| A | B |
|---|
| creaming | In baking, a mixing method in which fat and sugar are combined vigorously to incorporate air. |
| crumb topping | Crumbly mixture of fat, sugar, and flour; often applied to muffins or quick breads. |
| quick bread | Type of bread that is quick to make because of baking soda or baking powder, instead of yeast, is used for leaving, resulting in a ready-to-use batter rather than a dough that needs fermentation time. |
| stir-ins | Savory or sweet ingredients that can be chopped up and added to muffins and quick breads; examples are vegetables, fruit, buts, cheese, and chocolate. |
| streusel | Combly mixture of fat, sugar, and flour that may include spices and nuts; often applied to muffins or quick breads. |
| sugar glaze | Thin liquid made by dissolving sugar in water, applied to baked goods. |
| well method | Quick-bread mixing method in which liquid ingredients are added to a depression in the dry ingredients and mixed minimally to avoid overmixing. |
| biscuits | Small quick breads that have little or no sugar. |
| rubbed dough method | In baking, process of cutting fat into chunks, chilling it, and then rubbing it into flour. This prevents the fat from fully combining with the flour and promotes flakiness. |
| shortcake | Dessert made with a foundation of biscuits topped with fruit and whipped cream, such as strawberry shortcake. |
| soda bread | Quick bread leavened with baking soda and an acid ingredient, usually buttermilk, and shaped into a round loaf. |
