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saute- 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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kneading- make (bread or pottery) by kneading flour or clay

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fermentation- 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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Use dishers for scooping chocolate truffles, cookie dough, portioning muffin batter, and, of course, scooping ice cream.

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Use dishers for scooping chocolate truffles, cookie dough, portioning muffin batter, and, of course, scooping ice cream.

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Drop cookies—like oatmeal raisin or chocolate chip—are those timeless classics that are easy to transfer from the mixing bowl to the baking sheet with a simple scoop and drop.

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Drop cookies—like oatmeal raisin or chocolate chip—are those timeless classics that are easy to transfer from the mixing bowl to the baking sheet with a simple scoop and drop.

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Cookies made by shaping dough by hand into small balls, logs, and other shapes. Also called hand-formed cookie.

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Cookies made by shaping dough by hand into small balls, logs, and other shapes. Also called hand-formed cookie.

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a type of cookie made by baking batter in a sheet pan, then cutting into bars or squares

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a type of cookie made by baking batter in a sheet pan, then cutting into bars or squares

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a white, crystalline, water-soluble powder, C 4 H 5 KO 6 , used chiefly as an ingredient in baking powders and in galvanic tinning of metals.Also called potassium bitartrate, potassium acid tartrate.

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a white, crystalline, water-soluble powder, C 4 H 5 KO 6 , used chiefly as an ingredient in baking powders and in galvanic tinning of metals.Also called potassium bitartrate, potassium acid tartrate.

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The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: ​[majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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The Maillard Reaction and Creative Confectionery with Chef Michael Laiskonis

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Michael Laiskonis - award-winning pastry chef and creative director at the Institute of Culinary Education - explains the Maillard reaction, and how controlling it can produce fascinating (and delicious) results.

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Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction.

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Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction.

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Creaming method. Also known as the 'sugar-shortening' method, 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.

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Creaming method. Also known as the 'sugar-shortening' method, 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.