General Vocab 1
The level of saltiness in a food, water, or product
Salt produced by the evaporation of seawater
Sea salt
Lactose
Product from the whole kernel of wheat
Whole wheat flour
Leaves and stems of plants
Herbs
To slowly bring up the temperature of an ingredient sensitive to heat to prevent curdling, breaking, or cooking too fast
Temper
Table salt + sodium iodide to help prevent hypothyroidism
Iodized salt
Highly sweet fruit sugar
Fructose
Fine-textured, silky flour from soft-wheat with a low-protein content
Cake flour
The bark, buds, fruits, roots, and seeds of plants and trees.
Spices
When chocolate becomes thick and lumpy due to a small amount of liquid
Seize
Coarse grained, additive free salt
Kosher
Derived from corn starch, mildly sweet concentrated solution
Corn syrup
Unbleached, enriched flour, high in protein
Bread flour
Rind, the outer colored part of a citrus fruit
Zest
To bring liquids to a temperature just below boiling
Scald
Fine-grained refined salt with additives to prevent clumping
Table Salt
Amber in color liquid sweetener, made from the core of a succulent desert plant
Agave nectar
Made from garbanzo bean flour, potato starch, sorghum flour, tapioca, and fava bean flour
Gluten-free flour
Ingredients that enhance flavor without changing it
Seasoning (salt)
Mise en Place
Low or Reduced Sodium: Salt content is 75% of that of the original food
Reduced
Main source of energy in the body, also known as glucose
Dextrose
One of the first "convenience mixes", a blend of AP flour, baking powder, and salt.
Self-rising flour
Ingredients that change the natural flavor of foods it's added to
Flavoring (onion powder)