Brainscape's Knowledge GenomeTM

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


See full index

AIT Prep > Textbook Glossary Terms > Flashcards

Textbook Glossary Terms Flashcards

1
Q

1-2-3 dough

A

A pastry dough made of one part sugar, two parts fat, and three parts flour, by weight.

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

Absorption

A

The amount of water a flour can take up and hold while being made into a simple dough. Absorption is based on a predetermined standard dough consistency or stiffness; expressed as a percentage of the weight of flour.

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

Active dry yeast

A

A dry, granular form of yeast that must normally be rehydrated before using.

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

Aerobic

A

Requiring oxygen to live and grow; ex. some bacteria

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

Air cell

A

A tiny bubble of air, created by creaming or foaming, that assists in leavening a dough or batter

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

Allergen

A

A substance that triggers an allergic reaction

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

All-purpose flour

A

Flour formulated to be slightly weaker than bread flour so it also can be used for some pastries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
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
9
Q

Almond paste

A

A mixture of finely ground almonds and sugar

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

Amylase

A

An enzyme in flour that breaks down starches into simple sugars

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

Anaerobic

A

Requiring an absence of oxygen to live and grow ex. some bacteria

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

Anaphylaxis

A

A sudden and severe allergic reaction of the immune system

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

Angel food cake

A

A type of cake made of meringue (egg whites and sugar) and flour

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

Angel food method

A

A type of cake-mixing method that involves folding a mixture of flour and sugar into a meringue

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

Apple charlotte

A

A dessert of apples cut up and baked in a mold lined with bread slices

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

AP Weight

A

As purchased; the weight of an item before trimming

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

Artisan bread

A

Bread made by a skilled manual worker; usually refers to handmade breads made using traditional methods and with natural ingredients only

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

Ash

A

The mineral content of flour; expressed as a percentage of the total weight

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

Autolyse

A

A resting period early in the mixing procedure of yeast doughs during which the flour fully absorbs the water

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

Baba

A

A type of yeast bread or cake that is soaked in syrup

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

Babka

A

A type of sweet yeast bread or coffee cake

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

Bagel

A

A ring-shaped lean yeast dough product made from a very stiff dough

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

Bagged

A

A cookie makeup method in which the dough is shaped and deposited on the pan or sheet using a pastry bag

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

Baked Alaska

A

A dessert consisting of ice cream on a sponge cake base, covered with meringue and browned in the oven

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

Baked custard

A

A custard that is baked undisturbed so it sets into a solid

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

Baked meringue

A

Any meringue mixture that is baked until dry

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

Baker’s cheese

A

A soft, unnamed cheese used to make pastry fillings, cheesecake and similar products

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

Baker’s percentage

A

A method of expressing ratios of ingredients in a baking formula in which the weight of each ingredient is expressed as a percentage of the weight of the flour.

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

Baking ammonia

A

A leavening ingredient that releases ammonia gas and carbon dioxide

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

Baking chocolate

A

A chocolate product in which another fat is substituted for part of the cocoa butter

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

Baklava

A

A Greek or Middle Eastern dessert made of nuts and phyllo dough, and soaked with syrup

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

Bar

A

A cookie makeup method in which the dough is shaped into flattened cylinders, baked, and sliced crosswise into individual cookies; also, a cookie made by this method

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

Barm

A

A thin or batter-like sourdough starter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
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
35
Q

Baume

A

A unit of measure indicating the specific gravity of a solution, often used to indicate sugar concentration

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

Baumkuchen

A

A cake made by adding one thin layer of batter at a time to a pan and browning lightly under a broiler after each addition, repeating until the cake is the desired thickness.

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

Bavarian cream

A

A light, cold dessert made of gelatine, whipped cream, and custard sauce or fruit

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

Bavarois

A

French for Bavarian cream

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

Beignet souffle

A

A type of fritter made with eclair paste, which puffs up greatly when fried

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

Benching

A

An intermediate fermentation and rising period for yeast doughs, after folding and before rounding or preshaping

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

Betty

A

A baked dessert consisting of layers of fruit and cake crumbs

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

Biga

A

A yeast pre-ferment made as a stiff dough

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

Biscuit method

A

A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are added

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

Black Forest Torte

A

A chocolate sponge layer cake filled with whipped cream and cherries

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

Blancmange

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
46
Q

Blitz puff pastry

A

A type of pastry mixed like a very flaky pie dough, then rolled and folded like puff pastry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
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
48
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
49
Q

Boiled icing

A

Italian meringue used as a cake icing

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

Bolting

A

The process of sifting flour, primarily to separate the bran

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
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
52
Q

Boston cream pie

A

Not a pie, but a sponge cake or other yellow cake, filled with pastry cream and topped with chocolate fondant or confectioners sugar

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

Boulanger

A

The bread baker, who prepares breads and other yeast goods, including breakfast items such as brioche, croissants, and Danish pastry

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

Boulanger, A.

A

An eighteenth-century Parisian credited with starting the first restaurant

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

Bran

A

The hard outer covering of kernels of wheat and other grains

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

Bran flour

A

Flour to which bran flakes have been added

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

Break system

A

A milling system to produce various grades of flour by repeatedly breaking the grains between rollers, and sifting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
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
59
Q

Brix

A

A unit of measure indicating the sugar concentration of a solution

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

Brown sugar

A

Regular granulated sucrose containing impurities that give it a distinctive flavour and color

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
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
62
Q

Butterfat

A

The fat in dairy products. Also called “milk fat”

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

Buttermilk

A

1) The milky liquid drained off after cream is churned to make butter. Rarely sold.
2) Milk, usually low-fat or fat-free, that has been cultured b bacteria to resemble the original buttermilk of definition #1

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
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
65
Q

Cake flour

A

A fine white flour made from soft wheat

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

Calorie

A

The amount of heat needed to raise the temperature of 1kg of water 1 degree C.

