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fried quickly in a little hot fat.

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breadmonk.com

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

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massage or squeeze with the hands.

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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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A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries.

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

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interrupt someone while they are speaking.

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

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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 stirring method (also known as the quick-bread method, blending method, or muffin method) is used for pancakes, muffins, corn bread, dumplings, and fritters.

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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.

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a cookie made by dropping spoonfuls of dough onto a baking sheet.

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are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking.

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

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

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

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Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing.