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To sauté is to cook food quickly in a minimal amount of fat over relatively high heat.

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

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work (moistened flour or clay) into dough or paste with the hands.

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the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

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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.

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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.

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

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to yield moister results.

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

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The term can also apply to a recipe that requires less mixing (for example, a tender crumb). Folding is usually executed with a rubber spatula for liquid and dry ingredients, or with a wire whisk for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires.

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The stirring method (also known as the quick-bread method, blending method, or muffin method) is 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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Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet.

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

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

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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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a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly 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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Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.

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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.