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a rich white sauce made with milk infused with herbs and other flavorings.

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If possible, let your egg whites come to room temperature before beating. You can hasten this by placing your bowl of egg whites into a bowl of hot water for a few minutes, stirring occasionally. Begin whisking by vigorously swishing your whisk back and forth to break up the egg whites until they are foamy.

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a mixture of fat (especially butter) and flour used in making sauces.

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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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a food that is fried quickly in a little hot fat. it can sometimes create a flaky-like crust on the outside.

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is it a bread/dough that is partially baked. Now used especially of a yeast product (as bread, etc.) which is partially baked and then packaged and sold for home baking

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The word kneading means to work dough, usually by hand, for the purpose of developing the glutens in the flour, which is what gives baked goods their structure and texture.The process of working the dough to develop the glutens can be accomplished by a machine, either using the dough hook attachment on a stand mixer, or in a food processor. But the word kneading is generally only used to refer to the act of working the dough by hand.

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A device, also referred to as a pastry cutter, that is used to cut butter or other solid fat when it is to be blended into flour for making pastry dough, generally pie crusts. The pastry blender has a curved, slotted end with blades or wires that connect to a handle on the opposite end that is held and moved in an up and down or rocking motion to cut and blend the fat ingredients into the dry ingredients. The blender helps to remove lumps in order to mix the dough thoroughly and eliminate pockets of concentrated ingredients so they do not adversely affect the flavor of the food being prepared.

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A small round or flat shaped brush made with nylon, silicone or sterilized natural bristles. This type of brush is used to apply glazes to breads, pastries, cookies, meats, and poultry before or after baking.

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The biscuit method is a method for making quick breads such as scones and, well, biscuits.

Your fats and liquids should be cold for the biscuit method.  Well, the whole point of the biscuit method is to keep discrete little pieces of fat dispersed throughout your dough.  That way, when they melt in the oven, the steam the little pieces creates assists in with the rise.  Also, you get all of these wee little buttery pockets.

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Cut in: 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. Usually refers to making pastry.

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Explain the function of sour cream in a baked good

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Explain the function of sour cream in a baked good

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Sour cream is a dairy product produced from sweet pasteurized cream. It has a thick consistency and a flavor that is slightly tangy. It is fairly acidic, which activates the leavening action of baking soda. It is used as a topping and for making dips. It is also used as an ingredient in both sweet and savory dishes.

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Streusel is a topping added to various types of pastries and breads. It may also refer to a specific type of brioche pastry with a cream filling or topping. The more common use of the word, however, refers to the crumble sprinkled liberally over muffins, pies, and cakes, particularly coffee cake

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In the creaming method, we cream the fat (butter or shortening) with the sugar until light and then add the other ingredients. In the muffin method, we mix the liquids and the dry ingredients separately and then stir them together until just combined.

The creaming method has two advantages: The sugar and fat are well-dispersed in the batter and the entrained air tends to make for a light, fine crumb in the muffins.

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Butter can be used, but it must be melted. Pour the wet ingredients into the dry ingredients and gently mix together. You want to gently fold the dry ingredients into the wet just until moistened.

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Its an item that is used ti scoop different sized pieces; mainly used to scoop out batter

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Cream of tartar is used as a leavener, because when it’s combined with baking soda, together they produce carbon dioxide gas.

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Caramelization is a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the caramel flavor. The reaction involves the removal of water (as steam) and the break down of the sugar.

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The Maillard reaction is many small, simultaneous chemical reactions that occur when proteins and sugars in and on your food are transformed by heat, producing new flavors, aromas, and colors.

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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. This mix becomes larger in volume and softer in consistency.