(Describes the primary flour or starch used)
| Ingredient | Prefix | Origin |
|---|---|---|
| Wheat Flour | Tritico- | Latin "Triticum" (wheat) |
| Rye Flour | Secalo- | Latin "Secale" (rye) |
| Rice Flour | Oryzo- | Latin "Oryza" (rice) |
| Cornmeal | Maizo- | Spanish "Maiz" (corn) |
| Almond Flour | Amygdalo- | Greek "Amygdala" (almond) |
| Potato Flour/Starch | Solano- | Latin "Solanum" (potato) |
| Chickpea/Legume Flour | Legumo- | Latin "Legumen" (legume) |
| Oat Flour | Aveno- | Latin "Avena" (oat) |
(Indicates the method of rising or air incorporation)
| Method | Infix | Origin/Explanation |
|---|---|---|
| Yeast-leavened | Saccharo- | Latin "Saccharomyces" (yeast) |
| Sourdough/Natural ferment | Acido- | Latin "Acidus" (acidic fermentation) |
| Chemical (baking powder) | Chemico- | "Chemical leavening" |
| Steam-leavened | Vaporo- | Latin "Vapor" (steam-driven rise) |
| Whipped/Air-incorporated | Aero- | Greek "Aer" (air-whipped) |
| Unleavened | Plano- | Latin "Planus" (flat/unrisen) |
(The primary cooking technique used)
| Method | Infix | Origin/Explanation |
|---|---|---|
| Oven-baked | Furno- | Latin "Furnus" (oven) |
| Fried | Frigo- | Latin "Frigere" (fry) |
| Griddled | Plano- | Latin "Planus" (flat cooking surface) |
| Steamed | Vapo- | Latin "Vapor" (steam cooking) |
| Boiled | Aquo- | Latin "Aqua" (water boiling) |
| Roasted | Rosto- | Latin "Rostum" (roast) |
Note: Multiple methods (e.g., boiled then baked) can be combined in order of use.
(Describes the final product's primary texture and form)
| Texture/Form | Suffix | Origin/Explanation |
|---|---|---|
| Crispy or crunchy | -crispa | Latin "Crispus" (crispy) |
| Chewy | -mastix | Greek "Mastix" (gum/chewy) |
| Fluffy, airy | -puffa | English playful "Puffy" (fluffy) |
| Dense, rich | -densa | Latin "Densus" (dense) |
| Flaky, layered | -lamina | Latin "Lamina" (layered/flaky) |
| Filled | -plena | Latin "Plenus" (filled) |
| Ring-shaped | -annula | Latin "Annulus" (ring) |
| Flat or disc-shaped | -disca | Latin "Discus" (disc) |
| Rolled or spiral | -voluta | Latin "Voluta" (spiral/rolled) |
| Sphere-shaped | -sphaera | Latin "Sphaera" (sphere) |
| Free-form | -libera | Latin "Liber" (free) |
Note: Multiple suffixes may be combined logically for clarity (e.g., chewy-ring-shaped: -mastix-annula).
| Common Name | Full Chemical-like Name | Explained Components |
|---|---|---|
| Croissant | Tritico-saccharo-furno-lamina | Wheat, yeast, baked, flaky |
| Bagel | Tritico-saccharo-aquo-furno-mastix-annula | Wheat, yeast, boiled & baked, chewy, ring-shaped |
| Pancake | Tritico-chemico-plano-puffa-disca | Wheat, chemical leavened, griddled, fluffy disc |
| Corn Tortilla | Maizo-plano-disca | Corn, unleavened, griddled flat disc |
| Cinnamon Roll | Tritico-saccharo-furno-puffa-voluta | Wheat, yeast, baked, fluffy spiral roll |
| Mochi | Oryzo-vapo-mastix-densa | Rice flour, steamed, chewy, dense |
| Brioche | Tritico-saccharo-furno-puffa-densa | Wheat, yeast, baked, fluffy, rich/dense |
| Biscuit | Tritico-chemico-furno-puffa-densa | Wheat, chemical leavened, oven-baked, fluffy dense |
| Donut | Tritico-saccharo-frigo-puffa-annula | Wheat, yeast, fried, fluffy ring |
| Pie Crust | Tritico-plano-furno-crispa-disca | Wheat, unleavened, baked, crispy flat disc |