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The temperature at which water bubbles rapidly (212F)

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A French Mother Sauce made by combining white roux with milk.

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The whisk technique nused to blend ingredients smooth or to incorporate air into a mixture

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An even mixture of fat (usually butter) and flour used in making sauces; helps thicken sauces and soups.

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Parbaking is a cooking technique in which a bread or dough product is partially baked and then frozen for storage.

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To sauté is to cook food quickly in a minimal amount of fat over relatively high heat.

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Fermentation is the process of yeast or bacteria converting carbohydrates to alcohol and leavens dough.

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Kneading is a process in the making of dough, used to mix the yeast in evenly.

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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 is a cooking utensil used to spread butter, oil or glaze on food.

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The biscuit method involves cutting cold fat into the flour and other dry ingredients before any liquid is added.

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Cut in means working solid shortening into dry ingredients with  a pastry blender until well mixed.

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Sour cream is acidic, which activates the baking soda, which is the leavening agent.

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Streusel is a crumbly topping or filling made from fat, flour, sugar, and often cinnamon.

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The muffin method calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

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"Folding" is a more gentle mixing technique than "stirring" or "mixing". Stirring and mixing both denote a more vigorous action. Folding is usually done with a rubber spatula.

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Bar cookies are sweetened baked goods that are made from a dough, are typically denser than cake, and are cut into a rectangular or square shape.

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Dishers are usually used to measure a portion.

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Molded cookies are made by shaping dough by hand into small balls, logs, and other shapes.

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Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet.

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Cream of tartar is a fine white powder with many culinary applications. It is an acid.

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The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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The creaming metho is 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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Chef Steve Konopelski demonstrates how to cream butter and sugar.

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