|
|
spice from the allspice plant that has the flavor of a combination of spices |
|
|
to sift; to lighten by incorporating air |
|
|
setting agent used in Asian cuisine made from seaweed; also know as kanten and Japanese gelatin |
|
|
French term referring to the style or manner in which a dish is prepared; American term indicating that a dish will be accompanied by ice cream |
|
|
the kernel of the fruit of the almond tree |
|
|
blanched almonds ground to the consistency of a paste with the addition of sugar and liquid for commercial use |
|
|
macaroon cookie made with almond paste |
|
|
baker's ammonia; a levening agent used before the advent of commercial baking powder |
|
|
French term meaning with or prepared with milk |
|
|
sweet yeast bread of Polish origin traditionally garnished with rum. fruit and nuts |
|
|
to cook in an oven using dry heat |
|
|
leavening agent used in baking that causes the product to rise when introduced to moisture and heat. Forms available are double acting, single action, and european style phosphate. Store in a col dry place to hinder perishing its active properties |
|
|
leavening agent used in baking when combined witha n acid causes the product ro rise |
|
|
heavy, thick plate of neutrally colored stone used to aid in even distribution of heat or to aid in intensifying bottom heat
|
|
|
in the shape of a boat usually referring to pastry shells |
|
|
fritter; sweet or savory deep fried pastry |
|
|
"Brown Betty" dessert made from layering fruit seasoned with sugar and spices with buttered bread crumbs and baked until the fruit is hot and fork tender |
|
|
|
|
|
thicken; technically by combining an ingredient into hot liquid that will cause the consistency to tighten |
|
|
to briefly submerge a food into boiling water directly followed into ice water |
|
|
style of pre baking pastry shells; often docking them and using weights to keep the pastry from rising |
|
|
cocoa butter that rises to the surface of chocolate causing the surface to appear streaked or unevenly colored; softening of gelatin in a liquid |
|
|
small puff pastry shell, fillings may vary |
|
|
bread of French origin enriched with yeast, butter and eggs |
|
|
French term meaning to burn, brown, caramelize as in creme brulee |
|
|
the tree from which the seeds or beans are harvested and used to produce cocoa, coca butter and chocolate |
|
|
coated with sugar, cooked in sugar syrup; for preservation, flavor, texture, color enhancement |
|
|
French pastry with a soft custard center and caramelized crust traditionally shaped by baking in a specialized mold in the shape of a ribbed cylinder |
|
|
Italian pastry composed of a deep fried, tube shaped pastry shell and a sweetened filling made with ricotta cheese, often garnished with chocolate, pistachios, and candied citron |
|
|
sugar that has been cooked and allowed to brow and reaches a temperature range between 320 F and 350 F. |
|
|
Spice native to India also found in tropical regions of Asia and South America. Whole seeds or ground, it has a spicy sweet flavor and pungent aroma |
|
|
Italian dessert composed of layers of liqueur drenched sponge cake, ricotta cheese filling, chocolate nd whipped cream; also a molded dessert made of ice cream surrounding a ricotta cheese filling |
|
|
French term: langues-de-chat; cookies long, thin shape; airy, light textured and slightly sweet sometimes sandwiched with chocoalte or jam or frosted, baking form available in specialty shops |
|
|
yeast bread made with eggs, light airy texture, classic shape is a braided loaf; traditionally served on Jewish holidays and celebrations |
|
|
French term referring to dishes served with whipped cream; also referrs to sweetened whipped cream |
|
|
unleavened flatbread from India baked on a griddle used as an accompaniment |
|
|
classical dessert is assembled in a dome or inverted pail shaped mold, lined with lady fingers filled with layers of custard, fruit, and whipped cream, served chilled;
other varieties are baked and served warm such as apple charlotte |
|
|
referring to light airy texture; referring to method of folding beaten egg whites to achieve light airy texture; chiffon pie; chiffon cake |
|
|
conical sieve or strainer with extremely fine mesh |
|
|
encompassing term referring to foods made from the cocoa bean removed from the pod of the tropical cacao tree; also known as "food of the gods" |
|
|
refers to the pastry dough and / or pastry made from pate a choux ; also known as cream puff pastry used to make profiteroles, gougere, gateau St. Honore |
|
|
brown, nail-shaped spice derived from the unopened flower bud from the tropical evergreen clove tree; found dried, whole or ground |
|
|
baked dessert consiting of fruit topped with a biscuit crust |
|
|
natural fat extracted from the cocoa bean |
|
|
dark brown paste resulting from processing cocoa beans after extracting a specified amount of the cocoa butter, for further processing into cocoa powder, unsweetend baking chocolate or chocolate products |
