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a rectangular bar usally filled with protien

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a brush to glaze food

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is a technique where you mix and dry wet ingredients

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a kitchen tool used to mix hard fat flour

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massage or smooth dough

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you would use a rubber spatula and fold dry dough

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the chemical behavoier of substances as yeast

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acids a sugar that turns brown

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known as potassium tar tar makes a cookie fluffy

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sourcream makes your food light and fluffy

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a crumbly topping

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to fry quickly

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a baking technique used when after or before you bake bread.

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working solid short in biscuit

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carameliziation-Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. ... As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.

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

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Molded cookie- Cookies made by shaping dough by hand into small balls, logs, and other shapes.

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bar cookie- 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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cream of tartar-a byproduct of wine manufacture, used in baking powder and in cooking to stabilize beaten egg whites

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

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disher-one that dishes; especially :an ice-cream scoop.

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Creaming method-Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients.