type of cake made of meringue (egg white and sugar) and flour
baked Alaska
dessert consisting of ice cream on a sponge cake base, covered with meringue and browned in the oven
baking
process of using heat to convert any formula into a food product that sets the starch and protein
barquette
boat-shaped pastry shell that can contain a savory or a sweet filling
batter
semi-fluid mixture containing flour or other starch used for the production of such products as cakes, cookies and muffins and for coating products to be deep-fried
bombe
type of frozen dessert made in a dome shaped mould
brioche
rich yeast dough containing large amounts of eggs and butter or a product made from this dough
buttercream
icing made of butter and/or shortening blended with sugars and other ingredients
cassata
iced dessert of Italian origin usually rectangular in shape lined with fruit ice cream or a brick shape fruit flavour of ice cream with a Chantilly cream filling
chemical leavener
leavener such as baking soda or baking powder that creates carbon dioxide to leaven a batter
chiffon cake
light cake made by mixing method involving the folding of whipped egg whites into a batter made of flour, egg yolks and oil
choux paste
paste made by mixing boiling water or milk, butter, salt, sugar, adding flour and eggs; used to make éclairs, cream puffs and similar products
cocoa
dry powder that remains after cocoa butter is pressed out of chocolate liquor
cocoa butter
white or yellowish fat found in natural chocolate
compound chocolate
chocolate with the cocoa butter replaced with a shortening to remove the necessity of tempering
couverture
natural sweet chocolate containing no added fats other than natural cocoa butter used for dipping, moulding, coating and similar purposes
creaming (method)
mixing method that begins with the blending of fat and sugar used for cakes, cookies and similar items
crème anglaise
light vanilla flavoured custard sauce made of milk, cream, sugar and egg yolks
crème caramel
custard baked in a hot water bath using a mould lined with caramelized sugar, then unmoulded
crème Saint Honoré
cream used to fill this dessert, made of pastry cream or custard, and whipped egg whites or whipping cream
croissant
flaky buttery yeast roll shaped like a crescent and made from a laminated dough
custard
liquid that is thickened by the coagulation of egg protein
devil’s food cake
high-ratio chocolate cake made with a high percentage of soda in the leavening to give the cake a reddish colour
docking
piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering
emulsion
homogeneous mixture resulting from an ingredient, such as egg yolks, added to encourage a smooth blend of oil and water
fermentation
the process by which yeast is activated with moisture in a mixture to release carbon dioxide and alcohol
foaming
the process of whipping eggs, with or without sugar, to incorporate air
fondant
type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals
fritter
deep-fried item made of or coated with a batter or dough
frozen mousse
still frozen dessert containing whipped cream
ganache
rich cream which is a heated blend of sweet chocolate and heavy cream that may be cooled and whipped, and used as filling or icing
genoise
sponge cake made with a batter containing melted butter
glaze
(1) shiny coating, such as a syrup, applied to a food
(2) to make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven
gluten
elastic substance developed from proteins in wheat flours, moistened and mixed to give structure and strength in a dough
granité
coarse crystalline frozen dessert made of water, sugar and fruit juice or another flavouring
high-ratio
(1) term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour, with higher moisture
(2) term referring to certain specially processed ingredients used in these cakes such as shortening
ices
frozen dessert made of water, sugar and fruit juice
ice cream
churn frozen mixture of milk, cream, sugar, flavourings and sometimes eggs
invert sugar
mixture of two simple sugars, dextrose and levulose resulting from the breakdown of sucrose
laminated
to form alternated layers of two ingredients by sheeting and folding
leavening
production or incorporation of gasses, air or carbon dioxide in a baked product to increase volume and to produce shape and texture
macaron
cookie made of eggs, usually whites and almond paste, coconut or ground nuts
make-up
process of preparation
marzipan
paste or confection made of almonds and sugar and often used for decorative work
mask (also known as crumb coating)
to cover or coat bakery foods with icing using a palette knife or an offset spatula.
meringue
thick white foam made of whipped egg whites and sugar
mousse
soft or creamy dessert that is made light by the addition of whipped cream, egg whites or both
napoleon
dessert made of layers of puff pastry filled with pastry cream
one-stage method
mixing method in which all ingredients are added to the bowl at once
oven spring
rapid rise of yeast goods in the oven due to the production and expansion of trapped gasses caused by the oven heat
overrun
increase in volume of ice cream or frozen desserts due to the incorporation of air while churning
palmier
small pastry or petit four sec made of rolled sugared puff pastry cut into slices and baked
panning
an artisan method of uniformly coating nuts, dried fruits and candies. They are tumbled in a pan while liquid sugar or chocolate is drizzled onto them.
parbaked
goods that are partially baked to be used at a later time
parfait
(1) type of sundae served in a tall thin glass
(2) still frozen dessert made of egg yolks, syrup and heavy cream
pastillage
sugar paste used for decorative work which becomes very hard when dry
pastry cream
thick custard sauce containing eggs, milk, sugar and starch
peel
flat long handled wooden paddle used to place and remove hearth breads in an oven
petit four glacé
iced or cream filled petit four
petit four sec
uniced or unfilled petit four ("sec" means "dry") such as a small butter cookie or palmier
puff pastry
very light flaky pastry made from a rolled in dough and leavened due to high temperature baking of the structured layers of protein
pulled sugar
sugar that is boiled to the hard crack stage, allowed to cool slightly then pulled or stretched until it develops a pearly sheen
purée
food made into smooth pulp, usually by being, blended and forced through a sieve
quaternary solution
solution that is used to ensure a safe working environment. It has replaced the use of iodine as a sanitizer in many applications in the food industry
royal icing
form of icing made of confectioner's sugar and egg whites used for decorating
sabayon
foamy dessert or sauce made of egg yolks whipped with wine or liqueur
scaling
accurately weighing or portioning ingredients, dough or batters
scone
type of chemically-leavened roll
score
to lightly mark or make shallow cuts into the top surface of baking products such as pastries or breads with a sharp knife or prongs of a fork
to evaluate and grade the quality of a finished product
shortbread
crisp cookie made of butter, eggs, sugar and flour
shortening
(1) any fat used in baking to tenderize the product by shortening gluten strands
(2) white tasteless solid fat that has been formulated for baking or deep frying
simple syrup
syrup consisting of equal parts sugar and water
sorbet
frozen dessert made of water, sugar, fruit juice and sometimes milk, cream or eggs
soufflé
(1) baked dish containing whipped egg whites which cause the dish to rise during baking
(2) still frozen dessert made in a soufflé dish so that it resembles a baked soufflé
sponge cake
type of cake made by whipping eggs and sugar to a foam, then folding in sifted flour
spun sugar
boiled sugar made into long thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams
streusel
crumbly topping for baked goods consisting of fat, sugar and flour rubbed together
strudel
(1) type of dough that is stretched until paper thin
(2) baked item consisting of a filling rolled up in a sheet of strudel dough, phyllo dough or puff pastry
tempering
process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping, coating, blending or moulding
torting
cutting cake horizontally to produce layers
tuile
spreadable paste made from eggs, sugar, butter and flour. It is spread and baked and used as a component in plating desserts
turntable
pedestal with a flat rotating top used for holding cakes while they are being decorated
two-stage method
cake mixing method beginning with the blending of flour and high-ratio shortening, followed by the addition of liquids and sugar. Also called the high-ratio method
wash
liquid brushed onto the surface of a product either before or after baking
window test
expanding a small portion of dough to test the strength of the gluten strands
