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The cutting of food into small cubes.

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A white sauce that is made from white roux and milk. It is ued as the base for other sauces.

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A cooking utensil used to blend ingredients or incorporate air into the mixture. This process is called whisking.

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To heat a liquid with such a high temperature that it starts to get bubbles.

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Flour and fat cooked together to thicken sauces.

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Fermentation is when yeast consumes sugar.

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To fry something quickly in a little hot fat.

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Parbake is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage.

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To work either clay or flour into dough or paste with 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.

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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.

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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.   The whole point of the biscuit method is to keep discrete little pieces of fat dispersed throughout your dough.  That way, when they melt in the oven, the little pieces creates assists in with the rise.

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'Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed.

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Sour cream can be added to a variety of baked goods and recipes in order to yield moister results. The same sour cream can be used as a substitution for certain ingredients so you aren't caught without the right materials to make your favorite baked goods.

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

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The muffin method is when two types of mixes are created. (a dry mix and a liquid mix).

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"Folding in" is a method of gently mixing ingredients. The ingredients are usually delicate or whipped so they can't be beat. That's why they use the folding method for these types of ingredients.

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Kitchen Basics - How to Fold Cake Batter

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Join Kitchen Basics to learn how to fold cake batter in this chef's skills video.

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Cream of tartar is an acid. It’s a byproduct of wine production (the residue left on the barrels). The cream of tartar is most commonly used as a leavener, because when it’s combined with baking soda, together they produce carbon dioxide gas.

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Dishers are used to give any type of dough an even and circular shape. For example you would use a disher to scoop cookie dough out of a bowl and make them even and circular. Dishers also come in different sizes depending on how big you want the scoop to be.

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Bar cookies are also made from a soft dough.  Dough is usually spread evenly in a square cake pan and baked.  Usually bar cookies are chewy or cake-like depending on how thick the dough is. Bar cookies can also be cut into different shapes after being baked.

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Dropped cookies are made from a soft dough. The dough is either dropped or pushed from a spoon onto cookie sheets.

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Molded cookies are made from a stiff dough. In these cookies people usually break off pieces of the dough and shape them with their fingers.

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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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How to make the perfect cookies (according to science) - Stephanie Warren

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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.

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Work to form a soft, smooth paste. (typically using butter and sugar)