goblet a large, round, handleless glass.
highball glass a large, straight glass, broader than a Collins glass and slightly narrower than an old- fashioned glass.
Irish coffee glass a large glass with a short stem and a handle.
jeroboam a wine bottle holding four-fifths of a gallon.
jigger a very small measuring glass, holding one- and-a-half ounces of fluid.
magnum a wine bottle holding two-fifths of a gallon of wine or liquor.
margarita glass a stemmed glass with a double- domed bowl.
martini glass see cocktail glass.
old-fashioned glass a large, broad-mouthed glass.
parfait glass a tall, conical, tapering glass with a short stem and a round base.
pilsner glass a narrow, tapering beer glass with a round base.
pony a small liqueur glass. pousse glass a tall glass with a short stem. punch cup a small cup with a handle. schooner a large beer mug.
seidel a large, bulging beer mug, sometimes having a hinged lid.
sherry glass a small, stemmed glass with a conical bowl.
shot glass a very small glass that holds approximately one swallow's worth, or a "shot," of liquor.
sour glass a small, stemmed glass with a conical bowl, similar to a cordial glass.
split a small bottle holding approximately six ounces. Also, a drink of half the usual amount.
stein a large, earthenware beer mug.
tankard a large mug, sometimes of pewter or silver, with a handle and a hinged lid.
tumbler a round, straight drinking glass without a base, stem, or handle.
wine glass a small glass with a long stem. Its bowl is slightly broader than that of a cordial glass. The white wine glass has a slightly narrower and taller bowl than the red wine glass.
breads
anadama a yeast bread made from cornmeal and molasses.
babka a Polish sweet bread flavored with rum, raisins, almonds, and orange peel.
bagel a chewy, donut-shaped roll that is boiled and then baked and traditionally spread with cream cheese.
baguette a long, slender loaf of French bread with a crispy crust.
baker's yeast the yeast used to make bread rise.
banneton a woven basket in which bread may be allowed to rise and which then conforms to the basket's shape before baking.
bannock a flat Scottish cake made from oatmeal or barley meal and usually baked on a griddle. Also, a very large scone or biscuit.
bap a floury yeast roll eaten for breakfast in Scotland.
barm brack an Irish bread flavored with raisins or currants and traditionally served with tea.
batarde a loaf of white bread that is slightly larger than a baguette.
baton a loaf of white bread slightly smaller than a baguette.
batonnet a loaf of white bread, smaller than a baguette.
bialy similar to a bagel, a chewy yeast roll topped with chopped, sauteed onions.
black bread any very dark bread, usually made from dark or whole rye flour.
bleached flour flour that is either allowed to age and lighten in color naturally or that has been doctored with a chemical bleaching agent, or both.
Boston brown bread see brown bread.
boule a round loaf of bread. Also, a rounded mass of dough.
bran the husks of any grain, such as wheat, rye, oats, etc.
breadstick a small, dry, crunchy baton of bread, usually seasoned.
brioche a rich, French roll or bread made from flour, butter, and eggs, sometimes used to encase cheese or sausage, and made into various shapes.
brown bread A dark, sweet bread made from molasses, cornmeal, and wheat or rye flour and usually steamed. Also known as Boston brown bread.
bruschetta grilled bread brushed with olive oil and garlic.
challah a loaf of rich white bread usually shaped in a twist or braid, eaten by Jewish people on the sabbath and holy days.
chapati an Indian flatbread made from whole wheat and grilled or fried.
corn bread a flat bread made of cornmeal, milk, flour, and eggs, and either baked or fried.
corn dodger a baked or fried cake of cornmeal.
corn pone a small oval loaf of corn bread, originating in the American South.
couche a linen wrap used to hold dough while it rises.
croissant a French, crescent-shaped roll resembling a puff pastry.
crostini toasted bread brushed with olive oil and served with cheese, bean puree, tomatoes, or other topping.
croutons toasted or fried bread cubes or pieces served on salad and in soups.
crumb professional baker's term used to refer to the texture and feel of a bread.
crumpet an English batter cake cooked on a griddle and often toasted.
egg wash a mix of egg and milk or water brushed over bread before baking to enrich color and create glossiness.
English muffin a flat yeast roll, usually cut in half and toasted.
ficelle a long, slender loaf of French bread, about one-half the size of a baguette.
focaccia a round, flat Italian bread flavored with olive oil, salt, and herbs.
French bread a loaf of white bread, in various shapes and sizes, with a crusty exterior and chewy interior.
hardtack wafers of unleavened bread, formerly used as rations for the military.
hot cross bun a yeast bun flavored with raisins, currants, or other dried fruits and topped with a cross of icing, traditionally eaten during Lent.
hush puppy a fried ball of cornmeal.
kaiser roll a very large, round roll, used for sandwiches.
knead to mix and shape dough with the heels of the hands.
leavener any substance, such as yeast or baking powder, used to make bread rise.
matzo thin, crisp, unleavened bread, eaten by Jews during Passover. Also spelled matzoh.
Melba toast a very thin slice of bread that is toasted.
muffin baked in a cuplike mold, a quick bread that may be made with various flours and flavored with a wide array of fruits or nuts.
nan an East Indian flat bread made from white flour. Also spelled naan.
pita originating in the Middle East, a round, flat bread, sometimes having a pocket for stuffing with a wide variety of fillings.
papadum a thin, crisp bread made from lentil flour and seasonings, originating in India.
popover a very light and airy muffin.
pumpernickel a dark bread made of a mixture or rye and wheat flour, often flavored and colored with molasses.
quick bread any bread leavened with baking soda or baking powder rather than yeast, which can be baked immediately. Muffins, biscuits, and corn bread are quick breads.
rise the expansion of any yeast dough. The yeast ferments sugars, which form carbon dioxide, thereby making the dough rise and expand.
rye bread made from rye flour or a mix of rye and wheat flour. Rye bread is often flavored with caraway seeds.