# data[].attributes.body
a small cube with each side having a different number of spots on it, ranging from one to six, thrown and used in gambling and other games involving chance.

# data[].attributes.body
subject (something) to the heat of boiling liquid, in particular.

# data[].attributes.body
a rich white sauce made with milk infused with herbs and other flavorings.

# data[].attributes.body
take or move (someone or something) in a particular direction suddenly and quickly.

# data[].attributes.body
a mixture of fat (especially butter) and flour used in making sauces.
https://www.google.com/search?q=define%20roux&safe=active&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiDh9-9hsnZAhVlUd8KHaA2BZMQ_AUICigB&biw=1366&bih=621#imgrc=wmt5LjgBdXL3NM:

# data[].attributes.body
food52.com

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

# data[].attributes.body
fried quickly in a little hot fat.

# data[].attributes.body
the chemical breakdown of a substance by bacteria, yeasts typically involving giving off bubbles and the giving off of heat.

# data[].attributes.body
work (moistened flour or clay) into dough or paste with the hands.

# data[].attributes.body
A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries.

# data[].attributes.attachment_link.title
what is a pastry blender - Google Search

# data[].attributes.body
A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food.

# data[].attributes.body
The biscuit method is a method for making quick breads such as scones and, well, biscuits.

# data[].attributes.attachment_link.title
what is the biscuit method - Google Search

# data[].attributes.body
To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. https://www.google.com/search?q=cut%20in%20in%20cooking&safe=active&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiwnpSrxZvYAhWjQd8KHXjKByQQ_AUICigB&biw=1366&bih=622#imgrc=p5rzFcAYfYboEM:

# data[].attributes.body
sour cream can be added to a variety of baked goods and recipes in order to yield moister results

# data[].attributes.body
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.

# data[].attributes.body
whatsarahbakes.com

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

# data[].attributes.body
it is a term that the recipe requires less mixing so gluten won't build up. You would usually mix with a spatula

# data[].attributes.attachment_link.title
what is fold in cooking terms - Google Search

# data[].attributes.body
Drop cookies are the ones you drop the dough from a spoon or a spring-loaded ice cream scoop.

# data[].attributes.body
Dessert bars, or simply bars or squares, are a type of American "bar cookie" that has the texture of a firm cake or softer than usual cookie. They are prepared in a pan and then baked in the oven. They are cut into squares or rectangles. http://food.fnr.sndimg.com/content/dam/images/food/fullset/2015/7/24/0/FNM_090115-Insert-Bar-Cookies.jpg.rend.hgtvcom.1280.960.suffix/1437755792925.jpeg

# data[].attributes.body
Cookies made by shaping dough by hand into small balls, logs, and other shapes. Also called hand-formed cookie.

# data[].attributes.body
First of all, it's not creamy. It's a dry, powdery, acidic byproduct. It  speeds up the creation of foam and helps stabilize the structure of those miniscule air bubbles you're whipping up and the food melts in your mouth https://279173f3.nuajik.io/649-large_default/mccormicks-cream-of-tartar.jpg

# data[].attributes.body
Use dishers for scooping chocolate truffles, cookie dough, portioning muffin batter, and, of course, scooping ice cream. The advantage is that each scoop is exactly the same size and shape so that the cookies bake evenly.

# data[].attributes.body
is a chemical reactionbetween amino acids and reducing sugars that gives browned food its distinctive flavor.

# data[].attributes.attachment_link.title
Stage 6 Food Technology: The Maillard Reaction

# data[].attributes.attachment_link.description
Video found at: www.onnetworks.com I do not own the rights to this video.

# data[].attributes.body
Caramelization is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.

# data[].attributes.attachment_link.description
by Tessa Cappiello, Haley Ferguson, and Adam Lowry Works Cited: "The Chemistry of Caramel | ScienceGeist." ScienceGeist. Web. 08 June 2014. http://sciencegeist.net/the-chemistry-of-caramel/. "Culinary Chemistry." : Caramel: A Delicious Science Experiment! Web. 09 June 2014. http://chemconfections.blogspot.com/2011/01/caramel-delicious-science-experiment.html.

# data[].attributes.body
Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing.