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Dicing is a culinary knife cut in which the food item is cut into small blocks or dice.

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getting fried quickley

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A pastry blender is a kitchen tool used to mix a 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 on food.

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To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender.

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Due to its creamy texture, sour cream can be added to a variety of baked goods and recipes in order to yield moister results.

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

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to reach the temperature at which it bubbles and turns into vapor

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

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take or move (someone or something) in a particular direction suddenly and quickly.

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

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Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids.

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

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work (moistened flour or clay) into dough or paste with the hands.

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

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often made by folding dough

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2 mixes are created dry and wet ingredients.

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Folding is usually done with a rubber spatula used to mix.

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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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Bars Make Chocolate Chip Cookie Bars(No. 1), adding 1 mashed large overripe banana with the eggs; omit the baking soda and chocolate chips.

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which is used to measure a portion e.g. cookie dough, to make melon balls, and often to serve ice cream.

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

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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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the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.

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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.