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The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe.

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A mother sauce made from white roux and milk

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a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture

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

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a mixture of fat (especially butter) and flour used in making sauces.

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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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fry 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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to work into a uniform mixture by pressing, folding, and stretching, which develops gluten

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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 acooking 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 paint brush, while modern kitchen brushes may have silicone bristles.

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1. Put all of your ingredients in a large bowl and whisk them together.
2. Cut in the fat into the dry ingredients
3. Add wet ingredients

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It makes the batter richer, fluffier, and moistens it

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

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A method of gently mixing ingredients-usually delicate or whipped ingredients that cannot withstand stirring or beating. To fold, use a rubber spatula to cut down through the mixture, move across the bottom of the bowl, and come back up, folding some of the mixture from the bottom over close to the surface.

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1. Separate dry ingredients from wet ingredients
2. Combine until just combined
3. Add in mix-ins

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a tool used to measure and scoop batter on to a pan

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

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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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Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. ... Chocolate chip cookies (Toll House cookies), oatmeal (or oatmeal raisin) cookies, and rock cakes are popular examples of drop cookies.

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a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape.

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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.

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Essential for every kitchen, dishers make cooking easier. 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. Visit our website to see every size of disher available. www.kitchenconservatory.com

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Adding a small amount of cream of tartar when you're beating egg whites—usually 1/8 teaspoon per egg white—speeds up the creation of foam and helps stabilize the structure of those miniscule air bubbles you're whipping up. In baking, this means mile-high meringue pies, melt-in-your-mouth meringue cookies, and angel food cakes that practically float off the plate.

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Cream of Tartar – Substitute, Uses, Health Benefits

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In this video, you will learn about the health benefits, medicinal uses, and with what to substitute cream of tartar (better known as potassium hydrogen tartrate). Uses Cream of tartar, that is actually a byproduct of the winemaking process, is an acidic powder that is typically used in baking to stabilize creams and eggs, 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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is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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What Is the Maillard Reaction? - Instant Egghead #44

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When sugar and shortening fat (Usually butter) are blended together and creamed by added mixing. This procedure allows small air pockets to form that make the batter light and fluffy.

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Cookie Science: Why Cream Butter and Sugar?