Professionalism and the Bakeshop (1-5)

Confectionery

Transforming sugar into sweets; also refers to the trade of candy making

Sugar cane

A tropical grass native to Southeast Asia; the primary source of sugar

Marie-Antoine Careme

Known as the 'cook of kings' and the 'king of cooks'

Auguste Escoffier

Known as the 'emperor of the world's kitchens'

Sugar beet

A plant with a high concentration of sucrose in its root; a major source of refined sugar

Guild system

A method of organizing the production and sale of goods produced outside of the home

Patissier

French for pastry chef; the person responsible for all baked items, including breads, pastries, and desserts

Grande cuisine

The rich, intricate, and elaborate cuisine of the 18th and 19th-century French aristocracy and upper classes. Also known as haute cuisine.

Classic cuisine

A late 19th and 20th-century refinement and simplification of French grande cuisine. Emphasizes the thorough exploration of culinary principles and techniques.

Nouvelle cuisine

French for 'new cooking'; a mid-20th-century movement away from classic cuisine principles towards a lighter cuisine based on natural flavors and innovative combinations.

Artisan

A person who works in a skilled craft or trade, using traditional methods. Applied to bread bakers and confectioners.

New American cuisine

A late 20th-century movement that stresses the use of fresh, locally grown, seasonal produce and high-quality ingredients simply prepared.

Fusion cuisine

The blending or use of ingredients and/or preparation methods from various ethnic, regional, or national cuisines in the same dish.

Farm-to-table movement

An awareness of the source of ingredients with an emphasis on serving locally grown and minimally processed food in season.

Molecular gastronomy

A culinary movement that investigates the use of chemistry, physics, and scientific principles in restaurant cooking.

Kitchen brigade system

A system of staffing a kitchen so that each worker is assigned specific tasks related to cooking method, equipment, or type of food being produced.

Executive chef

Coordinates kitchen activities, directs staff training and work efforts, plans menus, and creates recipes.

Sous chef

Participates in, supervises, and coordinates the preparation of menu items, ensuring they meet the executive chef's standards.

Patissier

The pastry chef; develops recipes for and prepares desserts, pastries, frozen desserts, and breads.

Boulanger

The bread maker; makes breads, rolls, and baked dough containers used for other menu items.

Confiseur

The confectioner; makes candies and petit fours.

Glacier

The ice cream maker; makes all chilled and frozen desserts.

Decorateur

The decorator; makes showpieces and special cakes.

Maitre boulanger

The master baker; the highest level of achievement in the field.

Microorganisms

Single-celled organisms, as well as tiny plants and animals, that can be seen only through a microscope.

Toque

A tall white hat universally worn by chefs.

Rotate stock

To use products in the order in which they were received, following the FIFO (first in, first out) principle.

USDA

United States Department of Agriculture.

NSF International

National Science Foundation; promulgates consensus standards for the design, construction, and installation of kitchen tools, cookware, and equipment.

Hand tools

Tools designed to aid in cutting, shaping, moving, or combining foods.

whats the difference between regular rolling pin and french rolling pin

A rolling pin actually rolls, while a French rolling pin is just a solid piece of wood.

Three most common metals used knives

Carbon steel, stainless steel, and high-carbon stainless steel

Tang

A portion of the blade that fits inside the handle of a knife.

French/chef knife

An all-purpose knife used for chopping and slicing, with a rigid 8-14

Starch

Complex carbohydrate from plants that is edible and either digestible or indigestible (fiber) consisting of long chains and glucose sugar molecules.

Carbohydrates

A group of compounds composed of oxygen, hydrogen, and carbon; the human body’s primary source of energy (4 calories per gram); they are classified as simple (including certain sugars) and complex (including starches and flour).

Gelatinization

The process by which starch granules are cooked; they absorb moisture when placed in a liquid and heated; as the moisture is absorbed, the product swells, softens, and clarifies slightly.

Coagulation

The irreversible transformation of proteins from a liquid or semi-liquid state into a solid state.

Caramelization

The process of cooking sugars; the browning of sugar enhances the flavor and appearance of food.

Maillard reaction

The process of sugar breaking down in the presence of protein.

Starch retrogradation

The process whereby starch molecules in a batter or dough lose moisture after baking; the result is baked food that is dry or stale.

Sensory science

The study of the ways humans experience the world through the five primary senses.

Flavor

An identifiable or distinctive quality of a food, drink, or other substance perceived with the combined senses of taste, touch, and smell.

Aroma

The sensations, as interpreted by the brain, of what we detect when a substance comes in contact with sense receptors in the nose.

Taste

The sensations, as interpreted by the brain, of what we detect when food, drink, or other substances come in contact with the buds in our mouth.

The five tastes.

Sweet, sour, salt, bitter, umami

Palate

The complex of smell, taste, and touch receptors that contribute to a person’s ability to recognize and appreciate flavors OR the range of an individual’s recognition and appreciation of flavors.

Umami

Often called the fifth taste, refers to the rich, full taste perceived in the presence of the natural amino acid glutamate and its commercially produced counterpart known as monosodium glutamate (MSG).

Mouthfeel

The sensation created in the mouth by a combination of a food’s taste, smell, texture, and temperature.

The three parts of a wheat kernel.

Bran, endosperm, germ

Three primary grades of flour.

Patent, clear, and straight

Patent

Flour milled from the section of endosperm closest to the germ.

Clear

Flour milled from the section of endosperm closest to the bran.

Straight

Flour milled from the entire endosperm.

The five nutrients that flour consists of.

Fat, minerals, moisture, starches, and proteins

Sucrose

Chemical name for common refined sugar; it is a disaccharide, composed of one molecule each of glucose and fructose.

Disaccharides and monosaccharides

The difference between disaccharides and monosaccharides is that mono- means single or simple sugars (only use one type of sugar), while di- means double or complex (2 or more types of sugar).

Fruit-based sugar.

Fructose

Plant-based sugar.

Glucose

Part of milk sugar.

Galactose

Milk sugar (glucose + galactose).

Lactose

Malt sugar (glucose + glucose).

Maltose

Table sugar (glucose + fructose).

Sucrose

percentage of molasses in sugar

Light brown sugar contains 3.5% molasses and dark brown sugar contains 6.5% molasses.

Hygroscopic

Describes a food that readily absorbs moisture from the air.

The two forms that sugar syrups take.

Simple and cooked

The relationship between mass and volume of a substance.

Density

Density formula.

D = M/V

Interferent

A substance such as glucose syrup or lemon juice that helps stop sugar from crystallizing when dissolved in a solution.

Whole butter

Butter that is not clarified, whipped, or reduced-fat.

Lard

Rendered pork fat, made up of 100% pure fat; contains only a little bit of water. It yields flaky, flavorful pastries, such as pie crusts.

Hydrogenation

The process used to harden oils; hydrogen atoms are added to unsaturated fat molecules, making them partially or completely saturated and thus solid at room temperature.

Lactose

A disaccharide that occurs naturally in mammalian milk, milk sugar.

Pasteurization

Process of heating something to a sufficiently high enough temperature for a sufficient enough length of time to