How To Cooking

Creaming

« Cooking

Dairy Products Eggs »

Creaming

Creaming - Wikipedia, the free encyclopedia

Creaming

From Wikipedia, the free encyclopedia

Jump to: navigation, search

Creaming may refer to:

In cooking and baking

In cooking, the process of cooking in cream
In baking, the process of emulsifying butter and sugar

In chemistry

a process of separation, called creaming (chemistry)

Other uses:

in practical jokes, the process of applying shaving cream or whipped cream to a property or person.
in sports or competition, when one team is substantially far ahead
in service-based business / social services, Concentrating on clients most likely to yield outputs. Clients who are easy to serve are favoured over needier individuals.

This disambiguation page lists articles associated with the same title. If an internal link led you here, you may wish to change the link to point directly to the intended article.

Retrieved from "http://en.wikipedia.org/wiki/Creaming" Categories: Disambiguation pagesHidden category: All disambiguation pages

Views

Article
Discussion
Edit this page
History

Personal tools

Navigation

Main page
Contents
Featured content
Current events
Random article

Search

Interaction

About Wikipedia
Community portal
Recent changes
Contact Wikipedia
Donate to Wikipedia
Help

Toolbox

What links here
Related changes
Upload file
Special pages
Printable version
Permanent link
Cite this page

This page was last modified on 5 September 2008, at 17:51.
All text is available under the terms of the GNU Free Documentation License. (See Copyrights for details.)
Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a U.S. registered 501(c)(3) tax-deductible nonprofit charity.
Privacy policy
About Wikipedia
Disclaimers

Even more about Creaming

Creaming

Creaming may refer to: In cooking and baking. In cooking, the process of cooking in cream; In baking, the process of emulsifying butter and sugar; In chemistry

Creaming - Wikipedia, the free encyclopedia

krēm) Pronunciation Key n. The yellowish fatty component of unhomogenized milk that tends to accumulate at the surface. Any of various substances resembling or containing cream ...