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Dicing is when you cut food into very small pieces in the shape of a block

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Boil is an vaporization of a liquid and it occurs when liquid is being heated

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Bechamel is a white sauce made with milk and infused with herbs and other flavorings.

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Whisking is a technique that uses a quick motion to combine ingredients.

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A roux is a mixture of fat(butter)and flour used to make sauces

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Parbaking 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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the chemical breakdown of a substance by bacteria, yeast. It is when the yeast eats the sugar for energy to create alcohol.

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Work (moistened flour or clay) into dough or paste with the hands.

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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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A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on 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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'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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It serves several purpose in baking. It provides sweetness, adds tenderness, and helps in the browning of baked goods. When added to yeast dough, it helps the yeast begin producing the gas for the dough to rise and helps to retain the moisture in the bread. It is also referred to as white sugar.

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Streusel is a crumbly topping or filling made from fat, flour, sugar, and often cinnamon.

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The stirring method (also known as the quick-bread method, blending method, ormuffin method) is used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

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To fold in means to bend (something flexible and relatively flat) over on itself so that one part of it covers another.

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Cookies made by shaping dough by hand into small balls, logs, and other shapes. Also called hand-formed cookie.

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Drop cookies are the ones you drop the dough from a spoon or a spring-loaded ice cream scoop. Think chocolate chip or oatmeal raisin. Here are a few reminders that will have you making mouth-watering drop cookies.

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Dessert bars, or simply bars or squares, are a type of American "bar cookie" that has the texture of a firm cake or softer than usual cookie. They are prepared in a pan and then baked in the oven. They are cut into squares or rectangles.

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Use dishers for scooping chocolate truffles, cookie dough, portioning muffin batter, and, of course, scooping ice cream. The advantage is that each scoop is exactly the same size and shape so that the cookies bake evenly. The #70 disher is .5 ounce (1 tablespoon) and is the perfect size for cookies.

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The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: ​[majaʁ]) 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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Cream of Tartar is a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.

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https://www.youtube.com/watch?v=PhU_DKq6QYc
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.