1. ULTIMATE BAKERY TERMS
Acacia: Gum Arabicobtainedfromtreesof the Mimosatribe.
Agar-Agar: A jelly-like body,soluble inwater,made fromseaweeds.
Alchermes: A brightred,extremelyaromaticItalianherbliqueurusedinZuppaInglese.
Allspice: the dicedpowderedfruitof aWestIndiantree.Ithas the flavourof cinnamon,
nutmegandcloves.
Allumette: Frenchwordfor ‘matchstick’.Variouspuff pastryitems,made inthinsticksor
strips.
AlmondPaste: A mixture of finelygroundalmonds,sugarandeggsusedforcoveringcakes,etc..
Angel FoodCake: A type of cake made withmeringue (eggwhite andsugar) andflour.
Angel FoodMethod: A cake mixingmethodinvolvingfoldingamixture of flourandsugarontoa
meringue.
Angelica: Aromaticplantof the carrot family,native tothe Northernhemisphere andNew
Zealand.The youngestleaf stalksandstemsare candiedandusedasdecoration.
Apple strudel: Apfel strudel of Austria.Consistsof averythinstrudel doughrolledarounda
mix of dicedapples,brownsugar,butterandsultanasandthenbaked.Dusted
withicingsugarand cut whenhot to keepthe pastrycrisp.
Autolyse: A methodusedbybakerswhichfullyhydratesthe flourwithonlywaterbefore
addingthe restof the ingredients.Improvestexture andflavor.
Baba: A type of yeastcake that issoakedinsyrup.
Babka: A type of sweetyeastbreador coffee cake.
Bagel: a smooth,hard crustedringshapedbreadroll,firstpoachedandthenbaked.
BakedAlaska: A dessertconsistingof ice creamon a sponge base,coveredwithmeringue and
flash-brownedinthe oven.Alsocalledomelette surprise,Norwegianomelette,
glace au four andomelette àlanorvégienne.
BakingAmmonia: A leaveningagentthatreleasesammoniagasandcarbon dioxide.
Bakingor bicarbonate of soda:a sodiumsaltof carbonicacid withthe abilitytocombine withacidto
produce carbon dioxide.Itisalkaline innature.

2. Bakingpowder: a chemical leaveningagentcomposedof bakingsoda,dryacid(usuallycreamof
tartare) and usuallycornstarch(tokeepitdry and fromreacting).When
moistenedandheated,itgivesoff carbondioxide gas.
Baklava: A Greekor Middle Easterndessertmade of nutsandphyllodoughandsoakedin
syrup.
Bap: Morningroll,bakedfromsoft,fermenteddough,dryprovedonlyandbakedina
veryhot oven.
Bar-Le-Duc: The finestof all redcurrant jams comesfromthe town of the same name in
Lorraine.The womenpickoutthe currant seedswithlittle needles.Jammade
withwhite currantisdeliciousandrare.
Battenburg: A lattice patternarrangementof stripsof two-colouredandflavoured Genoese
sponge encasedinalmondpaste
Batter: A semi-liquidmixture containingflourorotherstarch,usedfor the production
of cakesand breads,andfor coatingproductsto be deep-fried.
Baumkuchen: GermanChristmascake in the formof the hollow trunkof a fir tree.
BavarianCream: A lightcolddessertmade of gelatin,whippedcream, andcustardsauce or fruit.
BeignetSoufflé: A type of frittermade withéclairpaste,whichpuffsupgreatlywhenfried.
Beta 6: Crystalsof cocoa butterin theirmoststable form.Caneasilytemperchocolate
simplybyaddingtomeltedcouverture.
Bismarks: Jelly-FilledDoughnuts.
Black Forest: [ SchwarzwalderKirschtorteinGerman] A chocolate sponge layercake filled
withwhippedcreamandcherries(kirsche).FlavouredwithKirschwasser(kirsch).
Black Jack: Dark caramel usedfor colouring.
Blanc Mange: 1) An Englishpuddingmade withmilk,sugarandcornstarch.2) A Frenchdessert
made of milk,cream, almondsandgelatin.
BleedingBread: A rare disease due tothe organism“serratiamercescans”whichproduce
sodden,blood-redpatches.
Blinis: Small,thickRussianpancake made withbuckwheatflour.
Bloom: 1)Sugar bloom.Appearsasa white filmcoveringthe entire chocolate,causedby
condensationdue toimproperstorage temperature.2) A whitishcoatingon
chocolate,causedbyseparatedcocoabutter.

3. Bloom[Gelatin}: 1. The processof softeninggelatininwateriscalledBlooming.2.The Bloom
ratingis a measure of the strengthof the gel formedbythe gelatin.Higherthe
number,strongerthe gel.Powderedgelatinhasarating of about 230.
Gold- 200 bloom[2gm/sheet] ,Silver- 160[2.5] , Bronze- 130 [3.3]
BlownSugar: Pulledsugarthatismade intothinwalled,hollow shapesbybeingblownuplike
a balloon.
BoiledGenoese: Made by heatingthe fats,addingthe flourandmixing,foldinginbeateneggs
and sugar andthenbaking.
Bombe: A type of frozendessertmade ina dome shapedmould.
Bostoncream pie: A sponge cake or otheryellow cake filledwithpastrycreamandtoppedwith
chocolate fondantorconfectioners’sugar.
Bouchée: Literally“amouthful”.A small,bakedpuff pastryshellora small tart.
Bran: The hard outercoveringof kernelsof wheatandothergrain.
Bran Flour: Flourto whichbran flakeshave beenadded.
Brandy snap: Thincurvedbiscuitcontainingahigh% of sugar and goldensyrup.Sometimes
flavouredwithginger.
BreadFlour: Strongflour,such as patentflour,usedforbreads.
Brioche: Rich yeastdoughcontaininglarge amountsof eggsandbutter,or a product
made fromthisdough. France.Brioche á latête isthe mostpopularshape.
BrownSugar: Regulargranulatedsucrose containingvariousimpuritiesthatgive ita
distinctive flavor. Demeraraand Muscavado(Barbados) are varietiesavailable.
Buche de Noel: Frenchfor Yule Log.
Burst (Flying) Tops: Under-ripe doughwhich,whenbaked, causesacap-like top.
Buttercream: An icingmade of butterand/orshorteningblendedwithconfectioners’sugaror
sugar syrupand sometimesotheringredients.
CabinetPudding: A bakedcustardcontainingsponge cake andfruits.
Cake Flour: A fine, white flourmade fromsoftwheat.
Caraque: Large chocolate curls. [ Copeaux are chocolate shavings]
Caremalization: The browningof sugar causedby heat.

4. Cassata: An Italianstyle bombe,usuallywiththree layersof differentice-creams,plusa
fillingof Italianmeringue.
Cast Sugar: Sugar that isboiledtohardcrack stage and thenpouredintomouldstoharden.’
Celiacdisease: avoideatinggluten.
Charlotte: 1) A colddessertmade of Bavariancream or othercream ina special mould
usuallylinedwithladyfingersorothersponge product.2) A hot dessertmade of
cookedfruitandbakedina special mouldlinedwithstripsof bread.
ChelseaBun: Rich doughrolledwithicinganddryfruit.Fromthe famousBunne House of
Chelsea.
Chemical Leavener: A leavenersuchas bakingsoda,bakingpowderorbakingammonia,which
releasesgasesproducedbychemical reactions.
ChiffonCake: A lightcake made by the chiffonmethod.
ChiffonMethod: A lightcake mixingmethodinvolvingthe foldingof eggwhitesintoabatter
made of flour,eggyolksandoil.
ChiffonPie: A pie witha lightfluffyfillingcontainingeggwhitesandusuallygelatin.
Chocolate Liquor: Unsweetenedchocolate,consistingof cocoasolidsandcocoa butter.
Christmaspudding: A dark,heavysteamedpuddingmade of driedandcandidfruits,spices,beef
suetand crumbs. Servedwithahard rum sauce. Great Britain.
ClearFlour: A tan coloredwheatflourmade fromthe outerportionof the endosperm.
Coagulation: The processby whichproteinsbecome firm, usuallywhenheated.
Cobbler: A fruitdessertsimilartoa pie but withoutabottom. Coveredwithastreusel
topping.Usuallyservedwithvanillaice-cream.
Cocoa: The dry powderthat remainsaftercocoabutteris processedoutof the
chocolate liquor.
Cocoa Butter: A white oryellowishfatfoundinnatural chocolate.
Compôte: Fruitcookedinsugar syrup.
Confectioners’Sugar: Sucrose that isgroundto a fine powderandmixedwithalittlecornstarchto
preventcaking. Alsocalledicingsugar.
CordonBleu: The title wasfirstbestowedbyMadame de Maintenon,mistressof LouisXIV at
a school in St.Cyr that was establishedtoeducate the orphandaughtersof

5. noble officers.The studentswere instructedinthe culinaryartsandthose who
excelledreceivedthe blue ribbon.
CornishPastry: Small cubesof meat,potatoesandothervegetablesseasonedandenclosedina
short pastrycase andthenbaked.
Cornucopia: The Horn of Plenty.Denmark.A hornshapedloaf showingaprofusionof fruits
tumblingoutof itsmouth.
Coupe: A dessertconsistingof one ortwo scoopsof ice-creamorsorbetplacedina
glassand toppedwithanynumberof syrups,fruitsandgarnishes –a sundae.
Couverture: Natural,sweetchocolate containingnoaddedfatsotherthannatural cocoa
butter,usedfordipping,moulding,coatingandsimilarpurposes.
Creaming: The processof beatingfatand sugarto blendthemuniformlyandto
incorporate air.
CreamPie: An unbakedpie containingapastrycream type filling.
CreamPudding: A boiledpuddingmade of milk,sugar,starchandeggs.
Crѐme Anglaise: A lightvanillaflavoredcustardsauce made of milk,sugarandegg yolks.
Crѐme Brulée: A rich bakedcustardmade of sweetenedcreamandeggyolks,bakedina
ramekinandsugar caramelized(burnt)ontop.
Crѐme Caramel: A custard bakedina mouldlinedwithcaramelizedsugarandthende-mould.
Crème Chantilly: Sweetened,whippedfreshcreamusedforfreshcreamgateau.
Crème Chiboust: (FeatheredSerpent)Crème patisserie withthe additionof gelatinandItalian
meringue.
Crème Diplomat: Crème patisseriewithcrème chantillyfoldedin.canbe stabilizedwithgelatin.
Crème fraîche: Unpasteurizedcream, soitstill containslacto-bacilli thatgivesitaslightacidic
taste.It islesssourthan ‘Americansourcream’.
Crème frangipane: generallyrefersto2 parts AlmondCreamfillingand1 part PastryCream.
Crème Pâtissѐrie: A basiccustard thickenedwithcornstarchorrefinedflour.
Crème Plombières: Crème patisseriewiththe additionof andsome fruitpuree
Crêpe: A verythinpancake oftenservedrolledaroundafilling.
CrêpesSuzette: Frenchpancakesservedina sweetsauce flavoredwithoranges.

6. Croissant: A flaky,buttery,yeastrollshapedlikeacrescentandmade from rolledindough.
Croquant: Crisp,crackling,name giventoa type of nougat,similartopraline nougat.
Croque-enbouche: Frenchweddingcake made withfilledprofiterolesinaconical shape andlight
caramel or spunsugar put on top.
Cruller: The Americanring-shapeddoughnut.
Crumpet:
Custard: A liquidthatisthickenedorsetbythe coagulationof eggprotein.
DessertSyrup: A flavouredsyrupusedtoflavorandmoistencakesanddesserts.
Détrempe: Kneadingof the base doughforcroissants.
Devil’sFoodCake: A chocolate cake made with a highpercentage of bakingsoda,whichgivesthe
cake a reddishtint.
Diastase: Variousenzymes,foundinflourandinmaltthat convertstarch intosugars.
Disaccharide: A complex ordouble sugarsuchas sucrose.
DobosTorte: A Hungariancake made of seventhinlayers of sponge filledwithchocolate
buttercreamandtoppedwithcaramelizedsugar. InventedbyJozsef C.Dobosin
1887.
Docking: Piercingorperforatingpastrydoughbefore bakinginordertoallow steamto
escape andto avoidblistering.(forshortcrustpastry)
Dorure: Frenchfor eggwash.(to make the surface goldenbrown.)
DrainedWeight: The weightof solidcannedfruitafterdrainingoff the juices.
Dredge: To sprinkle thoroughlywithsugarorsome otherdry powder.
Drop Batter: A batterthat istoo thick to pour but will dropfroma spooninlumps.
Dutch ProcessCocoa: Cocoa processedwithanalkali toreduce itsacidity. Alsobecomessweeterand
darkerin colour.
EcclesCake: Circularpuff pastrieswithafillingof currantsand brownsugar withor without
spices.
Éclair Paste: A paste or doughmade of boilingwaterormilk,butter,flourandeggs;usedto
make éclairs,creampuffsandsimilarproducts
Emulsion: A mixture of twoor more unmixable liquids.

7. Endosperm: The starchy innerportionof grainkernels.
Extraction: The portionof the grainkernel thatisseparatedintoa particulargrade of flour.
Fermentation: The processby whichyeastchangescarbohydratesintocarbondioxide gasand
alcohol.
Feuillatage: Laminatedpastry inFrench.
Filbert: The cultivatedHazelnut.
Flan: an openfruittart inwhichthe fruitis normallyaddedafterthe case isbaked.
Fruitsshouldbe neatlyarrangedandglazed.
Florentine: Flatcontinental fanciescomposedof arich mix of butter,sugar, cream, fruitand
nutsbakedand, whencold,are coatedon theirundersideswithchocolate.
FlyingFerment: Thinbatter of flour,wateryeastandyeastfoodmixedveryfastto a dough
withoutwaitingforittorise and drop.
FlyingSponge: Similartoflyingferment,butthickerinconsistency,usedinsponge anddough
bread.Onlyfermentedfora shorttime,usuallylessthantwohours.
FlyingTops: Same as burst tops.
Foaming: The processof whippingair,withorwithout sugar,toincorporate air.
Fondant: A type of icingmade of boiledsugarsyrupthatis agitatedsothat itcrystallizes
intoa mass of extremelysmallwhitecrystals.
Frangipane: A type of almondflavoredcream.( 2parts almondcreamfillingand1 part Pastry
cream)
Frenchpastry: A variety of small fancycakesand otherpastries,usuallyinsingle portionsize.
FrenchStyle Ice-Cream:Ice-Creamcontainingeggyolks.
Fritter: A deepfrieditemmade of orcoatedwitha batter or dough.
FrozenMousse: A still frozendessertcontainingwhipped cream.
Ganache: A rich creammade of sweetchocolate andheavycream.
Gâteau: Frenchwordfor cake.
Gateau Mont Blanc: an extravagantmeringue,toppedhighwithcream, coveredwithchestnutcream
and decoratedwith“marronglace”,a candiedchestnut.
Gateau St.Honore: checkSt. Honoratius

8. Gaufre: Frenchwordfor ‘waffle’.
Gelatinization: The processby whichstarch granulesabsorbwaterandswell insize.
Genoese: A sponge cake made witha battercontainingmeltedbutter.
Germ: The plant embryoportionof a grainkernel.
Glacé: Iced,glossy,orlustrous.1) Glazed;coatedwithicing.2) Frozen.
Glaze: 1) A shinycoating,suchas syrup,appliedtoa food.2) To make foodshinyor
glossybycoatingit witha glaze or by browningitunderabroileror ina hot
oven.
Gliadin: A proteininwheatfloursthatcombineswithanotherproteinglutenintoform
gluten.
Gluten: An elasticsubstance,formedfromproteinspresentinwheat flours,which give
structure and strengthtobakedgoods.
Graham Bread: Whole wheatbreadbutwithveryfinelygroundbran.The Britishversionis
calledAllinson.Bothnamedafterthe personswhoadvocatedtheiruse.
Gram: The basic unitof weightinthe metricsystem;equal toaboutone-thirtiethof an
ounce.
Granité: A coarse,crystalline frozendessertmade of water,sugarand fruitjuice or
anotherflavoring.
GreenDough: Under fermenteddough.
Gum Arabic: A gumobtainedfroma speciesof acaciatree foundinthe Middle East.
Gum Paste: A type of sugar paste or pastillage made withvegetable gum.
Gum Tragacanth: A gumfrom a Middle East bushusedas a thickeningagentinacidicfoods.Also
ingum paste.
Hard Sauce: A flavoredmixtureof confectioners’sugarandbutter;oftenservedwith
steamedpudding.
Hard Wheat: Wheathighin protein.
Hearth Bread: A breadthat isbakeddirectlyonthe bottom (the hearth) of the oven,notina
pan.
HighRatio: 1) Term referringtocakesand cake formulasmixedbyaspecial methodand
containingmore sugarthan flour.2) The mixingmethodusedforthese cakes.

