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It is to reach or cause to reach the temperature at which it bubbles and turns to vapor.

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

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

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

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It is to fry quickly in a little hot fat.

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It is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage.

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It is to make (bread or pottery) by kneading flour or clay

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It is 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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The muffin method is when there are two separate bowls (dry and wet ingredients). They are then combined. DO NOT OVERMIX

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It is usually used with a rubber scrapper. It is used so the mixture is gently incorporated. It is less vigorous than mixing or stirring.

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It is a kitchen tool used to mix a hard fat into flour in order to make pastries. It is usually made of narrow metal strips of wire attached to a handle. It is used by pressing down on the item.

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It is used to spread butter, oil or glaze on food. Traditional one are made with natural bristles or a plastic or nylon fiber similar to paint brushes. Some might have silicone bristles.

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It is a method for making quick breads. It is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. The liquids and fats should be cold for this method.

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In means to work solid shortening into dry ingredients with two knives or a pastry blender until wet. When making pastries, butter and other shortenings are cut into a flour mixture until the particles are the size of small peas.

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The Function of Sour Cream In a Baked Good

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The Function of Sour Cream In a Baked Good

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It is used because the chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter.

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

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A disher is a utensil that is used for serving or scooping food

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A drop cookie is one that is made from a rather soft dough that is dropped by spoonfuls onto the baking sheet. Some examples of drop cookies are oatmeal cookies, chocolate chip cookies, and rock cakes.

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A molded cookie is one that is made from a relatively stiff dough that is then molded into balls or cookie shapes by hand prior to baking. Some examples of molded cookies are peanut butter cookies and snicker doodles.

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A bar cookie is one made by baking batter in a sheet pan, and then they are cut into bars or squares. The dough is typically denser than cake. Some examples of bar cookies are tangy lemon cheesecake bars, chewy peanut bars, salted macadamia-white chocolate bars and magic cookie bars.

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Cream of Tartar is a crystalline, acidic, white compound obtained as a byproduct of wine fermentation and used especially in baking powder.

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The Maillard Reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods its distinctive flavor.

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Caramelization is the browning of sugar, it is the process used extensively in cooking for the resulting of a 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 creaming method is also known as the sugar-shortening method,and is when the sugar and shortening fat are blended together first and then creamed by added mixing. During creaming, small air cells are formed and then incorporated into the mix. Sugar and shortening are creamed at a medium speed until soft and light.