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A bechamel sauce is a sauce that starts out as a white roux. You then add in eggs and it becomes creamy.

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A whisk is a tool that you use to mix ingredients together quickly. When you whisk ingredients together, you are quickly mixing the ingredients together.

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To put something (like water) on the stove at the highest point it can go before it starts evaporating. It should also start bubbling. That point is called the boiling point.

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to cut something like veggies or cheese into small, about equal size cubes.

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A mix of flour and fat (butter). To make this, you put these 2 ingredients on a stove . The longer it stays on, the darker the color. There are 3 colors of roux; white, blond and brown.

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Kneading dough is a process you do when making a yeast dough. This makes your final product stronger. There are 2 ways to knead dough. One way is using a stand mixer. You do this by using the hook attachment. The other way is your hands.

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When you allow yeast dough to rise before baking.

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To cook something in oil or butter under a really hot temperature.

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To bake bread or dough partially, and then to quickly freeze it. Below, is a picture of things that can be parbaked (this is not all of them).

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Cutting in in baking is putting solid shortening into dry ingredients. To do this, you use 2 knives or pastry blender into well mixed. You want the particles to be the size of small peas.

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When a baking recipe calls for cutting butter into dry ingredients, it means breaking really cold butter into small pieces as quickly as possible so that the butter does not melt. To do so you use a pastry cutter (as in the video) or two forks to break up the pieces.

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Used in kitchens when mixing flour and solid fats. To use it, you press the button "cutting in".

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This is also sometimes called a basting brush. It is used to spread butter, oil or glaze foods. For example, when making breads you use this to spread eggs on top.

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A mixing method that is used to make biscuits, scones and flaky doughs. To do this, you cut cold fat into the four and other dry ingredients before you add the liquid.

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In a baked food, sour cream causes the leveling agent to work. For example, in coffee cake, the sour cream causes the leveling agent to react, and that makes the cake rise. In the coffee cake image below, they used sour cream. The image shows how the cake rises.

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A drop cookie is a cookie that you just drop the batter on the tray and bake it. You can use a disher for a drop cookie.

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Streusel is the crumble top or inside of some cakes. It is usually made with fat, flour, sugar and cinnamon. One kind of cake made with streusel is coffee cake.

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It is used to gently mix your ingredients. You usually do this when the ingredient you use is not able to be mixed because it is to delicate. To do this, you use a rubber spatula.

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The muffin method is a method for stirring ingredients. It is also called the quick-bread method or the blending method. This method is where you do your dry and wet ingredients separately, then mix them together quickly.

https://www.youtube.com/watch?v=_D0MFC0NmEU

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This is a kind of cookie that is shaped like a bar. Sometimes, they are baked in pans and then cut into rectangles. Brownies and Blondies are both example a bar cookie.

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This is a tool used to make cookies or scoops about the same size. You usually use this when making cookies. Here a is dishes in action.

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This is a dry, powdery ingredient. It is found in the spice isle at stores. It speeds up foam creation and helps to stabilize the air bubble structure.

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It is not letting me edit the cream of tartar post so I hope it is Ok I am putting the image here.

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You've probably come across this item in a cabinet or pantry and been like, "cream of what now?" or, "like tartar control toothpaste?" It's not cream or a toothpaste component - the name makes no sense. Not much of a baker? You probably don't need this stuff around. But if you've ever felt the need to break out the spring-form pan and pastry bag and bake your feelings away, pick up a little can of this stuff. You only need a tiny bit.

Cream of tartar is the culinary name for potassium bitartrate, a by-product of winemaking. It's actually a purified form of the residue found in wine fermentation tanks. It's used to stabilize egg whites when beating them to stiff peaks, helping them hold their shape and add volume to meringues. Another useful trait is its ability to keep whipped sugar (like in frosting) from crystalizing, helping to keep it smooth and uniform.

If you run out of baking powder but still have cream of tartar, you might still be able to to churn out that cake. Two parts cream of tartar plus one part baking soda and one part cornstarch equals baking powder.
More Whatchamacallit on Food Republic:

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What Is Cream Of Tartar? - Food Republic

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You've probably come across this item in a cabinet or pantry and been like, "cream of what now?" or, "like tartar control toothpaste?" It's not cream or a toothpaste component - the name makes no sense. Not much of a baker? You probably don't need this stuff around.

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This is when small simultaneous chemical reactions happen when proteins and sugars are changed by heat, causing new flavors and good smells.
http://www.seriouseats.com/2017/04/what-is-maillard-reaction-cooking-science.html

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A molded cookie is a cookie that is made into shapes. To do this you usually either use your hand (start by making dough into a ball), or a cookie cutter.

http://img.food.com/img/upload/package/holiday/H2_Holidays_Cookies_Decorated_1_2.jpg

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This is when you make sugar brown. This gives what you are cooking a caramel taste by releasing volatile chemicals.

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Watch more Candy Recipes videos: http://www.howcast.com/videos/354751-How-to-Caramelize-Sugar Whether you're making a creme brulee, flan, or another tasty treat, nothing tops a dessert quite like a gooey, golden brown coat of sugar. Follow this recipe for perfectly caramelized sugar every time. Step 1: Combine sugar and water over medium-low heat Combine the sugar and water in your heavy-bottomed saucepan over medium-low heat.

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When creaming, small air pockets are put into your batter. This will cause your cookies to be soft and light. If you don´t do this, then if you are making cookies, then the won´t cook properly.
https://www.youtube.com/watch?v=ELsYhMWA3pw