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a white roux mixed with milk.

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sugars being converted into alcohol. Yeast chemically breaking down a substance.

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massage or squeeze with hands

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whisking quickly to break up to break up and mix in ingredients.

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partially bake something and then quickly storing it.

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Fried quickly

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A thickening agent that consists of an even mixture of butter and flour

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To reach the temperature that a liquid vaporizes at.

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A cooking utensil used to spread butter onto foods evenly.

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All the fat and wet ingredients should be refrigerated.

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To cut the fat into the flour with a pastry blender or two knives.

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This is when the dry and wet ingredients are desperately mixed. Then they are mixed together for a 10 count.

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A substitute for plain cream, yogurt and even milk, it is acidic.

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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 stiff dough molded into balls or cookie shapes by hand before baking

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A cream scooper with a scraper so that you don't need another spoon.

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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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A white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.

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How to make the perfect cookies (according to science) - Stephanie Warren

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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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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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Creaming method- BakeInfo (Baking Industry Research Trust)

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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