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Advanced Baking Terms
List of terminology, reduced from the larger bank of terms, which are applicable to advanced/2nd year high school culinary students.
Terms in this set (130)
A mixture of finely ground almonds and sugar
Angel Food Cake
A type of cake made of meringue (egg whites and sugar) and flour.
Angel Food Method
A cake mixing method involving folding a mixture of flour and sugar into a meringue.
A type of yeast bread or cake that is soaked in syrup.
A type of sweet yeast bread or coffee cake.
A dessert consisting of ice cream on a sponge-cake base, covered with meringue and browned in the oven.
A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.
A semi liquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep-fried.
A light, cold dessert made of gelatin, whipped cream, and custard sauce or fruit.
Blanc Mange (bla mahnge)
(1) An English pudding made of milk, sugar, and cornstarch. (2) A French dessert made of milk, cream, almonds, and gelatin.
Pulled sugar that is made into thin-walled, hollow shapes by being blown up like a balloon.
Boston Cream Pie
A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.
Prefix in the metric system meaning "one-hundredth."
Strong flour, such as patent flour, used for breads.
Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.
An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.
The browning of sugars caused by heat.
The metric system of temperature measurement, with 0° C at the freezing point of water and 100° C at the boiling point of water.
A rich egg bread, often made as a braided loaf.
(1) A cold dessert made of Bavarian cream or other cream in a special mold, usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.
A light cake made by the chiffon method.
A cake mixing method involving the folding of whipped egg whites into a batter made of flour, egg yolks, and oil.
A pie with a light, fluffy filling containing egg whites and, usually, gelatin.
Unsweetened chocolate, consisting of cocoa solids and cocoa butter.
A fruit dessert similar to a pie but without a bottom crust.
The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Fruit cooked in a sugar syrup.
Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.
Coulis (koo lee)
A fruit or vegetable puree, used as a sauce.
The process of beating fat and sugar together to blend them uniformly and to incorporate air.
A mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar items.
Creme Anglaise (krem awng glezz)
A light vanilla-flavored custard sauce made of milk, sugar, and egg yolks.
A rich custard with a brittle top crust of caramelized sugar. French name means "burnt cream."
A custard baked in a mold lined with caramelized sugar, then unmolded.
A very thin French pancake, often served rolled around a filling.
Croissant (krwah sawn)
A flaky, buttery yeast roll shaped like a crescent and made from a rolled-in dough.
A liquid that is thickened or set by the coagulation of egg protein.
Prefix in the metric system meaning "one-tenth."
A flavored sugar syrup used to flavor and moisten cakes and other desserts.
A chocolate cake made with a high percentage of baking soda, which gives the cake a reddish color.
Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.
To sprinkle thoroughly with sugar or another dry powder.
A batter that is too thick to pour but will drop from a spoon in lumps
Dutch Process Cocoa
Cocoa that has been processed with an alkali to reduce its acidity.
A paste or dough made of boiling water or milk, butter, flour, and eggs; used to make eclairs, cream puffs, and similar products.
A uniform mixture of two or more unmixable substances.
The starchy inner portion of grain kernels.
The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.
The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
The process of whipping eggs, with or without sugar, to incorporate air.
A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
A variety of small fancy cakes and other pastries, usually in single-portion sizes.
A deep-fried item made of or coated with a batter or dough.
Ganache (gah nahsh)
A rich cream made of sweet chocolate and heavy cream.
Gateau (gah toe)
French word for "cake."
The process by which starch granules absorb water and swell in size.
Italian ice cream
Genoise (zhen wahz)
A sponge cake made with a batter containing melted butter.
Glace (glah say)
(1) Glazed; coated with icing. (2) Frozen.
(1) A 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.
An elastic substance, formed from proteins present in wheat flours, that gives structure and strength to baked goods.
The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
Granite (grab nee tay)
A coarse, crystalline frozen dessert made of water, sugar, and fruit juice or another flavoring.
(1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes, such as shortening.
See Two-Stage Method.
A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
A plastic triangle with toothed or serrated edges; used for texturing icings.
Prefix in the metric system meaning "one thousand."
A small, dry, finger-shaped sponge cake or cookie.
The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
The basic unit of volume in the metric system; equal to slightly more than a quart.
A cookie made of eggs (usually whites) and almond paste or coconut
To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
A light confection, icing, or filling made of meringue and gelatin (or other stabilizers).
A paste or confection made of almonds and sugar and often used for decorative work.
A thick, white foam made of whipped egg whites and sugar.
The basic unit of length in the metric system; slightly longer than one yard.
Prefix in the metric system meaning "one-thousandth."
A soft or creamy dessert that is made light by the addition of whipped cream, egg whites, or both.
A dessert made of layers of puff pastry filled with pastry cream.
The weight of the total contents of a can or package.
A cookie mixing method in which all ingredients are added to the bowl at once.
Palmier (palm yay)
A small pastry or petit four sec made of rolled, sugared puff pastry cut into slices and baked.
(1) A type of sundae served in a tall, thin glass. (2) A still-frozen dessert made of egg yolks, syrup, and heavy cream.
A dessert consisting of a ring of baked éclair paste filled with cream.
Heat-treated to kill bacteria that might cause disease or spoilage.
A sugar paste used for decorative work, which becomes very hard when dry.
A thick custard sauce containing eggs and starch.
A weak flour used for pastries and cookies.
Pate a Choux (pot ah shoo)
A delicate cake or pastry small enough to be eaten in one or two bites.
Phyllo (fee lo)
A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.
A confection or flavoring made of nuts and caramelized sugar.
A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.
A very light, flaky pastry made from a rolled-in dough and leavened by steam.
Sugar that is boiled to the hard-crack stage, allowed to harden slightly, then pulled or stretched until it develops a pearly sheen.
A coarse, flaky meal made from whole rye grains.
A food made into a smooth pulp, usually by being ground or forced through a sieve.
A dough high in fat, sugar, and/or eggs.
A method of molding a piece of dough into a round ball with a smooth surface or skin.
A form of icing made of confectioners' sugar and egg whites; used for decorating.
A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
(1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert, made of pastry cream and whipped egg whites.
A type of yeast bread or cake that is soaked in syrup.
Weighing, usually of ingredients or of dough's or batters.
A type of biscuit or biscuitlike bread.
Having a high fat content, which makes the product (such as a cookie or pastry) very crumbly and tender.
A crisp cookie made of butter, sugar, and flour.
(1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white, tasteless, solid fat that has been formulated for baking or deep-frying.
A syrup consisting of sucrose and water in varying proportions.
Sorbet (sor bay)
French word for "sherbet,"
Italian word for "sherbet."
(1) A baked dish containing whipped egg whites, which cause the dish to rise during baking. (2) A still-frozen dessert made in a soufflé dish so that it resembles a baked soufflé.
(1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.
A batter or dough of yeast, flour, and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.
A type of cake made by whipping eggs and sugar to a foam, then folding in flour.
A cake mixing method based on whipped eggs and 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.
A type of sweet yeast bread with fruit.
Streusel (stray sel)
A crumbly topping for baked goods, consisting of fat, sugar, and flour rubbed together.
(1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.
The chemical name for regular granulated sugar and confectioners' sugar.
A thin sponge cake layer spread with a filling and rolled up.
The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping, coating, or molding.
German word for various types of cakes, usually layer cakes.
A condition of muffin products characterized by large, elongated holes; caused by over mixing.
A cake mixing method, beginning with the blending of flour and high-ratio shortening, followed by the addition of liquids. Also called the high-ratio method.
(1) A liquid brushed onto the surface of a product, usually before baking. (2) To apply such a liquid.
An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.
The colored outer portion of the peel of citrus fruits.
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