There is a list of specific terms used in culinary arts. Words relating to food identification, cooking process, equipment identification, and more. It is vital to understand the meaning and use of each term when working in the kitchen. Words that are relevant in procedures and actions taken during preparation. Also, to understand what is a specific ingredient and the reason why it is used in cooking.
A
ACID: A substance that has a sour or sharp flavor driven from a natural source; citrus fruits/juice, vinegar, and wine.
ACTIVE DRY YEAST: A dehydrated form of yeast that needs to be activated by warm water before use.
AERATION: To incorporate air by beating or whipping ingredients together.
AFTERTASTE: The sensation that remains in the mouth (or sits on the tongue) after consuming food or drinking a beverage.
AGAR-AGAR: A substance derived from certain sea vegetables; it’s eight times stronger than gelatin.
ALL-PURPOSE FLOUR: Wheat flour made of a blend of hard and soft wheat flour; protein content ranges from 8-12%.
ALPHA CRYSTALS: Large crystals found in untempered chocolate that are not uniform and unstable, causing the chocolate to melt.
ANDAGI: A ball-shaped deep fried doughnut native to Okinawa and Japan.
B
BACTERIA: Microscopic organisms that can cause food-borne illnesses when contaminated foods are consumed.
BAKERS PERCENTAGE: A percent system to determine how ingredients will react to flour.
BAKING POWDER: A chemical leavening agent composed of sodium bicarbonates, and acid, and a moisture absorber such as corn starch. When it’s moistened and comes into contact with heat, it will release carbon dioxide, causing a dough or batter to rise.
BAKING SODA: A chemical leavening agent containing sodium bicarbonate, an alkali that, when it comes in contact with an acid, breaks down and releases carbon dioxide, causing a product to rise.
BATTER: A pourable mixture of combined ingredients, high in liquefiers.
BAUME: A scale used for expressing specific gravity of liquid; method of measuring the density of sugar in sugar syrups.
BAVARIAN CREAM: (1) A filling used for cakes and pastries made with pastry cream, whipped cream, and gelatin. (2) a chilled dessert consisting of a egg custard, gelatin, and whipped cream with a similar texture to a mousse.
BENCH REST: The resting period of dough products containing yeast after it is pre-shaped. Also known as secondary fermentation.
BIOLOGICAL LEAVENING AGENT: a microscopic fungus that converts its food and carbohydrates into carbon dioxide through a process called Fermentation. (See Organic)
BITTERSWEET CHOCOLATE: (See Semisweet chocolate). If produced in America, bittersweet chocolate can also contain 12% milk solids.
BLEND: To fold or mix ingredients until well combined.
BLIND BAKE: To partially or fully bake an unfilled pastry crust.
BLINI: A Russian pancake made from wheat or buckwheat flour.
BLOCK METHOD: Another method to temper chocolate in which a block of chocolate is added to already melted chocolate of the same type, and is agitated until reaching it chocolate’s working temperature.
BLOOM: The process of allowing gelatin to soften (gelatin sheets) or dissolve (granulated) in a specified amount of cold water.
BRAN: 14.5% of the total kernel’s weight; the dark, outer coating of a wheat kernel that contains the most insoluble dietary fibers.
BREAD FLOUR: A hard wheat flour with a protein content of 11-13%, also known as Patent Flour.
BUTTER: A solid fat made by churning ingredients such as cream, milkfats, milk solids, and water and used as a flavoring agent to food and sauces.
BUTTER, CLARIFIED: Melted butter butter with the milk solids and water removed. Also known as Drawn Butter.
BUTTER, SALTED: Butter with a salt content up to 2.5%
BUTTER, SWEET CREAM: Butter made from cream with little salt being added.
BUTTER, UNSALTED: Butter with no salt added and contains less flavor than other types of butter.
BUTTERCREAM: A light, smooth, and fluffy blend of sugar, flavorings, and fat, with egg yolks or whipped egg whites sometimes being added; three types of buttercream: Simple, Italian, and French.
C
CACAO: The dried, partly fermented seed of the cacao tree. Used in the production of cocoa, chocolate, and cocoa butter.
CAKE FLOUR: A soft wheat flour with a protein content of 6-9%
CARMEL/CARAMELIZATION: The process of cooking sugar to a temperature between 320-360°F (160-182°C). The browning of sugar enhancing the flavors and appearances of certain foods.
CARBON DIOXIDE: Air or gas that acts as a leavening agent during baking.
CAVIAR: Fish eggs, (aka Cod Roe), produced only by Sturgeons, containing a buttery, sometimes nutty, occasionally sweet and salty flavor.
CHANTILLY: (See Crème Chantilly)
CHEMICAL LEAVENER: An ingredient whose chemical action is used to produce carbon dioxide gas to leaven baked goods.
CHOCOLATE: The seed(s) that is driven from a cacao tree.
CHOCOLATE CONFECTION: A confection made using chocolate with a ganache or buttercream filling, (see confection).
CHOCOLATE LIQUOR: The product made by grinding cocoa beans without any added ingredients.
CHOCOLATE TRUFFLE: (See Truffle).
CLEAR FLOUR: A hard wheat flour made from the endosperm darker than bread or high-gluten flour. It has a darker color, typically used in the preparation of rye breads, with a protein content ranging from 13-15%
COCOA BEAN: Seeds of the cacao tree.
COCOA BUTTER: The fat that is extracted from a cacao bean.
COD ROE: Fish eggs.
COLOR ADDITIVE: a dye used to add color to different culinary creations; two types: liquid or dry.
COMMON MERINGUE: A mixture of stiffly beaten egg whites and sugar, (also known as French Meringue).
COMPRESSED FRESH YEAST: Yeast that is moist and perishable.
CONFECTION: A general term for any type of candy or sweet preparation.
CORNSTARCH: A powdered thickener used in cooking to be blended with a small amount of water first, called a slurry, before cooking.
CORN SYRUP: A sweetener derived from cornstarch, dextrose, and glucose.
CREAMING: To blend fat and sugar together, incorporating air.
CRÈME CHANTILLY: Whipped cream made of heavy cream, a sweetener, and vanilla.
CRYSTALLIZATION: The process which occurs when sugar is deposited from a solution.
CULINARY MATH: The calculation of converting measurements, temperature, and other numerical related to the preparation of a dish.
D
DANGER ZONE: Temperature range between 70-125°F at which bacteria grows at an accelerated speed.
DEXTROSE: A pure sugar made from the actions of acid, also known as corn sugar.
DIPLOMAT CREAM: A cream filling made from equal parts of pastry cream and sweetened whipped cream.
DISH: (1) A piece of silverware that food is served on. (2) Another term used to identify food that has been prepared and plated.
DOCK: To pierce dough lightly with a fork or dough docker, releasing steam during baking, keeping the surface flat, and even.
DOUGH: A mixture of ingredients high in stabilizers and stiff enough to work with by hand.
DOUGH HOOK: An attachment to a stand mixer used for mixing ingredients to create a dough.
DRESS: Another term meaning to glaze, coat, or garnish.
DURUM FLOUR: A hard wheat flour milled from the entire endosperm of the durum wheat kernel used in bread making. Contains a protein content ranging from 12-14%.
E
EGG WASH: A blend of equal parts eggs (yolk, white, or whole), with water or milk. Brushed on the surface of doughs before baking. Sugar content found in milk, and the yolks, caramelizes adding color to the baked product.
EGG WHITE: The outer, clear surface of a whole egg containing the most protein that comes fresh or powdered. The lighter portion, used for making meringues.
EGG YOLK: The inner portion of the egg-containing all of the fat and most of its calories, minerals, and vitamins, with a small amount of sugar.
ELEMENT: A term used referring to an ingredient.
EMULSIFIED SHORTENING: Shortening that has no moisture of its own but can absorb and retain moisture. Also known as High-Ratio Shortening
ENDOSPERM: About 83% of a wheat kernel weight containing the most amount of protein and starch.
ENTREMET: A French dessert made from a series of layers of a cake, fillings, and textures.
ENRICHED DOUGH: Dough that contains added sugar and fat such as eggs, milk, or sugar.
EXTRACT: A concentrated mixture of ethyl alcohol and flavoring oil such as vanilla, almond, or mint.
EXPIRATION/EXPIRATION DATE: A date labeled on the outside of a opened or unopened food/drink product of which the product is good until. The temperature of where the product is stored may increase or decrease its shelve life. Abbreviations include: EX, EXP, or EXPD.
F
FAT BLOOM: The white cast on the surface of chocolate that was tempered incorrectly or chocolate exposed to high temperatures.
FERMENTATION: A process that occurs in any dough containing yeast that begins as soon as all the ingredients are combined. Fermentation continues until the dough reaches an internal temperature of 138°F (59°C) during baking.
FIFO: Abbreviation for "First In, First Out" (1) A system of rotating ingredients after purchasing and restocking. (2) To move ingredients forward and refilling the back with ingredient purchased more recently.
FLAVOR: (1) The addition of other seasonings and ingredients to improve, change or add taste. (2) The distinct taste of a food or beverage. (3) A quantity of something added to improve the taste.
FLAVORING AGENT: The ingredient(s) that plays the leading role of flavor in any dish.
FLOUR: A powdered substance created from milling wheat, corn, rye, or other grains.
FOAMING: The process of beating eggs (the yolks and/or whites) incorporating air until it begins to form a foam.
FOLDING: (1) To incorporate a lighter mixture into a heavier one using a rubber spatula. (2) The process of folding dough over itself during the bulk fermentation process to redistribute the available food supply to the yeast, equalize the temperature, to expand gases, and to further develop the glutens in the dough.
FONDANT: A sweet sugar paste made from cooked sugar and corn syrup, (see rolled fondant).
FOOD COLORING: (see color additive)
FORMULA: A recipe which the measurements for each ingredient are given as a percentage of the weight for the main ingredient.
FRENCH BUTTERCREAM: One of three types of buttercreams; buttercream made by whipping whole eggs, or egg yolks, with a cooked sugar syrup, then beating in butter and flavoring.
FRENCH MACAROONS: (See Macaron)
FRENCH MERINGUE: (See Common Meringue)
G
GANACHE: (1) A blend of chocolate, cream, and butter. (2) The filling used for a truffle made from chocolate, corn syrup, cream, butter, and a flavoring agent.
GARNISH: (1) To use food as a decorative feature. (2) Food or ingredient used to characterize the main ingredient of a dish.
GATEAU: French for cake.
GELATIN: A protein derived from the skins and tendons of animals, used as a thickener, stabilizer, or for texture. It comes in two forms: granulated and sheets.
GELATO: An Italian ice cream that’s denser than American ice cream.
GERM: 2.5% of the total weight of a wheat kernel containing vitamins, fats, and minerals.
GLIADEN: Protein found in wheat flour, (see Gluten).
GLUCOSE: (1) A simple sugar that is not decomposable, found in fruits, some vegetables, and honey. (2) A food additive used in confections. (See dextrose).
GLUTEIN: Protein found in wheat flour, (see Gluten)
GLUTEN: The protein component that holds a baked structure together. It is developed with the protein found in flour comes into contact with moisture, creating strains, resulting in elasticity in the dough.
H
HARD WHEAT FLOUR: Wheat flour with a high protein content creating more gluten strands, creating a more dense texture in baked products.
HIGH-GLUTEN FLOUR: Milled from the entire endosperm used in preparing bagels and hard rolls. Contains a protein content of 13-15%.
HIGH-RATIO CAKE: A type of cake containing a high amount of sugar and liquid using an emulsified shortening. Prepared using the two-stage mixing method.
I
IMPERIAL SYSTEM: A measurement system that uses pounds and ounces for weight, pint, quart, gallon, and fluid ounces for volume.
INDIRECT FERMENTATION: The pre-stage of preparing certain doughs in baking. (see sponge)
INGREDIENT: A flavoring agent used to add taste when creating food or drink.
INVERTASE: A enzyme extracted from yeast used in confectionary works to break down sugar crystals into a liquid fillings. (See invert sugar)
INVERT SUGAR: An enzyme that is extracted from yeast used to break down sucrose into two components: Sucrose and Fructose (See invertase)
INVERT SUGAR SYRUP: A liquid sweetener made from two parts granulated sugar to one part water. (See invertase and invert sugar)
ITALIAN BUTTERCREAM: A frosting mixture by blending butter into prepared Italian meringue.
ITALIAN MERINGUE: A mixture of whipped egg whites. Sugar syrup is cooked to 240°F (116°C) before being slowly poured into whipped egg whites; meringue whips until shiny, fluffy, and has cooled down.
L
LACTOSE: The simple sugar found in milk fat.
LAMINATION: The technique of layering fat and dough through the process of rolling and folding to creating alternating layers.
LEAN DOUGH: A yeast dough that contains little or no fat or sugar.
LEAVENER/LEAVENING/LEAVENING AGENT: Raising or expansion of a baked product. Three types of leavening agents: chemical, physical, and organic.
LICORICE: A feathery-leafed plant whose dried roots is extracted, containing a distinct sweet flavor similar to that of anise or fennel; used as a flavoring agent in candies, confections, baked goods, and beverages.
LI HING MUI: Dried plum that has a sweet, sour, and salty flavor. Commonly found in stores specializing in either Hawaiian or Asian merchandising.
LI HING MUI POWDER: Grounded plum skin that has been previously pickled in a combination mixture of licorice, red food coloring, sugar, and salt.
M
MACARON: A chewy French confection made with two almond flour based meringue cookies, sandwiched with buttercream, chocolate, jam, or other ingredients. (pronounced ma-KR-rann)
MACAROON: A coconut or almond flavored cookie with a more tenderer texture, held together with lightened egg whites.
MALASADA: A round pastry coated in granulated sugar that's native to Portugal.
MARZIPAN: A pliable dough made of almonds and sugar. Almonds can be substituted with other nuts and flavoring agents.
MARGARINE: A flavorless substitute for butter made from animal and vegetable fats.
MASS: The weight or heaviness of a substance, (commonly used as ounces and pounds)
MERINGUE: A whipped mixture of egg whites and sugar. Whipped to either a soft, medium or stiff peak. It comes in three types: Common (aka French), Italian, and Swiss.
METRIC SYSTEM: A decimal system in which the basic weight, volume, and length are described as grams, liters, and meters.
MILK: A nutrient-rich white liquid produce by the mammary glands of mammals.
MILLE-FEUILLE: A French dessert made of puff pastry filled with layers of pastry cream, whipped cream, or fruit(s) and ganache, traditionally glazed with fondant. Also known as Napoleon.
MIS EN PLACE: French for “Put in Place.” The rule of preparation before beginning a recipe; having ingredients scaled and stored to be ready for use.
MIXING METHOD(S): A list of instructions used for mixing batters and doughs.
MOLASSES: A thick, sweet, brownish-black liquid by-product of sugar refining.
MOUSSE: (1) French for foam. (2) A soft, creamy food, either sweet or savory (or a combination of multiple flavors) lightened and prepared using a meringue, whipped cream or both.
MOUSSE CAKE: A dessert made by folding mousse on top, or between, layers of a sponge cake.
N
NAPOLEON: (See Mille-Feuille)
O
OIL: A liquid form of fat that is stored at room temperature.
ORGANIC: A class of compounds derived from plants and animals.
ORGANIC LEAVENING AGENT: A living organism operated by fermenting sugar to produce carbon dioxide gas, causing a dough or batter to rise. (See Yeast).
P
PADDLE ATTACHMENT: An attachment for a stand mixer used for creaming ingredients together, making batters.
PAR-BAKE: The start of the baking process, and to finish baking at a later time.
PASTILLAGE: A sugar dough made of powdered sugar, water, glucose, corn starch, and gelatin. Also known as gum paste.
PASTRY BAG: A cone-shaped bag with two opened ends; one side to add the dough or other mixture into, another side to hold the pastry tip to pipe decorative designs and patterns. It comes in a disposable and non-disposable bag.
PASTRY FLOUR: Flour with a protein content of 8-10%. Used in preparing pie crust dough, muffins, some biscuits, and other pastries.
PATE A CHOUX: A cooked mixture made from flour, water, butter, eggs, and sugar. When flour is added, the mixture takes on the consistency of a dough used to pipe shells for cream puffs, eclairs, and other pastries.
PEAK: The consistency of a whipped product such as whipped cream, crème Chantilly, or meringue. Three types: soft, medium, and stiff.
PECTIN: A gelling agent used to make jams and jellies.
PETIT FOUR: A small bite-size cake, cookie, pastry, or confection to be eaten in one or two bites. French for “small oven.”
PHYSICAL LEAVENING AGENT: Air or steam used during the baking process, or whipping process, causing a baked product to rise.
PIPIKAULA (Pronounced pee-pee-cow-lah): A Hawaiian dish of salted and dried meat.
PORTION(S): A term used to identify the number of servings, (see unit(s))
PRESHAPING: The gentle, first process of shaping the dough.
PROFITEROLE: A French dessert that consists of miniature cream puffs assembled into the shape of a pyramid and topped chocolate sauce.
PROOF: To allow yeast doughs to rise.
PROOF BOX: A cabinet or room which heat and humidity are controlled to create an environment for proofing yeast doughs.
PROTEIN: A class of nutrients that contains hydrogen, oxygen, carbon, and nitrogen, naturally found in plants and animals.
PUFF PASTRY: A rich flaky pastry made by enclosing butter or fat in a sheet dough and rolling out the dough. Done repeatedly to create many thin layers while rising as it is baked.
Q
QUICK BREADS: A category of bread and other baked goods made with a quick-acting chemical leavening agent, such as baking soda or baking powder; doughs the require no kneading or fermentation.
R
RAMEKIN: A ceramic dish used for soufflés.
RAPID GROWTH RANGE: Temperature which bacteria grows at an accelerated speed.
RAPID-RISE YEAST: A type of yeast formed to create a quick rise once it is activated by water but dies quickly.
RECIPE: A specific list of ingredients and amounts with procedures to follow when preparing a dish.
ROLLED FONDANT: A sugar dough made from powdered sugar, corn syrup, gelatin, and glycerin. Used commonly to be draped over a cake, creating a smooth surface for decorating. Also used as glazing for pastries.
S
SATA ANDAGI: Andagi that contains any type of harvested sugar in its formula. "Sata" meaning sugar in Japanese.
SCORE: Incisions made into a dough before baking, allowing steam to escape causing the dough to expand.
SEEDING/SEEDING METHOD: A method used to temper chocolate by incorporating tempered chocolate into melted chocolate until reaching its working temperature.
SERMOLINA: Coarsely ground durum wheat flour mainly used in pasta making.
SHERBERT: A frozen dessert made with fruit juice, sugar, and water; it can also contain milk, cream, and egg whites.
SHORTENING: A fat or oil solid used in baking or for greasing. A substitute for butter in some recipes.
SILPAT: A non-stick mat used in baking made from food-safe silicone and fiberglass.
SIMPLE BUTTERCREAM: (See buttercream)
SIMPLE SYRUP: A boiled mixture of equal parts of sugar and water. Commonly used to keep baked products moist after baking.
SLURRY: A mixture of water and cornstarch before it’s used as a thickener.
SMOKING POINT: The point at which oil or fat begins to produce blushes of smoke that is clearly visible. The temperature for the smoking point varies depending on the type of oil or fat being heated, ranging between 325-520°F
SODIUM BICARBONATE: A food additive found in chemical leavening agents.
SOFT WHEAT FLOUR: Wheat flour with a low protein content, creating fewer gluten strands. It is designated for baked products with a less dense texture.
SORBET: A soft and smooth frozen dessert made from fruit puree or fruit juice, with sugar water, or any liquid flavoring agent.
SOUFFLE: A French dessert made from a pastry cream base and meringue.
SPONGE: A mixture of flour, yeast, and other liquids used in the first stage of some pastry preparation; the sponge is allowed to ferment prior to adding any remaining ingredients. see indirect fermentation.
SPREADABLE BUTTER: Butter that has been soften with the addition of vegetable oil prepared by the manufacturer.
STABILIZER: An ingredient used to develop and hold the final structure of a baked/cooked product. Flour and eggs are two common stabilizers used in baking.
SUCROSE: Another term meaning table sugar.
STURGEON: A saltwater breed of fish known for producing caviar in a freshwater habitat.
SWEETENER: An ingredient used containing a sweet flavor.
SWISS MERINGUE: A meringue made of stiffly beaten egg whites and sugar heated over simmering water, cooked until it reaches 140-160°F (60-71°C), then whipped until it cools down.
T
TASTE: (1) To test the flavor of something by placing in the mouth or on the tongue. (2) To sample a food or beverage. (3) One of five senses; concerned with perceiving and distinguishing the flavors, (e.g., sweet, sour, salty, bitter, and savory)
TEMPER/TEMPERING: (1) To bring something back to the proper temperature or texture by mixing, stirring, heating, and cooling. (2) The process of which chocolate is melted, cooled, and reheat back to its working temperature, causing the chocolate to set and hold its shape at room temperature with a gloss. (3) The process of slowly adding a hot liquid to eggs or other foods to raise its temperature without causing them to curdle.
TEMPERATURE DANGER ZONE (TDZ): Temperature in which bacteria thrives and reproduces, 41-135°F (5-57°C); keeping food out of the TDZ decreases the chances of intoxication and infection.
THERMOMETER: A tool used to take the temperature of the food being cooked.
THICKENER/THICKENING AGENT: An ingredient that is capable of gelling, stabilizing, or thickening, commonly found driven from a natural source.
TIME AND TEMPERATURE CONTROL: (1) Keeping hot food(s) hot and cold food(s) and out of the temperature danger zone during preparation and serving. (2) Balancing both sides together, so food is served at its highest quality during preparation. (3) Serving food at the correct holding temperature to prevent unpleasant texture, flavor, and to reserve its natural flavor(s).
TRUE PERCENTAGE: (1) A percent system used to determine how ingredients will react overall in a formula. (2) A mathematic system used to determine the percentage of an ingredient used in a formula.
TRUFFLE: (1) A chocolate confection, traditionally a round shape, with a ganache or a buttercream filling. (2) A fungus that’s usually grown underneath the roots of individual trees.
U
UNIT(S): A industrial term used to identify the number of servings, (see portion(s))
V
VOLUME: The measurement in which liquids are measured at, (cups, fluid ounces, teaspoon, tablespoon, liters, pints, quarts, and gallons)
W
WHISK ATTACHMENT: An attachment to a stand mixer used for whipping ingredients together.
WHOLE WHEAT FLOUR: A hard wheat flour milled using the entire wheat kernel with a protein content of 14-16%
WORKING TEMPERATURE: The temperature which a dough or chocolate reaches before being used.
Y
YEAST: An organic leavening agent used in bake products causing it to rise or expand.
