Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

AIT Prep > AIT Glossary Terms > Flashcards

AIT Glossary Terms Flashcards

1
Q

Aerating

A

To introduce air into a product through mechanical or chemical methods for added lightness.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Agitator

A

A device used for mixing, shaking, or vibrating a material. Used to cool a substance off or mix it well.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Air Brush

A

A device used to evenly spray colour or chocolate onto a product by means of compressed air.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Allumette

A

French for “matchstick”; any puff pastry item made in thin sticks or strips.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Ammonium Bicarbonate

A

A common leavening agent which releases CO2 without the need for an acid.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Apple Corer/Peeler

A

A device used to core and peel apples.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Bain-Marie

A

A method of cooking using indirect heat. Usually a bowl is placed over a pot of boiling water.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Bamboo Steamer

A

A type of cookware made of bamboo that consists of individual cooking layers with openings in the bottom, that are assembled together and used to cook food with the use of steam.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Batter

A

A semiliquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep-fried.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Beignet

A

A fried-dough eaten hot and usually sprinkled with confectioners’ sugar. A fritter.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Bench Scraper

A

A rectangular tool that is used to scrape work surfaces clean, and divide dough.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Blanc Mange

A

1) An English pudding made of milk, sugar, and cornstarch.

2) A French dessert made of milk, cream, almonds, and gelatin.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Blast Freezer

A

A freezer that very rapidly brings down the temperature of the product inside it. Also called a shock freezer.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Blender

A

A machine that thoroughly incorporates ingredients into each other.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Bloom

A

1) A whitish coating on chocolate caused by separated cocoa butter.
2) To hydrate gelatin.
3) The relative strength or gelling power of a grade of gelatin.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Blow Lamp

A

A device which produces a hot flame. Ie. A Blow Torch.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Blown Sugar

A

Pulled sugar made into thin-walled, hollow shapes by being blown up like a balloon.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Boiler

A

A fuel burning apparatus or container for heating water.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Bombe

A

A type of frozen dessert made in a dome-shaped mold.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Brioche

A

Rich yeast dough containing large amounts of eggs and butter; a product made from this dough.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Brown Sugar

A

Regular granulated sucrose-containing impurities that give it a distinctive flavour and colour.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Brushes

A

An instrument with a handle, consisting of bristles or hair. Used for applying a liquid or powder to a surface.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Buttercream

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Cabinet Pudding

A

A baked custard containing sponge cake and fruit.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Cake Tins

A

A metal container with a base, used to bake cake in. They come in various sizes and shapes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Calcium

A

A mineral found mainly in dairy and stored in bones and teeth in the body.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Caramelization

A

The browning of sugar caused by heat.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Carbon Monoxide Meter

A

A device that detects the presence of carbon monoxide gas to prevent carbon monoxide poisoning.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Cassata

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Cast Sugar

A

Sugar boiled to the hard-crack stage and then poured into molds to harden. Also called Poured Sugar.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Cellophane

A

A thin transparent wrapping material from viscose.

Saran Wrap

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Challah

A

A rich egg bread often made as a braided loaf.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Chemical Leavener

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Chocolate Liquor

A

Unsweetened chocolate, consisting of cocoa solids and cocoa butter. Also called Cocoa Mass.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Chocolate Shaver

A

A tool used to remove thin slivers of chocolate from a larger block.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Chocolate Warmer

A

A device used to maintain chocolate at tempering consistency.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Choux Paste

A

A paste or dough made of boiling water or milk, butter, flour, and eggs; used to make eclairs, cream puffs, and similar products. Also called Eclair Paste.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Coagulation

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Cobbler

A

A fruit dessert similar to a pie, but without a bottom crust.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Cocoa

A

The dry powder that remains after cocoa butter is pressed out of chocolate liquor.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Cocoa Butter

A

A white or yellowish fat found in natural chocolate.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Colour Charts

A

Charts used to choose suitable shades and colour combinations.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Comb

A

Toothed devices that leave separated strips or designs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Compote

A

Cooked fruit served in its cooking liquid, usually a sugar syrup.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Confectioner’s Sugar

A

Sucrose ground to a fine powder and mixed with a little cornstarch to prevent caking.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Continuous Cooker

A

The process of cooking food under pressure or in a sauce.

