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boiling food occurs in water at the steady temperature of 212 degrees Fahrenheit.

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sauce made from white roux and milk

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the whisking technique is a technique to whip egg whites to create stiff peaks.

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a roux is a mixture between a fat and four.

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the chemical breakdown of yeast or baking soda or powder.

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fried quickly in fat.

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to partially bake

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to fold and roll dough for texture and shape.

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A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed.

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Measures: 4.75" x 4" x 1.75" / 12cm x 10cm x 4.5cmThe process of making pastry dough, scones and crumbled toppings is easier with this unique design to cut shortening or butter into dry ingredients quickly. Also perfect for mashing bananas for banana bread, avocados for guacamole, berries for jam...

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a pastry brush is a brush used to wipe or spread food onto pastry's. this can also be used on other foods to glaze a liquid

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The biscuit method is a method for making quick breads such as scones and, well, biscuits. ... The biscuit 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

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a cut in means working 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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using sour cream creates carbon dioxide and makes the baked good rise

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In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes.

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Folding is usually executed with a rubber spatula for liquid and dry ingredients, 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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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

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a disher is a scooper for cookies, dough´s and pastry's to drop onto the parchment paper.

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Drop cookies are the type of cookies you drop the dough from a spoon or a spring-loaded ice cream scoop. Think chocolate chip or oatmeal raisin.

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a molded cookie is a cookie made into a shape or a form. you can use a mold, or a solid shape made from plastic or metal, or shape it by hand.

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chocolate chip bar cookies are made with 2  softened sticks of butter, brown sugar. mix until fluffy. add 3 eggs and 1 and 1/2 teaspoons of vanilla.mix and reduce speed to low. in a seperate bowl, mix 3 cups of flour and 3/4 teaspoon of baking soda and salt. mix and beat until fully combine.

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the cream of tartar is in baking powder to stabilize beaten white eggs. it is an acidic compound.

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the maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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Caramelization : 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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CREAM: To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.