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to heat or be heated until the liquid inside reaches a temperature at which it bubbles

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Rolling Boil is a term that describes one of the stages encountered when boiling a pot or kettle of liquid -- usually water. When being boiled, water will reach a stage where it has started to produce bubbles that make it look like it is boiling, but if you stir it, the bubbles briefly go away, making the water appear to stop boiling.

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a rich white sauce made with milk

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Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine. That means it's the starting point for making other sauces, like the cheddar cheese sauce, the mornay sauce, and several other variations.

You can also season it and serve it as-is. Or try making it with bacon or sausage fat for an amazing white gravy.

The reason for using fresh bay leaf as opposed to dried is that it allows you to attach the bay leaf to the onion using the cloves like thumbtacks. A dried bay leaf will tend to crack and crumble if you try this. This is not the end of the world, since you'll be straining the sauce anyway.

What's nice about thumb-tacking the cloves into the onion, though, is it makes them easier to retrieve. Again, you're straining the sauce anyway. But since a clove can crack a tooth, it's nice to confirm that the same number come out as went in.

It's traditional to use white pepper to season béchamel because some chefs prefer not to see specks of black pepper in a white sauce. But if you 1) can't find white pepper and/or 2) don't mind specks of black pepper in your béchamel, you can use black.

Finally, while clarified butter is ideal for making béchamel, béchamel is not nearly as fussy as hollandaise, so you can make it with ordinary unsalted butter. Just make sure you use a little bit more, because whole butter contains water, while clarified butter doesn't.

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Learn How to Make Béchamel Sauce, One of the 5 Mother Sauces

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Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine. That means it's the starting point for making other sauces, like the cheddar cheese sauce, the mornay sauce, and several other variations. You can also season it and serve it as-is.

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to beat or to stir with a light quick movement

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Science: The Best Way to Use a Whisk (Have You Been Whisking All Wrong?)

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a mixture of flour and butter used in making suaces

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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.

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fried quickly in a little hot fat.

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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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Fermentation: The process by which glucose is completely oxidized, in absence of oxygen, to form alcohol or lactic acid and a small amount of energy is said to be fermentation. Fermentation occurs in fruits, bacteria, yeasts, fungi, as well as in mammalian muscle. It occurs naturally but humans have used and controlled the procedure. It is used in the making of alcohol, bread, vinegar etc.
Characteristics:

It occurs outside the cells.

It takes place in absence oxygen.

In this case, different enzymes formed within the cells secrete out of the cells and take port in the reactions.

Glucose is used here externally.

Usage:
The usage of anaerobic respiration in different industries:

Yeast converts sugar to alcohol and CO₂ through fermentation

Grape juice and apple juice are fermented to form wins and ciders respectively

Beer can also be prepared through fermentation

Fermentation is occurred by the use of yeast on bread and wine industries

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Fermentation: Definition, Characteristics and Usage - QS Study

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Fermentation: The process by which glucose is completely oxidized, in absence of oxygen, to form alcohol or lactic acid and a small amount of energy is said to be fermentation. Fermentation occurs in fruits, bacteria, yeasts, fungi, as well as in mammalian muscle. It occurs naturally but humans have used and controlled the procedure.

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work (moistened flour or clay) into dough or paste with the hands. Helps the dough expand

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A pastry blender is a kitchen tool used to mix a hard (solid) fat into flour in order to make pastries

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Cooking Tips : How to Use a Pastry Blender

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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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This beautiful wooden-handled, 1 1/2" flat pastry / basting brush can be used for coating fluffy fresh baked pastries with butter, egg wash, or water. The gleaming lacquered hardwood handle and brown nylon ferrules give your kitchen a professional and high quality feeling, while the boar bristles are durable, water resistant, and snugly secure for basting meats and pastries.

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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.

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

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When a baking recipe calls for cutting butter into dry ingredients, it means breaking really cold butter into small pieces as quickly as possible so that the butter does not melt. To do so you use a pastry cutter (as in the video) or two forks to break up the pieces.