I’m not 100% certain on this one…

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Convection Oven

A

A cooking device that heats food by the circulation of hot air.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Cookie Machine

A

An automated or hand-operated cookie press. Used to make large batches of cookies quickly.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Copper Kettle/Pots

A

A metal container for boiling water.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Cornet

A

A small piping bag made from parchment paper. It is usually used for fine decorations.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Coupe

A

A dessert consisting of one or two scoops of ice cream or sherbet placed in a dish or glass and topped with any of a number of syrups, fruits, toppings, and garnishes. Essentially a sundae.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Couverture

A

Natural, sweet chocolate containing no added fats other than natural cocoa butter; used for dipping, molding, coating, and similar purposes. Also called Confectioners Chocolate.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Crean Horn Rollers

A

A cone used to shape cream horns.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

Cream Pie

A

An unbaked pie containing a pastry cream-type filling.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

Cream Pudding

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

Creaming

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

Creaming Method

A

A mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar items.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

Creme Anglaise

A

A light vanilla-flavored custard sauce made of milk, sugar, and egg yolks.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

Creme Caramel

A

A custard baked in a mold lined with caramelized sugar, then unmolded.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

Crepe

A

A very thin French pancake often served rolled around a filling.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

Crimping Tongs

A

The tool used to press together the side and top of crusts of a pie in a fluted pattern.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

Croissants

A

A flaky, buttery yeast roll shaped like a crescent and made from a rolled-in dough.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

Croquembouche

A

A decorative dessert consisting of cream puffs and crystallized fruit or other confectionery items arranged in a cone and held together by a caramel sauce.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

Crusher

A

A piece of equipment used for crushing things.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

Cul-de-Poule

A

A container generally made of stainless steel. It is shaped like a hemisphere.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

Custards

A

A liquid thickened or set by the coagulation of egg protein.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

Cutter

A

A device used to slice through dough.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

Cutting Board

A

A board on which something is placed for cutting.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

Cutting Wire

A

A tool especially useful in cutting through sticky doughs and doughs containing coarse particles such as nuts.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

Deck Oven

A

An oven primarily used for bread baking that includes features like steam injection and a venting system to adjust humidity inside the baking chamber.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

Decorating Tubes

A

Specifically-shaped, open-end tips used to form icing decorations. Sometimes called decorating tips.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

Decorating Turn Table

A

A piece of equipment with a rotating surface used for decorating cakes and applying smooth sheets of buttercream or icing.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

Deep Fryer

A

A kitchen appliance filled with hot oil used for cooking doughnuts and other products when immersed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
74
Q

Denaturation

A

The physical changes that take place in proteins exposed to abnormal conditions such as heat, acid, high salt concentrations, alcohol, or mechanical agitation.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
75
Q

Depositor

A

An appliance that deposits dough or batter.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
76
Q

Dessert Syrup

A

A flavoured sugar syrup used to flavour and moisten cakes and other desserts.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
77
Q

Diastase

A

Various enzymes found in flour and in diastatic malt that convert starch into sugar.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
78
Q

Dipping Fork/Rack

A

Tools used for immersing products in a liquid substance, such as chocolate.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
79
Q

Disaccharide

A

A complex or double sugar, such as sucrose.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
80
Q

Dividers

A

Dough dividers are used in bakeries to divide high volumes of dough into quantities of equal size.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
81
Q

Dobos Torte

A

A Hungarian cake made of 7 thin layers, filled with chocolate buttercream, topped with caramelized sugar.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
82
Q

Docking

A

Piercing or perforating pastry dough before baking in order to allow steam to escape and avoid blistering.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
83
Q

Double Boiler

A

A saucepan with a detachable upper compartment heated by boiling water in the lower one. Also called a Bain-Marie.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
84
Q

Dough Hook

A

An attachment for an electrical mixer that kneads dough.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
85
Q

Dough Wheel

A

A utensil used for cutting dough as it is being formed and prepared for baking. Can consist of one or multiple wheels.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
86
Q

Doughnut Cutter

A

A special hand-held and operated cutting tool used for making doughnuts.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
87
Q

Doughnut Filler

A

A special tool used for inserting filling into doughnuts.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
88
Q

Drained Weight

A

The weight of solid canned fruit after draining off the juice.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
89
Q

Dredge

A

To sprinkle or coat thoroughly with sugar or another dry powder.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
90
Q

Drip Screen

A

A apparatus that allows excess fluid to pass through when glazing a cake.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
91
Q

Drop Batter

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
92
Q

Dutch Process Cocoa

A

Cocoa processed with an alkali to reduce its acidity.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
93
Q

Elasticity

A

The ability of a dough to spring back when it is stretched.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
94
Q

Emulsion

A

A uniform mixture of two or more normally unmixable substances.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
95
Q

Endosperm

A

The starchy inner portion of grain kernels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
96
Q

Enrober

A

A machine that coats candies and other foods with a coating, especially of chocolate.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
97
Q

Extraction

A

The portion of the grain kernel separated into a particular grade of flour. Usually expressed as a percentage.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
98
Q

Fermentation

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
99
Q

Flour

A

k

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
100
Q

Foaming

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
101
Q

Fondant

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
102
Q

Forms

A

d

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
103
Q

Frangipane

A

A type of almond-flavoured cream.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
104
Q

Freezer

A

A refrigerated compartment, cabinet, or room for preserving food at very low temperatures.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
105
Q

French Pastry

A

Any of a variety of small fancy cakes and other pastries, usually in single-portion sizes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
106
Q

Fritter

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
107
Q

Frozen Mousse

A

A still-frozen dessert containing whipped cream.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
108
Q

Fruit Cake Frames

A

A boarder for making fruitcake in.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
109
Q

Fryer

A

A large, deep container filled with oil for cooking food.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
110
Q

Frying Equipment

A

The materials required when frying food.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
111
Q

Ganache

A

A rich cream made of sweet chocolate and heavy cream.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
112
Q

Gateau

A

The French word for “cake”.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
113
Q

Gaufrette

A

A wafer of crisply fried potato cut to resemble a small waffle.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
114
Q

Gelatinization

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
115
Q

Genoise

A

A sponge cake made by whipping whole eggs with sugar and folding in flour and, sometimes, melted butter.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
116
Q

Germ

A

The plant embryo portion of a grain kernel.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
117
Q

Glace

A

1) Glazed; coated with icing

2) Frozen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
118
Q

Glaze

A

1) A shiny coating, such as a syrup, applied to food

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
119
Q

Gliadin

A

A protein in wheat flour that combines with another protein, glutenin, to form gluten.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
120
Q

Glutathione

A

A peptide that contains cysteine but is not generally available in its pure form. It functions similarly to L-Cysteine but is more effective. Found in stone mill flour.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
121
Q

Gluten

A

An elastic substance formed from proteins present in wheat flours that gives structure and strength to baked goods.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
122
Q

Glutenin

A

A protein in wheat flour that combines with another protein, gliadin, to form gluten.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
123
Q

Granite

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
124
Q

Gross Weight

A

The total weight.

125
Q

Gum Paste

A

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

126
Q

Hard Sauce

A

A flavoured mixture of confectioners’ sugar and butter; often served with steamed puddings.

127
Q

Hard Wheat

A

Wheat high in protein.

128
Q

Hearth Bread

A

A bread baked directly on the bottom of the oven, not in a pan.

129
Q

High-Ratio Method

A

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

130
Q

Hoist

A

To raise or lift, especially by some mechanical appliance.

131
Q

Homogenized

A

Made uniform. In milk, it is subjected to a process in which the fat droplets are emulsified and the cream does not separate.

132
Q

Hydrogenation

A

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

133
Q

Icing

A

A sweet, often creamy glaze made of sugar with a liquid and enriched with ingredients like butter, egg whites, cream cheese, or flavourings.

134
Q

Inversion

A

A chemical process in which a double sugar splits into two simple sugars.

135
Q

Invert Sugar

A

A mixture of two simple sugars, dextrose and levulose, resulting from the breakdown of sucrose.

136
Q

Iron

A

A metal used to make heavy cookware. Also a mineral that must be added to enriched flour.

137
Q

Japonaise

A

A baked meringue flavoured with nuts.

138
Q

Kernel Paste

A

A nut paste, similar to almond paste, made of apricot kernels and sugar.

139
Q

Kirsch

A

A clear alcoholic beverage distilled from cherries.

140
Q

Knives

A

A utensil that has a handle and a blade that may or may not be sharp-edged.

141
Q

Kugelhopf

A

A type of rich, sweet bread or coffee cake, usually made in a tube-type pan.

142
Q

Labeling

A

g

143
Q

Ladle

A

jh

144
Q

Ladyfinger

A

A small, dry, finger-shaped sponge cake or cookie.

145
Q

Laminated Dough

A

A dough consisting of many alternating layers of dough and fat.

