Advance Desserts

a. Bain-Marie - a kind of heated bath, is a piece of apparatus used in science, industry, and
cuisine to gradually heat or maintain the temperature of materials. Melting ingredients
for cooking is another usage for a bain-marie.

b. Batter- a flour mixture used in cooking that also contains liquid and additional
substances like sugar, salt, and leavening. Compared to doughs, which also combine
liquid and flour, it often contains more liquid. Typically, batters have a pourable
consistency and cannot be kneaded.
c. Blind Baking (pre-baking)- the act of baking dough without filling, such as a pie
crust. When a pie crust will be filled with an unbaked filling, blind baking is required,
and in that case, the crust must be thoroughly baked.
d. Bloom/blooming (of gelatin) - the practice of preparing gelatin for use by soaking
it in cold water. Whether you're using powdered gelatin or gelatin sheets, the water
helps soften the gelatin so that it will dissolve more readily when combined with the
other components.
e. Caramelize - a process of browning of sugar used extensively in cooking for the
resulting sweet nutty flavor and brown color.
f. Cream - the fatty portion of milk, which, if left unhomogenized, rises to the top when
the liquid is allowed to stand. a preventive, medicinal, or cosmetic product applied
externally that is a soft solid or thick liquid containing medication or other
specialized substances. Typically, creams.
g. Crumb Coat - A crumb coat is a very thin layer of icing used to “glue” crumbs down,
seal in the cake's moisture.
h. Cutting In- to manually combine flour or other dry components with a cold fat (like
butter) until the combination resembles coarse crumbs.
i. Docking - Using a fork to prick the dough all over is known as docking the dough.
j. Emulsion - flavoring wherein the flavor is suspended in water.
k. Fermentation (in baking)- Yeast feeds on the sugar contained with the dough,
producing carbon dioxide and alcohol, in a process called fermentation.
l. Fold - blending a light mixture with a heavier one while preserving as much air as
you can.
m. Knead - Kneading is the process of working a dough mixture to form a smooth and
cohesive mass.
n. Macerate - a technique that softens fresh fruit and draws out its natural juices,
o. Proof - is a process used to prepare yeast bread and other baked goods that
involves giving the dough one last rest and rise before baking.
p. Punch down (dough) - Punching down dough refers to the motion used for
deflating air pockets in bread dough.
q. Puree- To blend, grind or mash food until it is a thick, smooth, lump-free
consistency.
r. Ribbon stage- refers especially to the thick, pale, foam-like batter that is produced
when mixing eggs and sugar. The instructions will state that the batter should fall in
ribbons to demonstrate that it has been thoroughly beaten.
s. Sift- a procedure that involves passing flour through a device that is essentially a cup
with a fine sieve at one end in order to break up any lumps and aerate it at the same
time.
t. Score(in bread) - simply involves cutting into the dough ball you're preparing to
bake. It frequently refers to baked goods having a crisp, cracked surface and a
delicate interior, such as crusty white bread or sourdough boules. "The loaf wants to
expand in the hot oven; this expansion is also known as oven spring."
u. Simple syrup- a liquid sweetener made by dissolving sugar in water.
v. Spice sachet - a container containing herbs and spices. Typically, cheesecloth is
used. Herbs and spices are kept in while flavor is released thanks to its mesh-like
consistency. The herbs and spices are simply wrapped in cheesecloth and fastened
with kitchen twine.
w. stiff peaks- when the egg whites are smooth, moist, shiny, and the tips can stand
straight up.
x. Torte- a cake made with many eggs and often grated nuts or dry bread crumbs and
usually covered with a rich frosting