THE STAR CHEF: HANK-X
WOAH!
TURN OFF THE BURNER!
Look at all the DEFINITIONS!
I know definitions are a pain in the tush; but you gotta learn em. So, I have crammed
them all here in the smallest space I could find. It makes it all look somehow less daunting.
To make it more fun, if possible, I have added my own take on some of the definitions.
heh heh
ANYWAY,
THESE ARE SOME OF THE BASIC PASTRY & BAKING TERMS I WILL USE IN THE COURSE OF MY PRESENTATIONS:
Did I give the definition of ZEST twice?
AIRCELLS: A tiny bubble of air, created by creaming or foaming, that assists in leavening a dough or batter.
ALLUMETTE: Any of various puff pastry items made in thin ticks or strips. (French word for matchstick)
ALMOND PASTE: A mixture of finely ground almonds and sugar.
BABA: A type of yeast bread or cake that is soaked in syrup.
BABKA: A type of sweet yeast bread or coffee cake.
BAGEL: A ring shaped lean yeast dough product made from a very stiff dough.
BAGGED: A cookie makeup method in which the dough is shaped and deposited with a pastry bag.
BAKED CUSTARD: A custard that is baked without being disturbed so that it sets into a solid.
BAKED MERINGUE: Any of various meringue mixtures that are baked until dry.
BAKING AMMONIA: A leavening ingredient that releases ammonia gas and carbon dioxide.
BAR: A cookie makeup method in which the dough is shaped into flattened cylinders, baked , and sliced crosswise into individual cookies: a cookie made by this method.
BATTER: A semi liquid 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.
BEIGNET SOUFFLE: (ben ysy soo flay): A type of fritter made with eclair paste which puffs up greatly when fried.
BISCUIT METHOD: A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are added.
BLACK FOREST TORTE: A chocolate sponge layer cake filled with whipped cream and cherries.
BLANCMANGE (bia mabnge) (1) An English pudding made of milk, suggar, and cornstarch. (2) A French desert made of milk, cream, almonds, and gelatin.
BLOOM: A whitish coating on chocolate, caused by separated cocoa butter.
BOILED ICING: Italian meringue used as a cake icing.
BRAN: The hard outer covering of kernels of wheat and other grains.
BRIOCHE: Rich yeast dough containing large amounts of eggs and butter; a product made from this dough.
BUTTERCREAM: An icing made of butter and or shortening blended with confectioners’ sugar or sugar syrup and sometimes, other ingredients.
CAKE FLOUR: A fine white flour made from soft wheat.
CARMELIZATION: The browning of sugars caused by heat.
CHEMICAL LEAVENER: A leavener such as backing soda backing powder. Baking amonia releases gases produced by chemical reactions.
CHIFON METHOD: A cake mixing method involving the mixing of whipped egg whites into a batter made of flour, egg yolks and oil.
CHOCKLATE LIQUOR: Unsweetened chocolate consisting of coca solids and coca butter.
CIBATTA: A type of Italian bread made forma very slack dough deposited on pans with minimal shaping.
CLEAR FLOUR: A tan colored wheat flour made form the outer portion of the endosperm.
COAGULATION: The process by which proteins become usually when heated.
COCO: The dry powder that remains after the coca butter is pressed out of chocolate liquor.
COMON MERINGUE: Egg whites and sugar whipped into a foam, also called a French meringue.
COMPOTE: Cooked Fruit served in its cooking liquid, usually a sugar syrup.
CONFECTIONERS SUGAR: Sucrose that is ground to a fine powder and mixed with a little corn starch to prevent caking.
CREAMING: The process of beating fat and sugar together to blend them uniformly and to incorporate
air.
CREAMING METHOD: A mixing method that begins with the blending of fat and sugar used for cakes , cookies and similar items.
CREAM CHANTILLI: Sweetened whipped flavored with vanilla.
CROISSANT: A flaky, buttery yeast role shaped like a crescent.
CUSTARD: A liquid that is thickened by the coagulation of protein.
DOCKING: Piercing or perforating pastry prior to cooking in order to allow steam to escape or prevent blistering.
DOUBLE ACTING BACKING POWDER: Backing powder that releases some of its gases when it is mixed with water and the remaining gases when it is heated.
Allumette: Any of various puff pastry items made in thin sticks or strips.
( French word for ‘Matchstick’).
Almond Paste: It is a mixture of finely ground almonds and sugar.
Angel Food Cake: A type of cake made of meringue,
( egg whites & sugar), and flour.
Angel Food Method: A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Apple Charlotte: a dessert of apples cut up and baked in a mold lined with bread slices.
Baked Alaska: A desert consisting of ice cream on a sponge cake base, covered with meringue and browned in an oven.
Baked Custard: A custard that is baked without being disturbed so that it sets into a solid.
Baked Meringue: Any of the various meringue mixtures that are baked until they are dry.
Bar: A cookie make up method in which the dough is shaped into flattened cylinders, baked, and sliced crosswise into individual cookies; a cookie made by this method.
Batter: A semi-liquid mixture containing flour, used for the production of such products as cakes and breads and for coating products to be deep fried.
Bavarian Cream: A light, cold desert made of gelatin, whipped cream, or custard sauce and fruit.
Biscuit Method: A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are added.
Black Forest Torte: A chocolate sponge layer cake filled with whipped cream and cherries.
Blancmange: (1) An English pudding made from milk, sugar and corn starch.
(2) A French dessert made of milk, cream, almonds and gelatin.
Bloom: A whitish coating on chocolates, caused by separated cocoa butter.
Blown Sugar: Pulled sugar that is made into thin walled, hollow shapes by being blown up like a balloon.
Boiled Icing: Italian meringue used as a cake icing.
Buttercream: An icing made of butter or/shortening blended with confectioners sugar or sugar syrup and, sometimes other ingredients.
Caramelization: The browning of sugar caused by heat.
Cast Sugar: Sugar that is boiled to the hard crack stage and then pored into molds to harden. Also called pored sugar.
Charlotte Ring: A metal ring used as a mold for charlottes and other desserts.
Chemical Leavener: A leavener such as baking soda and baking powder which releases gasses caused by a chemical reaction.
Chiffon Method: A cake mixing method involving the folding of whipped egg whites into a batter made of flour, egg yolks, and oil.
Chocolate Liquor: Unsweetened chocolate, consisting of cocoa solids and cocoa butter.
Clean Flour: A tan colored wheat flour made from the outer portion of the endosperm.
Coagulation: The process by which proteins become firm when heated.
Cocoa: The dry powder that remains after cocoa butter has been pressed out of chocolate liquor.
Common Meringue: Egg whites and sugar whipped into a foam also called French Meringue.
Conching: A step in the manufacturing of chocolate, the purpose of which is to create a fine texture.
Confectioners Sugar: Sucrose that is ground into a fine powder and mixed with corn starch to prevent caking.
Corn Starch Pudding: A sweetened liquid, usually milk and flavorings, that is boiled with corn starch to thicken it.
Creaming: the process of beating fat and sugar together to blend then uniformly and to incorporate air.
Creaming Method: A mixing method that begins with the blending of fat and sugar, used for cakes, cookies, and similar items.
Creme Anglaise: A light, Vanilla flavored custard sauce made of milk, sugar, and egg yolks.
Creme Brulee: A rich custard with a brittle top cruse of caramelized sugar, (French name means ‘Burnt Cream’.
Creme Caramel: A custard, baked in a mold lined with sugar, then unmolded.
Crepe: A very thin pancake, often served rolled around a filling.
Crepes Suzette: French pancakes served a sweet sauce made from Oranges.
Crystallize: To form crystals, in the case of dissolved sugar.
Dark Chocolate: Sweetened chocolate that consists of chocolate liquor and sugar.
Dessert Syrup: A flavored sugar syrup used to flavor and moisten cakes and other deserts.
Dobos Torte: A Hungarian cake made of 7 thin layers filled with chocolate butter cream and topped with caramelized sugar.
Dropped: A cookie makeup method in which portions of dough is measured with a spoon or scoop and dropped onto a baking pan.
Dutch Process Cocoa: Cocoa that has been processed with an alkali to reduce it’s acidity.
Egg Foam Cake: A cake leavened primarily by whipped eggs; it usually has a low percentage of fat.
Flat Icing: A simple icing made of confectioners sugar and water, usually used for Danish pastries and sweet rolls.
Flour Batter Method: A cake mixing method in which the flour is first mixed with the fat.
Fondant: A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
French Meringue: Egg whites and sugar whipped into a foam.
French Style Ice Cream: Ice Cream containing egg yolks.
French Pastry: Any variety of small fancy cakes usually in single portion sizes.
Ganache: A rich cream made of sweet chocolate and heavy cream.
Gateau: A French word for Cake.
Genoise: A sponge cake made by whipping whole eggs with sugar and folding flour and sometimes melted butter.
Glace: (1) Glazed ;coated with icing. (2) Frozen.
Glaze: (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.
Glucose: A simple sugar available in a clear, colorless, tasteless syrup.
Granite: A coarse , common , crystalline frozen dessert made of water, sugar, fruit juice of another flavoring.
Ice Cream: A churned frozen mixture made of milk, sugar, cream flavorings and sometimes eggs.
Invert Sugar: A mixture of two simple sugars, Dextrose and Lebulose resulting from the breakdown of Sucrose.
Italian Meringue: A meringue made by whipping a boiling syrup into egg whites.
Japonaise: A baked meringue flavored with nuts.
Kirsch: A clear, alcoholic beverage distilled from cherries.
Lean Dough: A dough that is low in fat and sugar.
Linzertorte: A torte made of Raspberry Jam and a short dough containing nuts and spices.
Milk Chocolate: Sweetened chocolate containing milk solids.
Marzipan: A paste or confection made of almonds and sugar and is often used for decorative work.
Meringue Chantilly: Baked meringue filled with whipped cream.
Milk Chocolate: Sweetened chocolate containing milk solids.
Molasses: A heavy brown syrup made from Sugar Cane.
Molded: A cookie make up method in which the dough is shaped into a cylinder, cut into equal portions and shaped as desired.
Nougatine: A mixture of caramelized sugar and almonds or other nuts, used in decorative work and as a confection and flavoring.
Opera Cake: A layer cake made of thin sponge layers, chocolate flavored buttercream and ganache.
Pain D’epice: French name for ‘gingerbread’.
Panna Cotta: An Italian pudding made of cream, gelatin, and flavorings; means ‘Cooked Cream’.
Peti Four: A delicate cake or pastry small enough to be eaten in one or two bites.
Phyllo: A paper thin dough or pastry used to make strudels or various Greek desserts.
Piping Jelly: A transparent sweet jelly used for decorating cakes.
Pot de Creme: A rich baked custard.
Poured Sugar: Sugar that is boiled to the hard crack stage and then pored into molds to harden. Also called cast sugar.
Profiterole: A small puffed made of éclair paste. Often filled with ice cream and served with chocolate sauce.
