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The biscuit method is used for making quick breads, such as biscuits. It is when you cut in the fat into the dry ingredients (butter into dry mixture

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To work solid shortening (butter) into dry ingredients with two knives or a pastry blender

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Since sour cream has so much acid, it activates the leavening agent in baking soda. The chemical reaction releases carbon dioxide and causes the baked good to rise

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Streusel is a topping, usually made with butter and sugar to create a crumbly mix. It can be baked on top of muffins, breads, pies and cakes, and can also be put in a recipe to create a layer of this crumbly mix

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Usually done with a rubber scraper, fold in is when you combine ingredients by scooping the sides and the bringing the ingredients over in a circular motion to mix dry or wet ingredients gently, rather than stirring, beating, or whipping harshly

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The muffin method is used for muffins and other forms of quickbreads. It involves having the wet and dry ingredients in seperate bowls, then combine until just moistened

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Molded cookies are made from a more stiff dough and then molded into shapes or balls. Snickerdoodles and Peanut butter cookies are some examples

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you drop the dough from a spoon or a disher. Some examples are chocolate chip or oatmeal raisin.

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Bar cookies from a batter or stiff dough that is poured or pressed into a baking pan, then once cooked, they are cut into bars, diamonds, or squares.

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A disher is a piece of equipment used during cooking. It usually measures the amount of cookie dough, ice cream, and make even sized ball shapes (great for measuring a cookie dough so all the cookies are the same size

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Cream of Tartar acts as a stabilizer in recipes that require whipped egg whites. When they are whipped the eggs can expand up to 8 times their original volume

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

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Browning of sugar. When process is used, it creates a sweet nutty flavor and brown color.

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When the sugar and shortening fat are blended together first and then creamed by mixing. During this method, small air cells are formed and then incorporated.