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to cut into small pieces

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

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beat or stir with a light, rapid movement

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to reach or cause a certain temperature at which it bubbles and turns into a vapor

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

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a chemical breakdown of a substance by yeasts

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fried quickly in a little hot fat

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a cooking technique in which bread or dough are partially baked then rapidly froze for storage

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to work into dough with your hands

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a crumbly topping or filling made with fat

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calls for measurement of dry and wet ingredients separately

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it is usually done with a rubber spatula or with a wire whisk

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a cookie made by shaping the dough by hand into small balls, logs, and other shapes

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a cookie made by dropping spoonful of dough onto a baking sheet

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the chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter

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a sweetened baked good that is made from a dough, denser than a cake and is cut into squares or rectangles

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used to measure a portion of food

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a white, crystalline, water-soluble powder. Used chiefly as an ingredient in baking powder

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To mix foods together until they become a thick soft mixture

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A chemical reaction between amino acids and reducing sugars that gives browned food it color

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Caramelization is the browning of sugar, and is used in cooking resulting in sweet nutty flavor and brown coloring