|
All-Purpose Flour:
A combination of hard and soft wheats. Unbleached and bleached
are the two kinds of all-purpose flours available.
Baking Chocolate: Unsweetened
chocolate that contains no additional ingredients.
Baking Powder: A leavening
agent made from a combination of baking soda, an acid (such as
cream of tartar) and a moisture absorber (such as cornstarch).
When baking powder is mixed with moist ingredients, carbon dioxide
bubbles are released, causing batter to rise.
Bread Flour: Contains
wheats higher in gluten, which gives breads more structure and
volume.
Brown Sugar: Made by
mixing refined molasses syrup with white sugar. Light and dark
brown sugar are two types available; the darker has a more intense
flavor.
Butter: A saturated
fat made from churning cream until it reaches a semi-solid state.
Cake Flour: Contains
soft wheats, high in starch, which gives cakes a fine texture.
Chocolate: Made from
ground cocoa beans in a process that separates cocoa butter from
chocolate liquor. The dark-brown chocolate liquor paste is then
refined and mixed with various ingredients to produce different
varieties.
Cocoa Powder: Dried,
unsweetened powder formed from the solid left over after extracting
the cocoa butter content from chocolate liquor.
Cream of Tartar: A
white powder processed from the acid deposited on the inside of
wine barrels. Cream of tartar is added to egg whites before beating
to improve stability and volume, and to candies and frostings
to make them creamier.
Dough: Flour, liquid
and other ingredients mixed together in a thick -- but easily
kneadable -- paste. Often includes a leavening agent.
Evaporated Milk: Is
a liquid, slightly thicker than milk, made by homogenizing whole
milk from which 60 percent of the water has been removed.
Flour: The finely ground
grain of wheat, corn, oat, rye or barley used in breads, cakes
and cookies.
Granulated Sugar: Made
from highly refined beet or cane sugar.
Honey: Made from flower
nectar by bees, honey is a thick sweetener often used for pastries
and other baked goods.
It comes in three varieties: comb, chunk-style and liquid.
Key Lime: Smaller and
rounder than standard limes. Key limes come from Florida and are
more yellow than green. Used in Key Lime Pie.
Leaveneing Agent: Ingredients
that are used to lighten the texture and increase the volume of
baked goods such as breads, cakes and cookies.
Low-Fat Milk: Milk
that contains 0.5 percent to 2 percent butter fat.
Nonpareil: Decorative
candies used for cakes and cookies. Also refers to a chocolate
candy covered in sugar beads.
Powdered Sugar: Granulated
sugar that has been crushed to a fine powder.
Self-Rising Flour:
Is All-purpose flour with a leavener and salt added.
Semisweet and Milk Chocolate:
Varieties of chocolate used in baking or for eating made by adding
sugar, milk, vanilla or other flavorings to unsweetened chocolate.
Shortening: A solid
fat made from vegetable oils.
Sweetened Condensed Milk:
A thick, sweet liquid made by boiling down a mixture of whole
milk and sugar until 60 percent of the water evaporates.
Unsaturated Fat: Oils
high in unsaturated fats (monounsaturated or polyunsaturated)
have been shown to reduce blood cholesterol level. Unsaturated
fats come primarily from plant sources and remain liquid at room
temperature.
Vanilla: A flavoring
extracted from the seeds of an orchid.
White Chocolate: Is
not a true chocolate because it contains no chocolate liquor.
White chocolate is typically made of sugar, cocoa butter, milk
solids, lecithin and vanilla.
Whole-Wheat Flour:
Contains wheat germ, which results in a higher fiber, protein
and fat content in baked goods.
Yeast: A leavening
agent that releases carbon dioxide bubbles through fermentation
|
