This document provides definitions for various terms used in baking and pastry making. It includes over 100 entries defining ingredients, techniques, baked goods, and other specialized terms. Some examples defined are acacia, agar-agar, alchermes, allspice, angel food cake, baked Alaska, baking powder, baklava, bismarks, black forest cake, bombe, brioche, charlotte, chiffon cake, chocolate liquor, crème brûlée, croissant, custard, and devil's food cake. The document serves as an extensive glossary of ultimate bakery terminology.
The document provides recipes for several dishes including Escalope Viennoise, Cote de Porc a’ la Charcutiere, Salmon Grille Avec sauce Paloise, and several dishes using pomfret fish. For each recipe, ingredients and preparation methods are listed in detail, with most recipes involving marinating, breading, pan-frying or deep frying fish or meat and serving with various sauces.
This document provides information about cake making including different types of cakes, ingredients, methods, and equipment used. It discusses the main ingredients in cake making such as flour, sugar, eggs, butter or oil, and leavening agents. It describes five common methods for cake making: creaming method, all in one method, melting method, whisking method, and rubbing method. It also provides details on various types of cakes from around the world along with images to illustrate them. The document is a student assignment submitted to their professor on the topic of food processing and cake making.
This document defines many basic bakery terms used in baking and pastry. It includes definitions for ingredients like almond paste, types of baked goods like angel food cake, baking methods like the chiffon method, desserts like baked Alaska, and more. Terms range from specific items to general concepts in baking, such as leavening, fermentation, and gelatinization.
These slides have complete information about chocolate history and the process involved in the chocolate industry. Very helpful slides to understand chocolate processing.
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
There are four main types of pastry: puff, short-crust, leavened and laminated, and choux. Puff pastry has many layers that cause it to rise in the oven from steam. Short-crust pastry is simple and commonly used in tarts. Leavened and laminated pastries contain layers of dough and butter that cause them to puff up as the butter steams during baking. Choux pastry uses steam from eggs and moisture to puff without chemical leavening and is used for foods like eclairs. The document provides examples of dishes made from each type of pastry.
The document provides a history of cocoa and chocolate production. It begins with the Aztecs consuming a drink called "chocolatl" made from roasted cocoa beans. Over time, methods were developed to press cocoa butter from the beans and produce chocolate in solid forms. In the 1800s, milk chocolate was invented using cocoa, sugar, and milk. Mass production helped make chocolate affordable and popular globally. The document also details cocoa cultivation, processing of the beans, and methods for tempering and working with chocolate.
This document defines various terms used in bakery production. It includes definitions for ingredients like flour, sugar, eggs, and fats as well as processes like mixing, blending, leavening, and baking. Key terms defined are absorption, acidity, aeration, bake, batter, blend, bread, dough, emulsification, fermentation, folding, gluten, leavening, scaling, shortening, sifting, texture, and yeast. The document provides detailed descriptions of many common bakery ingredients and techniques.
The document provides recipes for several dishes including Escalope Viennoise, Cote de Porc a’ la Charcutiere, Salmon Grille Avec sauce Paloise, and several dishes using pomfret fish. For each recipe, ingredients and preparation methods are listed in detail, with most recipes involving marinating, breading, pan-frying or deep frying fish or meat and serving with various sauces.
This document provides information about cake making including different types of cakes, ingredients, methods, and equipment used. It discusses the main ingredients in cake making such as flour, sugar, eggs, butter or oil, and leavening agents. It describes five common methods for cake making: creaming method, all in one method, melting method, whisking method, and rubbing method. It also provides details on various types of cakes from around the world along with images to illustrate them. The document is a student assignment submitted to their professor on the topic of food processing and cake making.
This document defines many basic bakery terms used in baking and pastry. It includes definitions for ingredients like almond paste, types of baked goods like angel food cake, baking methods like the chiffon method, desserts like baked Alaska, and more. Terms range from specific items to general concepts in baking, such as leavening, fermentation, and gelatinization.
These slides have complete information about chocolate history and the process involved in the chocolate industry. Very helpful slides to understand chocolate processing.
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
There are four main types of pastry: puff, short-crust, leavened and laminated, and choux. Puff pastry has many layers that cause it to rise in the oven from steam. Short-crust pastry is simple and commonly used in tarts. Leavened and laminated pastries contain layers of dough and butter that cause them to puff up as the butter steams during baking. Choux pastry uses steam from eggs and moisture to puff without chemical leavening and is used for foods like eclairs. The document provides examples of dishes made from each type of pastry.
