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The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe. Dicing, unlike chopping or mincing, is a precision cut that is consistent in size.

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The temperature at which water bubbles rapidly (212 F)

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To blend ingredients until smooth, or to incorporate air into a mixture.

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A French Mother Sauce made by combining white roux with milk.

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A mixture of fat (especially butter) and flour used in making sauces; helps thicken sauces and soup.

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A cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen.

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Uploaded by Ken's Artisan on 2016-04-07.

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Fried quickly in a little hot fat.

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The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

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Fermentation of Yeast & Sugar - The Sci Guys: Science at Home

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To work a dough by pressing, folding, and stretching into a uniform mass

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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. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as "cutting in").

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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. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.

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The biscuit method is a method for making quick breads such as scones and, well, biscuits.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. When making a pastry, solid shortening, lard, or butter is cut in to a flour mixture until the particles are the size of small peas.

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Demonstration on how to cut in fat when baking biscuits and pastry

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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 function of sour cream in a baked good is that it is an acid to activate the baking soda or baking powder so it can make the baking good rise.

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Pecan Sour Cream Coffee Cake Recipe - How to Make a Crumb Cake

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Learn how to make a Pecan Sour Cream Coffee Cake Recipe! Visit http://foodwishes.blogspot.com/2016/04/pecan-sour-cream-coffee-cake-now-with.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Pecan Sour Cream Coffee Cake Recipe!

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

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The Muffin Method is a technique where two mixes are created: a mix of wet ingredients  and a mix of dry ingredients and then combined.

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Usually egg whites or whipped cream are folded into a heavier mixture, for a souffle, cake, or pie filling to help the mixture rise. The lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top.

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

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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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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 piece of equipment used to scoop a batter or your dough onto your cookie sheet to make them even. Makes them ball shaped.

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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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10 uses for Cream of Tartar - Joni Hilton

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10 uses for cream of tartar - Joni Hilton shows you great ways to use this amazing item around the house Check out my website: jonihilton.com Visit my Facebook: http://on.fb.me/1bXAsXd Follow me on Twitter: https://twitter.com/JoniHilton

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The creaming method is when 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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The maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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Caramellization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.

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Temperatures during cooking -- Caramelization