YIELD: Total number of servings.
Z
ZEST: To remove strips of the rind from citrus fruit, used as a flavoring agent in cooking and baking.
ACID: A substance that has a sour or sharp flavor driven from a natural source; citrus fruits/juice, vinegar, and wine.
ACTIVE DRY YEAST: A dehydrated form of yeast that needs to be activated by warm water before use.
AERATION: To incorporate air by beating or whipping ingredients together.
AFTERTASTE: The sensation that remains in the mouth (or sits on the tongue) after consuming food or drinking a beverage.
AGAR-AGAR: A substance derived from certain sea vegetables; it’s eight times stronger than gelatin.
ALL-PURPOSE FLOUR: Wheat flour made of a blend of hard and soft wheat flour; protein content ranges from 8-12%.
ALPHA CRYSTALS: Large crystals found in untempered chocolate that are not uniform and unstable, causing the chocolate to melt.
ANDAGI: A ball-shaped deep fried doughnut native to Okinawa and Japan.
B
BACTERIA: Microscopic organisms that can cause food-borne illnesses when contaminated foods are consumed.
BAKERS PERCENTAGE: A percent system to determine how ingredients will react to flour.
BAKING POWDER: A chemical leavening agent composed of sodium bicarbonates, and acid, and a moisture absorber such as corn starch. When it’s moistened and comes into contact with heat, it will release carbon dioxide, causing a dough or batter to rise.
BAKING SODA: A chemical leavening agent containing sodium bicarbonate, an alkali that, when it comes in contact with an acid, breaks down and releases carbon dioxide, causing a product to rise.
BATTER: A pourable mixture of combined ingredients, high in liquefiers.
BAUME: A scale used for expressing specific gravity of liquid; method of measuring the density of sugar in sugar syrups.
BAVARIAN CREAM: (1) A filling used for cakes and pastries made with pastry cream, whipped cream, and gelatin. (2) a chilled dessert consisting of a egg custard, gelatin, and whipped cream with a similar texture to a mousse.
BENCH REST: The resting period of dough products containing yeast after it is pre-shaped. Also known as secondary fermentation.
BIOLOGICAL LEAVENING AGENT: a microscopic fungus that converts its food and carbohydrates into carbon dioxide through a process called Fermentation. (See Organic)
BITTERSWEET CHOCOLATE: (See Semisweet chocolate). If produced in America, bittersweet chocolate can also contain 12% milk solids.
BLEND: To fold or mix ingredients until well combined.
BLIND BAKE: To partially or fully bake an unfilled pastry crust.
BLINI: A Russian pancake made from wheat or buckwheat flour.
BLOCK METHOD: Another method to temper chocolate in which a block of chocolate is added to already melted chocolate of the same type, and is agitated until reaching it chocolate’s working temperature.
BLOOM: The process of allowing gelatin to soften (gelatin sheets) or dissolve (granulated) in a specified amount of cold water.
BRAN: 14.5% of the total kernel’s weight; the dark, outer coating of a wheat kernel that contains the most insoluble dietary fibers.
BREAD FLOUR: A hard wheat flour with a protein content of 11-13%, also known as Patent Flour.
BUTTER: A solid fat made by churning ingredients such as cream, milkfats, milk solids, and water and used as a flavoring agent to food and sauces.
BUTTER, CLARIFIED: Melted butter butter with the milk solids and water removed. Also known as Drawn Butter.
BUTTER, SALTED: Butter with a salt content up to 2.5%
BUTTER, SWEET CREAM: Butter made from cream with little salt being added.
BUTTER, UNSALTED: Butter with no salt added and contains less flavor than other types of butter.
BUTTERCREAM: A light, smooth, and fluffy blend of sugar, flavorings, and fat, with egg yolks or whipped egg whites sometimes being added; three types of buttercream: Simple, Italian, and French.
C
CACAO: The dried, partly fermented seed of the cacao tree. Used in the production of cocoa, chocolate, and cocoa butter.
CAKE FLOUR: A soft wheat flour with a protein content of 6-9%
CARMEL/CARAMELIZATION: The process of cooking sugar to a temperature between 320-360°F (160-182°C). The browning of sugar enhancing the flavors and appearances of certain foods.
CARBON DIOXIDE: Air or gas that acts as a leavening agent during baking.
CAVIAR: Fish eggs, (aka Cod Roe), produced only by Sturgeons, containing a buttery, sometimes nutty, occasionally sweet and salty flavor.
CHANTILLY: (See Crème Chantilly)
CHEMICAL LEAVENER: An ingredient whose chemical action is used to produce carbon dioxide gas to leaven baked goods.
CHOCOLATE: The seed(s) that is driven from a cacao tree.
CHOCOLATE CONFECTION: A confection made using chocolate with a ganache or buttercream filling, (see confection).
CHOCOLATE LIQUOR: The product made by grinding cocoa beans without any added ingredients.
CHOCOLATE TRUFFLE: (See Truffle).
CLEAR FLOUR: A hard wheat flour made from the endosperm darker than bread or high-gluten flour. It has a darker color, typically used in the preparation of rye breads, with a protein content ranging from 13-15%
COCOA BEAN: Seeds of the cacao tree.
COCOA BUTTER: The fat that is extracted from a cacao bean.
COD ROE: Fish eggs.
COLOR ADDITIVE: a dye used to add color to different culinary creations; two types: liquid or dry.
COMMON MERINGUE: A mixture of stiffly beaten egg whites and sugar, (also known as French Meringue).
COMPRESSED FRESH YEAST: Yeast that is moist and perishable.
CONFECTION: A general term for any type of candy or sweet preparation.
CORNSTARCH: A powdered thickener used in cooking to be blended with a small amount of water first, called a slurry, before cooking.
CORN SYRUP: A sweetener derived from cornstarch, dextrose, and glucose.