9. 3) Term referringtocertainspeciallyformulatedingredientsusedinthese
cakes,such as shortening.
HomogenizedMilk: Milkthat has beenprocessedsothatthe cream doesnotseparate out.
Hydrogenation: A processthat convertsliquidoilstosolid fats(shortenings) bychemically
bondinghydrogentothe fatmolecules.
Ice: A frozendessertmade of water,sugarandfruitjuice.
Ice Cream: A churn-frozenmixture of milk,cream, sugar,flavorings,andsometimeseggs.
Icingcombs: A plastictriangle withtoothedorserratededges;usedfortexturingicings.
Inversions: A chemical processinwhichadouble sugarsplitsintwosimple sugarsby
additionof anacid.
Invertsugar: A mixture of twosimple sugars,dextrose & levulose,resultingfromthe
breakdownof sucrose.
Italianmeringue: A meringue made bywhippingboilingsyrupintoeggwhites.
Japonaise: A bakedmeringue flavouredwith nuts(base of blackforest).
Jujube: Lozenge of gelatinflavouredwithfruit.
Kernel paste: a nut paste similartoalmond paste made of apricot kernels&sugar.
Kilo: prefix inmetricsystemmeaning“one thousand”
Kirsch: a clear alcoholicbeveragemade fromcherries.(flavourblackforest)
Kugelhopf,Guglehopf: A type of rich sweetbread orcoffeecake usuallymade inatube type pan.
Lady finger: a small dry fingershapedsponge cake or cookie (usedincharlotte russe).
Lamingtons: Australianfamouscake inthe shape of a cuboid,coatedwithchocolate icing
and thendessicatedcoconut.
Langue-du-chat: A thincrisp cookie (the Frenchname meanscat’stongue) referringtothe shape
of the cookie.(winebiscuitsare roundinshape)
Lavash: A special doughrolledthin,cutintoshapesandthenbaked.
Lean dough: A doughthat islow in fat& sugar.
Leavening: The productionor incorporationof gasesina bakedproductto increase volume
& to produce shape & texture.

10. Linzertorte: A tart made of raspberryjam and a short doughcontainingnuts& spices.
Litre: Basic volume of unitinthe metricsystemequal toslightlymore thanaquart.
Macaroon: A cookie made of eggs(usuallywhites) andalmond paste orcoconut.
Madeiracake: Good,rich qualityplaincake.OriginallyflavouredwithMadeirawine.
Malt syrup: A type of syrupcontainingmaltose sugarextracted fromsproutedbarley.
Maltose Figure: Actual maltpresentinflour+ amountof maltthat couldbe convertedfrom
starch
Maple syrup: From the maple tree,traditionallyeatenwithwaffles.
Marble: To partlymix coloursof cake batteror icing sothat the coloursare indecorative
swirls.
Marron: Frenchwordfor “chestnut”
Marshmallow: A lightconfection,icingorfillingmade of meringue &gelatin(orother
stabilizers)
Marzipan: A paste or confectionmade of almonds&sugar & oftenusedfordecorative
work.
Matzo: Unleavenedbreadconsumedbythose of the Jewishfaith.
Meal: Coarselygroundgrain.
Melbasauce: A sweetsauce made of pureedraspberries&sometimesredcurrants.
Mendiant: Frenchconfection.A chocolate discstuddedwithnutsanddriedfruits
representingthe fourmendicantormonasticordersof the Dominicans(raisins),
Augustinians(hazelnuts),Franciscans(driedfigs),andCarmelites(almond)
referringtothe colourof theirrobes.
Meringue: A thick,white foammade of whippedeggs&sugar.
Meringue Chantilly: Bakedmeringue filledwithwhippedcream.
Meringue Glacé: Bakedmeringue filledwithice cream.
Meter: The basic unitof lengthinmetricsystem; slightlylongerthanone yard.
Mille feuille: (alsocalledPastryNapoleon).Traditionallymade upof 3 layersof puff pastry,
alternatingwithtwolayersof crème pâtissiѐre (orwhippedcreamorjam).The
top isusuallyglazedwith awhite andbrowncombedicing

