What 20 technical terms from the baking industry?

1. All-purpose flour: A blend of hard and soft wheat flour, suitable for a wide variety of baking purposes.

2. Baking powder: A leavening agent that contains baking soda, an acid, and a starch.

3. Baking soda: A leavening agent that is alkaline and reacts with acids to produce carbon dioxide gas, which causes baked goods to rise.

4. Baste: To brush a food with a liquid while it is cooking to add flavor or moisture.

5. Béchamel sauce: A white sauce made with butter, flour, and milk.

6. Blanch: To briefly immerse a food in boiling water to remove the skin or to partially cook it.

7. Bread flour: A high-protein flour that is used for making breads.

8. Brown sugar: Sugar that has been partially refined and contains molasses, which gives it a brown color and a slightly caramelized flavor.

9. Caramelize: To heat sugar until it melts and turns brown, which adds flavor and color to foods.

10. Convection oven: An oven that uses a fan to circulate hot air, which helps to cook food evenly.

11. Cream: To beat butter and sugar together until light and fluffy.

12. Crumb: The soft, inner part of a baked good.

13. Crust: The outer layer of a baked good.

14. Deglaze: To remove the browned bits from the bottom of a pan by adding a liquid and stirring until they dissolve.

15. Dough: A mixture of flour, water, and other ingredients that is used to make bread, pizza, and other baked goods.

16. Egg wash: A mixture of egg and water that is brushed on baked goods before baking to give them a golden brown color.

17. Fermentation: The process of converting sugars into alcohol and carbon dioxide gas by yeast.

18. Fondant: A type of icing made from sugar, water, and corn syrup that is used to cover cakes and other desserts.

19. Ganache: A mixture of chocolate and cream that is used as a filling or glaze for cakes and pastries.

20. Gluten: A protein found in wheat flour that gives baked goods their structure.