BASIC BAKERY TERMS ( Bakery Culinary Terms )

BASIC BAKERY TERMS ( Bakery Culinary Terms )

Alumette - French word for 'matchstick'. Various puf pastry items made in thin sticks or strips.

Almond Paste - A mixture of finely ground almonds and sugar.

Angel Food Cake-. A type of cake made with meringue (egg white and sugar) and flour.

Angel food Method. - A cake mixing method involving folding a mixture of flour and sugar onto a meringue.

Baba - A type of yeast cake that is soaked in syrup.

Babka. - A type of sweet yeast bread or cof ee cake.

Baked Alaska - A dessert consisting of ice creamon a sponge base, covered with meringue and browned in the oven.

Baking Ammonia -. A leavening agent that releases ammonia gas and carbon dioxide.

Baklava-. A Greek or Middle Eastern dessert made of nuts and phylo dough and soaked in syrup.

Batter-Asemi-liquidmixturecontainingfourorotherstarch,usedfortheproductionofcakesandbreads,andforcoatingproductstobedeep- fried.

Bavarian Cream- A light cold dessert made of gelatin, whipped cream, and custard sauce or fruit.

Beignet Souf lé - A type of fritter made with éclair paste, which puf s up greatly when fried.

Black Forest Torte - A chocolate sponge layer cake filed with whipped creamand cherries.

Blanc Mange - An English pudding made with milk, sugar and cornstarch. 2) A French dessert made of milk, cream, almonds and gelatin.

Bloom - A whitish coating on chocolate, caused by separated cocoa butter.

Blown Sugar - Puled sugar that is made into thin waled, holow shapes by being blown up like a baloon.

Bombe - A type of frozen dessert made in a dome shaped mold.

BostonCreamPie-Aspongecakeorotheryelowcakefiledwithpastrycreamandtoppedwithchocolatefondantorconfectioners'sugar.

Bran - The hard outer covering of kernels of wheat and other grain.

Bran Flour - Flour to which bran flakes have been added.

Bread Flour - Strong flour, such as patent flour, used for breads.

Brioche - Rich yeast dough containing large amounts of eggs and butter, or a product made from this dough.

Brown Sugar - Regular granulated sucrose containing various impurities that give it a distinctive flavor.

Cabinet Pudding - A baked custard containing sponge cake and fruits.

Cake Flour - A fine, white flour made from soft wheat.

Caramelization - The browning of sugar caused by heat.

Cassata - An Italian style bombe, usualy with three layers of dif erent ice-creams, plus a filing of Italian meringue.

Cast Sugar - Sugar that is boiled to hard crack stage and than poured into molds to harden.

Chif on Cake - A light cake made by the chif on method.

Chif on Method - A cake mixing method involving the folding of egg whites into a batter made of flour, egg yolks and oil.

Chif on Pie - A pie with a light fluf y filing containing egg whites and usualy gelatin.

Chocolate Liquor - Unsweetened chocolate, consisting of cocoa solids and cocoa butter.

Christmas Pudding - A dark, heavy steamed pudding made of dried and candied fruits, spices, beef suet and crumbs.

Clear Flour - A tan colored wheat flour made from the outer portion of the endosperm.

Coagulation - The process by which proteins become firm, usualy when heated.

Cobbler - A fruit dessert similar to a pie but without a bottom.

Cocoa - The dry powder that remains after cocoa butter is pressed out of the chocolate liquor.

Cocoa Butter -A white or yelowish fat found in natural chocolate.

Compote - Fruit cooked in sugar syrup.

Confectioners' Sucrose - that is ground to a fine powder and mixed with Sugar a little cornstarch to prevent caking.

Crêpe - A very thin pancake often served roled around a filing.

Crêpes Suzette - French pancakes served in a sweet sauce flavored with oranges.

Croissant - A flaky, buttery, yeast rol shaped like a crescent and made from a roled in dough.

Custard - A liquid that is thickened or set by the coagulation of egg protein.

Dessert Syrup - A flavored syrup used to flavor and moisten cakes and desserts.

Devil's Food Cake - A chocolate cake made with a high percentage of baking soda, which gives the cake a reddish tint.

Diastase -Various enzymes, found in flour and in malt that convert starch into sugars.

Disaccharide - A complex or double sugar such as sucrose.

Dobos Torte - A Hungarian cake made of seven thin layers filed with chocolate buttercream and topped with caramelized sugar.

Docking - Piercing or perforating pastry dough before baking in order to alow steam to escape and to avoid blistering.

Drained weight - The weight of solid canned fruit after draining of the juice.

Dredge - To sprinkle thoroughly with sugar or some other dry powder.

Drop Batter - A batter that is too thick to pour but wil drop from a spoon in lumps.

Extraction - The portion of the grain kernel that is separated into a particular grade of flour.

Fermentation - The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.

Foaming - The process of whipping air, with or without sugar, to incorporate air.

Frangipane - A type of almond flavored cream.

French Pastry - A variety of smal fancy cakes and other pastries, usualy in single portion size.

Fritter - A deep fried item made of or coated with a batter or a dough.

Frozen Mousse - A stil frozen dessert containing whipped cream.

