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It yields better odds for baking goods and can be less temperamental. Also, it gives cakes a light texture and makes cake moist.

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

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executed with a rubber spatula for liquid and dry ingredients, or with a wire whisk for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires

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The stirring 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.

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Hospitality Education Foundation of Georgia

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a clear distinction between three types of scoop: the disher, which is used to measure a portion e.g. cookie dough, to make melon balls, and often to serve ice cream

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a cookie made by dropping spoonfuls of dough onto a baking sheet

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made from a stiffer dough that is molded and rolled into little balls or cookie shaped by hand before baking

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

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A rich white sauce made with milk infused with herbs and other flavorings

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To beat or stir (a substance, especially cream or eggs) with a light, rapid movement

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

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A chemical reaction between amino acids and reducing sugars that gives browned food it's distinctive flavor.

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A type of non-enzymatic browning reaction.

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The creaming method is usually with sugar and butter.