ABSORPTION Amount of liquid added to a mix
to produce a dough or batter of proper
consistency
Angel Food Cake A type of cake made of
meringue and flour.
Baba A type of yeast bread or cake that is
soaked in syrup made with hard liquor.
Bagel A ring-shaped lean yeast bread or coffee
cake.
Bag out  To press product out of conical
canvass bag onto baking pans in the desired
forms for oven portioning.
Baking Time  The number of cooking hours for
the baked products.
Blend To thoroughly combine all ingredients
until very smooth and uniform.
Blister  Hollow space on crusts of brad or
pastry generally caused by baking or frying in a
very high heat
Body  Firmness and response of the crumb to
pressure.
Boiled Icing A type of icing that is called Italian
meringue used as cake icing.
Bread Box  A covered square wooden box
where molded dough units are allowed to
proof.
Brioche  Rich yeast dough containing large
amounts of eggs and butter; a product made
from this dough.
Breaking Down  Over creaming of ingredients,
causing weakened products will collapsed.
Butter cream  An icing made of butter and/or
shortening blended with confectioner’s sugar or
sugar syrup, other ingredients may also be
added.
Batter  A pourable mixture of combined
ingredients such as flour, sugar, eggs,
shortening and milk  A semi-liquid mixture
made of flour or other starch used for the
production of cakes and breads: also used for
coating products to be fried
Bar  A cookie make up method on which the
shaped into flattened cylinders, baked and
sliced crosswise into individual cookies.
Bavarian Cream  A light, cold dessert made of
gelatin, whipped cream and custard sauce or
fruit.
Beat  To whip air into a liquid mass such as
eggs, sweet cream or gelatin solution until the
desired lightness is obtained
Bun Divider  A mechanical device for
separating a weighed portion of dough into a
certain number of equal parts by volume, thus
saving time in weighing.
Caramelization  The burning of sugar Cell
Structure  Refers to the cell formation of
round, elongated, irregular thick or thin cell
walls in cakes or breads.
Charlotte  A cold dessert made of Bavarian
cream or other cream in a special mould,
usually lined with lady fingers or other sponge
products; a hot dessert made of cooled fruit
and baked in a special mould lined with strips of
bread.
Chiffon Cake  A light cake made following the
chiffon method
Cleave  To shape a piece of dough into a
smooth form
Close (Texture)  Texture of a loaf or a cake in
which individual holes are very small in size.
Coarse (Texture)  Texture of a loaf or a cake in
which individual holes are large in size
Common Meringue  Egg Whites and sugar
whipped to a foam; also called French Meringue
Creaming Method  A mixing method that
begins with the blending of fat and sugar; used
for cakes, cookies and similar items.
Crumb  Refers to the interior of breads and
cakes as compared to the outer crust
Cream  To rub shortening usually with sugar
or flour in order to incorporate air
Consistency (of batter)  Fluidity of the batter,
closely related to viscosity. A batter of low
consistency is one which is quite fluid; one of
high consistency is stiff.
Cookie Depositor  Machine that may be
operated by hand or automatically to divide
dough and drop uniform pieces onto baking
pan.
Crystallize  To reform sugar into crystals.
Cutting Method Incorporating shortening or
butter into flour for flaky products like biscuits
or pie crust.
Custard  A liquid that is thickened or set by
coagulating of egg protein.
Decorating  The art of putting fancy
inscriptions or designs on cakes
Dividing  The process of separating dough into
pieces of proper or desired size.
Docking  For single crust pies, to make small
holes in bottoms and sides of crust.  For
double crust pies, to make slits in top of crusts
so that the steam created during baking can
escape.  Docking is done with a fork, knife or
special tool similar to a small paint roller with
small nails protruding all the way around
Dough  Uncooked mass of combined
ingredients used to make bread, cookies and
etc.
Dough Development  Refers to the extent
dough has been developed for maximum baking
results. This occurs during the mixing operation
and during the fermentation period.
Dredge  To sprinkle the dough surface evenly
with materials such as sugar, ground nuts, or
toasted coconut meat
Drop Batter  A batter that is too think to pour
but will drop from a spoon in lumps.
Dusting  To prevent adhesion by spraying flour
