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a small cube with each side having a different number of spots on it, ranging from one to six, thrown and used in gambling and other games involving chance.

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(with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor.

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fried quickly in a little hot fat.

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Par-baking 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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massage or squeeze with the hands.

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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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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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The biscuit method is a method for making quick breads such as scones and, well, biscuits. ... Thebiscuit 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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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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the function of sour cream in a baked good

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the function of sour cream in a 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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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)

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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

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The advantage is that each scoop is exactly the same size and shape so that thecookies bake evenly. The #20 disher is 1.75 ounces (3.5 tablespoons) and is the perfect size for giant cookies or cupcakes/muffins with a level top. 2 1/8-inch diameter.

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

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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

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a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.

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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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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 ofsugar. Sucrose and glucose caramelize around 160C (320F) and fructose caramelizes at 110C (230F).

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Creaming method. 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.