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A method of mixing pliable dough by stretching, folding and pushing in order to form gluten in the flour.

A mixture of flour, a leavening agent, and a small amount of liquid ingredients that forms a mass, which is thick, but pliable.

A Mexican dish consisting of a flour tortilla, which is a flat, unleavened bread, rolled around various ingredients including beef, cheeses, and/or refried beans.

A type of leavening method in which yeast is activated in warm water before it is mixed with the other ingredients to form bread dough.

Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives.

Also known as "soup nuts" this food item is considered to be a cracker or cracker bread that is commonly made in Jewish kitchens to accompany soup or it may be served as a garnish for other foods.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

A cow's milk cheese produced in the Loire Valley of France that is often made with a cheese mold providing a distinctive wheat ear pattern on the rind.

1. Descriptor of a fresh, brisk, young wine, pleasingly balanced with refreshing acidity. 2. The process of adding crispness to vegetables, crackers or breads.

food thickener, thickening agent, liason, beurre manie,

1. A dessert with a crumb topping made from flour, oats, butter, and brown sugar combined into a mixture that is sprinkled over sliced fruit and baked.

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 generic classification of foods that are high in a type of carbohydrate that is considered unhealthy.

A type of Jewish dish that can be served as a dessert when prepared with sweet ingredients or can be served as a side dish or entrée when prepared with savory ingredients.

The fruit harvested from pods that grow on species of Wattle bushes, or trees as they are often referred to in their native environment of Australia.

A Mexican sandwich sold by street markets and vendors throughout Mexico that is somewhat similar to the American or Italian deli sandwich.

When applied to wine, it is the practice of giving wine an opportunity to breathe by opening the bottle and pouring the contents into a glass or or a container in order to expose the wine to volumes of air.

A plant that produces a cereal grain that has a very assertive and hearty flavor with a slightly bitter taste.

The brand name for a type of grain that is closely related to durum wheat and is often considered a specialty grain.

A process in breadmaking where there is a period time allowed for fermentation during the mixing stage.