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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.

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Another name for bechamel — or béchamel — is "white sauce." Making a bechamelis a very basic technique in French cooking which begins with a roux, a cookedmixture of flour and butter, and after slowly whisking in milk, ends in a creamy sauce

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Whisking method. Also known as the 'whipping' method and is usually used for sponges, egg whites for meringue, pavlova cakes, and for chiffon products. When making sponge cakes, most of the sugar is added to the eggs before beginning whipping. During egg whipping, air cells are formed and incorporated into the mix.

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is flour and fat cooked together and used to thicken sauces. ... Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews.

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Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.

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Sautéing, defined. To sauté is to cook food quickly in a minimal amount of fat over relatively high heat. The word comes from the French verb sauter, which means "to jump," and describes not only how food reacts when placed in a hot pan but also the method of tossing the food in the pan.

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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. ... When the final bread product is desired, a par baked loaf is "finished off" by baking it at normal temperatures for an additional 10 to 15 minutes.

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to work (dough, clay, etc.) into a uniform mixture by pressing, folding, and stretching

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to work (dough, clay, etc.) into a uniform mixture by pressing, folding, and stretching

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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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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 (known as "cutting in").

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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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The biscuit method is a method for making quick breads such as scones and, well, biscuits. ... Thebiscuit 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 crumbly topping or filling made from fat, flour, sugar, and often cinnamon.

a cake or pastry with a streusel topping.

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The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter. Some of the acidic ingredients that cause the reaction with baking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.

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The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter. Some of the acidic ingredients that cause the reaction with baking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.

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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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fold in [fold something in/into something] to use a spoon or knife to add something slowly and gently to a mixture.

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fold in [fold something in/into something] to use a spoon or knife to add something slowly and gently to a mixture.

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molded cookie. 1 0. 1. Cookies made by shaping dough by hand into small balls, logs, and other shapes.

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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. Combine chocolate with peanut butter, add some nourishing oats, and you have a great-tasting bar cookie

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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, to make melon balls, and often to serve ice cream

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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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is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive 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. ... Chocolate chip cookies (Toll House cookies), oatmeal (or oatmeal raisin) cookies, and rock cakes are popular examples of drop cookies.

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drop cookie  Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. ... Chocolate chip cookies (Toll House cookies), oatmeal (or oatmeal raisin) cookies, and rock cakes are popular examples of drop cookies.

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

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Cream, means to beat and mix an ingredient or a combination of ingredients to a smooth, creamy consistency. You'll see it most often in the case of butter and sugar, where the sugar is dissolved into the butter as the butter is softened.

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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.