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Dicing is a culinary knife cut in which the food item is cut into small blocks or dice. This may be done for aesthetic reasons or to create uniformly sized pieces to ensure even cooking.

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the action of bringing a liquid to the temperature at which it bubbles and turns to vapor.

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beat or stir (a substance, especially cream or eggs) with a light, rapid movement.

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Béchamel sauce, also known as white sauce, is made from a white roux and milk. It is, since the seventeenth century and on, one of the mother sauces of French cuisine. It is used as the base for other sauces.

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

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fried quickly in a little hot fat.

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Par-baking is 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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work (moistened flour or clay) into dough or paste with the hands.

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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 pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food.

https://www.webstaurantstore.com/guide/649/pastry-brush-buying-guide.html

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A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries.

https://www.thebalance.com/what-to-use-if-you-dont-have-a-pastry-cutter-4017860

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The biscuit method is a method for making quick breads such as The biscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature.

https://pastrychefonline.com/2008/11/01/the-biscuit-method/

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Cut 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.

https://www.craftybaking.com/howto/mixing-method-cut-or-cutting

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It serves several purpose in baking. It provides sweetness, adds tenderness, and helps in the browning of baked goods. When added to yeast dough, it helps the yeast begin producing the gas for the dough to rise and helps to retain the moisture in the bread. It is also referred to as white sugar.

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In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Some modern recipes add spices and chopped nutmeats.

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A method of gently mixing ingredients-usually delicate or whipped ingredients that cannot withstand stirring or beating.

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Simply put, the Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar)

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Drop cookies are the ones dropped from the dough from a spoon or a spring-loaded ice cream scoop.

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Cookies made by shaping dough by hand into small balls, logs, and other shapes. Also called a hand-formed cookies.

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Used for scooping chocolate truffles, cookie dough, portioning muffin batter, and scooping ice cream

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A type of cookie made by baking batter in a sheet pan, then cutting it into bars or squares.

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Stabilizes the egg whites and allows them to maintain their texture when whipped into stiff peaks and also increases their tolerance to heat.

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Is the chemical reaction between amino acids and reducing sugar to make brown coloured foods to have their flavour.

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Is when sugar browns, used to result in sweet caramel flavor.

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The sugar and fat are blended together to incorporate air into the mixture.