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reach the temperature at which the water turns to vapor

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Made from milk and a white roux

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to stir with a light, rapid movement

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an even mixture of fat (butter) and flour, used as a
thickening agent

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the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving heat.

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fried quickly in a little hot fat

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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 or clay) into dough or paste with the hands.

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A pastry brush(basting brush) is used to spread butter,oil, or glaze on food.

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Used to mix hard fat into flour to make pastries.

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One of the only baking methods that doesn't require you to use all your ingredients.Put all the ingredients in a large bowl and then "cut in"

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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

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Crumbly topping made of sugar,butter, and cinnamon.

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Is a method that calls for dry and wet ingredients and then quickly mixing the two together.

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folding in - is usually done with a rubber spatula (for liquid & dry ingredients) or with a wire whisk (often beneficial for whipped cream and egg whites

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Types of cookie that are formed by shaping it with our hands

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Types of cookies that are dropped from a spoon onto a cookie sheet

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Type of sweetened bakery good that is cut into little squares.

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A spoon that scoops dough or ice cream at the same amount

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A white crystalline acidic compound that is mostly used in baking powder

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Chemical reaction between amino acids and reducing flavors that gives browned baked goods their distinctive flavor.

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Is the process of browning of sugar resulting in a nutty flavor and brown coloring

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Butter,typically with sugar works to form a smooth soft paste