The document provides a history of cocoa and chocolate production. It begins with the Aztecs consuming a drink called "chocolatl" made from roasted cocoa beans. Over time, methods were developed to press cocoa butter from the beans and produce chocolate in solid forms. In the 1800s, milk chocolate was invented using cocoa, sugar, and milk. Mass production helped make chocolate affordable and popular globally. The document also details cocoa cultivation, processing of the beans, and methods for tempering and working with chocolate.
This document defines various terms used in bakery production. It includes definitions for ingredients like flour, sugar, eggs, and fats as well as processes like mixing, blending, leavening, and baking. Key terms defined are absorption, acidity, aeration, bake, batter, blend, bread, dough, emulsification, fermentation, folding, gluten, leavening, scaling, shortening, sifting, texture, and yeast. The document provides detailed descriptions of many common bakery ingredients and techniques.
slimy, smooth, melt-in-mouth sensation, the very though of chocolates and for chocolate lovers here you have some "World's Strangest Chocolates" and mouth-watering chocolate recipes.
The document provides a recipe for making traditional Spanish custard cream called natillas. It calls for basic ingredients including egg yolks, milk, sugar, cornstarch, and cinnamon. The recipe instructions involve separating egg yolks, heating milk with cinnamon, beating the eggs and sugar, dissolving cornstarch in cold milk, and adding the mixtures to the heated milk to thicken into a creamy custard sprinkled with cinnamon powder.
This document discusses different types of chocolates. It describes unsweetened chocolate, dark chocolate, white chocolate, milk chocolate, and semi-sweet/bittersweet chocolate. It also discusses couverture chocolate, ultra couverture chocolate, and compound chocolate. The document provides information on the most expensive chocolates in the world and the world's biggest Easter egg chocolate. It discusses the advantages of chocolate like antioxidants but also the disadvantages like potential weight gain and tooth decay.
Cheese is a solid food made by coagulating milk, usually through bacterial culture and rennet enzymes. Cheesemaking dates back thousands of years and involves processes like curdling, pressing, salting, and aging the curds. There are hundreds of varieties of cheese from around the world, categorized by factors like milk source, texture, aging process, and the addition of molds or bacteria. When serving cheese, it is presented on a board with a variety of styles, accompanied by crackers, bread, mustards, and fruits or vegetables.
This document discusses different types of chocolates. It describes unsweetened chocolate, dark chocolate, white chocolate, milk chocolate, and semi-sweet/bittersweet chocolate. It also discusses couverture chocolate, ultra couverture chocolate, and compound chocolate. The document outlines the chocolate production process from bean to bar and lists the top 5 most expensive chocolates in the world. It briefly discusses the world's biggest Easter egg chocolate and the advantages and disadvantages of eating chocolate.
This document defines and explains over 100 culinary terms. It provides definitions for common cooking techniques like basting, blanching, braising, and sautéing. It also defines ingredients and food items including beurre blanc, bouillon, consommé, foie gras, and mirepoix. The summary focuses on the high-level purpose of defining culinary terminology concisely in 3 sentences or less.
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep
The document discusses the key steps in brewing beer, including selecting a location, setting goals, understanding the role of yeast, malting grains to convert starch to sugar through enzymes, mashing grains in water to further break down starch, fermenting with yeast to produce alcohol and flavors, and optional flavoring additions to customize the taste.
Yeast provides leavening in many baked goods. It causes dough to rise by producing carbon dioxide bubbles during fermentation. There are three main types of yeast used: compressed yeast, active dry yeast, and quick-rise dry yeast. Yeast ferments best between 78-82°F. Starters use flour, yeast, and liquid to begin leavening. Regular yeast doughs include hard lean dough, soft medium dough, and sweet rich dough depending on fat and sugar content. Croissants are crescent shaped flaky rolls used for savory or sweet dishes. Danish pastry dough is richer, sweeter, and contains more eggs than croissant dough.
This document provides recipes for cooking demonstrations using dry ice (solid carbon dioxide) including a Fruit Vulcano, Chocolate Ice Cream, Summer Milkshake, Steam Train, and Penguins in the Mist. The recipes instruct users to gradually mix crushed dry ice into ingredients while blending to create eruptions, fog, or ice cream textures. Safety tips are provided to handle the dry ice carefully using gloves since it is very cold at -78°C. The activities were developed in Spain to promote scientific culture.
The document summarizes the history and production process of chocolate. It describes how cocoa beans are harvested from the cacao tree and fermented and dried. It then explains the manufacturing steps where the beans are roasted, cracked, winnowed, and ground into cocoa liquor. The liquor is blended with other ingredients like cocoa butter and sugar and molded into chocolate bars. It provides facts about chocolate consumption and health benefits and discusses different types of chocolate.
This document discusses different types of pastes and baked goods used in bakeries and confectioneries. It introduces five basic pastes: short crust, flaky, puff, choux, and Danish pastes. Each paste is described in 1-2 sentences. Examples of baked goods made from each paste are also provided, such as pie, tarts, and cookies from short crust paste; patties and cheese straws from flaky and puff pastes; eclairs and profiteroles from choux paste; and cinnamon rolls and cream horns from Danish paste. The document concludes by defining several specific baked goods like croissants, brioche, muffins, apple strudel, and vol-au-vents.
Bread pudding is a dessert made from stale bread combined with milk or cream, eggs, and sugar that is baked. It originated in Europe and is also popular in many countries around the world. There is no set recipe, but it usually contains some combination of bread, milk or cream, eggs, sugar, and spices. The bread is soaked in liquid and baked until set. Bread pudding is often served with sweet sauces like whiskey sauce, rum sauce, or caramel sauce and can include additions like dried fruit, nuts, or chocolate.
Log Barn Desserts offers a variety of sweet treats including their signature chocolate peanut butter fudge made with premium milk chocolate and creamy peanut butter, delicate butter raisin tarts that are handcrafted and moist, and ooey-gooey cinnamon rolls filled with high quality ingredients that are perfect for any occasion.
The document discusses the processes of brewing beer and baking bread. It also discusses mycoprotein, a food made from fungi.
For beer making, the key steps are malting, kilning, milling, mashing, boiling, fermentation, and finishing. For bread making, the basic ingredients are mixed into dough, which is fermented and then baked. Mycoprotein is made by culturing the fungus Fusarium graminearum on glucose and ammonia in an air lift fermenter at 30 degrees C to produce hyphae, which are high in protein but low in fat.
This document provides information about Sunil Kumar, including that he is a research scholar and faculty member in food production at the Institute of Hotel and Tourism Management at Maharshi Dayanand University in Haryana, India. It also lists his contact information and links to his LinkedIn, Facebook, and personal webpage. The rest of the document consists of pop quiz questions about alcoholic beverages and modules on the theory and production of beer and various types of spirits.
Woodford Reserve whiskey is produced at a historic distillery in Woodford County, Kentucky that was established in 1797. The distillery is owned by Brown-Forman Corporation. Woodford Reserve is unique as the only Kentucky bourbon that is triple distilled in copper pots rather than column stills. It matures for 7-8 years in brick warehouses designed to allow the barrels to breathe. This gives the whiskey complex flavors of honey, spice, and citrus. The distillery is known for its small-batch production and emphasis on taste over age.
This document summarizes several popular white and red grape varieties used to make wine. It describes the origin, flavor profiles, and common styles of Chardonnay, Riesling, Sauvignon Blanc, Pinot Gris, Cabernet Sauvignon, Merlot, Syrah/Shiraz, and Pinot Noir. The grapes originate from major wine regions in France and Germany but are now grown worldwide. Each variety tends to produce distinct aromatic qualities and varying levels of acidity, tannins and body depending on region and winemaking techniques.
slimy, smooth, melt-in-mouth sensation, the very though of chocolates and for chocolate lovers here you have some "World's Strangest Chocolates" and mouth-watering chocolate recipes.
The document provides a recipe for making traditional Spanish custard cream called natillas. It calls for basic ingredients including egg yolks, milk, sugar, cornstarch, and cinnamon. The recipe instructions involve separating egg yolks, heating milk with cinnamon, beating the eggs and sugar, dissolving cornstarch in cold milk, and adding the mixtures to the heated milk to thicken into a creamy custard sprinkled with cinnamon powder.
This document discusses different types of chocolates. It describes unsweetened chocolate, dark chocolate, white chocolate, milk chocolate, and semi-sweet/bittersweet chocolate. It also discusses couverture chocolate, ultra couverture chocolate, and compound chocolate. The document provides information on the most expensive chocolates in the world and the world's biggest Easter egg chocolate. It discusses the advantages of chocolate like antioxidants but also the disadvantages like potential weight gain and tooth decay.
