ULTIMATE BAKERY TERMS

Acacia: Gum Arabic obtained from trees of the Mimosa tribe.

Agar-Agar: A jelly-like body, soluble in water, made from seaweeds.

Alchermes: A bright red, extremely aromatic Italian herb liqueur used in Zuppa Inglese.

Allspice: the diced powdered fruit of a West Indian tree. It has the flavour of cinnamon, nutmeg and cloves.

Allumette: French word for ‘matchstick’. Various puff pastry items, made in thin sticks or strips.

Almond Paste: A mixture of finely ground almonds, sugar and eggs used for covering cakes,etc..

Angel Food Cake: A type of cake made with meringue (egg white and sugar) and flour.

Angel Food Method: A cake mixing method involving folding a mixture of flour and sugar onto a meringue.

Angelica: Aromatic plant of the carrot family, native to the Northern hemisphere and New Zealand. The youngest leaf stalks and stems are candied and used as decoration.

Apple strudel: Apfel strudel of Austria. Consists of a very thin strudel dough rolled around a mix of diced apples, brown sugar, butter and sultanas and then baked. Dusted with icing sugar and cut when hot to keep the pastry crisp.

Autolyse: A method used by bakers which fully hydrates the flour with only water before adding the rest of the ingredients. Improves texture and flavor.

Baba: A type of yeast cake that is soaked in syrup.

Babka: A type of sweet yeast bread or coffee cake.

Bagel: a smooth, hard crusted ring shaped bread roll, first poached and then baked.

Baked Alaska: A dessert consisting of ice cream on a sponge base, covered with meringue and flash-browned in the oven. Also called omelette surprise, Norwegian omelette, glace au four and omelette à la norvégienne.

Baking Ammonia: A leavening agent that releases ammonia gas and carbon dioxide.

Baking or bicarbonate of soda: a sodium salt of carbonic acid with the ability to combine with acid to produce carbon dioxide. It is alkaline in nature.

Baking powder: a chemical leavening agent composed of baking soda, dry acid (usually cream of tartare) and usually cornstarch (to keep it dry and from reacting). When moistened and heated, it gives off carbon dioxide gas.

Baklava: A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked in syrup.

Bap: Morning roll, baked from soft, fermented dough, dry proved only and baked in a very hot oven.

Bar-Le-Duc: The finest of all red currant jams comes from the town of the same name in Lorraine. The women pick out the currant seeds with little needles. Jam made with white currant is delicious and rare.

Battenburg: A lattice pattern arrangement of strips of two-coloured and flavoured Genoese sponge encased in almond paste

Batter: A semi-liquid mixture containing flour or other starch, used for the production of cakes and breads, and for coating products to be deep-fried.

Baumkuchen: German Christmas cake in the form of the hollow trunk of a fir tree.

Bavarian Cream: A light cold dessert made of gelatin, whipped cream, and custard sauce or fruit.

Beignet Soufflé: A type of fritter made with éclair paste, which puffs up greatly when fried.

Beta 6: Crystals of cocoa butter in their most stable form. Can easily temper chocolate simply by adding to melted couverture.

Bismarks: Jelly-Filled Doughnuts.

Black Forest: [ Schwarzwalder Kirschtorte in German] A chocolate sponge layer cake filled with whipped cream and cherries(kirsche). Flavoured with Kirschwasser (kirsch).

Black Jack: Dark caramel used for colouring.

Blanc Mange: 1) An English pudding made with milk, sugar and cornstarch. 2) A French dessert made of milk, cream, almonds and gelatin.

Bleeding Bread: A rare disease due to the organism “serratia mercescans” which produce sodden, blood-red patches.

Blinis: Small, thick Russian pancake made with buckwheat flour.

Bloom: 1)Sugar bloom. Appears as a white film covering the entire chocolate, caused by condensation due to improper storage temperature. 2) A whitish coating on chocolate, caused by separated cocoa butter.

Bloom [Gelatin}: 1. The process of softening gelatin in water is called Blooming. 2. The Bloom rating is a measure of the strength of the gel formed by the gelatin. Higher the number, stronger the gel. Powdered gelatin has a rating of about 230. Gold- 200 bloom [2 gm/sheet] , Silver- 160[2.5] , Bronze- 130 [3.3]

Blown Sugar: Pulled sugar that is made into thin walled, hollow shapes by being blown up like a balloon.