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

Cannoli

A

Fried Italian pastries made in tube shapes, generally with a sweet cream or cheese filling (singular form: cannolo)

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

Caramelization

A

The browning of sugars caused by heat

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

Caramelize

A

To change sugar into caramel by means of heat

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

Carbohydrate

A

Any group of compounds composed of carbon, hydrogen, and oxygen atoms, including starches and sugars, that supply energy to the body

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

Carême, Mari-Antoine

A

Important and influential nineteen century cook and pastry chef

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

Carotenoid

A

An orange-yellow pigment present in many plant products, including unbleached flour; responsible for the creamy color of flour

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

Cassata

A

An Italian-style bombe, usually with 3 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
74
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
75
Q

Ceilac disease

A

A reaction to gluten in which the lining of the intestine is damaged

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

Celsius scale

A

The metric system of temperature measurement with 0C at the freezing point of water and 100C at the boiling point of water

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

Centi-

A

Prefix in the metric system meaning ‘one-hundredth’.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
78
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
79
Q

Charlotte

A

1) A cold dessert made of Bavarian cream or other cream in a special mold, usually lined with ladyfingers or other sponge products.
2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread

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

Charlotte ring

A

A metal ring used as a mold for charlottes and other desserts

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

Chef de cuisine

A

The head of a kitchen

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

Chef garde manger

A

Pantry chef

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

Chemical leavener

A

A leavened such as baking soda, baking powder, or baking ammonia, which releasees gases produced by chemical reactions

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

Chiffon cake

A

A light cake made by the chiffon method

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

Chiffon method

A

A cake-mixing method that involves the folding of whipped egg whites into a batter made of flour, egg yolks, and oil

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

Chiffon pie

A

A pie with a light, fluffy filling containing egg whites and, usually, gelatin

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

Chocolate

A

Any number of products made form fermented, roasted, ground cocoa (or cacao) beans. Often made with the addition of sugar, flavourings, and other ingredients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
88
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
89
Q

Chocolate truffle

A

A small ball of chocolate ganache, served as a confection

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

Cholesterol

A

A fatty substance found in foods derived from animal products and in the human body; a high level of cholesterol has been linked to heart disease

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

Christmas pudding

A

A dark, heavy steamed pudding made of dried and candied fruits, spices, beef suet, and crumbs

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

Ciabatta

A

A type of Italian bread made from a very slack dough deposited on pans with minimal shaping

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

Cleanup stage

A

A stage of yeast dough mixing in which the ingredients become fully incorporated into a dough; so-called because the formed dough “cleans up” formerly unmixed ingredients from the mixing bowl

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

Clear flour

A

A tan-colored wheat flour made from the outer portion of the endosperm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
95
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
96
Q

Coating chocolate

A

A sweetened chocolate similar in appearance to couverture but with other fats substituted for part of the cocoa butter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
97
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
98
Q

Cocoa

A

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

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

Cocoa bean

A

Seed of the cacao tree. Fermented, roasted, and ground to make cocoa and chocolate products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
100
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
101
Q

Cocoa mass

A

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

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

Cold charlotte

A

A dessert consisting of Bavarian cream made in a mold lined with a sponge-cake product

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

Common meringue

A

Egg whites and sugar whipped to a foam. Also called French Meringue

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

Complex presentation

A

A dessert plating style consisting of an arrangement of two or more desserts plus sauces and garnishes

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

Complex sugar

A

A large sugar molecule containing at least 12 carbon atoms. Sucrose or table sugar is a complex sugar.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
106
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
107
Q

Compressed yeast

A

Live, moist yeast, made into dense cakes. Also called Fresh Yeast

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

Conching

A

A step in the manufacturing of chocolate, the purpose of which is to create a fine, smooth texture

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

Condensed milk

A

Heavily sweetened milk that has had 60% of the water content removed.

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

Confectioners’ sugar

A

Sucroseground into 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
111
Q

Confiseur

A

A confectioner, or candy maker

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

Contact method

A

A decorating technique in which the tim of a paper cone of icing stays in contact with the decorated surface

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

Contaminated

A

Containing a harmful substance not originally present in the food

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

Cooked fruit method

A

A method for making pie fillings in which the fruit is cooked and thickened before being placed in the pie crust

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

Cooked juice method

A

A method for making pie fillings in which the fruit juices are cooked, thickened, and mixed with the fruit

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

Cookie

A

North American name for a small, flat, baked treat, usually containing fat, flour, eggs, and sugar. Known in England and other English-speaking countries as “biscuit”

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

Cornstarch pudding

A

A sweetened liquid, usually milk and flavourings, boiled with cornstarch to thicken it

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

Corn syrup

A

A syrup made from corn, consisting mostly of glucose

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

Corrective action

A

In the HACCP system, a procedure that must be followed whenever a critical limit is not met.

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

Coulis

A

A sweetened fruit puree, used as a suace

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
122
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
123
Q

Cracked wheat

A

A type of wheat in which the grains are broken into coarse pieces

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

Cream cheese

A

A soft, fresh cheese with a high milk fat content

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
125
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
126
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
127
Q

Creaming method

A

A mixing method that begins with blending the 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
128
Q

Creme anglaise

A

A light vanilla flavoured custard sauce made of milk, sugar and egg yolks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
129
Q

Creme brulee

A

French for Burnt Cream - a rich custard with a brittle top crust of caramelized sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
130
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
131
Q

Creme chantilly

A

Sweetened whipped cream flavoured with vanilla

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
132
Q

Creme Chiboust

A

A cream filling made of pastry cream, gelatin, meringue, and flavorings

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
133
Q

Creme fraiche

A

A slightly aged, cultured heavy cream with a slightly tangy flavor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
134
Q

Cremeux

A

A type of cream or pudding consisting of creme anglaise plus one or more thickeners or binders, such as chocolate, gelatin, or butter.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
135
Q

Crepe (krep)

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
136
Q

Crepes Suzette

A

French Pancakes served in a sweet sauce flavoured with orange

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
137
Q

Crisp

A

1) A baked fruit dessert with a streusel topping

2) A confection or garnish consisting of a very thin slice of fruit that has been dried

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
138
Q

Critical control point (CCP)

A

An action that can be taken to eliminate or minimize a good safety hazard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
139
Q

Croissant

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
140
Q

Cross-contamination

A

The transfer of pathogens to for from another food or from work surfaces or equipment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
141
Q

Crumb

A

The interior of a baked item, distinct from the crust

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
142
Q

Crumb crust

A

A piecrust made of cookie crumbs, butter, and sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
143
Q

Crystallize

A

To form crystals, as in the case of dissolved sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
144
Q

Cuisiner

A

A cook; the head of a kitchen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
145
Q

Custard

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
146
Q

Dark chocolate

A

Sweetened chocolate that consists of chocolate liquor and sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
147
Q

Dark couverture

A

Couverture consisting of chocolate liquor and sugar; contains no milk solids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
148
Q

Deci-

A

Prefix in the metric system meaning one-tenth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
149
Q

Decor

A

Small food items whose primary purpose is decoration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
150
Q

Decorateur

A

A pastry chef who specializes or is skilled in decorative work, such as showpieces, sugar work, and fancy cakes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
151
Q

Degree Celsius

A

Unit of measure of temperature in the metric system. One degree Celsius is 1/100 of the temperature range between the freezing point and the boiling point of water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
152
Q

Demerara sugar

A

A type of crystalline brown sucrose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
153
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
154
Q

Devil’s food cake

A

A chocolate cake made with a high percentage of baking soda, which gives the cake a reddish color

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
155
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
156
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
157
Q

Dobos torte

A

A Hungarian cake made of several thin layers, filled with chocolate buttercream, and topped with caramelized sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
158
Q

Docking

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
159
Q

Double-acting baking powder

A

Baking powder that releases some of its gases when it is mixed with water and the remaining gases when it is heated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
160
Q

Double-panning

A

Placing a baking sheet or pan on or in a second pan to prevent scorching the bottom of the product being baked

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
161
Q

Dough conditioner

A

Any of a variety of ingredients added by the baker during production of yeast products to improve gluten development, aid yeast fermentation, and delay staling. Also called dough improver

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
162
Q

Dough relaxation

A

A period of rest in the production of yeast dough during which gluten strands become adjusted to their new length and become less tight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
163
Q

Dough strength

A

An indication of the texture and gluten development of a yeast dough; a combination of elasticity, tenacity, and extensibility

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
164
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
165
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
166
Q

Dried whole milk

A

A powdered form of whole milk with the water content removed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
167
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
168
Q

Dropped

A

A cookie makeup method in which portions of dough are measured with a scoop or spoon and dropped onto a baking pan

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
169
Q

Drop-string method

A

A decorating technique in which the tip of a paper cone of icing stays above the decorated surface and the icing drops as a string onto the surface. Also used to suspend strings of icing between two points.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
170
Q

Durum flour

A

Flour made from durum wheat, a high-gluten wheat, and used primarily to make spaghetti and other dried pasta

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
171
Q

Dutch process cocoa or ditched 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
172
Q

Eclair

A

A cylindrical piece of baked eclair paste with a pastry cream filling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
173
Q

Eclair paste

A

A paste or dough made of boiling water or milk, butter, flavour, and eggs; used to make eclairs, cream puffs, and similar products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
174
Q

Egg foam cake

A

A cake leavened primarily by whipped eggs; it usually has a low percentage of fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
175
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
176
Q

Empty calorie

A

A food that provides few nutrients per calorie

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
177
Q

Emulsified shortening

A

Shortening containing emulsifiers and used for high-ratio cakes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
178
Q

Emulsion

A

A uniform mixture of two or more normally unfixable substances

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
179
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
180
Q

English muffin

A

A yeast dough product made in the shape of a disk and cooked on a griddle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
181
Q

Enriched flour

A

Flour to which vitamins and minerals Ade added to compensate for the nutrients lost when the bran and germ are removed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
182
Q

EP weight

A

Edible portion; the weight of an item after trimming

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
183
Q

Escoffier, Georges-August

A

Most important chef of late nineteenth and early twentieth century; organized cooking principles and kitchen hierarchy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
184
Q

Evaporated milk

A

Milk, either whole or skim, that has had 60% of the water removed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
185
Q

Extensibility

A

The ability of a dough to be stretched

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
186
Q

Extract

A

A flavoring ingredient consisting of flavourful oils or other substances dissolved in alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
187
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
188
Q

Facultative

A

Able to live and grow with or without the presence of oxygen; said of some bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
189
Q

Fat

A

Any of a group of compounds consisting of chains of fatty acids that supply energy to the body in a concentrated form

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
190
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
191
Q

Fiber

A

A type of complex carbohydrate that is not absorbed by the body but is necessary for the proper functioning of the digestive system

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
192
Q

Final development stage

A

The stage of yeast dough mixing in which gluten becomes smooth and elastic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
193
Q

Flaky pie crust

A

A piecrust that has a flaky texture due to layers of fat sandwiched between layers of dough

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
194
Q

Flaky pie dough

A

A pie dough that has a flaky texture when baked.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
195
Q

Flat icing

A

A simple icing made of confectioners’ sugar and water, usually used for Danish pastries and sweet rolls

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
196
Q

Flooding

A

Covering a plate, or a portion of a plate, with sauce

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
197
Q

Flour-batter method

A

A cake-mixing method in which the flour is first mixed with the fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
198
Q

Flow of food

A

The path food travels in a food service operation, from receiving to serving

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
199
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
200
Q

Focaccia

A

A flat Italian bread similar to a thick pizza dough

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
201
Q

Fondant

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
202
Q

Food Danger Zone

A

The temperature range of 40-140F (4.5-60C) in which bacteria grow rapidly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
203
Q

Food intolerance

A

A nonallergic reaction to a good that may be characterized by any of a variety of undesirable symptoms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
204
Q

Formula

A

A set of ingredients and quantities and, usually, instructions for preparing a bakery product; a baker’s recipe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
205
Q

Fortified nonfat or low-fat milk

A

Milk that has had all or part of the fat removed and that contains added substances, such as vitamins A and D, that increase its nutritional value

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
206
Q

Fougasse

A

A regional French bread made in the shape of a trellis or ladder

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
207
Q

Four-fold

A

A technique used to increase the numbers of layers in puff pastry or Danish pastry by folding the dough in fourths

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
208
Q

Frangipane

A

A type of almond-flavoured cream

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
209
Q

French bread

A

Any of a variety of crisp-crusted yeast breads usually consisting of only flour, water, yeast, and salt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
210
Q

French doughnut

A

A fried pastry made of Choux paste

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
211
Q

French meringue

A

Egg whites and sugar whipped to a foam; also called common meringue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
212
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
213
Q

French-style ice cream

A

Ice cream containing egg yolks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
214
Q

Fresh yeast

A

Compressed yeast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
215
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
216
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
217
Q

Frozen souffle

A

A frozen mousse served in a soufflé’s dish or ramekin so that it resembles a baked soufflé

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
218
Q

Frozen yogurt

A

A frozen dessert similar to ice cream but made with yogurt instead of or in addition to milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
219
Q

Fruit cake

A

A load cake containing a high percentage of dried and candied fruits and, usually, nuts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
220
Q

Fruit gratin

A

A dessert consisting of fruit plus a topping, browned under a broiler

221
Q

Fruit pie

A

A baked single- or double- crust pie with a fruit filling

222
Q

Fruit torte

A

A layer cake topped with a decorative arrangement of fruit

223
Q

Fungus

A

A class of organisms that includes yeasts, molds, and mushrooms

224
Q

Fusion cuisine

A

The use of techniques and ingredients from more than one regional cuisine in a single dish

225
Q

Ganache

A

A rich cream made of sweet chocolate and heavy cream

226
Q

Garnish

A

An edible item added to another food as a decoration or accompaniment

227
Q

Gateau

A

French word for ‘cake’

228
Q

Gateau St-Honore

A

A pastry consisting of a base made of short pastry and pate a Choux and a cream filling, usually creme Chiboust or creme diplomat

229
Q

Gaufre

A

French for ‘waffle’

230
Q

Gelatin

A

A water-soluble protein extracted from animal tissue; used as a jelling agent

231
Q

Gelatinization

A

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

232
Q

Gelato

A

Italian ice cream

233
Q

Gelée

A

1) A liquid thickened with gelatin

2) Any other kind of jelly, especially one set with pectin

234
Q

Genoise

A

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

235
Q

Germ

A

The plant embryo portion of a grain kernel

236
Q

Glacé

A

1) Glazed, coated with icing

2) Frozen

237
Q

Glacier

A

A chef whose specialty is ice cream

238
Q

Glaze

A

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

239
Q

Gliadin

A

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

240
Q

Glucose

A

A simple sugar available in the form of a clear, colourless, tasteless syrup

241
Q

Gluten

A

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

242
Q

Gutenin

A

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

243
Q

Gluten Window

A

A thin membrane of yeast dough made in order to test gluten development

244
Q

Gram

A

The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce

245
Q

Granita

A

Italian equivalent of the French term Granité

246
Q

Granité

A

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

247
Q

Granulated sugar

A

Sucrose in a fine crystalline form

248
Q

Gum paste

A

A type of sugar paste or pastille made with vegetable gum

249
Q

HACCP

A

Hazard Analysis Critical Control Points. HACCP is a food safety system of self-inspection designed to highlight hazardous foods and to ensure proper food handling, by identifying, monitoring, and controlling dangers of food contamination

250
Q

Half-and-half

A

A kind of high-fat milk or low-fat cream containing 10-18% milk fat

251
Q

Hard meringue

A

A meringue baked until crisp

252
Q

Hard sauce

A

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

253
Q

Hard wheat

A

Wheat high in protein

254
Q

Hazard

A

A potentially dangerous food condition caused by contamination, growth of pathogens, survival of pathogens, or presence of toxins

255
Q

Head baker

A

The professional in charge of staff and production in a bakery

256
Q

Hearth bread

A

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

257
Q

Heavy pack

A

A type of canned fruit or vegetable with very little added water or juice

258
Q

High-fat cake

A

A cake with a high percentage of fat; distinguished from a sponge or egg-foam cake

259
Q

High-ratio

A

1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour
2) The mixing method used for the cakes
3) Term referring to certain specially formulated ingredients used in these cakes, such as shortening

260
Q

Homogenized milk

A

Milk processed so the cream does not separate out

261
Q

Hot milk and butter sponge

A

A sponge cake batter in which a mixture of warm milk and melted butter is mixed into the batter

262
Q

Hydration

A

The process of absorbing water

263
Q

Hydrogenation

A

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

264
Q

Ice cream

A

A churn-frozen mixture of milk, cream, sugar, flavourings, and sometimes eggs

265
Q

Ice milk

A

A frozen dessert similar to ice cream, but with a lower fat content

266
Q

Icebox

A

A cookie makeup method in which the dough is shaped into cylinders, refrigerated until firm, and then sliced

