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cut (food or other matter) into small cubes

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

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

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

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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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work (moistened flour or clay) into dough or paste with the hands.
make (bread or pottery) by kneading flour or clay.

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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 acooking 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. ... Thebiscuit 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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Explain the function of sour cream baked good 

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Explain the function of sour cream baked good 

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Explain the function of sour cream baked good

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

a cake or pastry with a streusel topping.

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

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In cooking, if you fold in an ingredient or fold it into the other ingredients, you mix it very gently into the other ingredients.

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

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a cookie made by dropping batter from a spoon onto a cookie sheet for baking.

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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. Combine chocolate with peanut butter, add some nourishing oats, and you have a great-tasting bar cookie to take to Little League games or office parties

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one that dishes; especially :an ice-cream scoop

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First of all, it’s not creamy. It’s a dry, powdery, acidic byproduct of fermenting grapes into wine. Its sciency name is potassium bitartrate, aka potassium hydrogen tartrate or tartaric acid (hence the name). But you can find it in the spice aisle labeled as plain ol’ cream of tartar.

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a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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Sugar or syrup, converted into caramel.

cook (food) with sugar so that it becomes coated with caramel.

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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.