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beat or stir (a substance, especially cream or eggs) with a light, rapid movement.

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Béchamel sauce, also known as white sauce, is made from a white roux and milk. It is, since the seventeenth century and on, one of the mother sauces of French cuisine. It is used as the base for other sauces.

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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching thecooking liquid moves but scarcely bubbles.

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Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight.

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Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms

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A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries.

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A pastry brush is a cooking utensil used to spread butter, oil or glaze on food.

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The biscuit method is a mixing method used for quick breads.

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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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Sour cream when used in baking, makes baked goods light and fluffy, yet moist.

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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 incorporates as it falls through the wires).

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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)

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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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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. The #70 disher is .5 ounce (1 tablespoon) and is the perfect size for cookies.

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Drop cookies are the ones you drop the dough from a spoon or a spring-loaded ice cream scoop. Think chocolate chip or oatmeal raisin. Here are a few reminders that will have you making mouth-wateringdrop cookies.

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molded cookie. 1 0. 1. Cookies made by shaping dough by hand into small balls, logs, and other shapes. Also called hand-formed cookie.

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a type of cookie made by baking batter in a sheet pan, then cutting into bars or squares

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The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: ​[majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. ... As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.

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Creaming method. 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.

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Demonstration on creaming butter and sugar. For recipes using this technique, visit: www.recipeinterrupted.com