Cheese is a solid food made by coagulating milk, usually through bacterial culture and rennet enzymes. Cheesemaking dates back thousands of years and involves processes like curdling, pressing, salting, and aging the curds. There are hundreds of varieties of cheese from around the world, categorized by factors like milk source, texture, aging process, and the addition of molds or bacteria. When serving cheese, it is presented on a board with a variety of styles, accompanied by crackers, bread, mustards, and fruits or vegetables.
This document discusses different types of chocolates. It describes unsweetened chocolate, dark chocolate, white chocolate, milk chocolate, and semi-sweet/bittersweet chocolate. It also discusses couverture chocolate, ultra couverture chocolate, and compound chocolate. The document outlines the chocolate production process from bean to bar and lists the top 5 most expensive chocolates in the world. It briefly discusses the world's biggest Easter egg chocolate and the advantages and disadvantages of eating chocolate.
This document defines and explains over 100 culinary terms. It provides definitions for common cooking techniques like basting, blanching, braising, and sautéing. It also defines ingredients and food items including beurre blanc, bouillon, consommé, foie gras, and mirepoix. The summary focuses on the high-level purpose of defining culinary terminology concisely in 3 sentences or less.
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep
The document discusses the key steps in brewing beer, including selecting a location, setting goals, understanding the role of yeast, malting grains to convert starch to sugar through enzymes, mashing grains in water to further break down starch, fermenting with yeast to produce alcohol and flavors, and optional flavoring additions to customize the taste.
Yeast provides leavening in many baked goods. It causes dough to rise by producing carbon dioxide bubbles during fermentation. There are three main types of yeast used: compressed yeast, active dry yeast, and quick-rise dry yeast. Yeast ferments best between 78-82°F. Starters use flour, yeast, and liquid to begin leavening. Regular yeast doughs include hard lean dough, soft medium dough, and sweet rich dough depending on fat and sugar content. Croissants are crescent shaped flaky rolls used for savory or sweet dishes. Danish pastry dough is richer, sweeter, and contains more eggs than croissant dough.
This document provides recipes for cooking demonstrations using dry ice (solid carbon dioxide) including a Fruit Vulcano, Chocolate Ice Cream, Summer Milkshake, Steam Train, and Penguins in the Mist. The recipes instruct users to gradually mix crushed dry ice into ingredients while blending to create eruptions, fog, or ice cream textures. Safety tips are provided to handle the dry ice carefully using gloves since it is very cold at -78°C. The activities were developed in Spain to promote scientific culture.
The document summarizes the history and production process of chocolate. It describes how cocoa beans are harvested from the cacao tree and fermented and dried. It then explains the manufacturing steps where the beans are roasted, cracked, winnowed, and ground into cocoa liquor. The liquor is blended with other ingredients like cocoa butter and sugar and molded into chocolate bars. It provides facts about chocolate consumption and health benefits and discusses different types of chocolate.
This document discusses different types of pastes and baked goods used in bakeries and confectioneries. It introduces five basic pastes: short crust, flaky, puff, choux, and Danish pastes. Each paste is described in 1-2 sentences. Examples of baked goods made from each paste are also provided, such as pie, tarts, and cookies from short crust paste; patties and cheese straws from flaky and puff pastes; eclairs and profiteroles from choux paste; and cinnamon rolls and cream horns from Danish paste. The document concludes by defining several specific baked goods like croissants, brioche, muffins, apple strudel, and vol-au-vents.
Bread pudding is a dessert made from stale bread combined with milk or cream, eggs, and sugar that is baked. It originated in Europe and is also popular in many countries around the world. There is no set recipe, but it usually contains some combination of bread, milk or cream, eggs, sugar, and spices. The bread is soaked in liquid and baked until set. Bread pudding is often served with sweet sauces like whiskey sauce, rum sauce, or caramel sauce and can include additions like dried fruit, nuts, or chocolate.
Log Barn Desserts offers a variety of sweet treats including their signature chocolate peanut butter fudge made with premium milk chocolate and creamy peanut butter, delicate butter raisin tarts that are handcrafted and moist, and ooey-gooey cinnamon rolls filled with high quality ingredients that are perfect for any occasion.
The document discusses the processes of brewing beer and baking bread. It also discusses mycoprotein, a food made from fungi.
For beer making, the key steps are malting, kilning, milling, mashing, boiling, fermentation, and finishing. For bread making, the basic ingredients are mixed into dough, which is fermented and then baked. Mycoprotein is made by culturing the fungus Fusarium graminearum on glucose and ammonia in an air lift fermenter at 30 degrees C to produce hyphae, which are high in protein but low in fat.