Ganache - A rich cream made of sweet chocolate and heavy cream.

Gâteau. - French word for'cake'.

Gaufre-Frenchwordfor'wafle'.

Gelatinization -. The process by which starch granules absorb water and swel in size.

Genoise - A sponge cake made with a batter containing melted butter.

Germ- The plant embryo portion of a grain kernel.

Glacé - Glazed; coated with icing. 2) Frozen.

Gliadin - A protein in wheat flours that combines with another protein glutenin to form gluten.

Gluten - An elastic substance, formed from proteins present in wheat flours, that give structure and strength to baked goods.

Gram- The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.

Granité - A coarse, crystaline frozen dessert made of water, sugar and fruit juice or another flavoring.

Gum Paste - A type of sugar paste or pastilage made with vegetable gum.

Hard Sauce - A flavored mixture of confectioner's sugar and butter; often served with steamed puddings.

Hard Wheat - Wheat high in protein.

Hearth Bread - A bread that is baked directly on the bottomof the oven, not in a pan.

Homogenized Milk - Milk that has been processed so that the creamdoes not separate out.

Hydrogenation - A process that converts liquid oils to solid fats (shortenings) by chemicaly bonding hydrogen to the fat molecules.

Ice Cream- A frozen dessert made of water, sugar and fruit juice.

Ice Cream- A churn-frozen mixture of milk, cream, sugar, flavorings, and sometimes eggs.

Icing Combs - A plastic triangle with toothed or serrated edges; used for texturing icings.

Inversion - A chemical process in which a double sugar splits in two simple sugars.

Invert sugar -A mixture of two simple sugars, dextrose and levulose, resulting from the breakdown of sucrose.

Italian Meringue - A meringue made by whipping boiling syrup into egg whites.

Japonaise - A baked meringue flavored with nuts.

Kernel Paste - A nut paste, similar to almond paste, made of apricot kernels and sugar.

Kilo - Prefix in the metric system meaning 'one thousand.'

Kirsch - A clear alcoholic beverage distiled from cherries.

Kugelhopf - A type of rich, sweet bread or cof eecake usualy made in a tube type pan.

Ladyfinger - A smal, dry, finger-shaped sponge cake or cookie.

Langue-de-Chat - A thin, crisp cookie The French name means 'cats tongue,' referring to the shape of the cookie.

Lean Dough - A dough that is low in fat and sugar.

Leavening - The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.

Linzertorte - A tart made of raspberry jamand a short dough containing nuts and spices.

Liter - The basic volume of unit in the metric system: equal to slightly more than a quart.

Macaroon - A cookie made of eggs (usualy whites) and almond paste or coconut.

Malt Syrup - A type of syrup containing maltose sugar extracted from sprouted barley.

Marble - To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.

Marron - French word for 'chestnut.'

Marshmalow - A light confection, icing, or filing made of meringue and gelatin (or other stabilizers).

Marzipan - A paste or confection made of almonds and sugar and often used for decorative work.

Meal - Coarsely ground grain.

Melba Sauce - A sweet sauce made of pureed raspberries and sometimes red currants.

Meringue - A thick, white foam made of whipped eggs and sugar.

Meringue Chantily - Baked meringue filed with whipped cream

Meringue Glacée - Baked meringue filed with ice cream.

Meter - The basic unit of length in the metric system; slightly longer than one yard.

Mili - Prefix in the metric system meaning 'one thousandth.'

Modeling Chocolate - A thick paste made of chocolate and glucose, which can be molded by hand into decorative shapes.

Molasses - A heavy brown syrup made from sugar cane.

Monosaccharide - A simple or single sugar such as glucose and fructose.

Mousse - A soft creamdessert that is made light by the addition of whipped cream, egg whites, or both.

Napoleon - A desert made of layers of puf pastry filed with pastry cream.

Net Weight - The weight of total contents of a can or package.

Nougat - A mixture of caramelized sugar and almonds or other nuts used in decorative work and as a confection and flavoring.

Old Dough - A dough that is over-fermented.

One-Stage Method - A cookie mixing method in which al the ingredients are added to the bowl at once.

Othelo - A type of smal (single-portion size), spherical sponge cake filed with creamand iced with fondant.

OvenSpring-Therapidriseofyeastgoodsintheovenduetotheproductionandexpansionoftrappedgasescausedbytheovenheat.

Overrun - The increase in volume of ice creamor frozen desserts due to the incorporation of air while freezing.

Pain d'Epice - A type of gingerbread. French, meaning spice bread.

Palmier - A smal pastry or petit four sec made of roled sugared puf pastry. Cut into slices and baked.

Parfait - A type of sundae served in a thin tal glass. 2) A stil frozen dessert made of egg yolk, syrup and heavy cream.

Paris-Brest - A dessert consisting of a ring of baked choux paste filed with cream.

Pasteurized - Heat-treated to kil bacteria that might cause disease or spoilage.

Pastilage - A sugar paste used for decorative work, which becomes very hard when dry.

Pastry Cream- A thick custard sauce containing eggs and starch.

Pastry Flour - A weak flour used for pastries and cookies.