11. Mincemeat: Roughlyequal partsof currants, sultanas,sugar,suet,peel,raisinsandapples,
spiced,withsome lemonjuice,flavouredwithrumorbrandy.
Mince Pies: Small tarts filledwiththe above mixture.TraditionallyhadinGreatBritain
duringChristmas.
Mocha: Arabiancoffee fromYemeninMocha.
Modelingchocolate: A thickpaste made of chocolate &glucose,whichcanbe moldedbyhandinto
decorative shapes.
Molasses: Heavy brownsyrupmade from sugar cane.
Monosaccharide: A simple orsingle sugarsuchas glucose &fructose.
Mousse: A softcream dessert thatismade lightbythe additionof whippedcream,egg
whitesorboth.
Muffin: small cakesmade fromverysoftfermenteddough.
Napoleon: A dessertmade of layersof puff pastryfilledwithpastrycream.
Netweight: The weightof total contentsof a can or package.
No-time dough: A breaddoughmade witha large quantityof yeast& givennofermentation
time exceptfora shortrest aftermixing.
Nougat: A mixture of caramelizedsugar& almondsorothernuts usedindecorative
workand as a confection&flavouring.
Olddough: a doughthat is overfermented.
One stage method: A cookie mixingmethodinwhichall the ingredients are addedtothe bowl at
once.
Othello: A type of small (single-portionsize),spherical sponge cake filledwithcream and
icedwithfondant. Othellos,Iagos,DesdemonasandRosalindsare different
typesdependingontheirflavour.
OvenPeel: Large woodenspatulausedtoplace breadsinthe oven.
Ovenspring: The rapid rise of yeastgoodsin the ovendue to the production& expansionof
trappedgasescausedby the ovenheat.
Overrun: The increase involume of ice creamor frozendessertsdue tothe incorporation
of airwhile freezing.
Paind’epice: A type of gingerbread.French,meaningspice bread.

12. Palmier: A small pastryor petitfoursec made of rolledsugaredpuff pastry.Cutintoslices
and baked.
Panettone: ItalianChristmasbread-likecake. (Painde Toni)
Parfait: 1) a type of sundae servedin athintall glass.2) a still frozendessertmade of
eggyolk,syrupand heavycream.
Paris-brest: A dessertconsistingof a ringof bakedchoux paste filled withcream. Resembles
a cycle wheel fromthe Paristo Brestcycle race.
Pasteurized: Heat- treatedto kill bacteriathatmightcause disease orspoilage.
Pastillage: A sugar paste usedfordecorative work,whichbecomesveryhardwhendry.
Pastrycream: A thickcustard sauce containingandstarch.
Pastryflour: A weakflourusedforpastriesandcookies.
Pâté a choux: Éclair paste
Pâte brisée: literally“brokendough”.Usedforlarge tarts. Made by the sablage or sanding
method
Pâté sablée: sabli=sand.Alsocalledthe 1-2-3 dough(sugar/fat/flour)
Pâté sucrée: Sugareddough.Fragile,usedfortartletsandpetitsfours.Creamingmethod
Pâté feuillete: Frenchname for puff pastry.
Pâté inverte: Puff pastrymade withthe layersof FAT on the OUTSIDE.
Pavlova: Meringue- basedcake withacrisp crust anda gooeymarshmallow- likecentre.
Petitfour: A delicate cake orpastry small enoughtobe eateninone or two
bites.(mignardisesandfriandises)
Petitfourglace: Anicedor creamfilledpetit fours.
Petitfoursec: Anun-icedorunfilledpetitfoursuchasa small buttercookie orpalmier(sec
meansdry).
Petitpain: BreadrollsinFrench.
Philadelphiastyle ice-cream: ice cream containingnoeggs.
Phyllo: A paper–thindoughor pastryusedto make strudels andvariousMiddle Eastern
and Greekdesserts like baklava. Shreddedphylloiscalled kataifi.InTurkish

