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The process of cutting food into small cubes of equal size so that the food is evenly cooked.

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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk.

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a rich white sauce made with milk infused with butter and flour.

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Used to blend ingredients smooth, or to incorporate air into a mixture.

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Roux is used as a thickening agent for gravy, sauces, soups and stews. It is a mix of flour and fat mixed together.

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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, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

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work (moistened flour or clay) into dough or paste by 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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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 one of the only mixing methods that does not require you to have all of your ingredients at room temperature

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Means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed.

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It has a thick consistency and a flavor that is slightly tangy. It is fairly acidic, which activates the leavening action of baking soda.

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A crumbly topping or filling made from fat, flour, sugar, and often cinnamon.

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It calls for measurements of dry and wet ingredients separately, then quickly mixing the two.

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Folding is a more gentle mixing technique than "stirring" and "mixing".

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

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

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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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In common usage, a scoop is any specialized spoon used to serve food.

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It's a dry, powdery, acidic byproduct of fermenting grapes into wine. Its sciency name is potassium bitartrate, aka potassium hydrogen tataric, aka potassium hydrogen tartrate or tartaric acid.

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

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The oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color

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The sugar and the shortening fat are blended together first and then creamed by added mixing

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Cookie Science: Why Cream Butter and Sugar?