Pulled Sugar: Sugar that is boiled to the hard crack stage, allowed to harden slightly, then pulled or stretched until it develops a pearly or smooth sheen appearance.
Quenelle: A small, oval portion of food.
Rolled: A cookie make up method in which the dough id rolled out into a sheet and cut into shapes with cutters.
Rolled in Dough: Dough in which a fat has been incorporated into many layers by using a rolling and pulling procedure.
Royal Icing: A form of icing made of confectioners sugar used for decorating.
Sachertorte: A rich chocolate cake from Vienna.
Sheet: A cookie makeup method in which the dough is made into sheets and cut into portions.
Sherbet: A frozen dessert made of water, sugar, fruit juice and sometimes cream.
Simple Syrup: A syrup consisting of sucrose and water in varying proportions.
Sorbet: French word for ‘Sherbet’.
Soufflé: (1) A baked dish made of egg white that cause it to rise during baking. (2) A still frozen dessert made in a soufflé dish to resemble a baked soufflé.
Sponge: A batter or dough of yeast, flour and water that has been allowed to ferment and has been mixed with more flour and other ingredients to make a bread dough.
Sponge Cake: A type of cake made by whipping eggs and sugar to a foam and folding in flour.
Straight Dough Method: A mixing method for yeast goods in which all ingredients are mixed together at once.
Studel: (1) A type of dough that is stretched until it is paper thin. (2) A baked item that consists of a filling wrapped up in a sheet of strudel or phyllo dough.
Swiss Meringue: Egg whites warmed, usually over hot water, and whipped to a foam.
Tablage: A technique for tempering chocolate by cooling it on a marble slab.
Tart: A flat baked item consisting of a pastry and a sweet or savory toping, similar to a pie but thinner.
Tempering: The process of melting and cooling chocolate to a specific temperature in order to prepare it for dipping or molding.
Torte: German word for various types of layer cake.
Vacherin: A crisp meringue shell filled with cream, fruits or other items.
White Couverture: A confection consisting of cocoa butter, milk solids and sugar sometimes erroneously called ‘White chocolate’.
Zest: The colored outer portion of pealed citrus fruits.
AILOI: Garlic mayonnaise
AIR DRYING: Eposing meats and sausages to proper temperature
to change flavor & texture
ALKALI: A substance that tests higher than 7 on the PH scale
ANDOULLE: A spicy pork sausage that is French in orign.
ANTIPASTO: Italian for "before the pasta"
APPETIZER: One or more of the initial courses in a meal.
AROMATICS: Plant ingredients such as herbs and spices to enhance flavor.
ARROWROOT: A powdered starch
BINDER: Holds together a mixture of ingredients.
BLANCHE: To cook an item briefly.
BLOOD SAUSAGE: A sausage in which the main ingredient is liquid blood.
BLOOM: To soften gelatin in hot water.
BOTULISM: A food poisoning.
BOUCHEE: A small puff pastry shell that is filled and used as an appetizer.
BRAISE: The meat is seared in fat before simmering in stock etc.
BRINE: A solution of salt used to flavor and preserve food.
BRISKET: A cut of beef from the lower front quarters.
BUFFER: A traditional Swedish mode of dining. People serve themselves
from a side board or table. Cold cuts & salads, pasta tec.
BULK SAUSAGE: Sausage that is not contained in a casing.
CANAPES: An hors d’oeuvre with angular pieces of toasted bread with
spread of flavorful toping.
CASING: A synthetic or natural membrane used to enclose forcemeat
sausage.
CHARCUTERIE: Force meats that are preserved / smoking, brining, or curing.
CHAUD-FROID: "HOT-COLD" A sauce that is prepared hot then served cold.
CHILE: The fruit of capsicum peppers.
CHILE POWDER: Crushed or powdered dry chilys.
CHOUCROUTE: A preserved cabbage / sour flavor, served with cured meats.
CLAIRIFCATION: A process of removing the particulate matter from a liquid,
resulting in a clear product. It’s also a mixture of ground meat, egg whites mirepoix, tomato puree, herbs & spices ,
(few of which is clear or transparent), used to clarify stock for consommé. No conflict there, huh? I didn’t write the book!
COLD SMOKING: Adds smoked flavor without cooking.
COLLAGEN: A fibrous protein in connective tissue used to make casings,
glue and gelatin. Breaks down into gelatin when cooked for
a long time in a moist environment.
COLLIGEN
CASING: Casings made from collagen from animal hides.
COMPOTE: A dish of fruit cooked in syrup / spices or liquor.
CONDIMENT: An aromatic mixture that accompanies food and is kept
on the table through out the meal / pickles, relish, sauces.
CONFIT: Preserved meat in it’s own fat.
COULIS: A thick puree / vegatables, fruit & various meats, fish.
COUNTRY - STYLE: A coarse forcemeat made from pork liver & fat.
COURT BOUILLON: An aromatic/ vegetable broth including wine or vinegar.
CREME FRAICHE: Thickened heavy cream used in hot preparations that
won’t curdle.
CROUSTADE: A small baked or fried edible container.
CURE: Preserving a food with salt.
CURING SALT: 94% sodium chloride + 6% sodium nitrate
DEGLAZE: Using a liquid to disolve food particles and caramelized
drippings left in a pan.
DEGREASE: To skim the fat off of a liquid
DEMI-GLACE: "half-glaze" ½ brown stock, ½ brown sauce reduced by ½.
World famous grand sauce. A real plate-licker sauce!
