FOOD INGREDIENTS

CHOCOLATE

The plastic or solid product derived from grinding cocao nibs.

COCOA

Pulverized chocolate from which part of the cocao butter has been removed.

DUTCH COCOA

Has a rich dark color due to the alkalies or carbonates used in processing.

FATS AND OILS

BUTTER

Fat from sour or ripened cream gathered in a mass, sometimes salted and colored. It contains not less than 80% by weight of milk fat.

COMPOUND

A mixture of animal fats, a mixture of vegetables fats or a mixture of both.

CORN OIL

Refined oil from the dried, crushed corn germ.

COTTONSEED OIL

Refined oil from the crushed seed of the cotton plant.

CRACKLINGS

The residue from rendered fat of meat or poultry.

CREAM

The fat of milk that rises to the top when it stands.

DRIPPINGS

The fat obtained from cooking meats.

HYDRIGENATED FATS

Oils or soft fats changed to solid fat by treatment with hydrogen.

LARD

Fat rendered from the fatty tissues of the hog.

NUT MARGARINE

Made from nut oils: coconut, peanut or palm oil.

OLEOMARGARINE

Made by churning a mixture of oils, milk and salt to a consistency similar to butter. It is used as a substitute for butter.

OLIVE OIL

Oil from flesh of ripe olives. Virgin olive oil is that which is first extracted and is better in flavor and appearance than the oil produced by the second or third pressing.

PEANUT OIL

The oil extracted from peanuts. A by product of peanut butter.

SUET

Clear, white fat of beef and mutton, usually from around the heart or kidney.

SWEET BUTTER

Made from sweet cream. Unsalted.

WHIPPED BUTTER

Butter into which air has been whipped.

FLOURS

ALL PURPOSE FLOUR

A blend of hard or soft wheat flours, which is lower in protein than bread flour but higher than cake flour. It can be used with good results for all types of homebred products.

BRAN

A by product of whole wheat flour. It contains some of the outer husk and some of the endosperm.

BREAD FLOUR

Milled from inner part of hard or spring wheat.

BUCKWHEAT FLOUR

Milled from the finely ground buckwheat kernel.

CAKE FLOUR

Milled from soft wheat, the most highly refined flour milled; granulation uniform; protein content very low and also very delicate in quality.

ENTIRE WHEAT, GRAHAM OR WHOLE WHEAT FLOUR

Milled from cleaned whole wheat grain.

PASTRY FLOUR

Usually made of soft wheat; low in protein and finely milled, though not as fine as cake flour.

RICE FLOUR

Milled from rice.

RYE FLOUR

Milled from rye grain. More like wheat flour in bread making qualities than any other grain.

SELF RISING FLOUR

Milled from soft or winter wheat and has salt and leavening added.

SOYBEAN FLOUR

Milled from soybeans.

MILK

BUTTERMILK

The product remaining after fat has been removed from sweet or sour milk or cream in the process of churning.

CERTIFIED MILK

Milk produced under carefully controlled hygienic conditions so it has a low bacteria count. It is usually pasteurized.

CULTURED BUTTERMILK

Products made by souring pasteurized skimmed milk with a suitable culture of lactic acid bacteria.

DRY MILK

Milk from which all the water has been removed. Sold in powdered form.

EVAPORATED MILK

Milk from which more than half of the water has been removed by heating in a vacuum. It is homogenized, canned, then sealed in sterilized containers.

HOMOGENIZING PROCESS

Mechanical treatment of milk reducing the size and increasing the number of fat globules. Cream does not rise to the surface after this treatment but remains dispersed throughout the milk.

IRRADIATED EVAPORATED MILK

Milk which is treated after evaporation with ultraviolet rays to increase the Vitamin D content, then homogenized and sealed.

MALTED MILK

Product made by drying a combination of whole milk and liquid separated from a mach of ground barley malt and wheat flour. It may contain sodium chloride, sodium bicarbonate, or potassium bicarbonate.

PASTEURIZED MILK

Milk that has been heated to a temperature not lower than 142 degrees Fahrenheit for 30 minutes to destroy bacteria, then cooled at once to 50 degrees or lower.

SKIMMED MILK

Portion of milk remaining after part or all of the cream has been removed.

SOUR CREAM

Cream which is soured naturally by the action of lactic acid bacteria or by the addition of lemon juice or vinegar.

SOUR MILK

Milk soured naturally by the action of lactic acid bacteria or by the addition of lemon juice or vinegar.

SWEETENED CONDESED MILK

Sweetened whole milk from which a large amount of water has been evaporated.

VITAMIN D MILK

Milk with increased vitamin D content.

SIRUPS

CANE SIRUP

The concentrated sap of sugar cane.

CORN SIRUP

Made from corn.

CRYSTAL WHITE SIRUP

Corn sirup, granulated sugar and vanilla.

GOLDEN SIRUP

Corn sirup and refiners' sugar.

FLAVORED SIRUP

Corn sirup with one or more of the following flavorings: maple, honey, sorghum and butterscotch.

HONEY

A sirupy sweet material out of nectar of flowers, elaborated in honey sac of the honey bee and stored in their nests.

MAPLE SIRUP

The concentrated sap of the maple tree.

MOLASSES

The reduced liquor from which raw sugar has crystallized.

REFINERS' SIRUP

The liquor obtained in the process of refining sugar.

SORGHUM SIRUP

Obtained by clarification and concentration of juice of the sugar sorghum. Not to be confused with molasses.

SUGAR

BROWN SUGAR

Contains some of the molasses found in the juices from the sugar cane.

CONFECTIONERS' SUGAR

Powdered sugar which has been sifted and made into a very fine powder.

CORN SUGAR

Sugar manufactured from corn.

CUBE SUGAR

Crystals of granulated sugar pressed together into molds and cut into cubes.

GRANULATED SUGAR

Refined into crystals or granulated form from either sugar cane or beets.

LOAF SUGAR

Same as cube sugar except cut into different shapes.

MAPLE SUGAR

Crystalized maple sirup.

POWDERED SUGAR

Granulated sugar powdered by pressure.