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cut (food or other matter) into small cubes.

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

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fried quickly in a little hot fat

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technique in which a bread or dough product is partiallybaked and then rapidly frozen for storage

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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

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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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The biscuit method is a method for

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distribute a solid fat in flour using a cutting motion,

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

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Folding is usually done with a rubber spatula

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technique whereby two mixes are created

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A scooper

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Are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet.

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

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Diffrent kind of deserts such as blonde.

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a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.

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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

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The sugar and shortening fat are blended together first and then creamed by added mixing