146
Q

Langue-de-Chat

A

A thin, crisp cookie. The French name means “cat’s tongue” referring to the shape of the cookie. Essentially, the French form of a Ladyfinger.

147
Q

Lean Dough

A

A dough low in fat and sugar.

148
Q

Leavening

A

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

149
Q

Lighter

A

k

150
Q

Linzertorte

A

A tart made of raspberry jam and short dough containing nuts and spices.

151
Q

Liquid Measure

A

h

152
Q

Macaroon

A

A cookie made of eggs (usually whites) and almond powder, almond paste, or coconut.

153
Q

Malt Syrup

A

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

154
Q

Marble

A

To partially mix to colours of cake batter or icing so the colours are in decorative swirls.

155
Q

Marble Bench/Slab

A

j

156
Q

Marron

A

French for chestnut.

157
Q

Marshmallow

A

A light confection, icing, or filling made of meringue and gelatin (or other stabilizers).

158
Q

Marzipan

A

A paste or confection made of almonds and sugar and often used for decorative work.

159
Q

Mask

A

h

160
Q

Meal

A

Coarsely ground grain.

161
Q

Melba Sauce

A

A sweet sauce made of pureed raspberries and, sometimes, red currants.

162
Q

Meringue

A

A thick, white foam made of whipped egg whites and sugar.

163
Q

Microwave

A

d

164
Q

Mill

A

d

165
Q

Mixer

A

i

166
Q

Mixing Bowls

A

d

167
Q

Modeling Chocolate

A

A thick paste made of chocolate and glucose that can be molded by hand into decorative shapes.

168
Q

Molasses

A

A heavy brown syrup made from sugarcane.

169
Q

Monosaccharide

A

A simple or single sugar such as glucose and fructose.

170
Q

Moulds

A

k

171
Q

Mousse

A

A soft or creamy dessert made light by the addition of whipped cream, egg whites, or both.

172
Q

Muffin Tins

A

k

173
Q

Napoleon

A

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

174
Q

Net Weight

A

The weight of the total contents of a can or package.

175
Q

Niacin

A

k

176
Q

No-Time Dough

A

A bread dough made with a large quantity of yeast and given no fermentation time, except for a short rest after mixing.

177
Q

Nougat

A

j

178
Q

Offset Spatula

A

k

179
Q

Old Dough

A

A dough that is over fermented.

180
Q

One-Stage Dough

A

A method in which all ingredients are added to the bowl at once.

181
Q

Othello

A

d

182
Q

Overrun

A

The increase in the volume of ice cream or frozen desserts caused by the incorporation of air while freezing.

183
Q

Pack

A

s

184
Q

Paddle

A

h

185
Q

Pain d’epice

A

French for “spice bread”. A type of gingerbread.

186
Q

Pallet Knife

A

d

187
Q

Palmier

A

A small pastry or petit four sec made of rolled, sugared puff pastry cut into slices and baked.

188
Q

Pans

A

g

189
Q

Parfait

A

1) A type of sundae served in a tall, thin glass.

2) A still-frozen dessert made of egg yolks, syrup, and heavy cream.

190
Q

Paris-Brest

A

A dessert consisting of a ring of baked eclair paste filled with cream.

191
Q

Pasteurized

A

A product, such as eggs or milk, that have been heat-treated to kill bacteria that might cause disease or spoilage.

192
Q

Pastillage

A

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

193
Q

Pastry

A

k

194
Q

Pate a Choux

A

A paste or dough made of boiling water or milk, butter, flour, and eggs; used to make eclairs, cream puffs, and similar products. Also known as Eclair Paste.

195
Q

Pate Feuilletee

A

French for Puff Pastry.

196
Q

Peel

A

A flat wooden shovel used to place hearth breads in an oven and to remove them.

197
Q

Peeler

A

k

198
Q

Perishable

A

k

199
Q

Petit Four Glace

A

An iced or cream-filled petit four.

200
Q

Petit Four Sec

A

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

201
Q

Phyllo

A

A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts. Also spelled filo or fillo.

202
Q

Pie and Tart Machine

A

k

203
Q

Pie Shells

A

k

204
Q

Piping Bag

A

k

205
Q

Pithiviers

A

A cake made of puff pastry filled with almond cream.

206
Q

Pitting Machine

A

k

207
Q

Plastic Horn

A

k

208
Q

Pliable

A

k

209
Q

Portion

A

k

210
Q

Pot de Creme

A

A rich baked custard.

