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The process of cutting food into small cubes of equal size so that the food is evenly cooked and pleasant in appearance for the recipe. Dicing, unlike chopping or mincing, is a precision cut that is consistent in size.

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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk.

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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.

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work moistened flour or clay into dough or paste with the hands.

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he chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

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Mixes/blends ingredients like butter and dry ingredients.

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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. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.

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The biscuit method is cutting in butter into the flour.

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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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The function of sour cream in a baked good

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The function of sour cream in a baked good

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a lovely flavor that was brought about by the subtle sour acid notes in the sour cream. Acidity and fat derived from liquids can have a great impact on the outcome of a cake

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

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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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The stirring 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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Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. During baking, the mounds of dough spread and flatten.

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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. Snicker doodles and peanut butter cookies are examples of molded cookies.

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

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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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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.