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The temperature at which a liquid bubbles and turns to vapor.

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

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Béchamel sauce, also known as white sauce, is made from a white roux and milk. It is one of the mother sauces of French cuisine. It is used as the base for other sauces.

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

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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. 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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Fried quickly in a little hot fat.

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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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Why Sour Cream is Important in Baked Goods

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Why Sour Cream is Important in Baked Goods

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The creamy texture of sour cream makes baked goods more moist than if you used milk. This makes sour cream an excellent choice for recipes that are known to have drier results, like sponge cakes. Sour cream can also serve as a suitable substitute for other ingredients like yogurt or regular cream.

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Cut 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 Thebiscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature.

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A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries.

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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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In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes.

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The process of blending a light ingredient, such as beaten egg whites, into a heavier ingredient by lifting from underneath with a spatula or spoon In order to fold ingredients properly, the heavier ingredient is placed at the bottom of a bowl and the lighter above.

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MIxing the wet ingredients in one bowl and the dry in another. You then pour the wet over the try and combine, mixing as little as possible. Eggs and sugar are both considered wet.

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Used for scooping chocolate truffles, cookie dough, portioning muffin batter, and scooping ice cream.

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Cookies made by shaping dough by hand into small balls, logs, and other shapes. Also called a hand-formed cookies.

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Drop cookies are the ones dropped from the dough from a spoon or a spring-loaded ice cream scoop.

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A type of cookie made by baking batter in a sheet pan, then cutting it into bars or squares.

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Stabilizes the egg whites and allows them to maintain their texture when whipped into stiff peaks and also increases their tolerance to heat.

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The technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients.

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The browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.

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