A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  XYZ


    To break up into finer, smoother pieces by pressing with back of a spoon, a masher or ricer.


    Developed as a butter substitute in the late 1800s, margarine is 80 percent vegetable oil that is partially hydrogenated to hold a solid form. The remaining 20 percent is liquids, flavoring, coloring, and other additives. Margarine may be salted or unsalted. 

    Marshmallow cream:

    A sweet, light, fluffy, fat-free marshmallow-flavored mixture used as an ingredient in candy, pie, dip and dessert recipes providing creamy texture and marshmallow flavour.


    Grain or seeds milled or ground more coarsely than flour.

    Measuring cups & spoons:

    Containers or spoons that come in graduated sizes and are used to accurately measure dry or liquid ingredients when cooking or baking.


     Heating a solid food such as butter or sugar until it is liquid.

    Melting point:

    The temperature at which a fat or chocolate will begin changing from a solid to a liquid state.


    Stiffly beaten egg white and granulated sugar that may be soft or baked hard. Sugar must be beaten into the egg whites one tablespoon at a time to dissolve and produce a
    smooth meringue.

    Milk chocolate:

    Sweetened dark chocolate (at least 10 percent chocolate liquor) with additional milk solids (at least 12 percent).

    Millet flour:

    Finely ground flour from whole millet; a starchy, low-gluten flour with a texture similar to rice flour.


    A grain food processing facility producing grain food products such as flour, meal, germ, bran, rolled grains, bulgur, baking mixes, cereals and a variety of other grain-based products.


    To cut or chop into very small pieces.


    A solid substance formed in the earth that is not animal or vegetable.

    Mis en place:

    (Pronounced mee zon plahs)—have all ingredients and equipment in place before preparing a recipe.


    To combine two ingredients by stirring or in way that makes two or more foods appear as one.


    With yeast dough, refers to four stages—pick-up period, preliminary development, elasticity development, and final gluten development.
    Stirring, usually with a spoon, until the ingredients are well-combined (no individual ingredients can be seen or identified).


    To combine two ingredients by stirring or in way that makes two or more foods appear as one.


    To make moist by adding, brushing or sprinkling with a liquid.


    Follows intermediate proof—dough must be relaxed—final shaping step where dough is flattened (sheeted) or shaped for loaves, braids, rolls, twists.


     Small, cake-like sweet or savory leavened breads.


    Flour, meal, cereal or any grain food using two or more grains.