Schema Snapshot 2

	A	B
1	Method words	Description
2	Cream	Beating a solid fat with a solid sugar on medium-high speed to aerate the mixture, giving cookies height and a nicer texture
3	Mix	Combining ingredients by hand or on a medium-low speed, usually with a spoon
4	Beat	Combining ingredients vigourously by hand or on a medium-high speed to aerate the mixture, usually with a spoon or beater attachment
5	Whisk	Mixing a liquid or liquid mixture with a whisk to aerate it
6	Sift	Using a sieve to filter out larger chunks of a dry ingredient to allow for more uniform dispersal and avoid clumps
7	Fold	Gently combining ingridents, one of which is aerated, to ensure that it stays light and fluffy
8	Bake	Placing a dough or batter in an oven at a given temperature for a given amount of time
9	Chill	Placing a dough in the refridgerator to allow it to rest and develop flavor
10	Rest	Leaving a dough alone while covered, generally to allow for gluten to relax
11	Toast	Baking nuts OR placing an item in a toaster OR placing an item over an open flame
12	Chop	Use a knife to cut an object into uniformly sized pieces
13	Freeze	Placing something in the freezer until it becomes solid, generally for preservation
14	Line	Covering a baking sheet with layer of parchment paper or silpat
15	Scoop	Use spoons, measuring spoons, or scoops to collect uniformly sized pieces of dough
16	Shape	The act of making dough into a certain shape
17	Measure	Gather a certain volume of an ingredient
18	Cool	Leaving an object at room temperature until it can be handled or is also room temperature
19	Store	Package in a manner to ensure freshness
20	Combine	The combination of two ingredients by mixing until they form a single cohesive mixture
21	Remove	Take away a portion of an ingredient or byproduct
22	Grate	Use a microplane or grater to shave an ingredient into slivers
23	Grease	Apply a layer of fat to a surface before baking to prevent the batter or dough from sticking
24	Weigh	Gather a certain amount of an ingredient by weight
25	Reserve	Do not add all of an ingredient at a given direction but instead save some amount for a later use
26	Substitute	Use one ingredient in place of another
27	Rotate	Change the orientation of the baking sheets in the oven to ensure uniform browning
28	Add	Introduce a new ingredient, usually through mixing
29	Sprinkle	Top a product with a random dispersal of an ingredient, by hand or with the assistance of a sieve
30	Top	Place an ingredient on top of another
31	Dissolve	Mix a powdered ingredient into a liquid until it is no longer grainy
32	Transfer	Move from one place to another, usually from a hot pan to a cooling rack
33	Caramelize	The process of turning sugar into caramel
34	Thaw	Let come back to room temperature from frozen, passively or actively
35	Form	To shape into a specific shape, such as a ball
36	Brown	Cook butter on the stovetop until the water has evaporated and the milk solids are browned
37	Bang/Tap	Gently hit the bottom of a baking sheet against your hand or a surface to knock the large air bubbles out of a dough or batter
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