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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching thecooking liquid moves but scarcely bubbles

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made from milk and white roux

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to stir rapidly and

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

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

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https://www.youtube.com/watch?v=qdxJ5TqE0_I

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A pastry blender is a kitchen tool used to mix a hard (solid) 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 (known as "cutting in").

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A pastry brush, also known as a basting brush, is acooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.

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The biscuit method is a method for making quick breads such as scones and, well, biscuits. ... Thebiscuit 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.Nov 1, 2008

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'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.Feb 17, 2017

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There are many ingredients that have special functions in the baking and cooking process. Some functions are critical to the success of the finished product. Some of these ingredients can be substituted with other ingredients and produce the same outcome but many times substitutions will have some affect on the end product.

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this is good on muffins and cofeecakes, pies and other things

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https://www.youtube.com/watch?v=xIfyyxQZcGM

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https://www.youtube.com/watch?v=J57dkEyab_A

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Whisk dry ingredients together thoroughly.

Have all wet ingredients at room temp.  Not the creaming method’s magical 68 degrees, F, because you’re not worried about the butter’s remaining plastic–it’s already melted.  By room temperature, I’m talking probably 70-72 degrees, F.

Fold gently.  Stop before you think you’re finished.

Let the batter sit (baking powder only).

Bake at a relatively high temperature.

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https://www.youtube.com/watch?v=vP4vbktd-PM

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Folding is usually done with a rubber spatula (for liquid & dry ingredients) or with a wire whisk (often beneficial for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires).
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Add another definition for molded cookie. molded cookie. 1 0. 1. Cookies made by shaping dough by hand into small balls, logs, and other shapes.Oct 28, 2011
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Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. During baking, the mounds of dough spread and flatten.
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Definition of bar cookie. :a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape. Combine chocolate with peanut butter, add some nourishing oats, and you have a great-tasting bar cookie to take to Little League games or office parties …
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In the technical terms used by the food service industry and in the retail and wholesale food utensil industries, there is a clear distinction between three types of scoop: the disher, which is used to measure a portion e.g. cookie dough, to make melon balls, and often to serve ice cream (although manufacturers ...
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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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What Is the Maillard Reaction? - Instant Egghead #44

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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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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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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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