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To cut food into small cubes.
https://www.google.com/search?q=define%20dice&rlz=1CAACAR_enUS788&oq=define%20dice&aqs=chrome..69i57j0l5.1818j0j7&sourceid=chrome&ie=UTF-8&safe=active

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reach or cause to reach the temperature at which it bubbles and turns to vapor.
https://www.google.com/search?safe=active&rlz=1CAACAR_enUS786&ei=6UGYWtiyJ8-vggeK1oiYDw&q=define%20boil&oq=define%20boil&gs_l=psy-ab.3..0l10.47316.49372.0.49681.7.6.1.0.0.0.86.457.6.6.0....0...1c.1.64.psy-ab..0.7.465...0i67k1.0.zod6PdmqJB4

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a rich white sauce made with milk infused with herbs and other flavorings.
https://www.google.com/search?safe=active&rlz=1CAACAR_enUS786&ei=U0GYWqfoO8nl_Qaa1YvoDw&q=define%20bechamel&oq=define%20bechamel&gs_l=psy-ab.3..0l2j0i22i30k1l4.141041.148045.0.148442.23.18.0.0.0.0.97.1418.18.18.0....0...1c.1.64.psy-ab..10.13.1056...33i21k1j33i160k1j0i67k1j0i10k1j0i22i10i30k1.0.4UnEe1sE7Bs

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A whisk is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping. Most whisks consist of a long, narrow handle with a series of wire loops joined at the end.
https://www.google.com/search?safe=active&rlz=1CAACAR_enUS786&ei=RkGYWv7QI8yHgge766fQDw&q=define%20whisk%20technique&oq=define%20whisk%20technique&gs_l=psy-ab.3..33i160k1.6442.11719.0.12008.12.12.0.0.0.0.316.1389.8j3j0j1.12.0....0...1c.1.64.psy-ab..0.12.1382...0j46j0i13k1j0i13i46k1j46i13k1j0i67k1j0i46k1j0i22i30k1j0i22i10i30k1j33i21k1.0.FlZMpO3y5Sc

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a mixture of fat (especially butter) and flour used in making sauces.
https://www.google.com/search?q=define%20roux&rlz=1CAACAR_enUS786&oq=define%20roux&aqs=chrome..69i57j0l5.3366j0j7&sourceid=chrome&ie=UTF-8&safe=active

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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.
https://www.google.com/search?q=fermantation&rlz=1CAACAR_enUS778&oq=fermantation&aqs=chrome..69i57j0l5.4411j0j4&sourceid=chrome&ie=UTF-8&safe=active

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Cooked or browned in a pan containing a small quantity of butter, oil, or other fat.
http://www.dictionary.com/browse/sauteing

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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.
https://www.google.com/search?q=define%20parbake&rlz=1CAACAR_enUS778&oq=define%20parbake&aqs=chrome..69i57j0l2.3265j0j4&sourceid=chrome&ie=UTF-8&safe=active

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The word kneading means to work dough, usually by hand, for the purpose of developing the glutens in the flour, which is what gives baked goods their structure and texture.
https://www.thespruce.com/what-is-kneading-p2-995551

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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").
https://www.google.com/search?safe=active&hl=en&q=define%20pastry%20blender&spell=1&sa=X&ved=0ahUKEwjeiLH0pv3XAhWET98KHfGmCUQQvwUIIygA

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A pastry brush, also known as a basting brush, is acooking utensil used to spread butter, oil or glaze on food.
https://www.google.com/search?safe=active&rlz=1CAACAR_enUS773&q=define%20pastry%20brush&spell=1&sa=X&ved=0ahUKEwjNwJKVpv3XAhWrQd8KHXydDUUQvwUIIygA&biw=1366&bih=621

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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.
https://pastrychefonline.com/2008/11/01/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.
https://www.thespruce.com/definition-of-cut-in-3896640

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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 bakingsoda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.
https://www.google.com/search?q=define%20the%20function%20of%20sour%20cream%20baked%20good&rlz=1CAACAR_enUS773&oq=define%20the%20function%20of%20sour%20cream%20baked%20good&aqs=chrome..69i57.4005j0j7&sourceid=chrome&ie=UTF-8&safe=active

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A crumbly topping or filling made from fat, flour, sugar, and often cinnamon.
https://www.google.com/search?q=define%20Streusel&rlz=1CAACAR_enUS773&oq=define%20Streusel&aqs=chrome..69i57j0.2419j0j7&sourceid=chrome&ie=UTF-8&safe=active

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The stirring method (also known as the quick-breadmethod, blending method, or muffin 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.
https://www.google.com/search?q=define%20muffin%20method&rlz=1CAACAR_enUS773&oq=define%20muffin%20method&aqs=chrome..69i57.5794j1j7&sourceid=chrome&ie=UTF-8&safe=active

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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).
https://cooking.stackexchange.com/questions/4589/what-does-it-mean-to-fold-in-an-ingredient-into-a-mix

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A white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.
https://www.google.com/search?safe=active&rlz=1CAACAR_enUS768&ei=L7oVWuHsGqiLjwS4vJ7ABA&q=define%20cream%20of%20tartar&oq=define%20cream%20of%20ta&gs_l=psy-ab.3.0.0j0i22i30k1l2.129254.133181.0.135156.12.10.0.2.2.0.112.854.5j4.9.0....0...1c.1.64.psy-ab..1.11.876...0i10k1j0i22i10i30k1.0.tn_ugAPbW34

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A scooper

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Made from stiff dough.  Small pieces are borken off and shaped with fingers.

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Made from rich stiff dough and packed into a cookie press. Then pushed through perforated discs onto cookie sheets.

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Contains a high proportion of fat. Made from stiff dough.

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Made from soft dough. Dropped or pushed from a spoon on to cookie sheets. Spreads more than rolled cookies. Chocolate chip cookies are a popular example of a dropped cookie.

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Made from stiff dough.  Usually rolled on a pastry cloth or board.  Transferred by a cookie cutter.  Cutters are available in many shapes and sizes.  Sugar cookies are a very popular example of rolled cookies.

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The Maillard Reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.  https://www.google.com/search?q=Maillard%20Reaction&rlz=1CAACAR_enUS768&oq=Maillard%20Reaction&aqs=chrome..69i57j0l5.1961j0j9&sourceid=chrome&ie=UTF-8&safe=active

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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.  https://www.google.com/search?safe=active&rlz=1CAACAR_enUS768&q=Caramelization&spell=1&sa=X&ved=0ahUKEwi7u4GjsrLXAhWP8oMKHfs6AiIQvwUIIigA

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Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing.http://www.bakeinfo.co.nz/Facts/Cake-making/Creaming-method