CULINARY TERMS RELATED TO SPONGE AND CAKES

1. CULINARY TERMS
RELATED TO SPONGE AND
CAKES

3. ANGEL FOOD CAKE
Type of cake made of meringue and flour.

4. APPROPRIATE
suitable or proper under the given circumstances

5. ASSEMBLING
fitting together the component parts of a certain dish or food

6. BAKE
cook food in a dry heat method inside an oven

7. BATTER
semi-liquid mixture of one or more flours combined with
liquids such as water, milk or eggs used to prepare various
foods

8. BEATING
introducing air into the mixture thru mechanical agitation as
in beating eggs

9. BLEND
to combine ingredients and produce a homogenous mixture

10. BOILED ICING
sugar and egg white icing for cakes; Sugar is first cooked on the
stovetop to form syrup, and then the hot syrup is beaten into
whipped egg whites. As the mixture is beaten it becomes smooth,
fluffy, and glossy.

11. BOILED ICING
Italian meringue used as cake icing

12. BROWN SUGAR
regular granulated sucrose containing various impurities that
give distinctive flavor

13. BUTTER CREAM
icing made of butter and/or shortening blended with
confectioner’s sugar or sugar syrup, other ingredients may
also be added

14. CAKE FLOUR
fine, white flour made from soft wheat

15. CHEMICAL LEAVENER
leaveners such as baking soda, baking powder, or baking
ammonia, which releases gases produced by chemical
reactions

16. CHIFFON CAKE
light cake made following the chiffon method – cake mixing
method involving the folding

17. CHOUX PASTRY OR PÂTE À CHOUX
light pastry dough for making profiteroles, croquembouche
and éclairs

18. COCOA POWDER
dry powder made from ground cocoa solids

19. COCOA BUTTER
white or yellowish fat found in natural chocolate

20. COMMIS
junior chef

21. CONFECTIONER’S SUGAR
sucrose ground in to fine powder and mixed with a little
cornstarch to prevent caking

22. CONSISTENCY
the way in which a certain substance, typically liquid, holds
together; (2) thickness or viscosity

23. CREAMING
rubbing butter and sugar until light and fluffy

24. CREAMING METHOD
mixing method that begins with the blending of fat and sugar;
used for cakes, cookies and similar items

25. DARK CHOCOLATE
Sweetened chocolate consist of chocolate liquor and sugar

26. DUST
To sprinkle the surface with flour to avoid mixture to stick on
it

27. FILLING
Edible mixture used to fill pastries, sandwiches, or cakes

28. FILLING, COATING, TOPPING
quantity of material that fills or is used to fill something, or is
used to coat, or is used to design the top of food

29. FOAMING
Continuously beat egg white to incorporate air until it
becomes light and fluffy.

30. FONDANT
type of icing made of boiled sugar syrup that is agitated so that it
would crystallize into a mass of extremely small white crystals.

31. FROST
cover cakes with icing

32. GANACHE
rich cream made of chocolate and heavy cream.

33. GARNISHING
decorate or embellish something, especially food

34. GATEAU
French word for cake

35. TORTE
rich cake, typically one containing layers of cream or fruit.

36. GENOISE
sponge cake made by whipping whole eggs with sugar and folding
in flour and sometimes, melted butter.

37. GLAZE
shiny coating such as syrup, applied to a food; to make a food shiny or
glossy by coating it with a glaze or by browning it under a broiled or in
a hot oven.

38. GRANULATED SUGAR
sucrose in a fine crystalline form

39. GREASE
brush pan with shortening.

40. GUM PASTE
type of sugar paste or pastillage made from vegetable gum.

41. PETIT FOUR
small confectionery or savory appetizer means “small oven”
in French.

42. PRE-HEAT
heat the oven prior to baking to achieve the required heat.

43. SCRAPE
to remove sticky ingredients from the side of the mixing
bowl.

44. SIFT
to pass the flour through the sieves to make it finer and light.

45. SPONGE
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.

46. SPONGE CAKE
type of cake made by whipping eggs and sugar to a foam,
then folding in flour

47. SWEET PASTE
sweet doughy candy or confection

48. TORTES
German for various types of cakes, usually layer cakes

49. TURNTABLE
pedestal with a flat, rotating top used for holding cakes while
they are being decorated

50. WHIP
to beat rapidly and continuously to aid incorporation of air as in
whipping egg whites to make meringue and in cream.

52. CULINARY TERMS
RELATED TO SPONGE AND
CAKES

53. ANGEL FOOD CAKE
APPROPRIATE
ASSEMBLING
BAKE
BATTER

54. BEATING
BLEND
BOILED ICING
BROWN SUGAR
BUTTER CREAM

55. CAKE FLOUR
CHEMICAL LEAVENER
CHIFFON CAKE
CHOUX PASTRY OR PÂTE À CHOUX
COCOA POWDER

56. COCOA BUTTER
COMMIS
CONFECTIONER’S SUGAR
CONSISTENCY
CREAMING

57. CREAMING METHOD
DARK CHOCOLATE
DUST
FILLING
FILLING, COATING, TOPPING

58. FOAMING
FONDANT
FROST
GANACHE
GARNISHING

59. GATEAU
TORTE
GENOISE
GLAZE
GRANULATED SUGAR

60. GREASE
GUM PASTE
PETIT FOUR
PRE-HEAT
SCRAPE

61. SIFT
SPONGE
SPONGE CAKE
SWEET PASTE

62. TORTES
TURNTABLE
WHIP

63. CULINARY TERMS
RELATED TO SPONGE AND
CAKES