This document provides information about Sunil Kumar, including that he is a research scholar and faculty member in food production at the Institute of Hotel and Tourism Management at Maharshi Dayanand University in Haryana, India. It also lists his contact information and links to his LinkedIn, Facebook, and personal webpage. The rest of the document consists of pop quiz questions about alcoholic beverages and modules on the theory and production of beer and various types of spirits.
Woodford Reserve whiskey is produced at a historic distillery in Woodford County, Kentucky that was established in 1797. The distillery is owned by Brown-Forman Corporation. Woodford Reserve is unique as the only Kentucky bourbon that is triple distilled in copper pots rather than column stills. It matures for 7-8 years in brick warehouses designed to allow the barrels to breathe. This gives the whiskey complex flavors of honey, spice, and citrus. The distillery is known for its small-batch production and emphasis on taste over age.
This document summarizes several popular white and red grape varieties used to make wine. It describes the origin, flavor profiles, and common styles of Chardonnay, Riesling, Sauvignon Blanc, Pinot Gris, Cabernet Sauvignon, Merlot, Syrah/Shiraz, and Pinot Noir. The grapes originate from major wine regions in France and Germany but are now grown worldwide. Each variety tends to produce distinct aromatic qualities and varying levels of acidity, tannins and body depending on region and winemaking techniques.
The Macallan single malt whisky is produced in the Speyside region of Scotland using Golden Promise barley. It is aged in bourbon and sherry casks. The distillery was founded in 1824 by Alexander Reid and is located on the banks of the Spey River. The production process involves malting, milling, mashing, fermentation, and distillation, with only the heart of the run being collected. The whisky is then aged for a minimum of 10-30 years in various oak casks. Tasting notes describe the whiskies as having flavors of dried fruits, nuts, vanilla, and hints of orange.
The Glenlivet single malt whisky distillery is located in the Speyside region of Scotland. It takes its name from its location in the Livet Glen. George Smith founded the distillery in 1824, making it the first legal whisky producer in Scotland. Today, it is owned by Pernod Ricard. Spirit from the distillery is matured in oak casks that previously held bourbon or sherry. The Glenlivet 25 Year expression retains fruity and floral flavors during maturation and receives a final finish in rare ex-sherry casks, producing an intense yet elegant whisky.
The document defines tea and identifies its main types and benefits. It discusses how tea is the second most consumed beverage globally and exists in many cultures. The key types of tea covered are white, yellow, green, oolong, and black tea. Each has distinct processing methods and health benefits such as cancer prevention, weight loss, and stress relief. Herbal teas are also discussed as using infused herbs, flowers, fruits and spices. The top tea producing countries are also noted.
This document provides an overview of spirits and liqueurs, including their raw materials, production processes, and popular examples. It discusses the distillation of spirits from grains, fruits, and vegetables to produce liquors like whiskey, brandy, rum, and vodka. It also covers flavored spirits like gin and liqueurs made by infusing or macerating spirits with fruits, herbs, nuts, creams, or other flavors. Common liqueurs mentioned include Amaretto, Bailey's Irish Cream, and Campari. The document provides details on the origins and characteristics of many specific spirits and liqueurs.
Ron Zacapa Centenario 23 Anos is an ultra-premium rum produced in Guatemala where the fertile volcanic soil and tropical climate provide ideal conditions for growing sugarcane. The sugarcane juice is fermented and distilled before being aged for 6 to 23 years in a facility located high in the mountains. There, master blender Lorena Vasquez carefully blends rums of varying ages that have matured in a variety of cask types, including American whiskey, sherry, and Pedro Ximenez wine barrels. This process imparts deep, rich flavors to the rum.
The document provides information on several red wine grape varieties, including Merlot, Cabernet Sauvignon, Shiraz/Syrah, Cabernet Franc, and Malbec. It discusses the characteristics of each variety, how they are affected by terroir and climate, winemaking processes, and typical flavor profiles. It also provides suggestions on food pairings for each variety.
Contreau is an orange-flavored liqueur made from bitter orange peels collected around the world that are fermented in pure alcohol from sugar beets. Bénédictine is a cognac-based liqueur flavored with 27 herbs and spices. Grand Marnier is a blend of cognac and distilled bitter orange essence with sugar. Chambord is a raspberry-flavored liqueur made from red and black raspberries, vanilla, citrus peel, honey, and cognac.
