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to cut food into small cubes

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One of the mother sauces made with milk and white roux.

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When liquid reaches a temperature of heat when it bubbles and turns to vapor.

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to move something in a certain direction quickly

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a mixture of fat and flour used in making sauces.

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when yeast eats sugar and then burps it out

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fried quickly in a little hot fat

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When you cook a pastry not for Its normal time only about 80%

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to work a dough or a paste with your hands

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is a tool used to mix in hard fats into your baked goods.

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a cooking utensil used to spread butter or glaze on your food.

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The biscuit method is when you cut in your fat into the dry ingredients.

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Cutting in is when you work a solid fat into dry ingredients with two knifes or a pastry blender until mixed.

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The function of sour cream is to make the baked good moist.

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A crumbly topping of butter sugar and flour on the top of cakes, cupcakes etc.

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Folding in is when you combine wet and dry ingredients with a spatula by going under the batter and bringing it to the top.

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Is when you put your wet and dry ingredients in different bowls, and mix until just combined. The batter should be lumpy. Then you mix in add ins until just combind

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A tool that makes putting different cookies and such more equal and efficient.

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is a cookie made by shaping the dough with patterns

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are the cookie  when you drop the dough from a spoon for example chocolate chip or oatmeal.

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Acts as a stabilizer in recipes that require whipped eggs.

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Is a chemical reaction between acids and reducing sugars to give browned(cooked) foods their distinctive flavor

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The creaming method is when you very intensely mix together your fats to flatten them and make them more of a paste.

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Is the browning of sugar that you heat up to create a sugary nutty flavor.