DRESSED: Prepared for cooking or service. IE: pan dress for fish,
plucked & gutted chicken before cooking, etc.
DUXELLES: An appareil of finely chopped mushrooms and shallots
sautéed gently in butter.
EMULSION: A mixture of oil and water so one is suspended in the other
in fine particles.
FARCE: Forcemeat or stuffing
FAT BACK: Pork fat from the back of the pig.
FERMENTATION: The breakdown of carbohydrates into carbon dioxide gas
and alcohol through the action of yeast or sugar.
FINES HERBES: A mixture of fresh parsley, chervil, tarragon & chives.
FOIE GRAS: The fattened liver of a force fed duck or goose.
FORCE MEAT: A mixture of chopped or ground meat or seafood and other
ingredients used for pate, sausages, etc.
FUMET: Stock which main flavoring ingredient soaked in wine
and aromatics.
GALANTINE: Boned meat that is stuffed into its own skin, rolled, poached
and served cold in aspic.
GARDE MANGER: Cold kitchen or station. Usually cold salads etc.
GARNISH: An edible decoration.
GELATIN: A protein based substance usually found in animals that
thickens when cooled.
GELATINIZATION:A phase when starch begins to form a network in a liquid.
GLACE: Reduced stock.
GLAZE: To give item a shiny surface.
GRATINE: Browned in the oven.
GRAVLAX: Raw samon cured with salt.
GROSSE PIECE: "Large piece" A big, uncut piece of what-ever, used as center
piece & focal point. It will make the hungry anticipate a full
and satisfying glut session.
HARICOT: This green beans.
HOG CASING: Casings made from hog intestine.
HORS DOEUVRE: An appetizer.
HOT SMOKING: Used when fully cooked item is desired.
INFUSION: Steeping in liquid to extract the flavor.
KOSHER SALT: pure, refined rock salt without magnesium carbonate.
LAISON: egg yolk & cream used to thicken or enrich sauces.
LINKS: sections of sausage, between knots
LIQUID SMOKE: Distilled & bottled smoke for flavoring.
LOOPED SAUSAGE: Ring tied sausage.
MAILLARD REACTION: Complex browning reaction. Not much sugar.
MAYONNAISE: Emulsion made of oil, egg yolks, vinegar, mustard &
seasonings.
MISE EN PLACE: "put in place" Pre gathering of all ingredients required for
preparation. Gettin-it-all-together, before the cooking begins.
MOLASSES: Dark brown, sweet syrup.
MOUSSE: beaten egg whites and cream folded into a flavored base.
MOUSSELINE: A very light forcemeat based on white meats/ eggs & cream.
PANADA: An appareil based on starch & moistened with a liquid.
PELLICLE: A sticky skin on food made by air drying. Good for smoking.
PATE A CHOUX: Cream puff paste.
PATE: A rich forcemeat that is baked in a form.
PATE EN CROUTE: A pate baked in a pastry crust. Yum! Serve cold.
PATE DE CAMPAGNE: Country style pate with coarse texture.
PROSCUITTO: A dry, cured ham from Italy but also made elsewhere.
QUENELLE: A light, poached dumpling based on a forcemeat bound with
egg.
REFRESH: To plunge into cold water after blanching.
ROULADE: A slice of meat rolled around a stuffing.
SALTPETER: Potassium nitrate. Meat preservative.
SAUTE: A cooking method, quickly cooking tender items in fat,
in pan on stove top.
SEA SALT: Salt from the sea. Duh! Available in all forms.
SMEARING: A fault in the making of sausage where the fat softens and
smears throughout the sausage possibly causing leaks and
leaving the sausage dry.
SMOKE ROASTING: Roasting over wood or chips in an oven.
SMOKING: Preserving foods by the exposure to thick smoke.
SMORGASBOARD: An early form of buffets. Serve yourself and take your
food to the table.
SODIUM NITRATE: Used in curing non heated, meat products.
SODIUM NITRITE: Used in curing heated, meat products.
STRAIGHT FORCEMEAT: Pork & pork fat and another meat ground up.
TCM/tinted curing mix: See curing salt.
TERRENE: A loaf of forcemeat, similar to pate but cooked in a bain-marie.
VELOUTE: A sauce of white stock /rouix.
VENISON: Dear meat.
VINAIGRETTE: A cold sauce of oil & vinegar (3/1) + various flavorings.
YOGURT: Cultured milk with bacteria to make it sour. Yum!
ZEST: The outer part of citrus rind containing volatile oils.
Send me E-MAIL chef@thestarchef.com
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This page made by:
JOHN 3:16
*** AMEN! ***
-->
WOAH!
TURN OFF THE BURNER!
Look at all the DEFINITIONS!
I know definitions are a pain in the tush; but you gotta learn em. So, I have crammed
them all here in the smallest space I could find. It makes it all look somehow less daunting.
To make it more fun, if possible, I have added my own take on some of the definitions.
heh heh
ANYWAY,
THESE ARE SOME OF THE BASIC PASTRY & BAKING TERMS I WILL USE IN THE COURSE OF MY PRESENTATIONS:
Did I give the definition of ZEST twice?
AIRCELLS: A tiny bubble of air, created by creaming or foaming, that assists in leavening a dough or batter.
ALLUMETTE: Any of various puff pastry items made in thin ticks or strips. (French word for matchstick)
ALMOND PASTE: A mixture of finely ground almonds and sugar.
BABA: A type of yeast bread or cake that is soaked in syrup.
BABKA: A type of sweet yeast bread or coffee cake.