Boiled Genoese: Made by heating the fats, adding the flour and mixing, folding in beaten eggs and sugar and then baking.

Bombe: A type of frozen dessert made in a dome shaped mould.

Boston cream pie: A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners’ sugar.

Bouchée: Literally “a mouthful”. A small, baked puff pastry shell or a small tart.

Bran: The hard outer covering of kernels of wheat and other grain.

Bran Flour: Flour to which bran flakes have been added.

Brandy snap: Thin curved biscuit containing a high % of sugar and golden syrup. Sometimes flavoured with ginger.

Bread Flour: Strong flour, such as patent flour, used for breads.

Brioche: Rich yeast dough containing large amounts of eggs and butter, or a product made from this dough. France. Brioche á la tête is the most popular shape.

Brown Sugar: Regular granulated sucrose containing various impurities that give it a distinctive flavor. Demerara and Muscavado (Barbados) are varieties available.

Buche de Noel: French for Yule Log.

Burst (Flying) Tops: Under-ripe dough which , when baked, causes a cap-like top.

Buttercream: An icing made of butter and/or shortening blended with confectioners’ sugar or sugar syrup and sometimes other ingredients.

Cabinet Pudding: A baked custard containing sponge cake and fruits.

Cake Flour: A fine, white flour made from soft wheat.

Caraque: Large chocolate curls. [ Copeaux are chocolate shavings]

Caremalization: The browning of sugar caused by heat.

Cassata: An Italian style bombe, usually with three layers of different ice-creams, plus a filling of Italian meringue.

Cast Sugar: Sugar that is boiled to hard crack stage and then poured into moulds to harden.’

Celiac disease: avoid eating gluten.

Charlotte: 1) A cold dessert made of Bavarian cream or other cream in a special mould usually lined with ladyfingers or other sponge product. 2) A hot dessert made of cooked fruit and baked in a special mould lined with strips of bread.

Chelsea Bun: Rich dough rolled with icing and dry fruit. From the famous Bunne House of Chelsea.

Chemical Leavener: A leavener such as baking soda, baking powder or baking ammonia, which releases gases produced by chemical reactions.

Chiffon Cake: A light cake made by the chiffon method.

Chiffon Method: A light cake mixing method involving the folding of egg whites into a batter made of flour, egg yolks and oil.

Chiffon Pie: A pie with a light fluffy filling containing egg whites and usually gelatin.

Chocolate Liquor: Unsweetened chocolate, consisting of cocoa solids and cocoa butter.

Christmas pudding: A dark, heavy steamed pudding made of dried and candid fruits, spices, beef suet and crumbs. Served with a hard rum sauce. Great Britain.

Clear Flour: A tan colored wheat flour made from the outer portion of the endosperm.

Coagulation: The process by which proteins become firm, usually when heated.

Cobbler: A fruit dessert similar to a pie but without a bottom. Covered with a streusel topping. Usually served with vanilla ice-cream.

Cocoa: The dry powder that remains after cocoa butter is processed out of the chocolate liquor.

Cocoa Butter: A white or yellowish fat found in natural chocolate.

Compôte: Fruit cooked in sugar syrup.

Confectioners’ Sugar: Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking. Also called icing sugar.

Cordon Bleu: The title was first bestowed by Madame de Maintenon, mistress of Louis XIV at a school in St. Cyr that was established to educate the orphan daughters of

noble officers. The students were instructed in the culinary arts and those who excelled received the blue ribbon.

Cornish Pastry: Small cubes of meat, potatoes and other vegetables seasoned and enclosed in a short pastry case and then baked.

Cornucopia: The Horn of Plenty. Denmark. A horn shaped loaf showing a profusion of fruits tumbling out of its mouth.

Coupe: A dessert consisting of one or two scoops of ice-cream or sorbet placed in a glass and topped with any number of syrups, fruits and garnishes – a sundae.

Couverture: Natural, sweet chocolate containing no added fats other than natural cocoa butter, used for dipping, moulding, coating and similar purposes.

Creaming: The process of beating fat and sugar to blend them uniformly and to incorporate air.

Cream Pie: An unbaked pie containing a pastry cream type filling.

