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The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe. Dicing, unlike chopping or mincing, is a precision cut that is consistent in size.

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dice cooking definition\ - Google Search

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reach or cause to reach the temperature at which it bubbles and turns to vapor.

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Béchamel sauce, also known as white sauce, is made from a white roux and milk. It is, since the seventeenth century and on, one of the mother sauces of French cuisine. It is used as the base for other sauces.

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beat or stir (a substance, especially cream or eggs) with a light, rapid movement.

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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.

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a mixture of fat (especially butter) and flour used in making sauces.

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Par baking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage.

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fried quickly in a little hot fat

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work moistened flour or clay into dough or paste with the hands.

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Fermentation is a metabolic process that consumes sugar in the absence of oxygen.

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A pastry blender is a kitchen tool used to mix a hard 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

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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. In baking breads and pastries, a pastry brush is used to spread a glaze or egg wash on the crust or surface of the food.

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The biscuit method is a method for making quick breads such as scones and, well, biscuits. ... 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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Sprinkle the chilled butter over the flour and toss with a fork.Cut the butter into the dry ingredients with a fork, Bench Scraper, two knifes (in a scissor motion) or a pastry blender until the butter pieces are the size of small peas. 3.

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The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter. Some of the acidic ingredients that cause the reaction with baking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.

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In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Some modern recipes add spices and chopped nutmeats

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folding  is usually done with a rubber spatula (for liquid & dry ingredients) or with a wire whisk (often beneficial for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires).

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The Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a mix

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Drop Cookies—like oatmeal raisin or chocolate chip—are those timeless classics that are easy to transfer from the mixing bowl to the baking sheet with a simple scoop and drop.

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Press dough into mold , scraping excess off with a knife so that dough is flush with the edge of the mold. Loosen edges and let dough fall onto an ungreased cookie sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until lightly browned.

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A sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape. Combine chocolate with peanut butter, add some nourishing oats, and you have a great-tasting bar cookie.

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A white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.

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The Miallard Reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction.

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Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough.

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What's meant by the "All in One" method?

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A specialized spoon used to serve food