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Yeast is a a single cells living microorganism. Yeast eats sugar and converts it to CO2 and alcohol. This helps they bread rise.

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to friy 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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The fermentation process is 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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Fermentation explained in 3 minutes - Ethanol and Lactic Acid Fermentation

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Knead is work(moistened flour or clay) into dough or paste with the hands
kneading makes gluten, which makes the dough sticky.

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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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The biscuit method is a method used to make buscuits. You gently mix with hand to combine the ingredients together. Its very important to make sure not to overmix.

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This is technique used to work solid shortening into dry ingredients with two knives or a pastry blender until well mixed

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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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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. The first step in many of our bakingrecipes calls for: beating butter and sugar together until pale and fluffy.

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Folding is a term used to describe the process of combining ingredients together gently without stirring, beating or otherwise agitating the mixture. It is a technique most commonly used when you are combining one or more ingredients that have already been whipped (such as egg whites or whipped cream). 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.

The first step in many of our baking recipes calls for: beating butter and sugar together until pale and fluffy. But what does that actually mean and why do we need to do it?

The technique of beating or creaming butter and sugar (this also applies to shortening and margarine) lays the groundwork for your baked product. During this step, you're incorporating air into your batter. This process will determine how the texture of your baked goods will turn out. The coarse sugar crystals cut into the butter creating air pockets, or bubbles. These bubbles are what will give your cake or cookie "lift" and rise (with the help of baking soda and/or baking powder). The air bubbles will also cause your butter/sugar mixture to lighten, or pale, in colour. The amount of bubbles created will depend on what tool you use to cream your batter (electric mixers will work better than a whisk) and how long you cream the batter (the longer, the more air bubbles).

Watch me demonstrate this baking technique:

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Folding is a term used to describe the process of combining ingredients together gently without stirring, beating or otherwise agitating the mixture. It is a technique most commonly used when you are combining one or more ingredients that have already been whipped (such as egg whites or whipped cream).

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The muffin method is the method of folding the wet and dry ingredients together instead of mixing them together, until there is no more white of the dry ingredients to be seen.

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The function of sour cream in a baked good

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The function of sour cream in a baked good

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The functrion of sour cream in a baked good is that it activates the leavening action of baking soda

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Use dishers for scooping chocolate truffles, cookie dough, portioning muffin batter, and, of course, scooping ice cream. The advantage is that each scoop is exactly the same size and shape so that the cookies bake evenly.

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Dropped cookies are made form a soft dough. The doughh is dropped or pushed from a spoon onto cookie sheeets . about 2 inches ( 5 cm) of space should be left between cookies. Dropped cookies will spread more thn rolled cookies. chocolate chip cookies are popular dropped cookies.

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

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Bar Cookies are made from soft dough. The dough is spread evenly in a jelly roll pan or square cake pan and baked. Bar Cookies may be chewy or cake-like. Bar Cookies may be cut into different shapes after baking.

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

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The sugar and shortening fat are blended together first and then creamed by added mixing. During creaming, small air cells are formed and then combine into the mix.

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The creaming method: probably one of the most referenced cooking methods in baking in the US. You've seen it, whether you know it or not: "Cream together butter and sugar." Or "Cream together shortening and sugar." Seems like an easy enough method, really, but as with all easy stuff, it's rarely simple.

Here's how it goes:

1. Cream together fat and sugar.

2. Add eggs, one at a time. (I further refine this process by beating the eggs together and then very slowly drizzling them into the creamed fat and sugar).

3. Sift together dry ingredients.

4. Mix wet ingredients(milk/water/cream/sour cream/extracts)

5. Alternate adding dry and wet ingredients, beginning and ending with dry.

Sounds straightforward, yes? There are a couple of things to remember about it, though. Here's the most important one:
The speed at which you cream the ingredients and the length of time you cream your ingredients and the temperature of your ingredients will all effect the final product.
And that, friends, is the fly in the ointment, the raisin in the peanut butter cookie, the clove in custard. When making cookies, make sure you cream slowly-low speed is great. Stop the mixer as soon as you no longer see butter and sugar, but a homogeneous paste. Unless you're making a cakey cookie, you're not looking for "light and fluffy" here.

If you're making a cake, make sure you cream on a higher speed for a longer period of time. You do want "light and fluffy" in this case.

So, what's the big deal? What happens during creaming is that the sugar crystals cut into the fat, making wee little pockets full of air. The air in the pockets expands in the oven, assisting with rise. The more pockets, the lighter and fluffier the mixture. The lighter and fluffier the mixture, the more air. The more air, the more rise. Get it? Cool, huh?

Now you can troubleshoot. Were your cookies too puffy the last time you made them, try creaming at a lower speed for less time. Was your cake kind of leaden and sad last time? Try creaming longer at a higher speed.

So, Jen-what's this about the temperature? All your ingredients should be at cool room temperature. That means milk, butter and eggs (and any other refrigerated ingredients) should be taken out of the fridge well before baking time. Cool room temperature-about 68 degrees-is the magical temperature at which butter (a very yummy and useful fat) is soft enough to blend easily with other ingredients but still firm enough to keep its shape. Its "plasticity," if you will. That means that the butter can "stretch" to hold a lot of air. In the creaming method, this is a Very Good Thing.

Why does the milk and eggs have to be at room temp, too? Well, you've worked so hard to keep your butter plastic, the last thing you want to do is have it seize up again and get hard when you add 40 degree milk or eggs.

Now, go forth and cream away!

For a more detailed look at the steps in the creaming method as well as the difference between creaming for cookies and cakes, please see: The Creaming Method.

Tools of the Trade

Depending on how frequently you decide to make cakes and or cookies, you can spend not too much to a very lot for equipment. But honestly, the headaches you will save by purchasing quality equipment! Do take a look at my recommendations. They are affiliate links, so thank you for your support and for helping me keep the lights on around here. I'm also recommending a couple of really sound cake cookbooks that utilize the creaming method in most of the recipes.

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The Creaming Method | What It Is and How to Do It

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The creaming method: probably one of the most referenced cooking methods in baking in the US. You've seen it, whether you know it or not: "Cream together butter and sugar." Or "Cream together shortening and sugar." Seems like an easy enough method, really, but as with all easy stuff, it's rarely simple.

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cause to reach the temperature at which it bubbles and turns to vapor.

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This happens when sugar molecules break down under high heat, which forms the sweet, nutty, and slightly bitter flavor compounds that defines caramel. Caramelization starts at 356 degrees.

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How to make the perfect cookies (according to science) - Stephanie Warren

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cut (food or other matter) into small cubes.

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This is when protiens and sugars break down and rearrange themselves, forming ring-like structures, which reflects light in a way which gives the cookies, turkey, and hamburgers their distinct, rich brown color. As this reaction occurs it produces a range of flavor and aroma compounds, which also reacts with each other, forming even more complex tastes and smells. Maillard Reaction occurs at 310 degrees

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How to make the perfect cookies (according to science) - Stephanie Warren