Cream Pudding: A boiled pudding made of milk, sugar, starch and eggs.

Crѐme Anglaise: A light vanilla flavored custard sauce made of milk, sugar and egg yolks.

Crѐme Brulée: A rich baked custard made of sweetened cream and egg yolks, baked in a ramekin and sugar caramelized (burnt) on top.

Crѐme Caramel: A custard baked in a mould lined with caramelized sugar and then de-mould.

Crème Chantilly: Sweetened, whipped fresh cream used for fresh cream gateau.

Crème Chiboust: (Feathered Serpent) Crème patisserie with the addition of gelatin and Italian meringue.

Crème Diplomat: Crème patisserie with crème chantilly folded in. can be stabilized with gelatin.

Crème fraîche: Unpasteurized cream, so it still contains lacto-bacilli that gives it a slight acidic taste. It is less sour than ‘American sour cream’.

Crème frangipane: generally refers to 2 parts Almond Cream filling and 1 part Pastry Cream.

Crème Pâtissѐrie: A basic custard thickened with cornstarch or refined flour.

Crème Plombières: Crème patisserie with the addition of and some fruit puree

Crêpe: A very thin pancake often served rolled around a filling.

Crêpes Suzette: French pancakes served in a sweet sauce flavored with oranges.

Croissant: A flaky, buttery, yeast rollshaped like a crescent and made from rolled in dough.

Croquant: Crisp, crackling, name given to a type of nougat, similar to praline nougat.

Croque-en bouche: French wedding cake made with filled profiteroles in a conical shape and light caramel or spun sugar put on top.

Cruller: The American ring-shaped doughnut.

Crumpet:

Custard: A liquid that is thickened or set by the coagulation of egg protein.

Dessert Syrup: A flavoured syrup used to flavor and moisten cakes and desserts.

Détrempe: Kneading of the base dough for croissants.

Devil’s Food Cake: A chocolate cake made with a high percentage of baking soda, which gives the cake a reddish tint.

Diastase: Various enzymes, found in flour and in malt that convert starch into sugars.

Disaccharide: A complex or double sugar such as sucrose.

Dobos Torte: A Hungarian cake made of seven thin layers of sponge filled with chocolate buttercream and topped with caramelized sugar. Invented by Jozsef C. Dobos in 1887.

Docking: Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.(for short crust pastry)

Dorure: French for egg wash. (to make the surface golden brown.)

Drained Weight: The weight of solid canned fruit after draining off the juices.

Dredge: To sprinkle thoroughly with sugar or some other dry powder.

Drop Batter: A batter that is too thick to pour but will drop from a spoon in lumps.

Dutch Process Cocoa: Cocoa processed with an alkali to reduce its acidity. Also becomes sweeter and darker in colour.

Eccles Cake: Circular puff pastries with a filling of currants and brown sugar with or without spices.

Éclair Paste: A paste or dough made of boiling water or milk, butter, flour and eggs; used to make éclairs, cream puffs and similar products

Emulsion: A mixture of two or more unmixable liquids.

Endosperm: The starchy inner portion of grain kernels.

Extraction: The portion of the grain kernel that is separated into a particular grade of flour.

Fermentation: The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.

Feuillatage: Laminated pastry in French.

Filbert: The cultivated Hazelnut.

Flan: an open fruit tart in which the fruit is normally added after the case is baked. Fruits should be neatly arranged and glazed.

Florentine: Flat continental fancies composed of a rich mix of butter, sugar, cream, fruit and nuts baked and, when cold, are coated on their undersides with chocolate.

Flying Ferment: Thin batter of flour, water yeast and yeast food mixed very fast to a dough without waiting for it to rise and drop.

Flying Sponge: Similar to flying ferment, but thicker in consistency, used in sponge and dough bread. Only fermented for a short time, usually less than two hours.

Flying Tops: Same as burst tops.

Foaming: The process of whipping air, with or without sugar, to incorporate air.

Fondant: A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.

Frangipane: A type of almond flavored cream.( 2 parts almond cream filling and 1 part Pastry cream)

French pastry: A variety of small fancy cakes and other pastries, usually in single portion size.

French Style Ice-Cream: Ice-Cream containing egg yolks.

Fritter: A deep fried item made of or coated with a batter or dough.

Frozen Mousse: A still frozen dessert containing whipped cream.

