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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 bit of 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.

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

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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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A mixing method used to make biscuits, scones, and flaky dough's; it involves cutting cold fat into the flour and other dry ingredients before any liquid is added.

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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 the sour cream in a baked good

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The function of the 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 baking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.

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

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

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

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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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he technical terms used by the food service industry and in the retail and wholesale food utensil industries, there is 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 white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.

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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 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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Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough.