| A | B |
|---|
| Bake | Cook in oven with dry heat. |
| Grate | Rub a hard-textured food against the rough, sharp-edged holes of a grater, reducing them to particles. |
| Grease | Rub the inside surface of a pan with shortening to prevent food from sticking. |
| Preheat | Turning the oven on to the desired temperature ahead of time to allow the oven to heat thoroughly. |
| Alternately | To interchange repeatedly and regularly with one another. |
| Bacteria | Organisms not able to be seen except under a microscope, found in rotting matter, air, soil and living bodies., some being the germs of disease. |
| Cream | To beat butter, margarine or shortening alone or with sugar using a spoon or mixer until light and fluffy. |
| Cross Contamination | The spread of germs, bacteria and/or disease by carrying them from an infected area to a non-infected area. |
| Fold-in | A method of mixing to combine light or delicate ingredients without beating. Move spatula across the bottom of the bowl and bring up part of the mixture and fold over. |
| Quick Bread | Made quickly using a chemical leavening agent either baking powder or baking soda. |
| Beat | To make a mixture smooth by rapidly mixing with a spoon, fork, wire whisk or electric mixer. |
| Biscuit Mixing Method | When the fat is cut into the flour with a pastry blender |
| Cut-in | To combine solid fat with foulrs using a pastry blender, two forks of the finger. |
| Pastry Blender | A kitchen utensil with several u-shaped wires attached to a handle. It's used to cut solid fat (like shortening or butter) into flour and other dry ingredients in order to evenly distribute the fat particles. |
| Muffin Mixing Method | Dry ingredients mixed in one bowl, Liquid ingredients mixed in another bowl and then mixed together. |
| Batter | Flour-Liquid mixture with a consistency from thin to sticky depending on the ratio of dry to liquid ingredients. |
| Dough | Flour-Liquid mixture that is stiff enough to be shaped by hand. |