267
Q

Ice

A

A frozen dessert made of water, sugar, and fruit juice

268
Q

Icing Comb

A

A plastic triangle with toothed or serrated edges; used for texturing icing

269
Q

Icing screen

A

A screen on which cakes are set when iced or glazed, allowing excess to run off

270
Q

Improved mix

A

A yeast dough mixing technique that combine a medium mixing period with a medium fermentation period

271
Q

Initial development stage

A

The first part of the development stage of mixing yeast doughs, in which the dough still appears rough and undermixed

272
Q

Instant dry yeast

A

A dry, granular yeast product that does not require hydration before being added to doughs

273
Q

Instant starch

A

A starch that thickens a liquid without cooking it because it has been precooked

274
Q

Intensive mix

A

A yeast dough mixing technique that combines a long mixing period with a short fermentation period

275
Q

Inversion

A

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

276
Q

Invert sugar

A

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

277
Q

Isomalt

A

A compound derived from sucrose, used as a dietary sugar substitute and as an alternative to sugar in decorative sugar work

278
Q

Italian meringue

A

A meringue made by whipping a boiling syrup into egg whites

279
Q

Jalebi

A

A type of Indian dessert made of deep-fried batter soaked in syrup

280
Q

Japonaise

A

A baked meringue flavoured with nuts

281
Q

Kernel paste

A

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

282
Q

Kilo-

A

Prefix in the metric system meaning one thousand

283
Q

Kirsch

A

A clear alcoholic beverage distilled from cherries

284
Q

Kirsch

A

A clear alcoholic beverage distilled from cherries

285
Q

Kirsch torte

A

A torte made of genoise, meringue disks, and buttercream, and flavored with kirsch

286
Q

Kugelhopf

A

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

287
Q

Lactobacilli

A

A group of bacteria primarily responsible for producing the acidity in sourdough starters

288
Q

Lacto-ovo-vegetarian

A

A vegetarian diet that allows dairy products and eggs

289
Q

Lactose

A

A form of sugar naturally present in milk

290
Q

Lacto-vegetarian

A

A vegetarian diet that allows diary products and eggs

291
Q

Ladyfinger

A

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

292
Q

Lag phase

A

A period after bacteria have been introduced to a new environment and before they begin to grow and reproduce

293
Q

Laminated dough

A

A dough consisting of many alternating layers of dough and batter or other fat

294
Q

Langue de chat

A

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

295
Q

Lattice crust

A

A top crust for a pie made of strips of pastry in a crisscross pattern

296
Q

Lean dough

A

A dough low in fat and sugar

297
Q

Leavening

A

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

298
Q

Lecithin

A

An emulsified usually derived from soybeans

299
Q

Levain

A

Sourdough starter

300
Q

Levain-levure

A

French for yeast pre-ferment

301
Q

Levure

A

Commercial yeast

302
Q

Light cream

A

Cream with a fat content of 18-30%

303
Q

Linzertorte

A

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

304
Q

Lipid

A

Any of a group of compounds containing fats and cholesterol

305
Q

Liquid levain

A

A thin or batter-like sourdough starter

306
Q

Liter

A

A basic unit of volume in the metric system; equal to slightly more than 1 quart

307
Q

Long-fermentation dough

A

A yeast dough that requires a long fermentation period

308
Q

Low-fat milk

A

Milk with a fat content of 0.5-2%

309
Q

Macaron

A

French spelling for macaroon, usually referring to a particular style of almond-paste cookies

310
Q

Macaroon

A

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

311
Q

Maillard reaction

A

A chemical reaction that causes the browning of proteins and sugars together when subjected to heat

312
Q

Malt syrup

A

A type of syrup containing maltose sugar, extraterrestrial from sprouted barley

313
Q

Marble

A

To partly mix two colours of cake batter or icing so the colours are in decorative swirls

314
Q

Margarine

A

An artificial butter product made of hydrogenated fats and flavorings

315
Q

Marron

A

French for “chestnut”

316
Q

Marshmallow

A

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

317
Q

Marshmallow icing

A

Boiled icing with the addition of gelatin

318
Q

Marzipan

A

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

319
Q

Mature (dough)

A

The ideal stage of development for a yeast dough

320
Q

Mature (fruit)

A

Fruit that has completed its development and is physiologically capable of continuing the ripening process, even after removal from the plant

321
Q

Maza

A

An early type of bread; cakes of grain paste baked by the ancient Greeks

322
Q

Meal

A

Coarsely ground grain

323
Q

Mealy piecrust

A

A piecrust in which the fat has been mixed in thoroughly enough so the dough does not have a flaky texture

324
Q

Mealy pie dough

A

A pie dough that has a mealy texture when baked

325
Q

Melba sauce

A

A sweet sauce made of pureed raspberries and sometimes red currents

326
Q

Meringue

A

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

327
Q

Meringue chantilly

A

Baked meringue filled with whipped cream

328
Q

Meringue glacée

A

Baked meringue filled with ice cream

329
Q

Meter

A

The basic unit of length in the metric system; slightly longer than 1 yard

330
Q

Metric system

A

A measurement system based entirely on decimals

331
Q

Microorganism

A

A life form, such as bacteria, too small to be seen without a microscope

332
Q

Milk chocolate

A

Sweetened chocolate containing milk solids

333
Q

Milk chocolate couverture

A

Couverture consisting of chocolate liquor, sugar, and milk solids

334
Q

Milk fat

A

The fat content of milk; also called butterfat

335
Q

Millefeuille

A

French term for Napoleon; literally, ‘thousand leaves’. Also used for various layered desserts

336
Q

Milli-

A

Prefix in the metric system meaning one-thousandth

337
Q

Mineral

A

An inorganic element, such as calcium, iron, potassium, sodium, or zinc, that is essential to nutrition

338
Q

Mixed fermentation

A

A type of yeast dough fermentation utilizing both a pre-ferment or sour starter and a commercial yeast

339
Q

Modeling chocolate

A

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

340
Q

Modified straight dough method

A

A mixing method similar to the straight dough method, except the fat and sugar are mixed together first to ensure uniform distribution. Used for rich doughs.

341
Q

Molasses

A

A heavy brown syrup made from sugarcane

342
Q

Molded

A

A cookie makeup method in which the dough is shaped into cylinders, cut into equal portions, and shaped as desired

343
Q

Monosaccharide

A

A simple or single sugar such as glucose and fructose

344
Q

Monounsaturated fat

A

A type of fat, normally liquid at room temperature, that contains one double bond in its carbon chain

345
Q

Mousse

A

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

346
Q

Muffin method

A

A mixing method in which the mixed dry ingredients are combined with the mixed liquid ingredients

347
Q

Napoleon

A

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

348
Q

Natural sour

A

Also called a natural starter. Sourdough starter

349
Q

Net weight

A

The weight of the total contents of a can or package

350
Q

Nonfat milk

A

Milk with all the fat removed

351
Q

Nonfat dried milk

A

Milk with all the fat removed

352
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

353
Q

Nougatine

A

A mixture of caramelized sugar and almonds or other nuts, used in decorative work and as a confection and flavoring

354
Q

Nouvelle cuisine

A

Important cooking style of the 1960s and 1970s, known for lighter flavours and elaborate plating styles

355
Q

Nutrient

A

A substance essential for the functioning or growth of an organism

356
Q

Nutrient density

A

The quantity of nutrients per calorie

357
Q

Oil

A

Liquid fat

358
Q

Old dough

A

A dough that is overfermented

359
Q

One-stage method

A

1) A cookie-mixing method in which all ingredients are added to the bowl at once
2) A cake-mixing method in which all the ingredients, including high ratio liquid shortening, are mixed together at once

360
Q

Opera Cake

A

A layer cake made of thin sponge layers, coffee-flavored buttercream, and chocolate ganache

361
Q

Opson

A

In Ancient Greece, any food eaten with bread

362
Q

Osmotolerant yeast

A

A type of yeast that can remain active even in a high concentration of sugar. Used for sweet doughs

363
Q

Outlining

A

Drawing shapes on a plate with chocolate or a thick sauce prior to filling in the spaces in those shapes with one or more sauces

364
Q

Oven spring

A

The rapid rise of yeast goods in the oven due to the production and expansion of trapped gases caused by the oven heat

365
Q

Overrun

A

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

366
Q

Ovo-vegatarian

A

Referring to a vegetarian diet that allows eggs

367
Q

Oxidation

A

The process that occurs when oxygen reacts with other compounds or elements. In the bakeshop, it usually refers to oxidation of components of flour during mixing

368
Q

Pain d’épice

A

French for “spice bread”. A type of gingerbread

369
Q

Pain de campagne

A

French country-style bread

370
Q

Palmier

A

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

371
Q

Panettone

A

An Italian sweet bread made in a large loaf, generally containing dried and candied fruits

372
Q

Panna cotta

A

An Italian pudding made of cream, gelatin, and flavourings; literally “cooked cream”

373
Q

Paper cone

A

A tool made of parchment paper formed into a cone and filled with icing, sauce, or other semi-liquid. Used for decorative work

374
Q

Parasite

A

An organism that can survive only by living on, with, or inside another organism

375
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

376
Q

Paris-Brest

A

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

377
Q

Pasteurize

A

To heat-treat substances, such as milk, to kill bacteria that might cause disease or spoilage.

378
Q

Pastillage

A

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

379
Q

Pastry Cream

A

A thick custard sauce containing eggs and starch

380
Q

Pastry Flour

A

A weak flour used for pastries and cookies

381
Q

Pastry method

A

A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are added. Also called Biscuit Method

382
Q

Pâte à choux

A

Eclair paste

383
Q

Pâte brisée

A

A type of rich pastry dough used primarily for tarts

384
Q

Pâte Fermentée

A

Fermented dough, sued as a starter for yeast breads

385
Q

Pâte Feuilleté

A

French name for puff pastry

386
Q

Pâte Sablée

A

A rich, crumbly pastry dough high in fat. Also called short dough

387
Q

Pâte Sucrée

A

A type of pastry dough similar to pate braised but higher in sugar

388
Q

Patent flour

A

A fine grade of wheat flour milled from the inner portions of the kernel

389
Q

Pathogen

A

A disease-causing microorganism

390
Q

Pâtissier

A

A pastry chef

391
Q

Peasant tart

A

A baked tart with a custard filling containing prunes

392
Q

Pectin

A

A soluble plant fibre, used primarily as a jelling agent for fruit preserves and jams

393
Q

Peel

A

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

394
Q

Pentosan

A

A category of carbohydrate gums present in wheat flour and having strong water absorption capability

395
Q

Petit four

A

A delicate cake, pastry, cookie, or confection small enough to be eaten in one or two bites

396
Q

Petit four glacé

A

An iced or cream-filled petit four

397
Q

Petit four sec

A

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

398
Q

pH

A

A measure of the acidity or alkalinity of a substance

399
Q

Philadelphia-style ice cream

A

Ice cream containing no eggs

400
Q

Phyllo dough

A

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

401
Q

Pickup stage

A

The first stage of yeast dough mixing, in which the loose dry ingredients are gradually picked up and incorporated into the developing dough

402
Q

Piping jelly

A

A transparent, sweet jelly used for decorating cakes

403
Q

Pithiviers

A

A cake made of puff pastry filled with almond cream

404
Q

Plant toxin

A

Any poison naturally present in plants

405
Q

Poissonier

A

The station chef in charge of fish preparation

406
Q

Polyunsaturated fat

A

A type of fat, normally liquid at room temperature, that contains more than one double bond in its carbon chain

407
Q

Poolish

A

A thin yeast starter made with equal parts flour and water, plus commercial yeast

