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Dicing is a culinary knife cut in which the food item is cut into small blocks or dice.

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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. Recipes with diced ingredients usually require the cubes to be no more than 1/4 inch square, however some recipes consider Dicing according to different sizes. When foods are Diced for recipes in different sized Diced cubes, a large Dice is 1/2 to 3/4 inch square, a medium Dice is 1/4 to 1/2 inch square, a small Dice is 1/8 to 1/4 inch square, and a fine Dice is 1/8 inch square or less.

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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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Béchamel sauce, also known as white sauce, is made from a white roux and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other 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. 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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Bakery Performance | Par-baked bread by Casper Hoy Simonsen

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Par-baked bread by Casper Hoy Simonsen for Bakery Performance

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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 by folding, stretching, and pushing.

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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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A pastry brush is a cooking utensil used to spread butter, oil or glaze on food.

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The Biscuit Method is when you use cold fats and liquids. You mix the dry ingredients together and you cut in a solid fat. Then, you mix the fat and dry ingredients and there should be lumps. After, you pour in your milk or other liquid.

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Cut in is to work 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 obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.

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

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The muffin method a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a mix of dry ingredients (flour, leavening and flavorings like cocoa powder). Once they are prepared — and the oven is preheated — the two are combined and stirred together very briefly before the finished batter is panned and baked.

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Fold in idone with a rubber spatula (for liquid & dry ingredients) or with a wire whisk (often beneficial for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires).

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Molded Cookies are cookies that are made by shaping dough by hand into small balls, logs, and other shapes.

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Drop Cookies are made by dropping spoonfuls of dough onto a baking sheet. Drop cookies spread more than other cookies.

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A bar cookie is 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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A disher is a specialized spoon used to serve food.

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Cream of Tartar is a acid that speeds up the creation of foam and helps stabilize the structure of those miniscule air bubbles you’re whipping up.

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The Milliard 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

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How to Caramelize Sugar for desserts and decoration

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Short tutorial on how to caramelize sugar for desserts (like Flan, Caramel Pudding, Leche flan) and dessert decoration. Caution: Be Extra careful when handling caramelized sugar as it can get Very hot and cause severe burns if mishandled. Music: iMovie jingles FTC: This video is not sponsored

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Creaming is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients.

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Creaming Butter & Sugar (Basics of Baking)