Ganache: A rich cream made of sweet chocolate and heavy cream.

Gâteau: French word for cake.

Gateau Mont Blanc: an extravagant meringue, topped high with cream, covered with chestnut cream and decorated with “marron glace”, a candied chestnut.

Gateau St. Honore: check St. Honoratius

Gaufre: French word for ‘waffle’.

Gelatinization: The process by which starch granules absorb water and swell in size.

Genoese: A sponge cake made with a batter containing melted butter.

Germ: The plant embryo portion of a grain kernel.

Glacé: Iced, glossy, or lustrous.1) Glazed; coated with icing. 2) Frozen.

Glaze: 1) A shiny coating, such as syrup, applied to a food. 2) To make food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.

Gliadin: A protein in wheat flours that combines with another protein glutenin to form gluten.

Gluten: An elastic substance, formed from proteins present in wheat flours, which give structure and strength to baked goods.

Graham Bread: Whole wheat bread but with very finely ground bran. The British version is called Allinson. Both named after the persons who advocated their use.

Gram: The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.

Granité: A coarse, crystalline frozen dessert made of water, sugar and fruit juice or another flavoring.

Green Dough: Under fermented dough.

Gum Arabic: A gum obtained from a species of acacia tree found in the Middle East.

Gum Paste: A type of sugar paste or pastillage made with vegetable gum.

Gum Tragacanth: A gum from a Middle East bush used as a thickening agent in acidic foods. Also in gum paste.

Hard Sauce: A flavored mixture of confectioners’ sugar and butter; often served with steamed pudding.

Hard Wheat: Wheat high in protein.

Hearth Bread: A bread that is baked directly on the bottom (the hearth) of the oven, not in a pan.

High Ratio: 1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. 2) The mixing method used for these cakes.

3) Term referring to certain specially formulated ingredients used in these cakes, such as shortening.

Homogenized Milk: Milk that has been processed so that the cream does not separate out.

Hydrogenation: A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.

Ice: A frozen dessert made of water, sugar and fruit juice.

Ice Cream: A churn-frozen mixture of milk, cream, sugar, flavorings, and sometimes eggs.

Icing combs: A plastic triangle with toothed or serrated edges; used for texturing icings.

Inversions: A chemical process in which a double sugar splits in two simple sugars by addition of an acid.

Invert sugar: A mixture of two simple sugars, dextrose & levulose, resulting from the breakdown of sucrose.

Italian meringue: A meringue made by whipping boiling syrup into egg whites.

Japonaise: A baked meringue flavoured with nuts (base of black forest).

Jujube: Lozenge of gelatin flavoured with fruit.

Kernel paste: a nut paste similar to almond paste made of apricot kernels & sugar.

Kilo: prefix in metric system meaning “one thousand”

Kirsch: a clear alcoholic beverage made from cherries.(flavour black forest)

Kugelhopf, Guglehopf: A type of rich sweet bread or coffeecake usually made in a tube type pan.

Lady finger: a small dry finger shaped sponge cake or cookie (used in charlotte russe).

Lamingtons: Australian famous cake in the shape of a cuboid, coated with chocolate icing and then dessicated coconut.

Langue-du-chat: A thin crisp cookie (the French name means cat’s tongue) referring to the shape of the cookie. (wine biscuits are round in shape)

Lavash: A special dough rolled thin, cut into shapes and then baked.

Lean dough: A dough that is low in fat & sugar.

Leavening: The production or incorporation of gases in a baked product to increase volume & to produce shape & texture.

Linzertorte: A tart made of raspberry jam and a short dough containing nuts & spices.

Litre: Basic volume of unit in the metric system equal to slightly more than a quart.

Macaroon: A cookie made of eggs (usually whites) and almond paste or coconut.

Madeira cake: Good, rich quality plain cake. Originally flavoured with Madeira wine.

Malt syrup: A type of syrup containing maltose sugar extracted from sprouted barley.

Maltose Figure: Actual malt present in flour + amount of malt that could be converted from starch

Maple syrup: From the maple tree, traditionally eaten with waffles.

Marble: To partly mix colours of cake batter or icing so that the colours are in decorative swirls.

Marron: French word for “chestnut”

Marshmallow: A light confection, icing or filling made of meringue & gelatin (or other stabilizers)

Marzipan: A paste or confection made of almonds & sugar & often used for decorative work.

