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is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes.

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Folding is usually executed with a rubber spatula for liquid and dryingredients, or with a wire whisk for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires.

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The stirring method (also known as the quick-bread method, blending method, or muffin method) is used for pancakes, muffins, corn bread, dumplings, and fritters.

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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 into dough or paste with the hands.

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Quick bread is any bread leavened with leavening agents other than yeast or eggs. cakes banana bread

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mold a cookie to a different shape

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like oatmeal raisin or chocolate chipare those timeless classics that are easy to transfer from the mixing bowl to the baking sheet with a simple

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a type of cookie made by baking batter in a sheet pan, then cutting into bars or squares. Word Origin. likened to 'candy bar' Usage Note. cooking.

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Use dishers for scooping chocolate truffles, cookie dough

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Also known as the 'sugar-shortening' , 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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The potassium salt of tartaric acid used to stabilize egg whites in baking. It is obtained as a by product of wine manufacture. The chemical names arepotassium acid tartrate, potassium hydrogen tartrate, andpotassium bitartrate.

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

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a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction.