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

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