Matzo: Unleavened bread consumed by those of the Jewish faith.

Meal: Coarsely ground grain.

Melba sauce: A sweet sauce made of pureed raspberries & sometimes red currants.

Mendiant: French confection. A chocolate disc studded with nuts and dried fruits representing the four mendicant or monastic ordersof the Dominicans(raisins), Augustinians(hazelnuts), Franciscans(dried figs), and Carmelites(almond) referring to the colour of their robes.

Meringue: A thick, white foam made of whipped eggs & sugar.

Meringue Chantilly: Baked meringue filled with whipped cream.

Meringue Glacé: Baked meringue filled with ice cream.

Meter: The basic unit of length in metric system; slightly longer than one yard.

Mille feuille: (also called Pastry Napoleon). Traditionally made up of 3 layers of puff pastry, alternating with two layers of crème pâtissiѐre (or whipped cream or jam). The top is usually glazed with a white and brown combed icing

Mincemeat: Roughly equal parts of currants, sultanas, sugar, suet, peel, raisins and apples, spiced, with some lemon juice, flavoured with rum or brandy.

Mince Pies: Small tarts filled with the above mixture. Traditionally had in Great Britain during Christmas.

Mocha: Arabian coffee from Yemen in Mocha.

Modeling chocolate: A thick paste made of chocolate & glucose, which can be molded by hand into decorative shapes.

Molasses: Heavy brown syrup made from sugar cane.

Monosaccharide: A simple or single sugar such as glucose &fructose.

Mousse: A soft cream dessert that is made light by the addition of whipped cream, egg whites or both.

Muffin: small cakes made from very soft fermented dough.

Napoleon: A dessert made of layers of puff pastry filled with pastry cream.

Net weight: The weight of total contents of a can or package.

No-time dough: A bread dough made with a large quantity of yeast & given no fermentation time except for a short rest after mixing.

Nougat: A mixture of caramelized sugar & almonds or other nuts used in decorative work and as a confection& flavouring.

Old dough: a dough that is over fermented.

One stage method: A cookie mixing method in which all the ingredients are added to the bowl at once.

Othello: A type of small (single-portion size), spherical sponge cake filled with cream and iced with fondant. Othellos, Iagos, Desdemonas and Rosalinds are different types depending on their flavour.

Oven Peel: Large wooden spatula used to place breads in the oven.

Oven spring: The rapid rise of yeast goods in the oven due to the production & expansion of trapped gases caused by the oven heat.

Overrun: The increase in volume of ice cream or frozen desserts due to the incorporation of air while freezing.

Pain d’epice: A type of ginger bread. French, meaning spice bread.

Palmier: A small pastry or petit four sec made of rolled sugared puff pastry. Cut into slices and baked.

Panettone: Italian Christmas bread-like cake. (Pain de Toni)

Parfait: 1) a type of sundae served in a thin tall glass. 2) a still frozen dessert made of egg yolk, syrup and heavy cream.

Paris-brest: A dessert consisting of a ring of baked choux paste filled with cream. Resembles a cycle wheel from the Paris to Brest cycle race.

Pasteurized: Heat- treated to kill bacteria that might cause disease or spoilage.

Pastillage: A sugar paste used for decorative work, which becomes very hard when dry.

Pastry cream: A thick custard sauce containing and starch.

Pastry flour: A weak flour used for pastries and cookies.

Pâté a choux: Éclair paste

Pâte brisée: literally “broken dough”. Used for large tarts. Made by the sablage or sanding method

Pâté sablée: sabli= sand. Also called the 1-2-3 dough (sugar/fat/flour)

Pâté sucrée: Sugared dough. Fragile, used for tartlets and petits fours. Creaming method

Pâté feuillete: French name for puff pastry.

Pâté inverte: Puff pastry made with the layers of FAT on the OUTSIDE.

Pavlova: Meringue- based cake with a crisp crust and a gooey marshmallow- like centre.

Petit four: A delicate cake or pastry small enough to be eaten in one or two bites.(mignardises and friandises)

Petit four glace: An iced or cream filled petit fours.

Petit four sec: An un-iced or unfilled petit four such as a small butter cookie or palmier (sec means dry).

