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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk.

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a rich white sauce made with milk infused with herbs and other flavorings

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used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping

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flour and fat cooked together and used to thicken 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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To take moisten flour and turn it into dough with your hands

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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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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, a pastry 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 for Mixing Biscuits, Scones, and Pastries.

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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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The sour cream cake was also light in texture and at the same time moist. This cake, like the buttermilk had a lovely flavor that was brought about by the subtle sour acid notes in the sour cream. Acidity and fat derived from liquids can have a great impact on the outcome of a 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

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Folding is usually done 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 wire

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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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a container used for holding or serving food

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

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

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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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is a byproduct of a byproduct of wine and grape juice processing, is an acidic salt that acts as a stabilizer in recipes that require whipped egg whites.

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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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When you heat sugar up to a high heat so it turns into a brown sticky substance and has a nut flavor

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Also known as the ¨sugar shortening¨ method, it takes sugars and fats and blends them together making a creamy texture