

　

B) When dough is kneaded, air is brought into the dough by creating air pockets that assist in producing carbon dioxide gas, which makes bread rise. If the kneading is accomplished by a machine, which adds more air into the dough, the texture of the baked bread is finer in consistency than bread kneaded by hand and results in developing less air or aeration.

Photo source: www.yummly.com