BAGEL: A ring shaped lean yeast dough product made from a very stiff dough.
BAGGED: A cookie makeup method in which the dough is shaped and deposited with a pastry bag.
BAKED CUSTARD: A custard that is baked without being disturbed so that it sets into a solid.
BAKED MERINGUE: Any of various meringue mixtures that are baked until dry.
BAKING AMMONIA: A leavening ingredient that releases ammonia gas and carbon dioxide.
BAR: A cookie makeup method in which the dough is shaped into flattened cylinders, baked , and sliced crosswise into individual cookies: a cookie made by this method.
BATTER: A semi liquid 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.
BEIGNET SOUFFLE: (ben ysy soo flay): A type of fritter made with eclair paste which puffs up greatly when fried.
BISCUIT METHOD: A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are added.
BLACK FOREST TORTE: A chocolate sponge layer cake filled with whipped cream and cherries.
BLANCMANGE (bia mabnge) (1) An English pudding made of milk, suggar, and cornstarch. (2) A French desert made of milk, cream, almonds, and gelatin.
BLOOM: A whitish coating on chocolate, caused by separated cocoa butter.
BOILED ICING: Italian meringue used as a cake icing.
BRAN: The hard outer covering of kernels of wheat and other grains.
BRIOCHE: Rich yeast dough containing large amounts of eggs and butter; a product made from this dough.
BUTTERCREAM: An icing made of butter and or shortening blended with confectioners’ sugar or sugar syrup and sometimes, other ingredients.
CAKE FLOUR: A fine white flour made from soft wheat.
CARMELIZATION: The browning of sugars caused by heat.
CHEMICAL LEAVENER: A leavener such as backing soda backing powder. Baking amonia releases gases produced by chemical reactions.
CHIFON METHOD: A cake mixing method involving the mixing of whipped egg whites into a batter made of flour, egg yolks and oil.
CHOCKLATE LIQUOR: Unsweetened chocolate consisting of coca solids and coca butter.
CIBATTA: A type of Italian bread made forma very slack dough deposited on pans with minimal shaping.
CLEAR FLOUR: A tan colored wheat flour made form the outer portion of the endosperm.
COAGULATION: The process by which proteins become usually when heated.
COCO: The dry powder that remains after the coca butter is pressed out of chocolate liquor.
COMON MERINGUE: Egg whites and sugar whipped into a foam, also called a French meringue.
COMPOTE: Cooked Fruit served in its cooking liquid, usually a sugar syrup.
CONFECTIONERS SUGAR: Sucrose that is ground to a fine powder and mixed with a little corn starch to prevent caking.
CREAMING: The process of beating fat and sugar together to blend them uniformly and to incorporate
air.
CREAMING METHOD: A mixing method that begins with the blending of fat and sugar used for cakes , cookies and similar items.
CREAM CHANTILLI: Sweetened whipped flavored with vanilla.
CROISSANT: A flaky, buttery yeast role shaped like a crescent.
CUSTARD: A liquid that is thickened by the coagulation of protein.
DOCKING: Piercing or perforating pastry prior to cooking in order to allow steam to escape or prevent blistering.
DOUBLE ACTING BACKING POWDER: Backing powder that releases some of its gases when it is mixed with water and the remaining gases when it is heated.
Allumette: Any of various puff pastry items made in thin sticks or strips.
( French word for ‘Matchstick’).
Almond Paste: It is a mixture of finely ground almonds and sugar.
Angel Food Cake: A type of cake made of meringue,
( egg whites & sugar), and flour.
Angel Food Method: A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Apple Charlotte: a dessert of apples cut up and baked in a mold lined with bread slices.
Baked Alaska: A desert consisting of ice cream on a sponge cake base, covered with meringue and browned in an oven.
Baked Custard: A custard that is baked without being disturbed so that it sets into a solid.
Baked Meringue: Any of the various meringue mixtures that are baked until they are dry.
Bar: A cookie make up method in which the dough is shaped into flattened cylinders, baked, and sliced crosswise into individual cookies; a cookie made by this method.
Batter: A semi-liquid mixture containing flour, used for the production of such products as cakes and breads and for coating products to be deep fried.
Bavarian Cream: A light, cold desert made of gelatin, whipped cream, or custard sauce and fruit.
Biscuit Method: A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are added.
Black Forest Torte: A chocolate sponge layer cake filled with whipped cream and cherries.
Blancmange: (1) An English pudding made from milk, sugar and corn starch.
(2) A French dessert made of milk, cream, almonds and gelatin.
Bloom: A whitish coating on chocolates, caused by separated cocoa butter.
Blown Sugar: Pulled sugar that is made into thin walled, hollow shapes by being blown up like a balloon.
Boiled Icing: Italian meringue used as a cake icing.
Buttercream: An icing made of butter or/shortening blended with confectioners sugar or sugar syrup and, sometimes other ingredients.
Caramelization: The browning of sugar caused by heat.
Cast Sugar: Sugar that is boiled to the hard crack stage and then pored into molds to harden. Also called pored sugar.
Charlotte Ring: A metal ring used as a mold for charlottes and other desserts.
Chemical Leavener: A leavener such as baking soda and baking powder which releases gasses caused by a chemical reaction.
Chiffon Method: A cake mixing method involving the folding of whipped egg whites into a batter made of flour, egg yolks, and oil.
Chocolate Liquor: Unsweetened chocolate, consisting of cocoa solids and cocoa butter.
Clean Flour: A tan colored wheat flour made from the outer portion of the endosperm.
Coagulation: The process by which proteins become firm when heated.
Cocoa: The dry powder that remains after cocoa butter has been pressed out of chocolate liquor.
Common Meringue: Egg whites and sugar whipped into a foam also called French Meringue.
Conching: A step in the manufacturing of chocolate, the purpose of which is to create a fine texture.
Confectioners Sugar: Sucrose that is ground into a fine powder and mixed with corn starch to prevent caking.
Corn Starch Pudding: A sweetened liquid, usually milk and flavorings, that is boiled with corn starch to thicken it.
Creaming: the process of beating fat and sugar together to blend then uniformly and to incorporate air.
Creaming Method: A mixing method that begins with the blending of fat and sugar, used for cakes, cookies, and similar items.
Creme Anglaise: A light, Vanilla flavored custard sauce made of milk, sugar, and egg yolks.
Creme Brulee: A rich custard with a brittle top cruse of caramelized sugar, (French name means ‘Burnt Cream’.
Creme Caramel: A custard, baked in a mold lined with sugar, then unmolded.
Crepe: A very thin pancake, often served rolled around a filling.
Crepes Suzette: French pancakes served a sweet sauce made from Oranges.
Crystallize: To form crystals, in the case of dissolved sugar.
Dark Chocolate: Sweetened chocolate that consists of chocolate liquor and sugar.
Dessert Syrup: A flavored sugar syrup used to flavor and moisten cakes and other deserts.
Dobos Torte: A Hungarian cake made of 7 thin layers filled with chocolate butter cream and topped with caramelized sugar.
Dropped: A cookie makeup method in which portions of dough is measured with a spoon or scoop and dropped onto a baking pan.
Dutch Process Cocoa: Cocoa that has been processed with an alkali to reduce it’s acidity.
Egg Foam Cake: A cake leavened primarily by whipped eggs; it usually has a low percentage of fat.
Flat Icing: A simple icing made of confectioners sugar and water, usually used for Danish pastries and sweet rolls.
Flour Batter Method: A cake mixing method in which the flour is first mixed with the fat.
Fondant: A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
French Meringue: Egg whites and sugar whipped into a foam.
French Style Ice Cream: Ice Cream containing egg yolks.
French Pastry: Any variety of small fancy cakes usually in single portion sizes.
Ganache: A rich cream made of sweet chocolate and heavy cream.
Gateau: A French word for Cake.
Genoise: A sponge cake made by whipping whole eggs with sugar and folding flour and sometimes melted butter.
Glace: (1) Glazed ;coated with icing. (2) Frozen.
Glaze: (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.
Glucose: A simple sugar available in a clear, colorless, tasteless syrup.
Granite: A coarse , common , crystalline frozen dessert made of water, sugar, fruit juice of another flavoring.
Ice Cream: A churned frozen mixture made of milk, sugar, cream flavorings and sometimes eggs.
Invert Sugar: A mixture of two simple sugars, Dextrose and Lebulose resulting from the breakdown of Sucrose.
Italian Meringue: A meringue made by whipping a boiling syrup into egg whites.
Japonaise: A baked meringue flavored with nuts.
Kirsch: A clear, alcoholic beverage distilled from cherries.
Lean Dough: A dough that is low in fat and sugar.
Linzertorte: A torte made of Raspberry Jam and a short dough containing nuts and spices.
Milk Chocolate: Sweetened chocolate containing milk solids.
Marzipan: A paste or confection made of almonds and sugar and is often used for decorative work.
Meringue Chantilly: Baked meringue filled with whipped cream.
Milk Chocolate: Sweetened chocolate containing milk solids.
Molasses: A heavy brown syrup made from Sugar Cane.
Molded: A cookie make up method in which the dough is shaped into a cylinder, cut into equal portions and shaped as desired.
Nougatine: A mixture of caramelized sugar and almonds or other nuts, used in decorative work and as a confection and flavoring.
Opera Cake: A layer cake made of thin sponge layers, chocolate flavored buttercream and ganache.
Pain D’epice: French name for ‘gingerbread’.
Panna Cotta: An Italian pudding made of cream, gelatin, and flavorings; means ‘Cooked Cream’.
Peti Four: A delicate cake or pastry small enough to be eaten in one or two bites.
Phyllo: A paper thin dough or pastry used to make strudels or various Greek desserts.
Piping Jelly: A transparent sweet jelly used for decorating cakes.
Pot de Creme: A rich baked custard.
Poured Sugar: Sugar that is boiled to the hard crack stage and then pored into molds to harden. Also called cast sugar.
Profiterole: A small puffed made of éclair paste. Often filled with ice cream and served with chocolate sauce.
Pulled Sugar: Sugar that is boiled to the hard crack stage, allowed to harden slightly, then pulled or stretched until it develops a pearly or smooth sheen appearance.
Quenelle: A small, oval portion of food.
Rolled: A cookie make up method in which the dough id rolled out into a sheet and cut into shapes with cutters.
Rolled in Dough: Dough in which a fat has been incorporated into many layers by using a rolling and pulling procedure.
Royal Icing: A form of icing made of confectioners sugar used for decorating.
Sachertorte: A rich chocolate cake from Vienna.
Sheet: A cookie makeup method in which the dough is made into sheets and cut into portions.
Sherbet: A frozen dessert made of water, sugar, fruit juice and sometimes cream.
Simple Syrup: A syrup consisting of sucrose and water in varying proportions.
Sorbet: French word for ‘Sherbet’.
Soufflé: (1) A baked dish made of egg white that cause it to rise during baking. (2) A still frozen dessert made in a soufflé dish to resemble a baked soufflé.
