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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.

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 forms a soft ball which will flatten on its own when removed.

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.

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.

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.