Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. ... As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor

The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: ​[majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

In the technical terms used by the food service industry and in the retail and wholesale food utensil industries, there is a clear distinction between three types of scoop: the disher, which is used to measure a portion e.g. cookie dough, to make melon balls, and often to serve ice cream

Definition of bar cookie. a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape. 

Drop Cookie Recipes. Drop cookies—like oatmeal raisin or chocolate chip—are those timeless classics that are easy to transfer from the mixing bowl to the baking sheet with a simple scoop and drop.

Add another definition for molded cookie. molded cookie. 1 0. 1. Cookies made by shaping dough by hand into small balls, logs, and other shapes.

Simply put, the Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a mix (Baking Basics Mixing Methods.)

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. Some modern recipes add spices and chopped nutmeats.

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.

The biscuit method is a method for making quick breads such as scones and, well, biscuits. That's American biscuits, not cookie-biscuits, if you're visiting from across the Big Blue Ocean. ... Well, the whole point of the biscuit method is to keep discrete little pieces of fat dispersed throughout your dough.

A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.

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").