13. cuisine these pastriesare calledbörekorböreği.InAlbanian cuisine theyare
calledbyrek.Phylloisrolledwithanoklava.
PipingJelly: A transparent,sweetjellyusedfordecoratingcakes.
Pithiviers: A cake made of puff pastryfilledwithalmondcream.
Planetaryaction: The action of planetarycake mixersin whichthe whisk,etc.revolvesonitsown
axiswhichitself revolvesaroundanotheraxis.
Pointage: The proving[resting] betweenturnsof a croissantdough.
Pot de Crѐme: A rich bakedcustard.
PourBatter: A batterthat isliquidenoughtopour.
Praline: A confectionorflavouringmade of nutsandcaramelizedsugar.
Press: A scaledpiece of doughthatis dividedintosmall,equalunitsinadoughdivider.
Pretzel:Bretzel: A little cracknel biscuitfavouredinGermanyandAustria.Shapedlike abow,
sprinkledwithaniseed,poppyseed,etc.orsalt.
Profiterole: A small puff made of éclairpaste.Oftenfilledwithice creamandservedwith
chocolate sauce.Alsousedasa case for savouryhorsd’oeuvres.
Puff Pastry: A verylight,flakypastrymade froma rolledindoughandleavenedbysteam.
PulledSugar: Sugar that isboiledtothe hard crack stage,allowedtohardenslightly,then
pulledorstretcheduntil itdevelopsapearlysheen.
PullmanLoaf: A long,rectangularloaf of bread.
Pumpernickel flour: A coarse,flakymeal made fromwhole rye grains.
Punching: A methodof expellinggasesfromfermenteddough.
Puree: A foodmade intoa smoothpulp,usuallybybeinggroundorforcedthrougha
sieve.
Retarding: Refrigeratinganyeast doughtoslow the fermentation.
Rice Condé: A thick,mouldedrice puddingusuallytoppedwithfruit.
Rice Imperatice: A rich rice puddingcontainingwhippedcream, candiedfruits,andgelatin.
Rich Dough: A doughhighinfat, sugar,and/oreggs.

14. Rochelle Salt: Potassiumsodiumtartrate,the residualsaltaftercreamof tartar andsodium
bicarbonate reacttogether.OriginallycalledSeignette’sSalt.Foundasa residue
ingoods aeratedwithbakingpowder.
Rolled-inDough: Doughin whicha fat hasbeenincorporatedinmanylayersbyusinga rollingand
foldingprocedure.
Rounding: a methodof mouldingapiece of doughintoa round ball witha smoothsurface
or skin.
Royal Icing: A formof icingmade of confectioners’sugarandeggwhite.A little acidic
mediumisaddedtobleachthe sugar.Used for decorating.
Rusk: Healthbreadscut intoslices,re-bakedorre-drieduntilcrispandbrown.
Rye Blend: A mixture of rye flourandhard wheatflour.
Sabayon: A foamydessertorsauce made of whippedeggyolksandsugar,flavouredwith
wine orliqueur.
SacherTorte: BestknownAustrianconfection.A grainychocolate fudge icingoveranapricot
jam –layeredstrongflavouredchocolate cake.Servedwithageneroushelping
of whippedcreamtosoftenthe rich, bittertaste.
Sacristain: A small pastrymade of a twistedstripof puff pastrycoatedwithnutsand sugar.
Saltillage: A doughmade withsaltand cookedstarch usedfor decorationonly.
Savoiardi biscuits: Ladyfinger biscuits used in preparation of Tiramisu( dipped in espresso) and
Zuppa Inglese(dipped in Alchermes).
St. Honoré: Namedafterthe patronsaint of bakersand pastrychefs,St.Honoratus.(a)
dessertmade of a ring of choux ballsseton a short doughbase andfilledwitha
type of pastry cream.(b) The creamusedto fill thisdessert.
Savarin: A type of yeastcake soakedinrum, brandyor maraschinoflavouredsyrupand
servedwithfruitandcream.( ring mould)
Scaling: The accurate weighingof ingredients onaweighingscale.
Scone: A type of biscuit-like bread.
Scone Flour: A mixture of refinedflourandbakingpowderthatisusedwhenverysmall
quantitiesof baking powderare needed.
Sherbet: A frozendessertmade of water,sugar,fruitjuice andsometimesmilkorcream.

