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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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Fermentation is a metabolic process that consumes sugar in the absence of oxygen.

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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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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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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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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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The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter.

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

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Folding is usually done with a rubber spatula (for liquid & dry ingredients) or with a wire whisk (often beneficial for whipped cream and egg whites so that the mixture gently

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Simply put, the Muffin Method is a technique where two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk, and sugar) and a mix

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an ice-cream scoop

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

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

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

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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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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.