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he process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe

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

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a utensil for whipping eggs or cream to incorporate air

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

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

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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 also known as cutting in.

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used to spread butter, oil or glaze on food.

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making quick breads, your fats and liquids should be cold

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A utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping.

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

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This video will teach you how to make a roux, a classic fat & flour mixture used to thicken sauces, soups and gravies. The video will also go over some of the guidelines for making a roux, and best practices for incorporating it into a sauce.

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the chemical breakdown of a substance by bacteria or yeast , typically giving off heat.

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fried quickly in a little hot fat

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work moistened flour into dough or paste with the hands.

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bread or dough is partially baked and then rapidly frozen for storage

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The biscuit method is a method for making quick breads.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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To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces

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Sour cream has many uses in baking, cooking and as a condiment. The richness and acidic nature of sour cream creates a moist and tender texture in baked goods.

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is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes.

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I use this recipe for everything that requires a delicious crumbly topping.. from pies and muffins to cheesecakes and crisps or cobblers, to coffee cakes...this is your to go recipe! I often make a big batch and store it in the freezer; it doesn't need to be defrosted, can be used right from the freezer!

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also known as the quick-bread method, blending method, ormuffin method.  It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

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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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How To Fold Ingredients For Baking. For more information and printable recipes, please visit holidaykitchen.tv.

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a cookie made by dropping spoonfulls of dough onto a baking sheet.

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cookies made by shaping dough into small balls.

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you use a disher to scoop your dough. the disher makes all the cookies the same size.

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a baked good made from dough. A bar cookie is denser than cake.

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a white powder used in baking

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a chemical reaction between amino acids and reducing sugars that gives browned foods

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The chemistry of cookies - Stephanie Warren

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the browning of sugar a process used in cooking for resulting a sweet and nutty flavor.

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softens butter by making it into a smooth mass by mixing it in with other ingredients, it makes what your baking light and fluffy

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Creaming butter and sugar is a key step in making perfect baked goods. Find out how with these easy tips!