Sponge: A batter or dough of yeast, flour and water that has been allowed to ferment and has been mixed with more flour and other ingredients to make a bread dough.
Sponge Cake: A type of cake made by whipping eggs and sugar to a foam and folding in flour.
Straight Dough Method: A mixing method for yeast goods in which all ingredients are mixed together at once.
Studel: (1) A type of dough that is stretched until it is paper thin. (2) A baked item that consists of a filling wrapped up in a sheet of strudel or phyllo dough.
Swiss Meringue: Egg whites warmed, usually over hot water, and whipped to a foam.
Tablage: A technique for tempering chocolate by cooling it on a marble slab.
Tart: A flat baked item consisting of a pastry and a sweet or savory toping, similar to a pie but thinner.
Tempering: The process of melting and cooling chocolate to a specific temperature in order to prepare it for dipping or molding.
Torte: German word for various types of layer cake.
Vacherin: A crisp meringue shell filled with cream, fruits or other items.
White Couverture: A confection consisting of cocoa butter, milk solids and sugar sometimes erroneously called ‘White chocolate’.
Zest: The colored outer portion of pealed citrus fruits.
AILOI: Garlic mayonnaise
AIR DRYING: Eposing meats and sausages to proper temperature
to change flavor & texture
ALKALI: A substance that tests higher than 7 on the PH scale
ANDOULLE: A spicy pork sausage that is French in orign.
ANTIPASTO: Italian for "before the pasta"
APPETIZER: One or more of the initial courses in a meal.
AROMATICS: Plant ingredients such as herbs and spices to enhance flavor.
ARROWROOT: A powdered starch
BINDER: Holds together a mixture of ingredients.
BLANCHE: To cook an item briefly.
BLOOD SAUSAGE: A sausage in which the main ingredient is liquid blood.
BLOOM: To soften gelatin in hot water.
BOTULISM: A food poisoning.
BOUCHEE: A small puff pastry shell that is filled and used as an appetizer.
BRAISE: The meat is seared in fat before simmering in stock etc.
BRINE: A solution of salt used to flavor and preserve food.
BRISKET: A cut of beef from the lower front quarters.
BUFFER: A traditional Swedish mode of dining. People serve themselves
from a side board or table. Cold cuts & salads, pasta tec.
BULK SAUSAGE: Sausage that is not contained in a casing.
CANAPES: An hors d’oeuvre with angular pieces of toasted bread with
spread of flavorful toping.
CASING: A synthetic or natural membrane used to enclose forcemeat
sausage.
CHARCUTERIE: Force meats that are preserved / smoking, brining, or curing.
CHAUD-FROID: "HOT-COLD" A sauce that is prepared hot then served cold.
CHILE: The fruit of capsicum peppers.
CHILE POWDER: Crushed or powdered dry chilys.
CHOUCROUTE: A preserved cabbage / sour flavor, served with cured meats.
CLAIRIFCATION: A process of removing the particulate matter from a liquid,
resulting in a clear product. It’s also a mixture of ground meat, egg whites mirepoix, tomato puree, herbs & spices ,
(few of which is clear or transparent), used to clarify stock for consommé. No conflict there, huh? I didn’t write the book!
COLD SMOKING: Adds smoked flavor without cooking.
COLLAGEN: A fibrous protein in connective tissue used to make casings,
glue and gelatin. Breaks down into gelatin when cooked for
a long time in a moist environment.
COLLIGEN
CASING: Casings made from collagen from animal hides.
COMPOTE: A dish of fruit cooked in syrup / spices or liquor.
CONDIMENT: An aromatic mixture that accompanies food and is kept
on the table through out the meal / pickles, relish, sauces.
CONFIT: Preserved meat in it’s own fat.
COULIS: A thick puree / vegatables, fruit & various meats, fish.
COUNTRY - STYLE: A coarse forcemeat made from pork liver & fat.
COURT BOUILLON: An aromatic/ vegetable broth including wine or vinegar.
CREME FRAICHE: Thickened heavy cream used in hot preparations that
won’t curdle.
CROUSTADE: A small baked or fried edible container.
CURE: Preserving a food with salt.
CURING SALT: 94% sodium chloride + 6% sodium nitrate
DEGLAZE: Using a liquid to disolve food particles and caramelized
drippings left in a pan.
DEGREASE: To skim the fat off of a liquid
DEMI-GLACE: "half-glaze" ½ brown stock, ½ brown sauce reduced by ½.
World famous grand sauce. A real plate-licker sauce!
DRESSED: Prepared for cooking or service. IE: pan dress for fish,
plucked & gutted chicken before cooking, etc.
DUXELLES: An appareil of finely chopped mushrooms and shallots
sautéed gently in butter.
EMULSION: A mixture of oil and water so one is suspended in the other
in fine particles.
FARCE: Forcemeat or stuffing
FAT BACK: Pork fat from the back of the pig.
FERMENTATION: The breakdown of carbohydrates into carbon dioxide gas
and alcohol through the action of yeast or sugar.
FINES HERBES: A mixture of fresh parsley, chervil, tarragon & chives.
FOIE GRAS: The fattened liver of a force fed duck or goose.
FORCE MEAT: A mixture of chopped or ground meat or seafood and other
ingredients used for pate, sausages, etc.
FUMET: Stock which main flavoring ingredient soaked in wine
and aromatics.
GALANTINE: Boned meat that is stuffed into its own skin, rolled, poached
and served cold in aspic.
