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Dicing is a culinary knife cut in which the food item is cut into small blocks or dice. This may be done for aesthetic reasons or to create uniformly sized pieces to ensure even cooking.

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To heat up until it bubbles rapidly

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A white colored sauce made up of a roux and milk

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To stir very rapidly

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A thickener that is usually flour as well as milk

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Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science offermentation is known as zymology or zymurgy.

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Sauteing, defined. To saute is to cook food quickly in a minimal amount of fat over relatively high heat. The word comes from the French verb sauter, which means "to jump," and describes not only how food reacts when placed in a hot pan but also the method of tossing the food in the pan.

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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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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 a cooking 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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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.

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To cut in is to distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry. Deep-fry: To cook by completely immersing food in hot fat.

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Sour cream is a dairy product produced from sweet pasteurized cream. It has a thick consistency and a flavor that is slightly tangy. It is fairly acidic, which activates the leavening action of baking soda. It is used as a topping and for making dips. It is also used as an ingredient in both sweet and savory dishes. Sour cream is also available in low-fat and nonfat varieties.

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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.[1] Some modern recipes add spices and chopped nutmeats. The mixture can also be layered or ribboned in the middle of the cake.

Some dishes which have a streusel topping are streuselkuchen, coffee cake, and apple crisp.

The term is also sometimes used for rich pastries topped with, or mixed with, streusel.

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Folding is usually used for items where something has previously been whipped (such as egg whites or cream) or where tenderness is desired and thus less mixing is advisable (muffins & biscuits).

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).

To "fold" ingredients together: Hold the spatula or whisk in your dominant hand and grasp the far edge of the bowl (side that is away from you) with your non-dominant hand. Turn the bowl towards you with your non-dominant hand while simultaneously scraping around the edge (also toward you) and finish by folding the mixture over on top of itself.

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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 of dry ingredients:)

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to work (dough, clay, etc.) into a uniform mixture by pressing, folding, and stretching.

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. Cookies made by shaping dough by hand into small balls, logs, and other shapes. Also called hand-formed cookie. Molded cookies, confused by some with rolled cookies and by others with pressed cookies, are actually either hand-shaped cookies or those that are pressed into a cookie mold.

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@MissCourt - Making cookie molds really isn't that hard, but it totally depends on what kind of shape you are looking for. For myself I just used to buy pieces of thin sheet metal, some pincher pliers and some good quality shears.

It really requires you to think in 3D though, as you'll need to make allowances for how deep you want your cookies. Basically you just trace whatever shape you want onto the thin sheet metal, and give it an inch or so border all the way around. You cut it out with the sheet metal shears and mold its final shape using the pliers. It really isn't too hard, just make sure you wear safety gloves.

@amsden2000 - Does anyone know how to make cookie molds?

I always make small cookies because I like the chocolate mold shapes better than the cookie ones. Valentines chocolate molds come in all kinds of cute shapes like hearts with lace around them.

A lot of cookie molds are based on animals -- which is fine for most holidays, but not very romantic. I suppose I could dress up a cow with heart spots, but I would really just like hearts themselves.

Is there any way to make cookie molds? Any help would be great.

I like to make a really decadent variation on a thumbprint cookie. I make an especially thick dough and then I make traditional thumb print style cookies but with an especially deep depression.

After the cookies bake and cool I fill the thumbprint with a layer of peanut butter and then a layer of melted dark chocolate. I put them in the fridge and they are ready to go about an hour later. They are so rich and so good and a big hit at parties and with kids.

.i think the rolled cookies and molded cookies are the same, but i like this article. thanks for the info.

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@MissCourt - Making cookie molds really isn't that hard, but it totally depends on what kind of shape you are looking for. For myself I just used to buy pieces of thin sheet metal, some pincher pliers and some good quality shears.

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Drop cookies are the ones you drop the dough from a spoon or a spring-loaded ice cream scoop. Dropped or Drop cookies are the easiest and most basic cookies you can make. Their dough is generally made from old-fashioned, simple and homey recipes. Some of the most popular ones are chocolate chip, cowboy, or oatmeal raisin. They are the type of cookie that I made when I first learned to bake, and are still my favorite recipe's today.Pineapple drop cookies :)

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A type of cookie made by baking batter in a sheet pan, then cutting into bars or squares-a potluck staple, bar cookies (or bars) are made from a batter or stiff dough that is poured or pressed into a baking pan or baking dish, then baked, cooled and cut into bars, squares or diamonds. Bars can be single-layered (like brownies) or multi-layered – with cake-like or chewy textures. These cookies raise the bar on delicious.

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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. The #70 disher is .5 ounce (1 tablespoon) and is the perfect size for cookies.

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Cream of tartar a dry, powdery, acidic byproduct of fermenting grapes into wine. Its scientific name is potassium bitartrate, aka potassium hydrogen tartrate or tartaric acid (hence the name). But you can find it in the spice aisle labeled as plain ol’ cream of tartar—speeds up the creation of foam and helps stabilize the structure of those minuscule 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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The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: ​[majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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Why the Maillard Reaction Makes Everything Delicious

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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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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. ... Sugar and shortening are creamed at a medium speed until soft and light.