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To heat water so you can cook pasta or other foods

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A roux with milk

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To mix ingredients such as egg whites of to mix sauces.

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A mix of flour and butter

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A wheat protein, bread, etc.

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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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fried quickly in a little hot fat.

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When a bread is baked then rapidly frozen.

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Flattening bread with a circle piece of wood

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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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Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paintbrush, while modern kitchen brushes may have silicone bristles. In baking breads and pastries, apastry brush is used to spread a glaze or egg wash on the crust or surface of the food.

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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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Sour cream also enhances the tenderness of baked goods, from mini chocolate chip and oatmeal muffins to this extra-moist bundt cake studded with fresh blackberries. And, whisked into a frosting, it provides a bright, uplifting contrast to a fudgy pretzel layer cake.

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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. The main ingredients are butter, flour, and sugar.

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Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients

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Folding is usually executed with a rubber spatula for liquid and dry ingredients, 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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Cookies made by shaping dough by hand into small balls, logs, and other shapes.

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

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

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Dishers are used to evenly scoop cookie dough.

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The Mallard Reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.https://www.youtube.com/watch?v=rs1JLYXROVU

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Caramelization is a type of non-enzymatic browning reaction.https://www.youtube.com/watch?v=aq0ougqf53E&t=37

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https://www.youtube.com/watch?v=yVGkQJpDPKA