Pâte à Choux - Éclair paste.

Pâte Feuileté - French name for puf pastry.

Peel - A flat wooden shovel used to place hearth breads in an oven and remove them.

Petit four - A delicate cake or pastry smal enough to be eaten in one or two bites.

Petit Four Glacé - An iced or cream filed petit four.

Petit Four sec - An un-iced or unfiled petit four such as a smal butter cookie or palmier (sec means dry).

Phylo - A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.

Piping Jely - A transparent, sweet jely used for decorating cakes.

Pithiviers - A cake made of puf pastry filed with almond cream.

Pot de Crème - A rich baked custard.

Pour Batter - A batter that is liquid enough to pour.

Praline - A confection or flavoring made of nuts and caramelized sugar.

Press - A scaled piece of dough that is divided into smal, equal units in a dough divider.

Profiterole - A smal puf made of éclair paste. Often filed with ice creamand served with chocolate sauce.

Puf Pastry - A very light, flaky pastry made from a roled-in dough and leavened by steam.

Pulman Loaf - A long, rectangular loaf of bread.

Pumpernickel Flour - A coarse, flaky meal made from whole rye grains.

Punching - A method of expeling gases from fermented dough.

Puree - A food made into a smooth pulp, usualy by being ground or forced through a sieve.

Retarding - Refrigerating a yeast dough to slow the fermentation.

Rice Condé - A thick, molded rice pudding, usualy topped with fruit.

Rice Imperatrice - A rich rice pudding containing whipped cream, candied fruits, and gelatin.

Rich Dough - A dough high in fat, sugar, and/or eggs.

Roled-in Dough - Dough in which a fat has been incorporated in many layers by using a roling and folding procedure.

Rounding - A method of molding a piece of dough into a round bal with a smooth surface or skin.

Royal Icing - A form of icing made of confectioners' sugar and egg whites; used for decorating.

Rye Blend - A mixture of rye flour and hard wheat flour.

Sabayon - A foamy dessert or sauce mad eof egg yolks whipped with wine or liqueur.

Sacristain - A smal pastry made of a twisted strip of puf pastry coated with nuts and sugar.

Savarin - A type of yeast bread or cake that is soaked in syrup.

Scaling - Weighing, usualy of ingredients, dough or batters.

Scone - A type of biscuit or biscuit-like bread.

Scone Flour - A mixture of flour and baking powder that is used when very smal quantities of baking powder are needed.

Sherbet - A frozen dessert made of water, sugar, fruit juice and sometimes milk or cream.

Short - Having a high fat content, which makes the product very crumbly and tender.

Shortbread - A crisp cookie made of butter, sugar and flour.

Simple Syrup - A syrup consisting of sucrose and water in varying proportions.

Soft Wheat - Wheat low in protein.

Solid Pack - A type of canned fruit or vegetable with no water added.

Sorbet - French for sherbet.

Sponge-Abatterordoughofyeast,flourandwaterthatisalowedtofermentandisthenmixedwithmoreflourandotheringredientstomakea dough.

Sponge cake - A type of cake made by whipping eggs and sugar to a foam, then folding in flour.

Sponge method - A cake mixing method based on whipped eggs and sugar.

SpunSugar-Boiledsugarmadeintolong,thinthreadsbydippingwiresintothesugarsyrupandwavingthemsothatthesugarfalsofandsets into finestrands.

Staling - The change in texture and aroma of baked goods due to the loss of moisture by starch granules.

Stolen - A type of sweet yeast bread made with fruit.

Straight flour - Flour made from the entire wheat kernel, minus the bran and germ.

Streusel - A crumbly topping for baked goods, consisting of fat, sugar and flour rubbed together.

Strong Flour - Flour with a high protein.

Strudel-1)Atypeofdoughthatisstretcheduntilpaperthin.2)Abakeditemconsistingofafilingroledupinasheetofphyloorstrudeldough.

Sucrose - The chemical name for regular granulated sugar and confectioner's sugar.

Swiss Rol - A thin sponge cake layer spread with a filing and roled up

Syrup Pack - A type of canned fruit containing sugar syrup.

Tempering - The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping, coating or molding.

Torte - German word for various types of cakes, usualy layered cakes.

Tunneling - A condition of muf in products characterized by large, elongated holes; caused by over-mixing.

Turntable - A pedestal with a flat, rotating top, used for holding cakes while they are being decorated.

Two-StageMethod-Acakemixingmethod,beginningwiththeblendingofflourandhigh-ratioshortening,folowedbytheadditionofliquids. Also caledthe high-ratio method.

Vacherin - A crisp meringue shel filed with cream, fruits or other items.

Wash - 1) A liquid brushed onto the surface of a product, usualy before baking. 2) To apply such a liquid.

Water Pack - A type of canned fruit or vegetable containing the water used to process the item.

Weak Flour - Flour with a low protein content.

Whole Wheat Flour - Flour made by grinding the entire wheat kernel, including bran and germ.

Young Dough - A dough that is under-fermented.

Zabaglione - An Italian dessert or sauce made of whipped yolks and Marsala wine.

Zest - The outer colored portion of the peel of citrus.