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a baking technique used when after or before you bake your bread, by storing it you freeze the bread,.

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the chemical breakdown of substances like yeast

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the only quick bread that does not need food at room temperature

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a brush used to spread butter or glaze on food

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a kitchen tool used to mix hard fat in flour

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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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another way to freeze bread

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to fry quickly

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massage or smooth out bread with hands

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working soild shortening biscut

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Sour cream makes your product light and fluffy

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a crumbly topping or filling made with sugar, flour etc.

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You would use a rubber spatula and ¨fold¨ dry and wet ingredients

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The muffin method is a technique where you mix dry and wet ingredients but you cannot over mix

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a ice cream scoper that scoops dough in the shape of a circle

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When you literally scoop a cookie and drop it on the pan

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stiff dough that can be molded or shaped to a certain shape

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a rectangular bar usually filled with protein

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Technically known as Potassium bitartrate makes cookies fulffy

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Acids of sugar that turns it brown

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a type of non-enzymatic browning reaction.

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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.