| A | B |
|---|
| fermentation | yeast changes carbs into carbon dioxide gas and alcohol |
| molasses | heavy brown sugar made from sugarcane |
| sucrose | chemical name for granulated and confectioners' sugar |
| brown sugar | granulated sucrose with impurities and distinctive flavor |
| patent flour | fine grade of wheat flour from inner kernel |
| margarine | artificial butter from hydrogenated fat |
| single-acting | baking powder that releases gases as soon as mixed with water |
| pectin | soluble plant fiber used for fruit preserves and jam |
| creaming | beating fat and sugar together incorporating air |
| emulsion | uniform mixture of 2 or more unmixable substances |
| couverture | chocolate used for dipping, molding, coating, etc. |
| confectioners' sugar | sucrose; fine powder w/ cornstarch added |
| leavening | gases in baked product increase volume |
| bread flour | strong flour such as patent |
| whole wheat flour | flour made from entire wheat kernel, including bran and germ |
| double-acting | baking powder that releases gases two times |
| granulated | sucrose in fine crystalline form |
| bran | outer covering of kernel of wheat |
| germ | plant embryo portion of grain kernel |
| extract | flavoring ingredient ; flavorful oils |
| dutch cocoa | has been processed with an alkali to reduce acidity |
| cake flour | fine white flour made from soft wheat |
| glucose | simple sugar ; clear colorless tasteless syrup |
| cocoa butter | white or yellowish fat found in natural chocolate |
| invert sugar | mixture of 2 simple sugars (dextrose and levulose) |