CREAMING: To blend fat and sugar together, incorporating air.
CRÈME CHANTILLY: Whipped cream made of heavy cream, a sweetener, and vanilla.
CRYSTALLIZATION: The process which occurs when sugar is deposited from a solution.
CULINARY MATH: The calculation of converting measurements, temperature, and other numerical related to the preparation of a dish.
D
DANGER ZONE: Temperature range between 70-125°F at which bacteria grows at an accelerated speed.
DEXTROSE: A pure sugar made from the actions of acid, also known as corn sugar.
DIPLOMAT CREAM: A cream filling made from equal parts of pastry cream and sweetened whipped cream.
DISH: (1) A piece of silverware that food is served on. (2) Another term used to identify food that has been prepared and plated.
DOCK: To pierce dough lightly with a fork or dough docker, releasing steam during baking, keeping the surface flat, and even.
DOUGH: A mixture of ingredients high in stabilizers and stiff enough to work with by hand.
DOUGH HOOK: An attachment to a stand mixer used for mixing ingredients to create a dough.
DRESS: Another term meaning to glaze, coat, or garnish.
DURUM FLOUR: A hard wheat flour milled from the entire endosperm of the durum wheat kernel used in bread making. Contains a protein content ranging from 12-14%.
E
EGG WASH: A blend of equal parts eggs (yolk, white, or whole), with water or milk. Brushed on the surface of doughs before baking. Sugar content found in milk, and the yolks, caramelizes adding color to the baked product.
EGG WHITE: The outer, clear surface of a whole egg containing the most protein that comes fresh or powdered. The lighter portion, used for making meringues.
EGG YOLK: The inner portion of the egg-containing all of the fat and most of its calories, minerals, and vitamins, with a small amount of sugar.
ELEMENT: A term used referring to an ingredient.
EMULSIFIED SHORTENING: Shortening that has no moisture of its own but can absorb and retain moisture. Also known as High-Ratio Shortening
ENDOSPERM: About 83% of a wheat kernel weight containing the most amount of protein and starch.
ENTREMET: A French dessert made from a series of layers of a cake, fillings, and textures.
ENRICHED DOUGH: Dough that contains added sugar and fat such as eggs, milk, or sugar.
EXTRACT: A concentrated mixture of ethyl alcohol and flavoring oil such as vanilla, almond, or mint.
EXPIRATION/EXPIRATION DATE: A date labeled on the outside of a opened or unopened food/drink product of which the product is good until. The temperature of where the product is stored may increase or decrease its shelve life. Abbreviations include: EX, EXP, or EXPD.
F
FAT BLOOM: The white cast on the surface of chocolate that was tempered incorrectly or chocolate exposed to high temperatures.
FERMENTATION: A process that occurs in any dough containing yeast that begins as soon as all the ingredients are combined. Fermentation continues until the dough reaches an internal temperature of 138°F (59°C) during baking.
FIFO: Abbreviation for "First In, First Out" (1) A system of rotating ingredients after purchasing and restocking. (2) To move ingredients forward and refilling the back with ingredient purchased more recently.
FLAVOR: (1) The addition of other seasonings and ingredients to improve, change or add taste. (2) The distinct taste of a food or beverage. (3) A quantity of something added to improve the taste.
FLAVORING AGENT: The ingredient(s) that plays the leading role of flavor in any dish.
FLOUR: A powdered substance created from milling wheat, corn, rye, or other grains.
FOAMING: The process of beating eggs (the yolks and/or whites) incorporating air until it begins to form a foam.
FOLDING: (1) To incorporate a lighter mixture into a heavier one using a rubber spatula. (2) The process of folding dough over itself during the bulk fermentation process to redistribute the available food supply to the yeast, equalize the temperature, to expand gases, and to further develop the glutens in the dough.
FONDANT: A sweet sugar paste made from cooked sugar and corn syrup, (see rolled fondant).
FOOD COLORING: (see color additive)
FORMULA: A recipe which the measurements for each ingredient are given as a percentage of the weight for the main ingredient.
FRENCH BUTTERCREAM: One of three types of buttercreams; buttercream made by whipping whole eggs, or egg yolks, with a cooked sugar syrup, then beating in butter and flavoring.
FRENCH MACAROONS: (See Macaron)
FRENCH MERINGUE: (See Common Meringue)
G
GANACHE: (1) A blend of chocolate, cream, and butter. (2) The filling used for a truffle made from chocolate, corn syrup, cream, butter, and a flavoring agent.
GARNISH: (1) To use food as a decorative feature. (2) Food or ingredient used to characterize the main ingredient of a dish.
GATEAU: French for cake.
GELATIN: A protein derived from the skins and tendons of animals, used as a thickener, stabilizer, or for texture. It comes in two forms: granulated and sheets.
GELATO: An Italian ice cream that’s denser than American ice cream.
GERM: 2.5% of the total weight of a wheat kernel containing vitamins, fats, and minerals.
GLIADEN: Protein found in wheat flour, (see Gluten).
GLUCOSE: (1) A simple sugar that is not decomposable, found in fruits, some vegetables, and honey. (2) A food additive used in confections. (See dextrose).
GLUTEIN: Protein found in wheat flour, (see Gluten)
GLUTEN: The protein component that holds a baked structure together. It is developed with the protein found in flour comes into contact with moisture, creating strains, resulting in elasticity in the dough.
H
HARD WHEAT FLOUR: Wheat flour with a high protein content creating more gluten strands, creating a more dense texture in baked products.
HIGH-GLUTEN FLOUR: Milled from the entire endosperm used in preparing bagels and hard rolls. Contains a protein content of 13-15%.
HIGH-RATIO CAKE: A type of cake containing a high amount of sugar and liquid using an emulsified shortening. Prepared using the two-stage mixing method.