Johnnie Walker is a brand of Scotch whisky owned by Diageo. It originated from John "Johnnie" Walker's grocery shop in 1825 in Scotland. Over time, the brand became popular under subsequent generations of the Walker family who expanded distribution and created new expressions like Red Label, Black Label, and Blue Label. The various Johnnie Walker expressions are made from blends of up to 40 different grain and malt whiskies that are aged for a minimum of 12 years, with some expressions like Gold Label and Blue Label using even older whiskies. The brand is now the most widely distributed blended Scotch whisky worldwide.
Dom Pérignon was a 17th century monk credited with inventing Champagne. His name was later used by Moët & Chandon for their prestige cuvée released in 1937. A rigorous selection process ensures only the best grapes are used in equal proportions of Chardonnay and Pinot Noir. As it ages, Dom Pérignon takes on toasty aromas and finesse. It is released in "plenitudes" or windows of opportunity at 7-8, 12-15, and over 30 years of aging.
Bordeaux is a famous wine region in southwest France known for producing some of the world's finest red wines. The region is best known for blending Cabernet Sauvignon, Merlot and Cabernet Franc grapes to produce balanced red wines with complexity. Bordeaux is divided into subregions along the Gironde estuary including Margaux, Pauillac, St. Julien, and St. Estephe, which are known for specific styles like elegance in Margaux or cedar and cigar aromas in Pauillac. The various terroirs consisting of soil, climate and sun exposure contribute to distinctive wines from each appellation.
Alsace is primarily known for its white wines, though some red, rose, and sparkling wines are also produced. The grape varieties grown there are unique to the Alsace region. It has a semi-continental climate with hot summers and cold winters. The soils vary from sand to granite to clay. Alsace uses a classification system including Grand Cru for its highest quality wines, and designates wines by grape variety and sometimes vineyard. The main grape varieties grown are Riesling, Pinot Gris, Gewurztraminer, and Pinot Blanc.
Burgundy is one of the most prestigious wine regions in the world, located in eastern France. It is divided into many appellations and is known for both red and white wines produced from Pinot Noir and Chardonnay grapes respectively. Within Burgundy, Chablis is located in the northern part and is known for producing dry, mineral-driven white wines from Chardonnay grapes grown in Kimmeridgian limestone soils. The Cote de Nuits region in the heart of Burgundy is renowned for elegant, complex Pinot Noir red wines produced on various soil types, with some vineyards differing greatly in character despite their proximity.
This document discusses store management and inventory control. It describes different types of stores, essentials for an efficient store system like maintaining adequate stock levels and periodic inventory checks. It also discusses facilities for dry and refrigerated stores, types of issuing, necessary records, control procedures like stock taking and turnover calculations, and methods for pricing issues like FIFO, LIFO, weighted average. The overall aim is to maintain adequate supply of raw materials with minimum loss through proper store management techniques.
The document discusses standard costing and variance analysis techniques. It defines standard cost as a predetermined cost computed in advance based on cost factors. It explains that standard costing compares standard and actual costs to determine efficiency and take corrective action. Variances are the differences between standard and actual costs and are computed for materials, labor, and overhead. Variance analysis involves subdividing total variances to assign responsibility for performance differences. Formulas are provided for calculating different type of variances.
The document discusses monetary and non-monetary concepts of sales in the food and beverage industry. Monetary sales concepts refer to sales measured in rupee value and include total sales volume, rupee sales by category, unit price, and average rupee sales. Non-monetary concepts refer to sales measured by volume and include quantity of items sold, average number of covers, seat turnover, and sales mix.
The document discusses concepts related to marginal cost, contribution, break-even analysis, and profit-volume ratio. It provides examples and calculations to illustrate these concepts. Marginal cost is defined as the change in total cost from producing one additional unit of output. Contribution is the difference between sales revenue and marginal cost. Break-even point is where total sales equal total costs, resulting in no profit or loss. Profit-volume ratio examines the relationship between contribution and sales volume.
The document discusses various inventory management techniques used to effectively control inventory levels. It describes different types of inventories like raw materials, work in progress, and finished goods. Key concepts covered include determining optimal inventory levels using reorder levels, minimum levels, and maximum levels. ABC analysis is also summarized, which involves categorizing inventory items into A, B, and C groups based on their value and adopting different control strategies for each category.
The document discusses various concepts related to cost and cost accounting. It defines cost and costing, and outlines different types of accounting including cost accounting, financial accounting, decision accounting, control accounting, and managerial accounting. It describes elements of cost including material, labor, and overhead costs. It also covers cost concepts such as fixed vs variable costs, controllable vs non-controllable costs, and different ways of defining and calculating costs.
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.