408
Q

Pot de crème

A

A rich baked custard

409
Q

Pound cake

A

1) A cake made of equal weights of flour, butter, sugar, and eggs
2) Any cake resembling this

410
Q

Pour batter

A

A batter thin or liquid enough to pour

411
Q

Poured sugar

A

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

412
Q

Praline

A

A confection or flavoring made of nuts and caramelized sugar

413
Q

Pre-ferment

A

A fermented dough or batter used to provide leavening for a larger batch of dough

414
Q

Press

A

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

415
Q

Profiterole

A

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

416
Q

Proofing

A

Fermenting made-up yeast products to increase their volume and lighten their texture before baking

417
Q

Protein

A

Any of a group of nutrients essential for growth, building body tissue, and basic body functions, and that can also be used for energy if the diet does not contain enough carbohydrates and fats

418
Q

Puff pastry

A

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

419
Q

Pulled sugar

A

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

420
Q

Pullman loaf

A

Long, rectangular loaf of bread

421
Q

Pumpernickel flour

A

A coarse, flaky meal made from whole rye grains

422
Q

Punching

A

A method of expelling gases from fermented dough

423
Q

Purée

A

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

424
Q

Quenelle

A

A small oval portion of food

425
Q

Recipe

A

A set of instructions, including ingredients and quantities, for preparing a certain dish

426
Q

Regular shortening

A

Any basic shortening without emulsifiers, used for creaming methods and for icings

427
Q

Retarder-proofer

A

An automated, timer-controlled combination of retarder/freezer and proofer, used for holding and proofing yeast products

428
Q

Retarding

A

Refrigerating a yeast dough to slow its fermentation

429
Q

Reversed puff pastry

A

A type of puff pastry made with the dough enclosed between layers of butter

430
Q

Ribbon sponge

A

A thin sponge cake layer with a decorative design made of stencil paste

431
Q

Rice condé

A

A thick, molded rice pudding, usually topped with fruit

432
Q

Rice impératrice

A

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

433
Q

Rich dough

A

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

434
Q

Ripe (fruit)

A

Fruit that is at its peak of texture, flavour, and sweetness, and ready to be consumed

435
Q

Rolled

A

A cookie makeup method in which the dough is rolled out into a sheet and cut into shapes with cookie cutters

436
Q

Rolled fondant

A

A dough-like sugar product with the texture of a stiff dough. Rolled into thin sheets and used to cover cakes

437
Q

Rolled-in dough

A

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

438
Q

Roller milling

A

A process of milling wheat into flour that involves repeatedly cracking and sifting the grain

439
Q

Rôtisseur

A

Roast cook or meat cook

440
Q

Rounding

A

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

441
Q

Royal icing

A

A form of icing made of confectioners’ sugar and egg whites, used for decorating

442
Q

Rye blend

A

A mixture of rye flour and hard wheat flour

443
Q

Rye flour

A

Rye grain milled into a flour

444
Q

Rye meal

A

Coarse rye flour

445
Q

Sabayon

A

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

446
Q

Sablage/Sanding method

A

A pastry- and cookie- mixing methods involving blending the fat with the dry ingredients and then adding in egg

447
Q

Sachertorte

A

A rich chocolate cake from Vienna

448
Q

Sacristain

A

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

449
Q

Saturated fat

A

A fat that is normally solid at room temperature

450
Q

Saucier

A

The station chef who prepares sauces and stews and sautés foods to order

451
Q

Savarin

A

A type of yeast bread or caked soaked in syrup

452
Q

Scaling

A

Weighing, usually ingredients, doughs, or batters

453
Q

Scone

A

A type of biscuit or biscuitlike bread

454
Q

Scone flour

A

A mixture of flour and baking powder used when very small quantities of baking powder are needed

455
Q

Seeding

A

A technique for tempering chocolate by adding grated tempered chocolate to melted chocolate to cool it

456
Q

Self-rising flour

A

White flour to which baking powder and, sometimes, salt has been added

457
Q

Sfogliatelle

A

A southern Italian flaky turnover pastry with a sweet cheese filling

458
Q

Sheet

A

A cookie makeup method in which the dough is baked in sheets and then cut into portions

459
Q

Sherbet

A

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

460
Q

Short

A

Having a high fat content, which makes the product (such as a cookie or pastry) very crumbly and tender

461
Q

Shortbread

A

A crisp cookie made of butter, sugar, and flour

462
Q

Short dough

A

A pastry dough, similar to a basic cookie dough, made of flour, sugar, and fat

463
Q

Shortening

A

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

464
Q

Short-fermentation straight dough

A

A yeast dough, usually with a high percentage of yeast, that is fermented for only a short time before being made up and baked

465
Q

Short mix

A

A yeast dough mixing technique combining a short mixing period with long fermentation

466
Q

Simple fold

A

One part of the procedure for making Danish and croissant dough, which requires folding the dough in thirds. Also called three-fold

467
Q

Simple presentation

A

A style of plating a dessert consisting of a portion of one dessert plus optional sauces and garnishes

468
Q

Simple sugar

A

A sugar with the simplest or smallest possible molecule, containing 6 carbon atoms. Glucose is a simple sugar

469
Q

Simple syrup

A

A syrup consisting of sucrose and water in varying proportions

470
Q

Single-acting baking powder

A

Baking powder that releases gases as soon as it is mixed with water

471
Q

Skim milk

A

Milk with all the fat rmeoved

472
Q

Sodium bicarbonate

A

Baking soda; a chemical that releases carbon dioxide gas when combined with an acid

473
Q

Soft meringue

A

The type of meringue traditionally used for pie toppings; usually with a low percentage of sugar

474
Q

Soft pie

A

A single-crust pie with a custard-type filling - that is, a filling that sets or coagulates due to its egg content

