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An emulsion of butter and lemon juice using egg yolks as the emulsifying agent. Compliments egg benedict, fish and green vegetables

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made from veal, chicken, of fish and a white or blond roux.

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Made from a stock and tomatoes, with or without a roux, typically accompanies pasta dishes

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Espagnole or brown sauce family is a full bodied and rich sauce. It is made from brown stock of which brown roux,

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Cut (food or other matter) into small cubes.

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(with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor.

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

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

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A thickening agent made from butter and flour.

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Fried quickly in a little hot fat.

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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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To work (dough, clay, etc.) into a uniform mixture by pressing, folding, and stretching.

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Yeast eats sugar for energy and changes them carbon dioxide gas and alcohol. The release of gas produces the leavening action. The alcohol evaporates completely.

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A kitchen tool used to mix in hard fat into flour in order to make pastries.

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A pastry brush also known as a basting brush, is a cooking utensil used to spread butter, oil, or glaze onto food.

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The biscuit method is a method in which the ingredients do not have to be room temperature. Your fats and liquids should be cold.

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Cut in means to work solid shortening into dry ingredients with two knives or a pastry blender until well mixed. When making a pastry, solid shortening, lard, or butter is cut in to a flour mixture until the particles are the size of small peas.

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Sour cream keeps baked goods moist, adds flavor, and changes the texture.

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A crumbly topping/filling made from flour, butter, sugar, and often cinnamon.

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Incorporating ingredients gently usually using a rubber spatula.

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A method that calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

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An ice cream scoop utensil used to dish equal amounts.

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Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet.

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

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A sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape.

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

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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 resulting in the sweet nutty flavor and the brown color.

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The creaming Method is a method in cooking used to incorporate air into a mixture of butter and sugar.