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    Yield:

    Baker’s yeast (differs from Brewer’s yeast) refers to a single-celled fungi in the species Saccharomyces cerevisiae, which ferments sugar. The by-products of this fermentation
    are principally carbon dioxide and alcohol. The carbon dioxide raises or expands the bread dough.
    

    Yield:

    The amount of product obtained as a result of a given amount of ingredients.
    


    Zest:

    The fragrant, flavorful, thin, outer skin of citrus fruit which is removed with a citrus zester, vegetable peeler, or paring knife and used to contribute flavor to baked goods.