The standard term used throughout the industry for a bakeshop recipe; they rely on weighing to ensure accurate measuring of ingredients

• Formula

An elastic network of proteins created when wheat flour is moistened and manipulated

• Gluten

What's the difference between different types of flours

• The amount of protein

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

• Sucrose

What percentage does molasses have in light and dark brown sugar

• 3.5 and 6.5 percent

Describes a food that readily absorbs moisture from the air

• Hygroscopic

A strong sweetener consisting of fructose and glucose

• Honey

The relationship between mass and volume of a substance

• Density

The liquid by-product of sugar refining

• Molasses

What are the two types of sugar syrups

• Simple syrups and cooked syrups

Rendered pork fat

• Lard

Any fat used in baking because it shortens gluten strands and tenderizes the product

• Shortening

To soften granulated gelatin in a cold liquid before dissolving and using

• Bloom

Pure oils extracted from the skins, peels and other parts of plants used to give their aroma and taste to flavoring agents in foods, cosmetics and other products

• Essential oils

Mixtures of flavoring oils or essential oils and ethyl alcohol

• Extracts

Stirring melted chocolate with large stone or metal rollers to create a smooth texture in the finished chocolate

• Conching

 High quality chocolate containing at least 32 percent cocoa butter

• Couverture (koo vehr TYOOR)

Grayish white spots that chocolate can develop during storage

• Bloom

The thin, slightly opaque liquid contained within a fresh coconut

• Coconut water

A coconut-flavored liquid made by pouring boiling water over shredded coconut; may be sweetened or unsweetened; do not substitute cream of coconut for coconut

• Coconut milk

A coconut-flavored liquid made like coconut milk but with less water; it is creamier and thicker than coconut milk; the thick fatty portion that separates and rises to the top of canned or frozen coconut milk

• Coconut cream

A canned commercial product consisting of thick; sweetened coconut flavored liquid, used for baking and in beverages

• Cream of coconut

To incorporate air into a mixture through sifting and mixing

• Aerate

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

• Starch retrogradation

Sodium bicarbonate is more commonly known as what

• Household baking soda

A mixture of baking soda and one or more acids

• Baking powder 

Two types of baking powder

• Single and double acting baking powder

Three mixing methods for quick breads

• Biscuit, muffin, and creaming

The interior of bread or cake; may be elastic; aerated; fine grained or coarse grained

• Crumb

The cutting, shaping, and forming of dough products before baking

• Make-up

Large tubular holes in muffins and cakes, a defect caused by improper mixing

• Tunneling

A crumbly mixture of fat, flour, sugar, and sometimes nuts and spices, used to top baked goods

• Streusel

The process by which yeast converts sugar into alcohol and carbon dioxide; it also refers to the time that yeast dough is left to rise-that is, the time it takes for carbon dioxide gas cells to form and become trapped in the gluten network

• Fermentation

Three types of yeast

• Compressed, active dry, and instant

The ability of flour to absorb moisture when mixed into a dough; varies according to protein content, growing conditions and storage conditions of the flour

• Absorption

2 ways yeast breads are mixed

• Straight dough and sponge method

A thick flour and water batter, which may or may not contain yeast, used to improve the flavor and texture of breads

• Sponge

The rise given to shaped yeast products just before baking

• Proofing

The rise given to the entire mass of yeast dough before the dough is shaped

• Bulk fermentation

A dense, donut-shaped yeast roll; it is cooked in boiling water; then baked, which gives it a shiny glaze and chewy texture

• Bagel

Any of a variety of small, round yeast rolls; can be sweet or savory

• Bun

A small oval-shaped roll made of crusty french bread

• Club roll

A large round yeast roll with a crisp crust and a curved pattern stamped on the top; used primarily for sandwiches

• Kaiser roll

Shaping the dough into smooth, round balls

• Rounding

The rapid rise of yeast goods in a hot oven, resulting from the production and expansion of trapped gasses

• Oven spring

The shape and appearance of somebreads can be improved by cutting their tops with a sharp knife or razor (lame)

• scoring/slashing

Pricking bread such as pizza or flatbread with small holes to prevent the formation or irregular air bubbles in the finished product

• Docked

Describes a pie shell or tart shell that is baked unfilled, using baking weights or beans  to support the crust as it bakes

• Baked blind

Four types of fillings

• Cream, fruit, custard, and chiffon

Three types of fruit fillings

• Cooked fruit, cooked juice, or baked

A paste made with flour and water during the first stage of preparing a pastry dough, especially in rolled in doughs

• Detrempe

Small puff pastry shells that can be filled and served as bite sized hors d’oeuvre or petit fours

• Bouchees

Deep, individual portion-sized puff pastry shells, often shaped as a heart, fish or fluted circle; they are filled with a savory mixture and served as an appetizer or main course

• Vol-au-vents

Square, rectangular or diamond-shaped puff pastry boxes, may be filled with a sweet or savory mixture

• Feuilletees

Rings of baked eclair paste cut in half horizontally and filled with light pastry cream and/or whipped cream; the top is dusted with powdered sugar or drizzled with chocolate glaze

• paris -brest

Baked rounds of eclair paste cut in half and filled with pastry cream, whipped cream, fruit, or other filling

• Cream puffs

Baked fingers of eclair paste filled with pastry cream; the top is then coated with chocolate glaze or fondant

• Eclairs

A spanish and mexican pastry in which sticks of eclair paste flavored with cinnamon are deep fried and rolled in sugar while still hot

• Churros

Squares or strips of eclair paste deep fried and dusted with powdered sugar

• Beignets

A pyramid of small puffs, each filled with pastry cream; a french tradition for christmas and weddings, it is held together with caramelized sugar, and decorated with spun sugar or marzipan flowers

• Croquembouche

Small baked rounds of eclair paste filled with ice cream and topped with chocolate sauce

• Profiteroles

A dutch pastry in which a loop or strip of twisted eclair paste is deep fried

• Crullers

Eclair pastry flavored with cheese baked and served as a savory hors d’oeuvre

• Gougere

8 types of cookies

• Drop

• Icebox

• Bar

• Sheet

• Cut-out

• Piped

• Rolled

• Wafer

Also known as cookie gun, a hollow tube fitted with a plunger and interchangeable decorative tip or plate; soft cookie dough is pressed through the tip to create shapes or patterns

• Cookie press

6 different types of cake ingredients

• Tougheners

• Tenderizers

• Moisteners

• Driers

• Leaveners

• Flavorings

Two types of mixing methods for cakes

• High fat and egg foam

A sweet decorative coating used as a filling between the layers or as a coating over the top and sides of a cake

• frosting/icing

7 types of frostings

• Buttercream

• Foam

• Fudge

• Fondant

• Glaze

• Royal icing

• Ganache

A thick, sweet syrup made from cornstarch, composed primarily of dextrose, light corn syrup can usually be substituted for it in baked goods or candy making

• Glucose

Any liquid thickened by the coagulation of egg proteins

• Custard

2 types of custards

• Stirred and baked

A thick, spoonable dessert custard, usually made with eggs, milk, sugar and flavorings and thickened with flour or another starch

• Pudding

French for ‘burnt cream’; used to describe a rich dessert custard topped with a crust of caramelized sugar

• Creme brulee

A cream or sauce lightened by folding in whipped cream

• Mousseline

A vanilla pastry cream lightened by folding in italian meringue; traditionally used in a gateau st honore

• Creme chiboust

To soak food in a hot liquid in order to extract its flavor or soften it’s texture

• Steep

To heat gently and gradually; refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to curdle

• Temper

A measure of air the air churned into an ice cream; expressed as a percentage, which reflects the increase in volume of the ice cream greater than the amount of the base used to produce the product

• Overrun

Ice cream set on a layer of sponge cake and encased in meringue, then baked until the meringue is warm and golden

• Baked Alaska

Two or more flavors of ice cream, or ice cream and sherbet, shaped in a spherical mold; each flavor is a separate layer that forms layer that forms the shell for the next flavor

• Bombe

Ice cream served in a long, slender glass with alternating layers of topping or sauce; also the name of the mousse-like preparation that forms the basis for some still-frozen desserts

• Parfait

A  frozen mousse like dessert, usually chocolate

• Marquise

A sauce made from a puree of fruits or vegetables

• Coulis