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(with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor

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take or move (someone or something) in a particular direction suddenly and quickly

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Béchamel sauce, also known as white sauce, is made from a white roux and milk.

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An even mix of butter and flour used as a thickening agent

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fried quickly in a little hot fat

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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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to work dough into a desired shape

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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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In common usage, a Disher is any specialized spoon used to serve food.

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

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Cookies made by shaping dough by hand into small balls, logs, and other shapes.

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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 mix of dry ingredients (flour, leavening and flavorings like cocoa powder). Once they are prepared — and the oven is preheated — the two are combined and stirred together very briefly before the finished batter is panned and baked.

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a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape.

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

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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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Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. ... As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.

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Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough.