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The 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. Dicing, unlike chopping or mincing, is a precision cut that is consistent in size.

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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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Definition of bar cookie. : a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape. Combine chocolate with peanut butter, add some nourishing oats, and you have a great-tasting bar cookie to take to Little League games or office parties

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Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snickerdoodles and peanut butter cookies are examples of molded cookies.

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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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Béchamel sauce, also known as white sauce, is made from a white roux and milk. It is, since the seventeenth century and on, one of the mother sauces of French cuisine. It is used as the base for other sauces.

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A whisk is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping. Most whisks consist of a long, narrow handle with a series of wire loops joined at the end.

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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.

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

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muffin method is used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

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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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Sour cream is a dairy product produced from sweet pasteurized cream. It has a thick consistency and a flavor that is slightly tangy. It is fairly acidic, which activates the leavening action of baking soda.

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The biscuit method is a method for making quick breads such as scones and, well, biscuits. ... 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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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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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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work (moistened flour or clay) into dough or paste with the hands.

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to fry quickly in a little hot fat

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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 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

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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.

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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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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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In the technical terms used by the food service industry and in the retail and wholesale food utensil industries, there is a clear distinction between three types of scoop: the disher, which is used to measure a portion e.g. cookie dough, to make melon balls, and often to serve ice cream (although manufacturers frequently advise against using dishers for ice cream and other frozen foods); ice cream scoops, and the scoop which is used to measure or to transfer an unspecified amount of a bulk dry foodstuff such as rice, flour, or sugar.

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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.