| A | B |
|---|
| Ash | The powdery, incombustible residue left after burning matter. |
| Blend | A mixture of two or more flavorings or grades of flour. |
| Boil | To bubble, emitting vapor, when heat is applied. Boiling temprature for water is 212, at ordinary altitudes, but varies with other liquids and other altitudes. |
| Boiled Icing | Made by boiling sugar and water to thead stage (238F) then adding it to beatened egg whites and confectioners' sugar. |
| Bolting | Sifting of ground grain to remove the bran |
| Butter stars | Cookies made by pressing rich dough through a star tube. |
| Cheese torte | A rich cheese mixture baked in a shell of combined crumbs, sugar, and butter. |
| Cream Pies | One crust pies having cream filling, topped with whipped cream or meringue. |
| Date Filling | a cooked blend of dates, water, and sugar. |
| Drops | Small globules of liquid that will drop instead of flow from spoon or container: a form of cookie. |
| Fillings | Sweet creams, jams, etc., between baked layers, in cake rolls or shaped into yeast-raised goods. |
| Frying | In the baking industry, cooking in hot deep fat. |
| Hamburger roll | A soft, round bun about 4 inches in diameter. |
| Jelly Wreath | A rolled ring of basic sweet dough containing jelly. |
| Maraschino | Cordial distilled from marasca cherry juice. |
| Mix | the combined ingredients of a batter or dough. |
| Parker House Rolls | Folded buns of fairly rich dough. |
| Quiche Lorraine | Opened face chees pie with diced ham or bacon added. |
| Scoring | Judging finished goods according to pints of favor. |
| Temperature | Degree of heat or cold. |
| Zwieback | A toast made of rich coffee cake. |
