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To slice food into small little bits

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To cook something in boiling water like pasta.

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to fry quickly in a little hot fat.

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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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to massage or to squeeze with your hands to spread out the dough.

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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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a tool that is used to press down on the items to be mixed.

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A brush that you usually use to spread sauce or butter on bread.

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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.Nov 1, 2008

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Cut in: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry. Deep-fry: To cook by completely immersing food in hot fat.Apr 11, 2007

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Explain the function of sour cream in a baked good

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Explain the function of sour cream in a baked good

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

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The term can also apply to a recipe that requires less mixing (for example, a tender crumb). Folding is usually executed with a rubber spatula for liquid and dryingredients, 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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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 […] 08/30/07 Baking Basics Mixing Methods TheMuffin Method1 Comment.Aug 30, 2007

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a scoop used to scoop out ice cream or dough into balls.

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A cookie that is baked by using the disher to drop the dough and let it spread when it bakes.

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Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snickerdoodles and peanut butter cookies are examples of molded cookies.

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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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1. a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.

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The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: ​[majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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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. ... As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.

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The sugar and shortening fat are blended together and then creamed by mixing.