# data[].attributes.body
Cutting food into squares

# data[].attributes.body
a rich white sauce made with milk

# data[].attributes.body
beat or stir (a substance, especially cream or eggs) with a light, rapid movement.

# data[].attributes.body
the temperature at which it bubbles and turns to vapor from water

# data[].attributes.body
a mixture of fat and flour used in making sauces.

# data[].attributes.body
chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, giving off of heat.

# data[].attributes.body
fried quickly in a little hot fat.

# data[].attributes.body
When you brush olive oil over the dough

# data[].attributes.body
work (moistened flour or clay) into dough or paste with the hands

# data[].attributes.body
a tool used to cut in solid shorting

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

# data[].attributes.body
A method that states that the fats should be cold not room temperature.

# data[].attributes.body
When you incorporate a solid shorting into dry ingredients

# data[].attributes.body
The sour cream makes the cake light and fluffy

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

# data[].attributes.body
calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

# data[].attributes.body
When you incorporate ingredients slowly

# data[].attributes.body
Cookies made by shaping dough by hand into

# data[].attributes.body
A cookie made form a soft dough. Ex Chocolate chip cookie

# data[].attributes.body
A cookie with dough denser than a cake. The cookie is cut into a rectangle shape.

# data[].attributes.body
A piece of equipment that scoops things in the same size.

# data[].attributes.body
It is a replacement of baking soda.

# data[].attributes.body
It is a chemical reaction between amino acids and sugar

# data[].attributes.body
This is the browning of sugar. You caramelize things by melting sugar and water in a pot to a heat of 320 F.

# data[].attributes.body
The sugar and shortening fat are blended together. During creaming, small air cells are formed and then incorporated into the mix.