| A | B |
|---|
| gluten | An elastic, protein substance found in wheat flour. |
| knead | To use your hand to press dough down and away from your body. |
| quick bread | A bread that uses baking soda or baking powder to rise. |
| yeast breads | Bread that rises through the action of a tiny plant call yeast. |
| concentrates | A juice product from which most of the water has been removed. |
| produce | Fresh fruits and vegetables. |
| seasonal | More plentiful at certain times of the year. |
| spoilage | Damage caused by bacteria, yeasts, or molds that make foods look or smell bad. |
| coagulate | To change from a liquid state to a thickened mass. |
| dehydrated | Having had all the liquid removed. |
| homogenized | Creamy fats blended into liquid. |
| pasteurized | Heated and cooled to kill harmful germs. |
| cut | Part of a meat carcass. |
| marbling | Flecks of fat within the lean area of meat. |
| processed meat | Meat that has been prepared in some way before it has been brought to the store. |
| variety meat | Organ meats, such as liver. |