211
Q

Pot Holder

A

k

212
Q

Praline

A

A confection or flavoring made of nuts and caramelized sugar.

213
Q

Press

A

A scaled piece of dough divided into small, equal units in a dough divider.

214
Q

Pressurized

A

k

215
Q

Profiterole

A

A small puff made of eclair paste. Often filled with ice cream and served with chocolate sauce.

216
Q

Proofer

A

k

217
Q

Puff Pastry

A

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

218
Q

Pulled Sugar

A

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

219
Q

Pullman Loaf

A

A long, rectangular loaf of bread.

220
Q

Pumps

A

k

221
Q

Punching

A

A method of expelling gases from fermented dough.

222
Q

Puree

A

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

223
Q

Racks

A

k

224
Q

Refrigerator

A

k

225
Q

Retarding

A

Refrigerating a yeast dough to slow its fermentation.

226
Q

Reversible Dough

A

k

227
Q

Riboflavin

A

k

228
Q

Rice Conde

A

A thick, molded rice pudding, usually topped with fruit.

229
Q

Rice Imperatrice

A

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

230
Q

Rich Dough

A

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

231
Q

Rolled-In Dough

A

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

232
Q

Rolling Pin

A

n

233
Q

Rotary Oven

A

j

234
Q

Rounder

A

f

235
Q

Rounding

A

A method of molding a piece of dough into a round ball with a smooth surface or skin.

236
Q

Sabayon

A

A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.

237
Q

Sacristan

A

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

238
Q

Sanitize

A

Using a chemical agent to reduce the number of bacteria to safe levels on food-contact surfaces.

239
Q

Savarin

A

A type of yeast bread or cake soaked in syrup. Usually in a doughnut-like shape.

240
Q

Scale

A

To measure or divide ingredients, batter or dough by weight or measurement. Also the tool used to do this.

241
Q

Scissors

A

A tool made for food preparation that is more versatile than a standard pair of cutting scissors. The utensil is made with a plastic or rubber coated handle, allowing ease of cutting and gripping.

242
Q

Scone

A

A type of biscuit or biscuitlike bread.

243
Q

Scoop

A

A specialized spoon used to serve food.

244
Q

Scraper

A

A tool used to manipulate dough and clean surfaces on which dough has been worked.

245
Q

Screen

A

A tray made of crisscrossing wires to allow steam and moisture to pass through.

246
Q

Shaving Equipment

A

Tools used to cut or trim off a thin layer.

247
Q

Sheeter

A

A machine that rolls out pieces of dough to a desired thickness. The resulting sheets are smooth, uniform, and completed in a few minutes.

248
Q

Sherbet

A

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

249
Q

Shortbread

A

A crisp cookie made of butter, sugar, and flour.

250
Q

Shortening

A

1) Any fat used in baking to tenderize a product by shortening the gluten strands.
2) A white, tasteless, solid fat formulated for baking or deep frying.

251
Q

Shredder

A

A machine used for grating food, such as cheese, into fine pieces.

252
Q

Sieve

A

A utensil consisting of a wire or plastic mesh held in a frame, used for straining solids from liquids for separating coarser from finer particles.

253
Q

Sifter

A

A tool used to remove lumps in dry ingredients.

254
Q

Slicer

A

An instrument designed to cut through product such as bread or meat.

255
Q

Smallware

A

Utensils found in the kitchen that are subject to repeated washing and handling. Ie. glassware, flatware, pans, whisks, etc.

256
Q

Solid Pack

A

A type of canned fruit or vegetable with now water added.

257
Q

Sorbet

A

French for “Sherbet”.

258
Q

Souffle

A

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

259
Q

Sourdough

A

A dough leavened by a sourdough starter.

260
Q

Spatula

A

An implement with a broad, flat. blunt blade. Used for mixing and spreading things.

261
Q

Sponge

A

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 bread dough.

262
Q

Sponge Cake

A

A type of cake made by whipping eggs and sugar to a foram, then folding in flour.

263
Q

Sponge Method

A

A cake- and cookie-mixing method based on whipped eggs and sugar.

264
Q

Spoon

A

An implement consisting of a small, shallow oval or round bowl on a long handle. Used for eating, stirring, and serving food.

265
Q

Sprayer

A

A device used to spray a liquid.

266
Q

Spring Forms

A

Round pans that have removable bottoms and sides held together by an interlocking band that can be opened and removed once the baked good is out of the oven.

