Search

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

As a shorter and different shaped version of a sauce pan, the saucier is a pan often used for preparations requiring more repetitive motions with the ingredients in the pan, such as stirring or whisking.

A serving utensil that generally consists of two or three round or square plates that are vertically positioned an equal distance apart to provide multiple layers for presenting and holding small, bite-sized portions of food.

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.

Unleavened cracker bread or flat bread that is baked into thin sheets to be easily broken apart for serving individual pieces.

The process of heating liquid to the temperature at which it will begin to transform into a gaseous state, which is 212ºF or 100ºC when water is boiled at sea level.

As the name suggests, a type of wheat flour that is suitable for most purposes. It is generally produced from a combination of high protein bread flour and low protein cake flour.

The process that occurs as food continues to cook despite being removed from the oven, the stovetop, the grill, or a roasting fire.

A type of flat bread prepared with a combination of buckwheat flour and wheat flour. Buckwheat flour is often used for breads in the colder climate of northern European countries.

A type of baking mold specifically made for baking small diameter breads that will be served as appetizers.

A traditional food created in Belgium, which began as square-shaped breakfast cake with deeply indented or pressed pockets evenly distributed around the surface of the Waffle.

A sweet, cylindrical shaped, yeast bread that is a traditional Italian bread served for holidays. Translated to mean "big bread," it is a bead that has a light, delicate texture spiced with raisins, candied fruit and nuts.

Flour that is ground from substances other than wheat. Non-wheat flours are ground from seeds, roots and tubers, nuts, legumes and other grains.

A powdered compound used in baking as a leavening agent. It consists of sodium bicarbonate (baking soda) and a starch, such as cornstarch.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens.

A term that is used to describe the process of pressing fruit, seeds, and nuts to obtain oil without the use of additional heat to extract the oil.

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 light puff pastry shell that resembles a bowl with a lid. The shell is generally filled with a creamy sauce (most often a velouté sauce) containing vegetables, chicken, meat or fish.