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a mixture of fat (especially butter) and flour used in making sauces. Used as a leavening agent.

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Fried quickly in a little hot fat.

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

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Work 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.

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

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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 paintbrush, while modern kitchen brushes may have silicone bristles.

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Cutting - in

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cutting in a fat in with dry ingredients

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Helps to keep baked goods moist.

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A streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes.

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Simply put, 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 of dry ingredients (flour, leavening and flavorings like cocoa powder). Once they are prepared — and the oven is preheated — the two are combined and stirred together very briefly before the finished batter is panned and baked.

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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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Drop cookies are the ones you drop the dough from a spoon or a spring-loaded ice cream scoop.

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Used as a leavener

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A cookie that is shaped by hand

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A type of cookie made by baking batter in a sheet pan. Then the baked product is cut into squares which makes it a bar cookie

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a disher is used to scoop dough and make sure it's even with the other dough balls

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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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Temperatures during cooking -- Caramelization

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Add soften butter and sugar into a bow and mix. Keep mixing till its soft and creamy.