# data[].attributes.body
The process of cutting food into small cubes of equal size so that the food is evenly cooked.

# data[].attributes.body
Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk.

# data[].attributes.body
To sauté is to cook food quickly in a minimal amount of fat over relatively high heat.

# data[].attributes.body
To work into dough.

# data[].attributes.body
Parbaking is a cooking technique in which a bread or dough product is partiallybaked 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.

# data[].attributes.body
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms like yeasts or bacteria under anaerobic conditions.

# data[].attributes.body
A pastry blender is a kitchen tool used to mix a hard solid fat into flour in order to make pastries.

# data[].attributes.body
Is a cooking utensil used to spread butter, oil or glaze on food.

# data[].attributes.body
Is a method for making quick breads such as scones and biscuits. The biscuit method is one of the only mixing methods that doesn't require you to have all of your ingredients at room temperature.

# data[].attributes.body
Working solid shortening into dry ingredients with two knives or a pastry blender until well mixed.

# data[].attributes.body
A crumbly topping or filling made from fat, flour, sugar, and often cinnamon.

# data[].attributes.body
Is usually done with a rubber spatula for liquid & dry ingredients or with a wire whisk

# data[].attributes.body
Is used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

# data[].attributes.body
Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet.

# data[].attributes.body
Cookies made by shaping dough by hand into small balls, logs, and other shapes.

# data[].attributes.body
A sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape.

# data[].attributes.body
A white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.

# data[].attributes.body
A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

# data[].attributes.body
The browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.

# data[].attributes.body
The technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients.

# data[].attributes.body
A specialized spoon used for measuring protein and scooping cookie dough and more on a baking sheet.