267
Q

Sprinkling Device

A

A utensil used to distribute a small quantity of an ingredient at random over a product.

268
Q

Spun Sugar

A

Boiled sugar made into long, thin threads by dipping wires into the sugar syrup and waving them so the sugar falls off in fine streams.

269
Q

St. Honore

A

1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream.
2) The cream used to fill this dessert, made of pastry cream and whipped egg whites.

270
Q

Staling

A

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

271
Q

Steam Baking Equipment

A

Equipment used for preparing food by the use of steam. This includes steam generators in ovens that prevent bread crusts from cracking and produce a glossy finish.
(Not totally sure about this one…)

272
Q

Stencils

A

Patterns or designs cut from plastic or cardboard, used for depositing batter for thin cookies made in decorative sheets.

273
Q

Stollen

A

A type of sweet yeast bread with fruits.

274
Q

Stove

A

An apparatus for cooking or heating that operates by burning fuel or using electricity.

275
Q

Straight Dough

A

A yeast dough in which all ingredients are mixed together at once.

276
Q

Strainer

A

A device having holes punched in it or made of crossed wires for separating solid matter from a liquid.

277
Q

Streusel

A

A crumbly topping for baked goods, consisting of fat, sugar, and flour rubbed together.

278
Q

Strudel

A

A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.

279
Q

Sucrose

A

The chemical name for regular granulated sugar and confectioners’ sugar.

280
Q

Suet

A

The hard white fat on the kidneys and loins of cattle, sheep, and other animals, used to make foods including puddings, pastry, and mincemeat.

281
Q

Sugar Moulds

A

Molds made of solid blocks of wood with a series of holes into which raw brown sugar cane syrup can be poured.

282
Q

Sugar Thermometer

A

An instrument used to measure the temperature and therefore the stage of a cooking sugar solution.
Also known as a candy thermometer.

283
Q

Swiss Roll

A

A thin sponge cake layer spread with a filling and rolled up.

284
Q

Syrup

A

One or more types of sugar dissolved in water, often with small amounts of other compounds or impurities that give the syrup flavour.

285
Q

Tartlet Moulds

A

Molds used for shaping small individual pastries, often with a filling of fruit.

286
Q

Tempering

A

The process of melting and cooling chocolate to a specific temperature to prepare it for dipping, coating, or molding.

287
Q

Thermometer

A

An instrument used for measuring and indicating temperature.

288
Q

Thiamin

A

A B-complex vitamin found in unrefined grains. It plays a critical role in energy metabolism and must be added to flours in Canada.

289
Q

Torte

A

German for various types of cakes, usually layer cakes.

290
Q

Trimoline

A

An inverted sugar syrup which helps to prevent crystallization and gives a smoother texture in ice creams and ganache.

291
Q

Tub

A

A container used to hold goods.

292
Q

Tunnelling

A

A condition of muffin products characterized by large, elongated holes; caused by overmixing.

293
Q

Turntable

A

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

294
Q

Two-Stage Method

A

A cake-mixing method that begins with the blending of flour and high-ratio shortening and is followed by the addition of liquids. Also called High-Ratio Method.

295
Q

Vacherin

A

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

296
Q

Waffle Iron

A

A cooking utensil having two hinged metal parts that shut upon each other and impress surface projections on waffles that are being cooked.

297
Q

Water Pack

A

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

298
Q

Whey

A

The watery part of milk that remains after the formation of curds.

299
Q

Whip

A

To beat food with a whisk or mixer to incorporate air and produce volume.

300
Q

Wooden Paddle

A

A large, almost oval-shaped wooden or metal contoured sheet, which is used to hold items when placing them in the oven.

301
Q

Work Bench

A

Your work surface.

302
Q

Yeast

A

A single celled fungus that reproduces by budding. Yeast converts sugar into alcohol and carbon dioxide which contributes to leavening.

303
Q

Yield

A

How many or much of a product a formula with provide.

304
Q

Yogurt

A

Milk cultured with special bacteria until thick.

305
Q

Young Dough

A

A dough that is underfermented.

306
Q

Zabaglione

A

An Italian dessert or sauce made of whipped egg yolks and Marsala wine.

307
Q

Zapper

A

A small device used to control an appliance from a distance.

308
Q

Zest

A

The coloured outer portion of the peel of citrus fruits.

AIT Prep (14 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions