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A soft-wheat flour with a fine-texture and a high starch content. Pastry flour is finely ground, but it is not as fine as cake flour.

A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough.

A mixture made with sugar, water, egg yolks, butter, cream from milk, lemon flavored concentrate, natural lemon flavors, and pectin that is thickened by slowly cooking the ingredients in a double boiler.

A type of flour produced from grinding quinoa seeds into a powder. Quinoa flour is rich in protein and nutrients, especially amino acids.

Also referred to as a Pancake Dispenser or Sauce Dispenser, this tool is used to dispense batters, sauces and frostings as they are being prepared to cook.

A kitchen utensil used for cutting pastry dough as it is being formed and prepared for baking. This tool can consist of a single wheel or two small wheels that are wooden or metal (stainless steel or zinc alloy), attached to a handle.

A soft, bread-like cake with a surface of uniform indentations similar to a honeycomb. Waffles are made with a pourable batter that usually consists of flour, milk, oil, sugar, eggs, salt, and baking powder.

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 cooking vessel consisting of a large heavy pot with a tightly fitting lid, considered by some to be a casserole dish with a lid.

A type of cream with a rich, buttery texture that is used as a topping for desserts. Originating in Devon, England, the cream is produced with unpasteurized milk that is heated to separate and thicken the cream as it rises to the surface.

A thin, dry, crispy-textured cracker that is made with flour, water and little or no salt. It is a common cracker in Europe and throughout the U.S.

A variety of unsweetened bread products that are thin, dry and hard-textured, which are commonly served as appetizers or as an accompaniment to a main dish.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

A type of small, flattened cake that usually has a crispier consistency than cake and is baked in batches on a large flat pan.

A tropical plant native to the Americas that is grown for its fleshy round tubers, which produce an edible starch after processing.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.