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a liquid turning into a gas because of being heated

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1. quick light brushing or whipping motion
2. a usually wire kitchen utensil used for beating food by hand

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Science: The Best Way to Use a Whisk (Have You Been Whisking All Wrong?)

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Béchamel sauce, also known as white sauce, is made from a white roux and milk. It is, since the seventeenth century and on, one of the mother sauces of French cuisine. It is used as the base for other sauces.

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an even mixture of fat (butter), and flour, used as a thickening agent

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What is a Roux and how to Make it? - White, Blond and Brown Roux

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Cooked or browned in a pan containing a small quantity of butter, oil, or other fat.

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How to cook saute potatoes - Gordon Ramsay

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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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Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product.

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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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Fermentation explained in 3 minutes - Ethanol and Lactic Acid Fermentation

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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.

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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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The biscuit method is a method for making quick breads such as scones.

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Working solid shortening into dry ingredients with two knives or a pastry blender until well mixed.

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Sour cream can be added to a variety of baked goods and recipes in order to yield moister results. The same sour cream can be used as a substitution for certain ingredients so you aren't caught without the right materials to make your favorite baked goods.

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A 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 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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The Muffin Method is a technique where two mixes are mixed together, the dry ingredients and the wet ingredients.

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This is used to measure a portion and to make sure they are all the same size and shape so they bake evenly.

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Drop cookies are the ones you drop the dough from a spoon or a spring-loaded ice cream scoop.

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Cookies made by shaping dough 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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Cream of tartar, a byproduct of wine and grape juice processing, is an acidic salt that acts as a stabilizer in recipes

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The Maillard reaction gives browned food its distinctive flavor.

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What is the Maillard Reaction - Food Science

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To heat sugar in order to turn it brown and give it a special taste.

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The sugar and shortening fat are blended together first and then creamed by added mixing.