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The chemical reaction releases carbon dioxide gas in whic the rising action in dough or batter. Some of the acidic ingredients that cause the reaction with baking soda are vinegar, lemon juice, sour cream and more

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

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Video shows what streusel means. A crumbly topping for cakes and quick breads. It is made of sugar, flour, butter, cinnamon, and often chopped nuts.. Streusel Meaning. How to pronounce, definition audio dictionary. How to say streusel. Powered by MaryTTS, Wiktionary

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The 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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Escoffier Online International Culinary Academy

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Baked goods are a favored food no matter what time of day it is. Whether you like eating muffins for breakfast, banana bread during snack time or cake for dessert, there are plenty of pastries worth making. As you complete your baking program online, you're learning about the methods that create a delicious dish. One such baking process is the one used to create muffins. Here's some insight to the muffin method:

Why you should use it
You may have made muffins in the past that came out of the oven looking and smelling amazing. However, when you bit into them, there were all sorts of air pockets known as tunnels. These are the result of not using the right method. Muffins are known for their density. Tunnels are fine in cakes, as those are meant to be light and fluffy.

Basic principles
The muffin method in and of itself is rather simple. The idea is to mix the wet ingredients in one bowl and the dry in another. You then pour the wet over the try and combine, mixing as little as possible. Eggs and sugar are both considered wet. Use a spatula to combine the ingredients. The mixture does not have to be lump-free. If you use a mixer or stir too much, the gluten in the flour develops, creating those tunnels during the baking process.

Using the method
As the name suggests, the muffin method is great for that tasty treat. However, you can use it to create other baked goods as well. The muffin method works best for quick breads, which are traditionally dense. Banana, zucchini and pumpkin bread are perfect examples of items that will benefit from using the method. Note that the key ingredients in these breads (banana, zucchini and pumpkin) should be included in the wet ingredients.

When your mixture is made, pour it into a bread pan instead of a muffin tin. The baking temperature and time will be different with a bread tin. Basically, the temperature will be lower and the cook time longer as the heat has to get through to the center of the mixture.

Saving time
The muffin method of baking is also nice because you can make the batter ahead of time. Mix the wet ingredients in one bowl and the dry in another the night before cooking. Place the wet bowl in the refrigerator and the dry bowl - covered - on the counter. Combine the two and place them in the oven the next day.

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Baked goods are a favored food no matter what time of day it is. Whether you like eating muffins for breakfast, banana bread during snack time or cake for dessert, there are plenty of pastries worth making. As you complete your baking program online, you're learning about the methods that create a delicious dish.

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To fold in is  to use a spoon or knife to add something slowly and gently to a mixture.

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Cookies that are made by shaping dough with your hands and making them into small balls, logs an other shapes.

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Cookies that are easy to transfer from the mixing bowl to the baking sheet with a simple scoop and drop

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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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7 LAYER MAGIC COOKIE BARS - How to make COOKIE BARS Recipe

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This Old-Fashioned SEVEN LAYERED COOKIE BAR has been around since the 1970's!! Made with a graham cracker buttery crust, layered with butterscotch chips, chocolate chips, sweetened shredded coconut, nuts and sweetened condensed milk that magically turns to caramel as these layers of deliciousness bake together!! Perfect for all occasion!! Serves many!!

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different sized scopers that help you scoop the dough onto the parchment paper.

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A quick look at the Cookie Scoops. For more information visit: http://www.leevalley.com/garden/Page.aspx?p=73524

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A white, crystalline, acidic powder used to help byproduct the baking powder.

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

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FOOD - DELICIOUS SCIENCE | The Maillard Reaction: The Science Of The Sizzle | Clip | PBS Food

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Caramelization is a type of non-enzymatic browning reaction. As the process occurs, chemicals are 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.

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How to beat together butter and sugar for a light, fluffy cake.