Shortening Shortening is the fat used in baking. Butter, vegetable shortening, margarine and lard are shortenings. Stirring Using a spoon or whisk to mix ingredients or to cause dissolving. Streusel Baked-on topping consisting most of flour, sugar and butter, but also may include spices, leavening and nuts. Sugar Granulated sugar, powdered sugar and brown sugar are the most common sugars used in baking.
Refined sugar comes from sugar cane for sugar beets.
Cane and beet sugar is called sucrose and are equally sweet. Varieties of sugar include cane, beet, corn dextrose, malt maltose, fruit fructose and milk lactose. Syrup Light and dark corn syrup, glucose, molasses and honey are the most common syrups used in baking. Flavored simple syrup of 2 parts granulated sugar to 1 part water and boiled is a common sauce. A term used to describe the degree freshness life of a product.