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it is flour

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fried quickly in a little hot fat

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the chemical breakdown of a substance by bacteria

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is a process in the making of bread and pasta dough

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a kitchen tool

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A pastry brush, also known as a basting brush,

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

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Cut InCut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed.

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Cut InCut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed.

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Explain the function of sour cream in a baked goodThe chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter.

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Explain the function of sour cream in a baked goodThe chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter.

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

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Fold InSearch ResultsFolding is usually done with a rubber spatula

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Fold InSearch ResultsFolding is usually done with a rubber spatula

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Muffin Methodhe stirring method also known as the quick-bread method, blending method, or muffin method

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Muffin Methodhe stirring method also known as the quick-bread method, blending method, or muffin method

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Drop CookieDrop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. 

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Drop CookieDrop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. 

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molded cookies are made using stiffer dough than drop cookies

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

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

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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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Creaming Method the sugar and shortening fat are blended together first and then creamed by added mixing.

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Creaming Method the sugar and shortening fat are blended together first and then creamed by added mixing.

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one that dishes

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a white crystalline

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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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the thick white or pale yellow fatty liquid that rises to the top when milk is left to stand and that can be eaten as an accompaniment to desserts or used as a cooking ingredient