Petit pain: Bread rolls in French.

Philadelphia style ice-cream: ice cream containing no eggs.

Phyllo: A paper –thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts like baklava. Shredded phyllo is called kataifi. In Turkish

cuisine these pastries are called börek or böreği. In Albanian cuisine they are called byrek. Phyllo is rolled with an oklava.

Piping Jelly: A transparent, sweet jelly used for decorating cakes.

Pithiviers: A cake made of puff pastry filled with almond cream.

Planetary action: The action of planetary cake mixers in which the whisk, etc. revolves on its own axis which itself revolves around another axis.

Pointage: The proving [resting] between turns of a croissant dough.

Pot de Crѐme: A rich baked custard.

Pour Batter: A batter that is liquid enough to pour.

Praline: A confection or flavouring made of nuts and caramelized sugar.

Press: A scaled piece of dough that is divided into small, equal units in a dough divider.

Pretzel: Bretzel: A little cracknel biscuit favoured in Germany and Austria. Shaped like a bow, sprinkled with aniseed, poppy seed, etc. or salt.

Profiterole: A small puff made of éclair paste. Often filled with ice cream and served with chocolate sauce. Also used as a case for savoury hors d’oeuvres.

Puff Pastry: A very light, flaky pastry made from a rolled in dough and leavened by steam.

Pulled Sugar: Sugar that is boiled to the hard crack stage, allowed to harden slightly, then pulled or stretched until it develops a pearly sheen.

Pullman Loaf: A long, rectangular loaf of bread.

Pumpernickel flour: A coarse, flaky meal made from whole rye grains.

Punching: A method of expelling gases from fermented dough.

Puree: A food made into a smooth pulp, usually by being ground or forced through a sieve.

Retarding: Refrigerating an yeast dough to slow the fermentation.

Rice Condé: A thick, moulded rice pudding usually topped with fruit.

Rice Imperatice: A rich rice pudding containing whipped cream, candied fruits, and gelatin.

Rich Dough: A dough high in fat, sugar, and/or eggs.

Rochelle Salt: Potassium sodium tartrate, the residual salt after cream of tartar and sodium bicarbonate react together. Originally called Seignette’s Salt. Found as a residue in goods aerated with baking powder.

Rolled-in Dough: Dough in which a fat has been incorporated in many layers by using a rolling and folding procedure.

Rounding: a method of moulding a piece of dough into a round ball with a smooth surface or skin.

Royal Icing: A form of icing made of confectioners’ sugar and egg white. A little acidic medium is added to bleach the sugar. Used for decorating.

Rusk: Health breads cut into slices, re-baked or re-dried until crisp and brown.

Rye Blend: A mixture of rye flour and hard wheat flour.

Sabayon: A foamy dessert or sauce made of whipped egg yolks and sugar, flavoured with wine or liqueur.

Sacher Torte: Best known Austrian confection. A grainy chocolate fudge icing over an apricot jam –layered strong flavoured chocolate cake. Served with a generous helping of whipped cream to soften the rich, bitter taste.

Sacristain: A small pastry made of a twisted strip of puff pastry coated with nuts and sugar.

Saltillage: A dough made with salt and cooked starch used for decoration only.

Savoiardi biscuits: Ladyfinger biscuits used in preparation of Tiramisu( dipped in espresso) and Zuppa Inglese(dipped in Alchermes).

St. Honoré: Named after the patron saint of bakers and pastry chefs, St. Honoratus. (a) dessert made of a ring of choux balls set on a short dough base and filled with a type of pastry cream. (b) The cream used to fill this dessert.

Savarin: A type of yeast cake soaked in rum, brandy or maraschino flavoured syrup and served with fruit and cream.( ring mould)

Scaling: The accurate weighing of ingredients on a weighing scale.

Scone: A type of biscuit-like bread.

Scone Flour: A mixture of refined flour and baking powder that is used when very small quantities of baking powder are needed.

Sherbet: A frozen dessert made of water, sugar, fruit juice and sometimes milk or cream.

Short: Having a high fat content, this causes the pastry to be friable, very crumbly and tender.(Shortens the gluten strands)

Shortbread: A crisp, thick cookie made of butter, sugar and flour. Uses baking powder as a raising agent.

