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A traditional snack food made with dough that is baked until it has the texture and consistency desired, either soft or hard.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and forms a soft ball which will flatten on its own when removed.

Along with hard wheat and durum wheat, it is one of the three main categories of wheat. It has a lower protein content than hard wheat, which means that the gluten content of soft wheat flour is lower as well.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard but flexible threads.

An hors d'oeuvre made with spreadable cheese that is blended or covered with a variety of other ingredients to enhance the flavor of the cheese.

Descriptor of wine with limited impact on the palate, typical characteristic of wine low in acidity, tannins, and/or alcohol.

A common term used in reference to beverages that do not contain alcohol. They are generally catagorized with those containing carbonation but not always.