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Cutting vegetables into cubes of a specific size while chop is less precise.

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(with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor.

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a rich white sauce made with milk infused with herbs and other flavorings.

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beat or stir (a substance, especially cream or eggs) with a light, rapid movement.

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a mixture of fat (especially butter) and flour used in making sauces.

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A pastry blender is a kitchen tool used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed

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When yeast starts to eat sugar creating co2 and alcohol

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fried quickly in a little hot fat.

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Parbaking is a cooking technique in which a bread or dough product is partially baked 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.

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To massage or squeeze with the hands.

make (bread or pottery) by kneading flour or clay.

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Sour cream is often thought of as a topping for potatoes, an addition to sauces and a way to mix guacamole, but it's not often remembered as a baking ingredient. Due to its creamy texture, sour cream can be added to a variety of baked goods and recipes in order to yield moister results.

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'Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed. When making a pastry, solid shortening, lard, or butter is cut in to a flour mixture until the particles are the size of small peas.

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The biscuit method is a method for making quick breads such as scones and, well, biscuits. ... The biscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. Your fats and liquids should be cold for the biscuit method.

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A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.

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a crumbly topping or filling made from fat, flour, sugar, and often cinnamon.a cake or pastry with a streusel topping.

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often beneficial for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires

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used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

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

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Cookie that is rolled, cut, and then baked.

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

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In the technical terms used by the food service industry and in the retail and wholesale food utensil industries, there is a clear distinction between three types of scoop: the disher, which is used to measure a portion e.g. cookie dough

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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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Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing. During creaming, small air cells are formed and then incorporated into the mix. ... Sugar and shortening are creamed at a medium speed until soft and light.

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"Creaming" butter and sugar is one of the most fundamental and important steps in baking. But do you know exactly how it should be done to make the lightest, most tender baked goods? Learn the perfect technique for creaming butter and sugar in our tip video and see how the finished result should look.

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

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What Is the Maillard Reaction? - Instant Egghead #44