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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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To reach or cause to reach the temperature at which it bubbles and turns to vapor.

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

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To blend ingredients smooth or to incorporate air into mixture.

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

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

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To saute is to cook food quickly in a minimal amount of fat over relatively high heat.

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Parbake is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage.

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Work into dough or paste with hands.

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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.

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Is a cooking utensil used to spread butter, oil or glaze on food.

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Put all of your ingredients in a large bowl and whisk them together. Our dry ingredients for this recipe are flour, baking soda, baking powder, and salt. The next step in The Biscuit Mixing Method is to “cut in” the fat into the dry ingredients.

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working solid shortening into dry ingredients with two knives or a pastry blender until well mixed

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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.

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Kay Ireland

Kay Ireland specializes in health, fitness and lifestyle topics. She is a support worker in the neonatal intensive care and antepartum units of her local hospital and recently became a certified group fitness instructor.

Sour cream is often thought of as a topping for potatoes, an addition to sauces and a way to mix guacamole, but it's not often remembered as a baking ingredient. Due to its creamy texture, sour cream can be added to a variety of baked goods and recipes in order to yield moister results. The same sour cream can be used as a substitution for certain ingredients so you aren't caught without the right materials to make your favorite baked goods.

Utilize sour scream as a way to make thickened sauces and glazes. An easy glaze for cakes and doughnuts can be made by mixing 1/2 cup sour cream, 1 cup powdered sugar and 1 tsp. vanilla extract. Mix well and drizzle over baked goods for a sweet finish.

Swap the fat in a cake or cookie recipe for the same amount of light sour cream. If a cake recipe calls for oil, you can save on fat and calories by using light sour cream instead. You may notice a slight change in flavor, but since sour cream is generally mild, it may only be present as a slight tang in the flavor of the item.

Add a cup of sour cream to your regular cake or cookie recipe in order to create a moister result. Cakes that can sometimes come out dry, such as sponge cakes, especially benefit from the addition of sour cream. This is especially true when baking in high elevations, where baked goods tend to dry out faster.

Substitute sour cream for other items in the kitchen. For instance, a cup of sour cream can be substituted for a cup of regular cream, plain yogurt or even milk in a recipe. While you may experience a slight taste or texture change, sour cream allows you to achieve similar results without having to stop your baking for a trip to the store.

Two tablespoons of regular sour cream has 60 calories, while low-fat sour cream offers 40 and fat-free sour cream has only 25. Choose the type of sour cream based upon the texture and outcome you desire. For instance, if you're looking for a creamier, moister baked good, use full-fat sour cream, which has a creamier consistency. If you want your baked goods to be lower in fat and calories, use the nonfat variety.

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Sour cream is often thought of as a topping for potatoes, an addition to sauces and a way to mix guacamole, but it's not often remembered as a baking ingredient. Due to its creamy texture, sour cream can be added to a variety of baked goods and recipes in order to yield moister results.

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A cake or pastry with a crumbly topping or filling made from fat, flour, sugar, and often cinnamon.

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The measurement of dry and wet ingredients separately, than quickly mixing the two.

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To use a rubber scrapper to cut down through the mixture, move across the bottom of the bowl, and come back up, folding some of the mixture from the bottom over close to the surface.

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Cookies made by shaping dough by hand into small shapes.

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A cookie made by dropping pieces of dough onto a 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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An ice cream or cookie scooper.

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A white acid used chiefly in baking powder.

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Is a chemical reaction between amino acids and reducing sugars that gives browned food it's distinctive flavor.

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Is the browning of sugar, a process used to a lot in cooking for the result of sweet nutty flavor and brown color.

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Also known as the sugar shortening method, the sugar and fat are blended together first and then creamed by added mixing. During creaming small air cells are formed and then incorporated in the mix. Sugar and shortening are creamed at a medium speed until soft and light.