To soften solid fats with a second ingredient such as sugar with a wooden spoon or mixer until fat is light & fluffy

To put through a sieve to reduce to finer particles and remove lumps

To incorporate a delicate mixture into a thicker, heavier mixture with a rubber scraper using a down, up & over motion so the finished product remains light

To use small pieces of foil to cover areas of a food that might become overcooked in a oven

To beat rapidly & steadily to make light & airy

To push a fist firmly into the top of risen yeast dough

To return to previous state by adding water

To flatten dough to an even thickness with a rolling pin

To apply a liquid that forms a glossy coating

To work a dough by pressing it with the heels of the hands, folding it, turning it, & repeating each motion until the dough is smooth & elastic

To heat sugar until a brown color & characteristic flavor develops

To combine solid fat with flour using a pastry blender or fork

To put food through a fine sieve or a food mill to form a thick & smooth liquid

To make grooves or folds in the dough; a decorative edge given to a pie

Add flavor, color, richness, & tenderness. Creates an emulsion, can be a leavening agent when beat.

Adds flavor & tenderness, helps crust brown

Develops gluten, activates leavening agent

A leavening agent that is a fungus that gives off carbon dioxide as it grows.

Contains starch & protein, gives structure, creates gluten

Ginger, cinnamon, & vanilla

A leavening agent that reacts to acidic liquids.

A leavening agent that is made of baking soda & a powdered acidic.

Add variety, change texture, color & flavor

Add richness & flavor, helps crust brown, creates tender texture, shortens protein structure.