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Cutting food into small pieces of equal sizes so that the food is evenly cooked.

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To beat or stir in a light and fast movement.

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When water reaches a certain temperature and it starts boiling and producing water vapor

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Made from white roux and milk- also called a "white liquid"

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It is an even mixture of fat(butter) and flour that is used as a thickening agent.

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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. The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen.

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Fried quickly in a little hot fat.

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the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving bubbling and the giving off of heat.

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

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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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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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Sour cream is often thought of as a topping for potatoes, an addition to sauces and a way to mix guacamole, but it's not often remembered as a baking ingredient. Due to its creamy texture, sour cream can be added to a variety of baked goods and recipes in order to yield moister results.

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In baking and pastry making, struesel 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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Usually egg whites or whipped cream are folded into a heavier mixture, for a souffle, cake, or pie filling to help the mixture rise. The lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top

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

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Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet

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

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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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A specialized scoop or spoon that is used to serve food.

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Cream of tartar is an acidic powder that is typically used in baking to stabilize eggs and creams, as well as adding volume and thickness to the final product.

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Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. ... As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.

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

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The known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing. During creaming, small air cells are formed and then incorporated into the mix.