|
|
result of drying cocoa liquor paste and grinding it to the consistency of a power |
|
|
French term: heart with cream; creme fraiche, cream cheese, sour cream are common bases for this dessert which is formed in a special perforated heart-shaped mold, refrigerated and left to drain; unmolded, served chilled classically garnished with fruit and whipped cream |
|
|
|
|
|
byproduct of wine making, a white crystalline substance named potassium bitartrate used in baking to stabilize, smooth consistency, and in making a simple baking powder |
|
|
crepe-like Italian pastry served filled, layered, or rolled |
|
|
Traditional French wedding cake made by assembling a pyramid shaped dome of cream puffs with caramel |
|
|
thin layer of baked nut-enhanced meringue; dessert made with layers of this meringue and whipped cream or buttercream, chilled and adorned with fruit |
|
|
[dra-ZHAY] tiny, hard, round and sphere-shaped candies used for decoration |
|
|
mixture of egg - whole, yolk or whites, with water or milk used before baking to enhance the texture and appearance of baked items |
|
|
a mixture of (two) unblendable liquids that are stabilized in a mixing process |
|
|
[oenophile] a connoisseur of wine |
|
|
French menu term for desserts; also small side dishes served between courses |
|
|
canned, homogenized, unsweetened milk from which 60% of the water has been removed |
|
|
small, greenish brown seeds from the common fennel plant with a sweet flavor similar to anise or licorice |
|
|
French term for puff pastry |
|
|
classical mixture of chopped chervil, chives, parsley, and tarragon. Marjoram and savory are common additions to the classical base |
|
|
mixture of equal parts of ground cinnamon, cloves, fennel seed, star anise, and szechauan peppercorns |
|
|
custard dessert; pastry tart baked in a bottomless ring form |
|
|
thin bread with a cracker-like texture |
|
|
small crescent-shaped garnish of puff pastry |
|
|
dessert of English origin consisting of fruit folded into whipped cream |
|
|
|
|
|
a filling made from or with the flavor of almonds |
|
|
confections traditionally served after the desert course such as truffles or petit four |
|
|
fresh cheese similar in consistency to sour cream; served as a dessert, often sweetened, with honey, and fruit; also used in cooking |
|
|
mixture of chocolate and cream |
|
|
thin fan-shaped wafer similar to a waffle cookie |
|
|
|
|
|
hazelnut - flavored chocolate native to Switzerland |
|
|
root of the ginger plant with a peppery, sweet flavor. common forms are fresh, dried, ground, candied and preserved |
|
|
protein from wheat that gives texture, structure and elasticity to products made with it; a component of flour |
|
|
choux pastry flavored with gruyere cheese, baked and served as an appetizer or snack |
|
|
also known as a slump: a dessert of fruit topped with biscuit dough and stewed |
|
|
small pastries with a sweet filling traditionally served at Jewish holidays |
|
|
temperature range on a candy thermometer between 250 F and 265 F used to test sugar syrup for doneness; a small amount of the syrup, when immersed into cold water, will form a hard, slightly pliable mass |
|
|
temperature range on a candy thermometer between 300 F and 310 F; used to test degree of doneness of sugar syrup; a small amount of the mixture will form hard brittle strings when immersed in cold water |
|
|
classical herb blend of basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme |
|
|
chewy cookie flavored with spices, containing fruit, nuts, and molassesor brown sugar; originated in Colonial New England |
|
|
drinks made by steeping nuts or grains in liquid, typically water, sweetened and flavored with aromatic spices; Latin in origin, popular varieties include almond and rice drinks flavored with cinnamon, vanilla sweetened with sugar and or honey |
|
|
result from steeping an ingredient such as an herb or spice in liquid thus extracting the flavor into it; such as tea, sauces, broths |
|
|
dense, glossy, smooth meringue made by beating egg whites with hot sugar syrup |
|
|
thin, matchstick strips; to cut into this shape |
|
|
crisp, ring shaped sugar cookie dating back to Early American 1800's |
|
|
seed cone from the juniper variety of evergreen shrub, referred to as a berry for its fruti-like flesh and appearance; used dried to flavor gin and other dishes such as stews, sauces, stuffings |
|
|
manual or machine technique for working dough |
|
|
pastry usually with a savory filling often served as an appetizer; Jewish origin |
|
|
sweet yeast leavened bun with a fruit or nut filling; also a cookie made from a levened dough with a variety of fillings |
|
|
yeast raised cake with cheese or fruit filling served for breakfast or dessert |
|
|
Specialty yeast cake with fruit and nut filling baked in a designated fluted mold |
|
|
light sponge cake baked in an elongated finger shape; moist and crisp varieties are used to compose a variety of desserts |
|
|
thin bread made in soft and crisp varieties used as an accompaniment or component in a variety of appetizers and sandwiches |
|
|
component used to create a light airy texture in baked goods; such as baking soda, baking powder, yeast |
|
|
binding or thickening agent |
|
|
cookie made with ground almonds and a variety of flavors presented singly or sandwiched with chocolate or fruit fillings |
|
|
small cake baked in a specific shell-shaped form used like a cookie, tea cake or dessert component |
|
|
almond and hazelnut dacquoise layered alternately with chocolate and buttercream fillings |
|
|
dough-like mixture made from almond paste used to make decorative figures and wrap cakes and petit four |
|
|
egg whites beaten with sugar or sugar syrup used as a component in cakes, desserts, confections, toppings, and icings |
|
|
chocolate flavored with cinnamon, almonds, vanilla used as an ingredient in a variety of recipes both sweet and savory; Chocolate of Mexican origin |
|
|
French term used interchangably with puff pastry; also refers to dessert made with layers of puff pastry and whipped cream |
|
|
hot, cold, sweet, savory varieties of dishes that maintain a quality of richness as well as light airy textures |
|
|
sweet confection with a chewy or firm texture usually containing roasted nuts |
|
|
spice derived from the seed of the fruit of a tropical evergreen tree with a characteristic warm, sweet, spicy aroma and flavor |
|
|
light, smooth textured custard dessert served chilled |
|
|
French origin dessert made from a flavored custard that has been frozen; American versions use ice cream |
|
|
choux paste or cream puff dough |
|
|
pastry dough short in character and neutral in sweetness used for sweet and savory applications |
|
|
pastry dough short in texture and sweet in flavor used for dessert applications |
|
|
dessert comprised of layers of sponge cake, sweet filling such as buttercream coated with icing |
|
|
dough used to make a variety of Greek and near Eastern dishes such as baklava |
|
|
white, spongy layer next to the zest of citrus fruits often having a bitter flavor |
|
|
to cook a food in a lsimmering liquid |
|
|
rich creamy custard dessert served in a small cup |
|
|
small cream puffs with sweet or savory filling |
|
|
grind or mash until completely smooth; the resulting food from this process |
|
|
bread made with chemical leavening agent such as baking powder such as: muffins, biscuits fruit loaves |
|
|
distillate obtained from rose petals; used to flavor a variety of dishes and sweets in Middle Eastern and Asian countries |
|
|
food that is rolled up creating a spiral pattern that forms the cyindrical roll; cake roll, jelly roll, holiday yule log |
|
|
French term for zabaglione, dessert custard made from egg yolks, sugar and liqueur |
|
|
delicate cookie with a sandy texture
|
|
|
cake composed of short pastry, profiteroles, caramel and pastry cream; French origin commerating the patron of pf pastry bakers, Saint Honore |
|
|
yeast leavened cake, baked ina specific mold, and flavored by soaking in a liqueur flavored syrup; Classically adorned with pastry cream, whipped cream and fruit |
|
|
melted chocolate that clumps due to the introduction of moisture |
|
|
dessert that is served in a partially frozen state |
|
|
with reference to the texture of pastry after baking that is tender, crumbly, crisp |
|
|
to pass through a screen or mesh with purpose of retaining any large particles and aerating |
|
|
vary in size and shape, they have a bottom crust with shallow sides and no top and can have sweet or savory fillings |
|
|
a deep drum-shaped mold with application to molding both sweet and savory dishes |
|
|
rich cake often made with nuts rather than flour; also refers to a many layered cake; to slice in many layers |
|
|
British term referring to the syrupy by-product obtained from refining sugar; golden syrup |
|
|
rich confection made from chocolate, usually ganache, often garnished to indicate their flavor and components |
|
|
crisp wafer-style cookie commerating the shape of French tiles |
|
|
made without a leavening (rising) agent; such as lavosh |
|
|
puff pastry shell; patty shell with the top piece |
|
|
French term: baine marie: food in its own dish is placed in a compartment of water and cooked either on top of a stove or in an oven |
|
|
confection with a texture similar to chocolate, containing cocoa butter, sugar and flavoring but no cocoa liquor |
|
|
single celled, microscopic living orgnaism used as a levening agent in baked goods; typical forms include: fresh compressed cakes, active dry, baker's instant dry |
|
|
a pastry and not a pudding, this pop-over type bread is the classical accompaniment in the English presentation for roast beef |
|
|
Italian for the French sabayon; dessert custard made from egg yolks, sugar and liqueur |
|
|
outermost, colored portion of the skin of citrus fruits often used for the oil it contains which imparts flavor to food |
