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Bacteria : Microscopic organisms, various species of which are concerned in fermentation
and spoilage of foods.
Bake : To cook or roast by dry heat in a closed place such as an oven.
Baking powder : A chemical leavening agent composed of soda dry acid, and corn starch (to
absorb moisture); when wet and heated carbon dioxide is given off to raise the batter during
baking.
Bars : Sweet biscuits made in oblong or rectangular shape.
Batter : A homogeneous mixture of ingredients with liquid to make a mass that is of soft
plastic character.
Bench Tolerance : The property of dough to ferment at a rate slow enough to prevent over
fermentation while dough is being made-up into units on the bench.
Blending : A mixture of several ingredients of grades of many ingredients.
Boil : To bubble, emitting vapour, when heat is applied. Boiling temperature for water is 212
OF or 100OC at sea level.
Boiled Icing : An icing made by boiling sugar and water to thread state (238O F or 115OC)
then slowly adding it to beaten egg whites with additional beating.
Bolting : sifting of ground grain to remove the bran and course particles.
Bowl Knife : A spatula or flexible dull edged knife used for scraping batter or dough from
bowl sides
Bran : Skin or outer covering of the wheat berry.
Bread : The accepted term for baked foods made of flour, sugar, shortening, salad and liquid,
and leavened by the action of yeast.
Bread dough : The unbaked mass of ingredients used for making bread.
Bread Faults : Deviations from standards of perfection, used to determine wrong factors in
the process of production of bread.
Buns : Small shapes of bread dough, sometimes slightly sweetened or flavoured.
Butter : Fat obtained by churning sweet or sour cream.
Buttercream Frosting : Rich, uncooked frosting containing powdered, sugar, butter and/or
other shortening and whipped to a plastic condition.
Butter Sponge : Cake made from sponge cake batter to which shortening has been added.
Butter Scotch : A flavour produced by the use of butter and brown sugar.
and spoilage of foods.
Bake : To cook or roast by dry heat in a closed place such as an oven.
Baking powder : A chemical leavening agent composed of soda dry acid, and corn starch (to
absorb moisture); when wet and heated carbon dioxide is given off to raise the batter during
baking.
Bars : Sweet biscuits made in oblong or rectangular shape.
Batter : A homogeneous mixture of ingredients with liquid to make a mass that is of soft
plastic character.
Bench Tolerance : The property of dough to ferment at a rate slow enough to prevent over
fermentation while dough is being made-up into units on the bench.
Blending : A mixture of several ingredients of grades of many ingredients.
Boil : To bubble, emitting vapour, when heat is applied. Boiling temperature for water is 212
OF or 100OC at sea level.
Boiled Icing : An icing made by boiling sugar and water to thread state (238O F or 115OC)
then slowly adding it to beaten egg whites with additional beating.
Bolting : sifting of ground grain to remove the bran and course particles.
Bowl Knife : A spatula or flexible dull edged knife used for scraping batter or dough from
bowl sides
Bran : Skin or outer covering of the wheat berry.
Bread : The accepted term for baked foods made of flour, sugar, shortening, salad and liquid,
and leavened by the action of yeast.
Bread dough : The unbaked mass of ingredients used for making bread.
Bread Faults : Deviations from standards of perfection, used to determine wrong factors in
the process of production of bread.
Buns : Small shapes of bread dough, sometimes slightly sweetened or flavoured.
Butter : Fat obtained by churning sweet or sour cream.
Buttercream Frosting : Rich, uncooked frosting containing powdered, sugar, butter and/or
other shortening and whipped to a plastic condition.
Butter Sponge : Cake made from sponge cake batter to which shortening has been added.
Butter Scotch : A flavour produced by the use of butter and brown sugar.