15. Short: Havinga highfat content, thiscausesthe pastryto be friable,verycrumblyand
tender.(Shortens the glutenstrands)
Shortbread: A crisp,thickcookie made of butter,sugar andflour.Usesbakingpowderasa
raisingagent.
Shortening: 1) any fat usedinthe bakeryto tenderize the productbyshorteningthe gluten
strands.2) A white,tasteless,solidfatthathasbeenformulatedforbakingor
deep- fatfrying.
Simnel Cakes: Anothername forLentenCakeswhichare eateninmid-lentonMothering
Sunday.
Simple syrup: A syrupconsistingof sucrose andwaterinvaryingproportions.
SoftWheat: Wheatlowin protein.
SolidPack: A type of cannedfruitor vegetable withnowateradded.
Sorbet: Frenchfor sherbet.
Soufflé: 1) A bakeddishcontainingwhippedeggwhites,whichcause the dishtorise
duringbaking. 2) A still frozendessertmade inasoufflé dishsothatitresembles
a bakedsoufflé.
Sourdough: 1) A yeasttype doughmade witha sponge or starterthat has fermentedsolong
that ithas become verysouror acidic.2) A breadmade withsucha dough.
Sponge (dough): A batteror doughof yeast,flourandwaterthat isallowedtofermentand is
thenmixedwithmore flourandotheringredientstomake adough.
Sponge Cake: A type of cake made bywhippingeggsandsugar to a foamand thenfoldingin
the flour.Spongyintexture i.e.springsbackwhenpresseddownlightly.
Sponge Method: A cake mixingmethodbasedonwhippedeggsandsugar.
Springerle Cookies: Germancookies,white incolourandflavouredwithaniseed.Verydecorative.
SpunSugar: Boiledsugarmade intolong,thinthreadsbydippingwiresintoathicksugar
syrupand wavingthemsothe sugar fallsoff intolongstrands.
St. Honore: PatronSaintof bakersand confectioners.Bishopof Amiens,France.The gateau
isalsocalledBall cake orSusan cake.It consistsof a base of pâté brisée topped
witha ring of cream puffsdippedinacaramel coatingpriorto beingpositioned
on top.St. Honore cream isthenpipedinthe center.{crème patisserielightened
witheggwhitesorwhippedcream}

16. Staling: The change intexture andaroma of bakedgoodsdue to the lossof moisture by
starch granules.
Stolen: (Christstollen) Traditional X’masdessertfromGermany.A veryrichsweetyeast
breadmade withplentyof driedfruit.Resemblesthe InfantJesus.
StraightFlour: Flourmade fromthe entire wheatkernel,minusthe branandgerm.
Streusel Topping: A crumblytoppingforbakedgoods,consistingof fat,sugarandflourrubbed
together.Usedasa toppingforcobblers.
StrongFlour: Flourwith a highproteincontent.
Strudel: 1. A type of doughthat isstretchedpaperthin.2. A bakeddessertconsistingof
a fillingrolledupina thinstrudel orphyllodoughandthenbaked.
Sucrose: The chemical name forregulargranulatedsugar.
SwissRoll: A thinfatlesssponge cake spreadwithafillingandrolledup.
Syrup Pack: A type of cannedfruitcontainingsugarsyrup.
Tempering: The processof meltingandcoolingchocolate tospecifictemperaturesinorder
to prepare itfor dipping,coatingandmoulding.
Tiramisu: A famousItaliandessertmade usingmascarpone cheese. Coffee liqueur
flavouredsponge fingersare placedin-between.
Torte: Germanword forlayeredcakes.
Trimoline: Invertsyrupor invertedsugar.
Tunneling: A conditionof yeastraisedgoods,typicallymuffinproducts,characterizedby
large, elongatedholes,causedbyover-mixing.
Turntable: A pedestal withaflat,rotatingtop,usedforholdingcakeswhile theyare being
decorated.
Two-Stage Method: A cake mixingmethod,beginningwiththe blendingof flourandhigh-ratio
shortening,followedbythe additionof liquids.Alsocalledthe high-ratio
method.
Vacherin: A crispmeringue shell filledwithcream, fruitsorotheritems.
ViennaBread: EsentiallyanenrichedbreadascomparedtoFrenchbreadwhichcan be termed
as a water bread. Provedupside down(nocrust) inacool atmosphere andthen
bakedinhighsteam.

17. Wash: 1) a liquidbrushedontothe surface of a product,usuallybefore baking.2) to
applysucha liquid.
Water Pack: A type of cannedfruitor vegetable containingthe waterusedtoprocessthe
item.
WeakFlour: Flourwitha lowproteincontent.
Whole WheatFlour: Flourmade by grindingthe entire kernel,includingthe branandgerm.
Yoghurt: Made whena mixedculture of bacteria –Lactobacillusbulgaricusand
Streptococcusthermophilus –isaddedto milkcooledtoan optimum
temperature.The bacteriaeatthe milksugar,or lactose,andproduce lacticacid
which,at controlledtemperatureswillturnthe milkintoyoghurt.Itmustthen
be refrigeratedtostopthe fermentationoritwouldbe tooacidicto eat.
Young Dough: A doughthat isunder- fermented.
Zabaglione: A classical Italiandessertmade of a Marsala- flavouredsabayon.
Zein: A proteinfrommaize,similartogluten.
Zest: The outer colouredportionof the peel of citrusfruitsneatlycutintothin
julienneorgrated.