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The process of cutting food into small cubes of equal size so that the food is evenly cooked

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to change a liquid to a vapor and it occurs when the liquid is heated to its boiling point

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made from milk and a white roux and it often called a “white sauce”

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to beat or stir with a light, rapid movement

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

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

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to fry quickly in a little hot fat

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when yeast eats sugar for energy and changes them into carbon dioxide gas and alcohol

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enables  the  yeast  to  be   distributed  throughout  the  dough  and helps  the  proteins in  flour   develop  gluten

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a kitchen tool used to mix a hard fat into flour in order to make pastries

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a cooking utensil used to spread butter, oil or glaze on food

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a method for making quick breads, such as scones and biscuits. It's one of the only mixing methods that doesn't require you to have all of your ingredients at room temperature. However, your fats and liquids should be cold for this method.

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

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the sour cream mixes with the baking soda and it keeps it tender or moist

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a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes

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used for pancakes, muffins, corn bread, dumplings, and fritters. It involves mixing dry and wet ingredients in separate bowls, combining the contents with a spatula and placing the batter in the oven.

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a very gentle way of mixing additional ingredients into a batter without allowing entrapped air

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made by shaping dough by hand into small balls, logs, and other shapes

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made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet

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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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any specialized spoon used to serve food

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

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

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

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is when the sugar and shortening fat are blended together first and then creamed by added mixing