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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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fried quickly in a little hot fat.

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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. The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen.

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work (moistened flour or clay) into dough or paste with the hands.

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Explain the function of sour cream baked good 

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Explain the function of sour cream baked good 

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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.

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In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Some modern recipes add spices and chopped nutmeats.

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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 […] 08/30/07Baking Basics Mixing Methods The Muffin Method1

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Folding is usually 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. The first step in many of our baking recipes calls for: beating butter and sugar together until pale and fluffy.

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Basic Cookie Types: Drop, Rolled, Molded, Pressed. ... Molded cookies are made using stiffer dough than drop cookies. The dough is molded by hand into balls or shapes like wreaths, crescents or canes. Sometimes the formed balls are flattened by hand, or with the bottom of a glass, to produce cookies

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Drop cookies are the ones you drop the dough from a spoon or a spring-loaded ice cream scoop. Think chocolate chip or oatmeal raisin. Here are a few reminders that will have you making mouth-watering drop cookies.

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Definition of bar cookie. : a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape. Combine chocolate with peanut butter, add some nourishing oats, and you have a great-tasting bar cookie to take to Little League games or office parties …

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dishes; especially : an ice-cream scooper

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Cream of tartar is a key ingredient added to baking soda in order to produce baking powder. It is also often added to egg whites to stabilize the whites as they are beaten and then folded into cake batters or for use in preparing meringues, souffles or angel food cakes.

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

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Caramelization is a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. ... The caramelization reaction depends on the type of sugar. Sucrose and glucose caramelizearound 160C (320F) and fructose caramelizes at 110C (230F).

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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.

During creaming, small air cells are formed and then incorporated into the mix. This mix becomes larger in volume and softer in consistency. The exact time for proper creaming is controlled by several factors: the temperature of the shortening or fat (21°C is best). Cold shortening (eg butter, margarine etc) is not plastic enough to incorporate quickly and hold air cells. By the same token, fats that are too warm (24°C or more) will not be able to hold as much air, nor give as much volume because they are soft and cannot tolerate the friction of the machine and constant mixing.

Sugar and shortening are creamed at a medium speed until soft and light. High speed mixing tends to destroy or reduce the number of air cells that are formed and incorporated during the early stages of mixing.

During the second stage, eggs are added in several portions. Very often, an inexperienced baker will add the eggs too quickly before they are absorbed in the mix and curdling will result. Egg contains albumin, or egg white, and the yolk. The yolk of the egg contains a fat that coats the surface of the cells formed in creaming and allows the cells to expand and hold the liquid added (egg whites, milk etc) without curdling.

Curdling is the result of having more liquid than the fat-coated cells have a capacity to retain.

A creamed mix that has been carefully mixed and does not curdle has a water-in-fat solution. Cake mixes that curdle are those in which the water or liquid has been released by the cells and created a fat-in-water emulsion.

Adding eggs too quickly or adding all the other liquid (milk) at once will cause curdling. Addition of a small portion of the flour at the start of the mix will help to eliminate curdling in mixes with high liquid content. Adding flour alternately with the liquid after the mix is creamed will also eliminate the curdling tendency. The batter is then mixed slowly until smooth and the flour completely mixed in and wet.