Doughnuts
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| Yeast | microscopic fungus that converts (changes) sugar into alcohol and carbon dioxide, this process makes the dough rise
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| Leavener | substance that produces air bubbles that causes dough to rise (examples are baking soda and baking powder)
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| doughnut cutter | handheld cutting tool that cuts out a circle with a smaller circle inside (makes a doughnut shape)
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| deep fry | using very hot oil (360-385 degrees F) to cook food
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| beignet souffle | when eclair paste (pate a choux) is fried
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| beignet | small square of fried dough sprinkled with powdered sugar, eaten warm
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| churro | strip of fried dough that is dusted with sugar or cinnamon, eaten as a snack
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| fritter | fried batter that is filled with bits of fruit, vegetables, or meat
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| smoke point | temperature at which oil starts to smoke
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| proof | also called proofing, proving, or blooming
the final rising of dough before frying, while proofing the doughnuts will rise, increasing in size
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