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a kitchen tool used to mix a hard fat into flour in order to make pastries.

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cooking utensil used to spread butter, oil or glaze on food.

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for liquid & dry ingredients- used with a rubber scrapper

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

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Siring-blending method

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wholesale food utensil

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To distribute a solid fat in flour using a cutting motion

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to the heat of boiling liquid

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The process of cutting food into small cubes of equal size

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fried quickly in a little hot fat.

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a cooking technique in which a bread or dough product is partially baked

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massage or squeeze with the hands.

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the chemical breakdown of a substance by bacteria, yeasts, typically involving the giving off of heat.

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drop cookie- made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet

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molded cookie-made by shaping dough by hand

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bar cookie- a sweetened baked good that is made from a dough, is typically denser than cake

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mallard reaction-a chemical reaction between acids and  sugars

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mallard reaction-a chemical reaction between acids and  sugars

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carmelization- the browning of sugar, a process  extensively in cooking for the resulting sweet nutty flavor and brown color

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creaming method- known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing.