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To lightly stir

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to agitate

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To cook in a small amount of fat; pan-fry.

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To work into a uniform mixture by pressing, folding, and stretching.

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a topping or a crumble.

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folding a mixture using a rubber scraper.

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Whisk all the wet ingredients together including the eggs and oil or melted butter. Add the wet ingredients to the dry ingredients. Stir with a spatula until just moistened. Place in tins and bake immediately as set forth in the recipe.

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Cookies made by shaping dough by hand into small balls, logs, and other shapes.

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made by dropping batter from a spoon onto a cookie sheet for baking

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The reaction of sugars and protein that occurs when heating and produces a browning (meat and bread)
http://www.worldofchemicals.com/article/456/image/Maillard-reaction.jpg

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a substance used in baking powders.

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Definition: to mix together sugar and butter.
https://www.youtube.com/watch?v=FyW-Zs8F0Tg

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It is an acid that when combined with butter creates carbon dioxide.

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A type of cookie made by baking batter in a sheet pan, then cutting into bars or squares

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to make into a caramel like substance.
https://padletuploads.blob.core.windows.net/prod/235661313/42622e941407c989fc3b0f5d64d5fe1e/Sugar_Cubes_Stacked_and_Burned.jpg

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'Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed. When making a pastry, solid shortening, lard, or butter is cut in to a flour mixture until the particles are the size of small peas.

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A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.

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A pastry blender is a kitchen tool used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as "cutting in").

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The biscuit method:  The biscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. Your fats and liquids should be cold for the biscuit method

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a utensil that is used for scooping things like dough or ice cream.