or cornmeal
Enrichment  Addition of specific amounts of
certain vitamins and minerals0thiamin,
riboflavin, niacin and iron- to flour after milling.
Fermentation (also called first rise)  Chemical
changes within the dough in which carbon
dioxide and alcohol are released as a result of
yeast breaking down the sugar. Carbon dioxide
causes the dough to rise and alcohol is then
released during baking.
Fermentation Period  Period of time that
elapses from mixing of dough to make up.
Folding  The act of equalizing temperature to
force the gas out of the dough by folding one
part of the dough over the other.
Fondant  A type of icing made of boiled sugar
syrup that is agitated so that it would crystallize
into a mass of extremely small white crystals.
Gateau  French word for CAKE
Gelatin  A water soluble protein extracted
from animal tissue word for cake.
Glaze  Solution brushed on after baking to
give a glossy finish.
Gluten  The rubbery, elastic substance formed
when flour and water are mixed into dough.
Gradually  The act of proceeding by stages.
Greasing  Application of shortening to the
inside of a pan with a brush to prevent mixture
from adhering to the pan when baked.
Ice  To decorate a product by applying sugar
preparation.
Improver  Common ingredients added to
bread to speed up production and the
ingredients depending on their use and the
manufacturer specifications.  It gives the bread
product longer shelf life.
Knead  To work the dough with the heel of the
hand with a pressing and folding motion.
Line  To line the baking paper into baking pans
Light and Firm  The degree of lightness and
stability normally applied to whipped eggs and
creamed batters.
Meringue  A thick, white foam made of
whipped egg whites and sugar.
Moist  The condition of having the proper
moisture, keeping the product fresh longer.
Peel  A flat wooden shovel used to place and
remove hearth breads in oven.
Petit Four  A delicate cake or pastry small
enough to be eaten in one or two bites Pour
Batter  A batter that is liquid enough to pour
Puff Pastry  A very light. Flaky pastry made
from a rolled in dough and leavened by steam.
Proof/proofing  A process during which gas is
produced within the bread dough after shaping
but before baking.  Full proof: point at which
bread dough has reached its maximum volume,
after which gas will escape and dough will
collapsed during baking.
Proofer (Proofing Cabinet)  Cabinet used to
hold shaped yeast breads during proofing
period before baking. It is equipped with a
water reservoir, heater, thermostat, and timer
and is designed to maintain proper temperature
and humidity needed for yeast action in dough.
Retarded Dough  Yeast dough that has been
fermented then refrigerated either in bulk or
after having been made up into individual
produce.
Scald  To bring milk to a temperature just
below the boiling point at which tiny bubbles
have formed around the edge of the pan.
Scrape Down  To scrape the batter from the
sides of the kettle so that is may blend with
batter uniformly.
Shrink  To contract or lose volume during and
after baking
Sifting  Running material through a sieve  To
incorporate air
Soggy  Presence of excess moisture giving the
product a very wet appearance.
Sponge cake  A type of cake made by whipping
eggs and sugar to a foam then folding in flour.
Silos Circular deep bins with diameter of 30 ft
and 100 ft in height arranged in row of 9 or
more bins.
Steaming  The act of injecting steam into the
oven while baking.
Stippling  Piercing the dough by means of a
straight piece of heavy wire to allow the escape
of gas while baking.
Storage Life  Period during which a product
can be stored under specified temperature
conditions and remain suitable for use
Tart  A flat, baked item consisting a pastry and
a sweet or savory topping of filling: similar to a
pie but usually thinner.
Texture  The inside grain or degree of product
smoothness.
Volume  The final size of a product upon being
baked.

Wash  Solution brushed on surface of unbaked

rolls, pies and cookies  E.g melted butter,
cream, milk, water or egg or a combination of
several of these ingredients  Main reason to
improve the color.

Ganache  a rich cream made of chocolate and

heavy cream.

Marzipan  A paste or confection, icing, or

filling made of meringue and gelatin

Compote  Cooked fruit served in its cooking

liquid, usually a sugar syrup

Zest  The colored outer portion of the peel of a

citrus fruits.