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The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe. Dicing, unlike chopping or mincing, is a precision cut that is consistent in size.

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a rich white sauce made with milk infused with herbs and other flavorings.

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

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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 thecooking liquid moves but scarcely bubbles.

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

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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. 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) into dough or paste with the hands.

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fried quickly in a little hot fat.

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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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kitchen tool used to mix a hard (solid) fat into flour in order to make pastries.

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cooking utensil used to spread butter, oil or glaze on food.

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for making quick breads such as scones and, well, biscuits. ... 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.

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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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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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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.

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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.

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executed with a rubber spatula for liquid and dry ingredients, or with a wire whisk for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires.

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The stirring method (also known as the quick-bread method, blending method, or muffin method) is used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

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

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a type of cookie made by baking batter in a sheet pan, then cutting into bars or squares.

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Cream of tartar makes beaten egg whites stand up tall. But it does a whole lot more in cookies and other baked goods.

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Millard reaction, creates flavor and changes the color of food. ... The Millard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat.

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Cookies that you could amke with a simple scoop and drop

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the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction.

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the sugar and shortening fat are blended together first and then creamed by added mixing. Sugar and shortening are creamed at a medium speed until soft and light.

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A specialized spoon used to serve food.