I
IMPERIAL SYSTEM: A measurement system that uses pounds and ounces for weight, pint, quart, gallon, and fluid ounces for volume.
INDIRECT FERMENTATION: The pre-stage of preparing certain doughs in baking. (see sponge)
INGREDIENT: A flavoring agent used to add taste when creating food or drink.
INVERTASE: A enzyme extracted from yeast used in confectionary works to break down sugar crystals into a liquid fillings. (See invert sugar)
INVERT SUGAR: An enzyme that is extracted from yeast used to break down sucrose into two components: Sucrose and Fructose (See invertase)
INVERT SUGAR SYRUP: A liquid sweetener made from two parts granulated sugar to one part water. (See invertase and invert sugar)
ITALIAN BUTTERCREAM: A frosting mixture by blending butter into prepared Italian meringue.
ITALIAN MERINGUE: A mixture of whipped egg whites. Sugar syrup is cooked to 240°F (116°C) before being slowly poured into whipped egg whites; meringue whips until shiny, fluffy, and has cooled down.
L
LACTOSE: The simple sugar found in milk fat.
LAMINATION: The technique of layering fat and dough through the process of rolling and folding to creating alternating layers.
LEAN DOUGH: A yeast dough that contains little or no fat or sugar.
LEAVENER/LEAVENING/LEAVENING AGENT: Raising or expansion of a baked product. Three types of leavening agents: chemical, physical, and organic.
LICORICE: A feathery-leafed plant whose dried roots is extracted, containing a distinct sweet flavor similar to that of anise or fennel; used as a flavoring agent in candies, confections, baked goods, and beverages.
LI HING MUI: Dried plum that has a sweet, sour, and salty flavor. Commonly found in stores specializing in either Hawaiian or Asian merchandising.
LI HING MUI POWDER: Grounded plum skin that has been previously pickled in a combination mixture of licorice, red food coloring, sugar, and salt.
M
MACARON: A chewy French confection made with two almond flour based meringue cookies, sandwiched with buttercream, chocolate, jam, or other ingredients. (pronounced ma-KR-rann)
MACAROON: A coconut or almond flavored cookie with a more tenderer texture, held together with lightened egg whites.
MALASADA: A round pastry coated in granulated sugar that's native to Portugal.
MARZIPAN: A pliable dough made of almonds and sugar. Almonds can be substituted with other nuts and flavoring agents.
MARGARINE: A flavorless substitute for butter made from animal and vegetable fats.
MASS: The weight or heaviness of a substance, (commonly used as ounces and pounds)
MERINGUE: A whipped mixture of egg whites and sugar. Whipped to either a soft, medium or stiff peak. It comes in three types: Common (aka French), Italian, and Swiss.
METRIC SYSTEM: A decimal system in which the basic weight, volume, and length are described as grams, liters, and meters.
MILK: A nutrient-rich white liquid produce by the mammary glands of mammals.
MILLE-FEUILLE: A French dessert made of puff pastry filled with layers of pastry cream, whipped cream, or fruit(s) and ganache, traditionally glazed with fondant. Also known as Napoleon.
MIS EN PLACE: French for “Put in Place.” The rule of preparation before beginning a recipe; having ingredients scaled and stored to be ready for use.
MIXING METHOD(S): A list of instructions used for mixing batters and doughs.
MOLASSES: A thick, sweet, brownish-black liquid by-product of sugar refining.
MOUSSE: (1) French for foam. (2) A soft, creamy food, either sweet or savory (or a combination of multiple flavors) lightened and prepared using a meringue, whipped cream or both.
MOUSSE CAKE: A dessert made by folding mousse on top, or between, layers of a sponge cake.
N
NAPOLEON: (See Mille-Feuille)
O
OIL: A liquid form of fat that is stored at room temperature.
ORGANIC: A class of compounds derived from plants and animals.
ORGANIC LEAVENING AGENT: A living organism operated by fermenting sugar to produce carbon dioxide gas, causing a dough or batter to rise. (See Yeast).
P
PADDLE ATTACHMENT: An attachment for a stand mixer used for creaming ingredients together, making batters.
PAR-BAKE: The start of the baking process, and to finish baking at a later time.
PASTILLAGE: A sugar dough made of powdered sugar, water, glucose, corn starch, and gelatin. Also known as gum paste.
PASTRY BAG: A cone-shaped bag with two opened ends; one side to add the dough or other mixture into, another side to hold the pastry tip to pipe decorative designs and patterns. It comes in a disposable and non-disposable bag.
PASTRY FLOUR: Flour with a protein content of 8-10%. Used in preparing pie crust dough, muffins, some biscuits, and other pastries.
PATE A CHOUX: A cooked mixture made from flour, water, butter, eggs, and sugar. When flour is added, the mixture takes on the consistency of a dough used to pipe shells for cream puffs, eclairs, and other pastries.
PEAK: The consistency of a whipped product such as whipped cream, crème Chantilly, or meringue. Three types: soft, medium, and stiff.
PECTIN: A gelling agent used to make jams and jellies.
PETIT FOUR: A small bite-size cake, cookie, pastry, or confection to be eaten in one or two bites. French for “small oven.”
PHYSICAL LEAVENING AGENT: Air or steam used during the baking process, or whipping process, causing a baked product to rise.
PIPIKAULA (Pronounced pee-pee-cow-lah): A Hawaiian dish of salted and dried meat.
PORTION(S): A term used to identify the number of servings, (see unit(s))
PRESHAPING: The gentle, first process of shaping the dough.
PROFITEROLE: A French dessert that consists of miniature cream puffs assembled into the shape of a pyramid and topped chocolate sauce.
PROOF: To allow yeast doughs to rise.
PROOF BOX: A cabinet or room which heat and humidity are controlled to create an environment for proofing yeast doughs.
PROTEIN: A class of nutrients that contains hydrogen, oxygen, carbon, and nitrogen, naturally found in plants and animals.
PUFF PASTRY: A rich flaky pastry made by enclosing butter or fat in a sheet dough and rolling out the dough. Done repeatedly to create many thin layers while rising as it is baked.
Q
QUICK BREADS: A category of bread and other baked goods made with a quick-acting chemical leavening agent, such as baking soda or baking powder; doughs the require no kneading or fermentation.
R
RAMEKIN: A ceramic dish used for soufflés.
RAPID GROWTH RANGE: Temperature which bacteria grows at an accelerated speed.
RAPID-RISE YEAST: A type of yeast formed to create a quick rise once it is activated by water but dies quickly.
RECIPE: A specific list of ingredients and amounts with procedures to follow when preparing a dish.
ROLLED FONDANT: A sugar dough made from powdered sugar, corn syrup, gelatin, and glycerin. Used commonly to be draped over a cake, creating a smooth surface for decorating. Also used as glazing for pastries.
S
SATA ANDAGI: Andagi that contains any type of harvested sugar in its formula. "Sata" meaning sugar in Japanese.
SCORE: Incisions made into a dough before baking, allowing steam to escape causing the dough to expand.
SEEDING/SEEDING METHOD: A method used to temper chocolate by incorporating tempered chocolate into melted chocolate until reaching its working temperature.
SERMOLINA: Coarsely ground durum wheat flour mainly used in pasta making.
SHERBERT: A frozen dessert made with fruit juice, sugar, and water; it can also contain milk, cream, and egg whites.
SHORTENING: A fat or oil solid used in baking or for greasing. A substitute for butter in some recipes.
SILPAT: A non-stick mat used in baking made from food-safe silicone and fiberglass.
SIMPLE BUTTERCREAM: (See buttercream)
SIMPLE SYRUP: A boiled mixture of equal parts of sugar and water. Commonly used to keep baked products moist after baking.
SLURRY: A mixture of water and cornstarch before it’s used as a thickener.
SMOKING POINT: The point at which oil or fat begins to produce blushes of smoke that is clearly visible. The temperature for the smoking point varies depending on the type of oil or fat being heated, ranging between 325-520°F
SODIUM BICARBONATE: A food additive found in chemical leavening agents.
SOFT WHEAT FLOUR: Wheat flour with a low protein content, creating fewer gluten strands. It is designated for baked products with a less dense texture.
SORBET: A soft and smooth frozen dessert made from fruit puree or fruit juice, with sugar water, or any liquid flavoring agent.
SOUFFLE: A French dessert made from a pastry cream base and meringue.
SPONGE: A mixture of flour, yeast, and other liquids used in the first stage of some pastry preparation; the sponge is allowed to ferment prior to adding any remaining ingredients. see indirect fermentation.
SPREADABLE BUTTER: Butter that has been soften with the addition of vegetable oil prepared by the manufacturer.
STABILIZER: An ingredient used to develop and hold the final structure of a baked/cooked product. Flour and eggs are two common stabilizers used in baking.
SUCROSE: Another term meaning table sugar.
STURGEON: A saltwater breed of fish known for producing caviar in a freshwater habitat.
SWEETENER: An ingredient used containing a sweet flavor.
SWISS MERINGUE: A meringue made of stiffly beaten egg whites and sugar heated over simmering water, cooked until it reaches 140-160°F (60-71°C), then whipped until it cools down.
T
TASTE: (1) To test the flavor of something by placing in the mouth or on the tongue. (2) To sample a food or beverage. (3) One of five senses; concerned with perceiving and distinguishing the flavors, (e.g., sweet, sour, salty, bitter, and savory)
TEMPER/TEMPERING: (1) To bring something back to the proper temperature or texture by mixing, stirring, heating, and cooling. (2) The process of which chocolate is melted, cooled, and reheat back to its working temperature, causing the chocolate to set and hold its shape at room temperature with a gloss. (3) The process of slowly adding a hot liquid to eggs or other foods to raise its temperature without causing them to curdle.
TEMPERATURE DANGER ZONE (TDZ): Temperature in which bacteria thrives and reproduces, 41-135°F (5-57°C); keeping food out of the TDZ decreases the chances of intoxication and infection.
THERMOMETER: A tool used to take the temperature of the food being cooked.
THICKENER/THICKENING AGENT: An ingredient that is capable of gelling, stabilizing, or thickening, commonly found driven from a natural source.
TIME AND TEMPERATURE CONTROL: (1) Keeping hot food(s) hot and cold food(s) and out of the temperature danger zone during preparation and serving. (2) Balancing both sides together, so food is served at its highest quality during preparation. (3) Serving food at the correct holding temperature to prevent unpleasant texture, flavor, and to reserve its natural flavor(s).
TRUE PERCENTAGE: (1) A percent system used to determine how ingredients will react overall in a formula. (2) A mathematic system used to determine the percentage of an ingredient used in a formula.
TRUFFLE: (1) A chocolate confection, traditionally a round shape, with a ganache or a buttercream filling. (2) A fungus that’s usually grown underneath the roots of individual trees.
U
UNIT(S): A industrial term used to identify the number of servings, (see portion(s))
V
VOLUME: The measurement in which liquids are measured at, (cups, fluid ounces, teaspoon, tablespoon, liters, pints, quarts, and gallons)
W
WHISK ATTACHMENT: An attachment to a stand mixer used for whipping ingredients together.
WHOLE WHEAT FLOUR: A hard wheat flour milled using the entire wheat kernel with a protein content of 14-16%
WORKING TEMPERATURE: The temperature which a dough or chocolate reaches before being used.
Y
YEAST: An organic leavening agent used in bake products causing it to rise or expand.
YIELD: Total number of servings.
Z
ZEST: To remove strips of the rind from citrus fruit, used as a flavoring agent in cooking and baking.
