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A cooking technique in which a bread or dough product is partially baked and rapidly frozen for storage

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A microscopic fungus consisting of single oval cells that reproduce by budding, and are capable of converting sugar into alcohol and carbon dioxide

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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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Made from a stiffer dough that is molded into balls of cookie shapes by hand before baking

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A cookie made by dropping spoonfuls of dough onto a baking sheet

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A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor

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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

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Measurement of dry and wet ingredients separately, then quickly mixing the two.

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Utensil used for drop cookies

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Usually executed with a rubber spatula for liquid and dry ingredients

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The oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color

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A sweetened baked good that is made from a dough, is typically denser than cake

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A type of pastry which is made up of many paper thin layers that are spread with a sweet or savory filling and then rolled before baking to a crispy golden brown.

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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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To work into dough or paste with the hands.