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Béchamel sauce , also known as white sauce, is made from a white roux (butter and flour) and milk. ... It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese).

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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.

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beat or stir (a substance, especially cream or eggs) with a light, rapid movement.

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a mixture of fat (especially butter) and flour used in making sauces.

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fried quickly in a little hot fat.

https://www.bhg.com/recipes/how-to/cooking-basics/how-to-saute/

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Parbaking is a cooking technique in which a bread or dough product is partiallybaked 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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work (moistened flour or clay) into dough or paste 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.

https://www.britannica.com/science/fermentation

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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 paintbrush, 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. https://www.thespruce.com/definition-of-cut-in-3896640

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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.

http://www.recipetips.com/kitchen-tips/t--657/ingredient-functions.asp

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

a cake or pastry with a streusel topping.

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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

https://joepastry.com/category/baking-basics/mixing-methods/the-muffin-method/

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one that dishes; especially :an ice-cream scoop.

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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.
https://www.youtube.com/watch?v=5WASm5UClzk

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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 to take to Little League games or office parties

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Cream of tartar, more technically known as potassium hydrogen tartrate, is a fine white powder with many culinary applications. It is a byproduct of the winemaking process as the powder forms inside wine barrels during fermentation. It comes from tartaric acid, a naturally occurring substance in grapes and some other tart fruits that in the principle acid in winemaking. It helps to help control the pH of fermenting grape juice (wine) and that also acts as a preservative for the wine.

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It is when sugar is oxidation(heating) is happening ,a process used a lot in cooking for the resulting nutty flavor and brown color.
https://www.youtube.com/watch?v=_E623VT_330

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is a chemical reaction between amino acids(building blocks, holding up the structure) and reducing sugars that gives browned food that special flavor.
https://www.youtube.com/watch?v=c7WI41huAok

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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 added into the mixture. ... Sugar and shortening are creamed at a medium speed until soft and light.
https://www.youtube.com/watch?v=ELsYhMWA3pw