475
Q

Soft wheat

A

Wheat low in protein

476
Q

Solid pack

A

A type of canned fruit or vegetable with no water added

477
Q

Sorbet

A

French for “sherbet”

478
Q

Sorbetto

A

Italian for “sherbet”

479
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

480
Q

Sour

A

Sourdough starter

481
Q

Sour cream

A

A cream, usually with about 18% milk fat, that has been fermented by bacteria until thick

482
Q

Sourdough

A

A dough leavened by a sourdough starter

483
Q

Sourdough starter

A

A dough or batter that contains wild yeasts and bacteria, has a noticeable acidity as a result of fermentation by these organisms, and is used to leaven other doughs

484
Q

Sous chef

A

The station chef who assists the executive chef and is directly in charge of the cooking during production

485
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

486
Q

Sponge cake

A

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

487
Q

Sponge method

A

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

488
Q

Sponge roll/Swiss roll

A

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

489
Q

Spread

A

The tendency of a cookie to expand and flatten out when baked

490
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

491
Q

Staling

A

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

492
Q

Standardized formula

A

A set of instructions describing the way a particular establishment prepares a certain baked item

493
Q

Starch retrogradation

A

A chemical change of starch molecules that is responsible for staling

494
Q

Stencil

A

A pattern or design cut from plastic or cardboard, used for depositing batter for thin cookies made in decorative shapes

495
Q

Stencil paste

A

A type of thin cookie or wafer dough used to make cookies in decorative shapes; also used to make decorative patterns in ribbon sponge

496
Q

St-Honoré

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

497
Q

Stirred custard

A

A custard stirred while it is cooked so it thickens but does not set

498
Q

Stollen

A

A type of sweet yeast bread with fruit

499
Q

Straight dough method

A

A mixing method for yeast goods in which all ingredients are mixed together at once

500
Q

Straight flour

A

Flour made from the entire wheat kernel minus the bran and germ

501
Q

Stream

A

The portion of flour that is separated in any one of the stages in the roller-milling of grain

502
Q

Streusel

A

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

503
Q

String work

A

The production of decorative icing designs using a paper cone - drop string method

504
Q

Strong flour

A

Flour with a high protein content

505
Q

Strudel

A

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

506
Q

Strudel dough

A

A type of dough that is stretched until paper thin

507
Q

Sucralose

A

A type of synthetic sweetener derived from sucrose

508
Q

Sucrose

A

The chemical name for regular granulated sugar and confectioners’ sugar

509
Q

Sugar cage

A

A lacy dome of hard caramelized

510
Q

Sundae

A

A dessert consisting of ice cream in a dish, with carious sauces and toppings

511
Q

Swiss meringue

A

Egg whites and sugar warmed, usually over hot water, and then whipped to a foam

512
Q

Swiss roll

A

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

513
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 flavor

514
Q

Syrup pack

A

A type of canned fruit containing sugar syrup

515
Q

Tablage

A

A technique for tempering chocolate by cooling it on a marble slab

516
Q

Tart

A

A flat, baked item consisting of a pastry and a sweet or savory topping or filling; similar to a pie but usually thinner

517
Q

Tarte Tatin

A

An upside-down apple tart

518
Q

Tempering

A

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

519
Q

Tenacity

A

The resistance of a dough to being stretched

520
Q

Three-fold

A

A technique used to increase the number of layers in puff pastry or Danish pastry by folding the dough in thirds

521
Q

Tiramisù

A

An Italian dessert made of ladyfinger sponge, flavored with espresso coffee, and a creamy cheese filling

522
Q

Torte

A

German for various types of cakes, usually layer cakes

523
Q

Trans fat

A

A solid fat, usually manufactured by hydrogenation, that limits the body’s ability to rid itself of cholesterol

524
Q

Tulipe

A

A thin, crisp cookie molded into a cup shape

525
Q

Tunneling

A

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

526
Q

Turntable

A

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

527
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 the high ratio method

528
Q

UHT pasteurization/Ultrapasteurized

A

Ultra Heat Treated / Ultra High Temperature pasteurization. Subjection to a relatively high heat for a defined period in order to kill microorganisms and extend shelf life

529
Q

Unsaturated fat

A

A fat that is normally liquid at room temperature

530
Q

Vacherin

A

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

531
Q

Vegan

A

A vegetarian diet that excludes all animal products, including dairy products and eggs

532
Q

Virus

A

An extremely small microorganism, smaller than bacteria, responsible for a variety of diseases

533
Q

Vital wheat gluten

A

Wheat gluten in a concentrated form, usually about 75% by weight, added to flour to improve the quality of yeast-raised doughs

534
Q

Vitamin

A

Any of a group of compounds that are present in foods in very small quantities and are necessary for regulating body functions

535
Q

Wash

A

1) noun - A liquid brushed onto the surface of a product, usually before baking
2) verb - To apply such a liquid

536
Q

Water hardness

A

The mineral content of water

537
Q

Water pack

A

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

538
Q

Weak flour

A

Flour with a low protein content

539
Q

Whipping cream

A

Cream with a high enough fat content, usually above 30%, to enable it to be whipped into a foam

540
Q

White couverture

A

A confection consisting of cocoa butter, milk solids, and sugar. Sometimes erroneously called white chocoalte

541
Q

Whole milk

A

Milk with 3.5% fat content

542
Q

Whole wheat flour

A

Flour made by grinding the entire wheat kernel, including the bran and germ

543
Q

Yeast pre-ferment

A

A dough or batter fermented with commercial yeast and used to provide leavening for a larger batch of dough

544
Q

Yeast starter

A

Another name for yeast pre-ferment

545
Q

Yogurt

A

Milk cultured with special bacteria until thick

546
Q

Young dough

A

A dough that is under fermented

547
Q

Zabaglione

A

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

548
Q

Zest

A

The colored 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