Shortening: 1) any fat used in the bakery to tenderize the product by shortening the gluten strands. 2) A white, tasteless, solid fat that has been formulated for baking or deep- fat frying.

Simnel Cakes: Another name for Lenten Cakes which are eaten in mid-lent on Mothering Sunday.

Simple syrup: A syrup consisting of sucrose and water in varying proportions.

Soft Wheat: Wheat low in protein.

Solid Pack: A type of canned fruit or vegetable with no water added.

Sorbet: French for sherbet.

Soufflé: 1) A baked dish containing whipped egg whites, which cause the dish to rise during baking. 2) A still frozen dessert made in a soufflé dish so that it resembles a baked soufflé.

Sourdough: 1) A yeast type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. 2) A bread made with such a dough.

Sponge (dough): A batter or dough of yeast, flour and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a dough.

Sponge Cake: A type of cake made by whipping eggs and sugar to a foam and then folding in the flour. Spongy in texture i.e. springs back when pressed down lightly.

Sponge Method: A cake mixing method based on whipped eggs and sugar.

Springerle Cookies: German cookies, white in colour and flavoured with aniseed. Very decorative.

Spun Sugar: Boiled sugar made into long, thin threads by dipping wires into a thick sugar syrup and waving them so the sugar falls off into long strands.

St. Honore: Patron Saint of bakers and confectioners. Bishop of Amiens, France. The gateau isalso called Ball cake or Susan cake. It consists of a base of pâté brisée topped with a ring of cream puffs dipped in a caramel coating prior to being positioned on top. St. Honore cream is then piped in the center.{crème patisserie lightened with egg whites or whipped cream}

Staling: The change in texture and aroma of baked goods due to the loss of moisture by starch granules.

Stolen: (Christstollen) Traditional X’mas dessert from Germany. A very rich sweet yeast bread made with plenty of dried fruit. Resembles the Infant Jesus.

Straight Flour: Flour made from the entire wheat kernel, minus the bran and germ.

Streusel Topping: A crumbly topping for baked goods, consisting of fat, sugar and flour rubbed together. Used as a topping for cobblers.

Strong Flour: Flour with a high protein content.

Strudel: 1. A type of dough that is stretched paper thin. 2. A baked dessert consisting of a filling rolled up in a thin strudel or phyllo dough and then baked.

Sucrose: The chemical name for regular granulated sugar.

Swiss Roll: A thin fatless sponge cake spread with a filling and rolled up.

Syrup Pack: A type of canned fruit containing sugar syrup.

Tempering: The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping, coating and moulding.

Tiramisu: A famous Italian dessert made using mascarpone cheese. Coffee liqueur flavoured sponge fingers are placed in-between.

Torte: German word for layered cakes.

Trimoline: Invert syrup or inverted sugar.

Tunneling: A condition of yeast raised goods, typically muffin products, characterized by large, elongated holes, caused by over-mixing.

Turntable: A pedestal with a flat, rotating top, used for holding cakes while they are being decorated.

Two-Stage Method: A cake mixing method, beginning with the blending of flour and high-ratio shortening, followed by the addition of liquids. Also called the high-ratio method.

Vacherin: A crisp meringue shell filled with cream, fruits or other items.

Vienna Bread: Esentially an enriched bread as compared to French bread which can be termed as a water bread. Proved upside down(no crust) in a cool atmosphere and then baked in high steam.

Wash: 1) a liquid brushed onto the surface of a product, usually before baking. 2) to apply such a liquid.

Water Pack: A type of canned fruit or vegetable containing the water used to process the item.

Weak Flour: Flour with a low protein content.

Whole Wheat Flour: Flour made by grinding the entire kernel, including the bran and germ.

Yoghurt: Made when a mixed culture of bacteria – Lactobacillus bulgaricus and Streptococcus thermophilus – is added to milk cooled to an optimum temperature. The bacteria eat the milk sugar, or lactose, and produce lactic acid which, at controlled temperatures will turn the milk into yoghurt. It must then be refrigerated to stop the fermentation or it would be too acidic to eat.

Young Dough: A dough that is under- fermented.

Zabaglione: A classical Italian dessert made of a Marsala- flavoured sabayon.

Zein: A protein from maize, similar to gluten.

Zest: The outer coloured portion of the peel of citrus fruits neatly cut into thin julienne or grated.