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A mixing method where all ingredients are added at the same time and then mixed by hand or machine.

A traditional method used for mixing flour with other ingredients to form dough used for preparing bread or other baked goods.

Also known as bottle fermentation. A secondary fermentation that occurs naturally within a bottle of wine.

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.

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

An Italian term used to describe a method of making sweet wines. The term is also used to describe the actual wine that is made using the Passito Method.

Invented in the early 1900's by Eugene Charmat, this procedure was implemented as a faster and less expensive way to mass produce sparkling wines.

1) The dried seed contained within the pod of several varieties of legumes, which include beans, lentils, and peas.

To mix the ingredients of a food dish, such as salads and pasta, by using a light lift and drop method.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A creamy cheese product produced when the whey is drained from yogurt. With a higher concentration of nutrients after the whey is removed, yogurt cheese provides a creamy smooth cheese that is low in calories, sodium, lactose, and cholesterol.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.