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sauce made from white roux and milk

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take or move something in a specific direction

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for a substance to reach or cause to reach the temperature at which it bubbles and turns to vapor

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a mixture of fat and butter used in making sauces

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To cook on high heat with small amount of fat in it

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To bake in the oven for a short amount of time, then taken out, and finally baked until done

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Develops protein that creates gluten, enables the yeast to be distributed, helps develop the protein in the flour

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Growth of the dough made with yeast, changes carbon dioxide and alcohol and release of the gas creates the leavening action

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A pastry blender is a kitchen tool used to mix a hard 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.

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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 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.Nov 1, 2008

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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.Feb 17, 2017

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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 bakingsoda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.

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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. Some modern recipes add spices and chopped nutmeats.

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Folding is usually done with a rubber spatula (for liquid & dry ingredients) or with a wire whisk (often beneficial for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires).

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Simply put, the Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a dry mix (flour, baking powder, salt)

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Dishers are usually hemispherical like an ice cream scoop, while measuring scoops are usually cylindrical, and transfer scoops are usually shovel-shaped. Some dishers have mechanical levers which help expel the disher's contents. Traditionally dishers are sized by the number of scoops per quart but may also be sized by ounces, the diameter of the bowl, or the number of tablespoons they hold.

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Scoop approximately a 3/8 cup of cookie batter, yogurt, and other soft foods using this ivory, 3.25 oz. #10 disher. Its color-coded handle makes capacity classification and portion control a breeze when serving hot or cold foods in your restaurant, cafeteria, or bakery!

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Drop Cookie Recipes. Drop cookies—like oatmeal raisin or chocolate chip—are those timeless classics that are easy to transfer from the mixing bowl to the baking sheet with a simple scoop and drop.

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Learn the two best techniques for making perfect, uniform drop cookies. Get even more helpful baking secrets here: http://www.myrecipes.com/holidays-and-occasions/christmas-recipes/baking-cookies-tips-10000001925717/

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Cookies made by shaping dough by hand into small balls, logs, and other shapes. Also called hand-formed cookie.Oct 28, 2011

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Dessert bars, or simply bars or squares, are a type of American "bar cookie" that has the texture of a firm cake or softer than usual cookie. They are prepared in a pan and then baked in the oven. They are cut into squares or rectangles.

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Chocolate Chip Cookie Brownie Bars! An Easy Chocolate Treat | Cooking With Carolyn|

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It's time to bake! This is an easy semi-homemade recipe for my Chocolate Chip Cookie Brownie Bars. You can settle that craving for a chocolate fix or you can make them with your kids. They're easy to make and easy to eat :D Enjoy and thanks for watching!

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Cream of tartar, a byproduct of wine and grape juice processing, is an acidic salt that acts as a stabilizer in recipes that require whipped egg whites, such as meringue, angel food cake, and soufflé. When whipped, egg whites (also known as albumen) can swell up to eight times their initial volume.

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Video shows what cream of tartar means. potassium hydrogen tartrate (also called potassium bitartrate), a byproduct of wine manufacture, used in baking powder and in cooking to stabilize beaten egg whites.. Cream of tartar Meaning. How to pronounce, definition audio dictionary. How to say cream of tartar.

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The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: ​[majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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What is the Maillard Reaction - Food Science

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Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction.

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Creaming method. Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing. During creaming, small air cells are formed and then incorporated into the mix. ... Sugar and shortening are creamed at a medium speed until soft and light.

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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.