dessert consisting of ice cream on a sponge cake base, covered with meringue and browned in the oven
baking
process of using heat to convert any formula into a food product that sets the starch and protein
batter
semi-fluid mixture containing flour or other starch used for the production of such products as cakes, cookies and muffins and for coating products to be deep-fried
bombe
type of frozen dessert made in a dome shaped mould
brioche
rich yeast dough containing large amounts of eggs and butter, or a product made from this dough
buttercream
icing made of butter and/or shortening blended with sugars and other ingredients
cassata
iced dessert of Italian origin usually rectangular in shape lined with fruit ice cream or a brick shape fruit flavour of ice cream with a Chantilly cream filling
choux paste
paste made by mixing boiling water or milk, butter, salt, sugar, adding flour and eggs; used to make éclairs, cream puffs and similar products
cocoa
dry powder that remains after cocoa butter is pressed out of chocolate liquor
cocoa butter
white or yellowish fat found in natural chocolate
compound chocolate
chocolate with the cocoa butter replaced with a shortening to remove the necessity of tempering
couverture
natural sweet chocolate containing no added fats other than natural cocoa butter used for dipping, moulding, coating and similar purposes
creaming (method)
mixing method that begins with the blending of fat and sugar used for cakes, cookies and similar items
crème anglaise
light vanilla flavoured custard sauce made of milk, cream, sugar and egg yolks
crème caramel
custard baked in a hot water bath using a mould lined with caramelized sugar, then unmoulded
crème Chiboust
rich custard cream lightened with meringue and set with gelatine. Invented by french pâtissier Chiboust for preparation of Gâteau St-Honoré
crème diplomat
French cream made of equal parts pastry cream and whipped cream, sweetened and flavoured with vanilla (often stabilized with gelatine)
croissant
flaky buttery yeast roll shaped like a crescent and made from a laminated dough
custard
liquid that is thickened by the coagulation of egg protein
emulsion
homogeneous mixture resulting from an ingredient, such as egg yolks, added to encourage a smooth blend of oil and water
fermentation
process by which yeast is activated with moisture in a mixture to release carbon dioxide and alcohol
fondant
type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals
ganache
rich cream which is a heated blend of sweet chocolate and heavy cream that may be cooled and whipped, and used as filling or icing
genoise
sponge cake made with a batter containing melted butter
glaze (1)
shiny coating, such as a syrup, applied to a food
glaze (2)
to make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven
gluten
elastic substance developed from proteins in wheat flours, moistened and mixed to give structure and strength in a dough
granité
coarse crystalline frozen dessert made of water, sugar and fruit juice or another flavouring
high-ratio (1)
term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour, with higher moisture
high-ratio (2)
term referring to certain specially processed ingredients used in these cakes such as shortening
ice cream
churn frozen mixture of milk, cream, sugar, flavourings and sometimes eggs
ices
frozen dessert made of water, sugar and fruit juice
invert sugar
mixture of two simple sugars, dextrose and levulose resulting from the breakdown of sucrose
laminated
to form alternated layers of two ingredients by sheeting and folding
leavening
production or incorporation of gases, air or carbon dioxide in a baked product to increase volume and to produce shape and texture
macaron
two-part cookie sandwich, made from beaten egg whites, almond flour and icing sugar which is piped, baked and then filled
macaroon
cooked mixture of egg whites, sugar and desiccated coconut, which is scooped, baked and often chocolate dipped
make-up
process of preparation
massepain
paste or confection made of almonds and sugar and often used for decorative work
meringue
thick white foam made of whipped egg whites and sugar
mousse
soft or creamy dessert that is made light by the addition of whipped cream, egg whites or both
one-stage/all-in method
mixing method in which all ingredients are added to the bowl at once
overrun
increase in volume of ice cream or frozen desserts due to the incorporation of air while churning
palmier
small pastry or petit four sec made of rolled sugared puff pastry cut into slices and baked
panning
artisan method of uniformly coating nuts, dried fruits and candies. They are tumbled in a pan while liquid sugar or chocolate is drizzled onto them
parbaked
goods that are partially baked to be used at a later time
parfait (1)
type of sundae served in a tall thin glass
parfait (2)
still frozen dessert made of egg yolks, syrup and heavy cream
pastillage
sugar paste used for decorative work which becomes very hard when dry
pastry cream
thick custard sauce containing eggs, milk, sugar and starch
peel
flat long handled wooden paddle used to place and remove hearth breads in an oven
pre-ferment
portion of dough that is fermented and then added to the final dough resulting in the improvement of the texture, flavour and shelf life of the bread
puff pastry
very light flaky pastry made from a rolled in dough and leavened due to high temperature baking of the structured layers of protein
pulled sugar
sugar that is boiled to the hard crack stage, allowed to cool slightly then pulled or stretched until it develops a pearly sheen
purée
a food made into smooth pulp, usually by being blended or forced through a sieve
royal icing
form of icing made of confectioner's sugar and egg whites used for decorating
scaling
accurately weighing or portioning ingredients, dough or batters
scone
type of chemically leavened roll
score (1)
to lightly mark or make shallow cuts into the top surface of baking products such as pastries or breads with a sharp knife or prongs of a fork
score (2)
to evaluate and grade the quality of a finished product
shortening (1)
any fat used in baking to tenderize the product by shortening gluten strands
shortening (2)
white tasteless solid fat that has been formulated for baking or deep frying
simple syrup
syrup consisting of equal parts sugar and water
sorbet
frozen dessert made of water, sugar, fruit juice and sometimes milk, cream or eggs
soufflé (1)
baked dish containing whipped egg whites which cause the dish to rise during baking
soufflé (2)
still frozen dessert made in a soufflé dish so that it resembles a baked soufflé
sponge cake
type of cake made by whipping eggs and sugar to a foam, then folding in sifted flour
spun sugar
boiled sugar made into long thin threads by dipping wires into the cooked sugar and waving them so that the sugar falls off in fine streams
streusel
crumbly topping for baked goods consisting of fat, sugar and flour rubbed together
strudel (1)
type of dough that is stretched until paper thin
strudel (2)
baked item consisting of a filling rolled up in a sheet of strudel dough, phyllo dough or puff pastry
tempering
process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping, coating, blending or moulding
turntable
pedestal with a flat rotating top used for holding cakes while they are being decorated
two-stage method
cake mixing method beginning with the blending of flour and high ratio shortening, followed by the addition of liquids and sugar. Also called the high-ratio method
wash
liquid brushed onto the surface of a product either before or after baking
window test
expanding a small portion of dough to test the strength of the gluten strands