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A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries

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A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food

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a method for making quick breads such as scones and, well, biscuits

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working solid shortening into dry ingredients with two knives or a pastry blender until well mixed

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Explain the function  of sour cream baked good

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Explain the function  of sour cream baked good

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The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter. Some of the acidic ingredients that cause the reaction with baking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.

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

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

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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 wires)

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made from a stiffer dough that is molded into balls or cookie shapes by hand before baking

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a cookie made by dropping spoonfuls of dough onto a baking sheet

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Recipe photo courtesy of Victor Schraeger

Ripe stone fruit and sweet preserves lend a double dose of peach flavor to these summery cookies. The crisp cinnamon-sugar topping yields to a tender, moist interior that's studded with fruit.
Source: Martha Stewart Living, August 2007

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Recipe photo courtesy of Victor Schraeger Ripe stone fruit and sweet preserves lend a double dose of peach flavor to these summery cookies. The crisp cinnamon-sugar topping yields to a tender, moist interior that's studded with fruit. Source: Martha Stewart Living, August 2007 The Food Newsletter Great tips & recipes delivered to your inbox.

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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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Definition:In common usage, a scoop is any specialized spoon used to serve food.

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Scoop approximately a 1/3 cup of cookie batter, yogurt, and other soft foods using this 2.66 oz. #12 disher. Its color-coded handle makes capacity classification and portion control a breeze when serving hot or cold foods in your restaurant, cafeteria, or bakery!

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Definition:The potassium salt of tartaric acid used to stabilize egg whites in baking

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Buy Dr Oetker Vanilla Pods & Essences online from Morrisons.

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

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The Maillard reaction ( ; French pronunciation: ​) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, pan-fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, as well as many other foods, undergo this reaction.

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Definiton: Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.
http://www.scienceofcooking.com/caramelization.htm

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Temperatures during cooking -- Caramelization

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Definition

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"Creaming" butter and sugar is one of the most fundamental and important steps in baking. But do you know exactly how it should be done to make the lightest, most tender baked goods? Learn the perfect technique for creaming butter and sugar in our tip video and see how the finished result should look.