GARDE MANGER: Cold kitchen or station. Usually cold salads etc.
GARNISH: An edible decoration.
GELATIN: A protein based substance usually found in animals that
thickens when cooled.
GELATINIZATION:A phase when starch begins to form a network in a liquid.
GLACE: Reduced stock.
GLAZE: To give item a shiny surface.
GRATINE: Browned in the oven.
GRAVLAX: Raw samon cured with salt.
GROSSE PIECE: "Large piece" A big, uncut piece of what-ever, used as center
piece & focal point. It will make the hungry anticipate a full
and satisfying glut session.
HARICOT: This green beans.
HOG CASING: Casings made from hog intestine.
HORS DOEUVRE: An appetizer.
HOT SMOKING: Used when fully cooked item is desired.
INFUSION: Steeping in liquid to extract the flavor.
KOSHER SALT: pure, refined rock salt without magnesium carbonate.
LAISON: egg yolk & cream used to thicken or enrich sauces.
LINKS: sections of sausage, between knots
LIQUID SMOKE: Distilled & bottled smoke for flavoring.
LOOPED SAUSAGE: Ring tied sausage.
MAILLARD REACTION: Complex browning reaction. Not much sugar.
MAYONNAISE: Emulsion made of oil, egg yolks, vinegar, mustard &
seasonings.
MISE EN PLACE: "put in place" Pre gathering of all ingredients required for
preparation. Gettin-it-all-together, before the cooking begins.
MOLASSES: Dark brown, sweet syrup.
MOUSSE: beaten egg whites and cream folded into a flavored base.
MOUSSELINE: A very light forcemeat based on white meats/ eggs & cream.
PANADA: An appareil based on starch & moistened with a liquid.
PELLICLE: A sticky skin on food made by air drying. Good for smoking.
PATE A CHOUX: Cream puff paste.
PATE: A rich forcemeat that is baked in a form.
PATE EN CROUTE: A pate baked in a pastry crust. Yum! Serve cold.
PATE DE CAMPAGNE: Country style pate with coarse texture.
PROSCUITTO: A dry, cured ham from Italy but also made elsewhere.
QUENELLE: A light, poached dumpling based on a forcemeat bound with
egg.
REFRESH: To plunge into cold water after blanching.
ROULADE: A slice of meat rolled around a stuffing.
SALTPETER: Potassium nitrate. Meat preservative.
SAUTE: A cooking method, quickly cooking tender items in fat,
in pan on stove top.
SEA SALT: Salt from the sea. Duh! Available in all forms.
SMEARING: A fault in the making of sausage where the fat softens and
smears throughout the sausage possibly causing leaks and
leaving the sausage dry.
SMOKE ROASTING: Roasting over wood or chips in an oven.
SMOKING: Preserving foods by the exposure to thick smoke.
SMORGASBOARD: An early form of buffets. Serve yourself and take your
food to the table.
SODIUM NITRATE: Used in curing non heated, meat products.
SODIUM NITRITE: Used in curing heated, meat products.
STRAIGHT FORCEMEAT: Pork & pork fat and another meat ground up.
TCM/tinted curing mix: See curing salt.
TERRENE: A loaf of forcemeat, similar to pate but cooked in a bain-marie.
VELOUTE: A sauce of white stock /rouix.
VENISON: Dear meat.
VINAIGRETTE: A cold sauce of oil & vinegar (3/1) + various flavorings.
YOGURT: Cultured milk with bacteria to make it sour. Yum!
ZEST: The outer part of citrus rind containing volatile oils.
Send me E-MAIL chef@thestarchef.com
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All rights reserved.
This page made by:
JOHN 3:16
*** AMEN! ***
-->
I know definitions are a pain in the tush; but you gotta learn em. So, I have crammed
them all here in the smallest space I could find. It makes it all look somehow less daunting.
To make it more fun, if possible, I have added my own take on some of the definitions.
heh heh
ANYWAY,
THESE ARE SOME OF THE BASIC PASTRY & BAKING TERMS I WILL USE IN THE COURSE OF MY PRESENTATIONS:
Did I give the definition of ZEST twice?
AIRCELLS: A tiny bubble of air, created by creaming or foaming, that assists in leavening a dough or batter.
ALLUMETTE: Any of various puff pastry items made in thin ticks or strips. (French word for matchstick)
ALMOND PASTE: A mixture of finely ground almonds and sugar.
BABA: A type of yeast bread or cake that is soaked in syrup.
BABKA: A type of sweet yeast bread or coffee cake.
BAGEL: A ring shaped lean yeast dough product made from a very stiff dough.
BAGGED: A cookie makeup method in which the dough is shaped and deposited with a pastry bag.
BAKED CUSTARD: A custard that is baked without being disturbed so that it sets into a solid.
BAKED MERINGUE: Any of various meringue mixtures that are baked until dry.
BAKING AMMONIA: A leavening ingredient that releases ammonia gas and carbon dioxide.
BAR: A cookie makeup method in which the dough is shaped into flattened cylinders, baked , and sliced crosswise into individual cookies: a cookie made by this method.
BATTER: A semi liquid 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.
BEIGNET SOUFFLE: (ben ysy soo flay): A type of fritter made with eclair paste which puffs up greatly when fried.
BISCUIT METHOD: A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are added.
BLACK FOREST TORTE: A chocolate sponge layer cake filled with whipped cream and cherries.
BLANCMANGE (bia mabnge) (1) An English pudding made of milk, suggar, and cornstarch. (2) A French desert made of milk, cream, almonds, and gelatin.
BLOOM: A whitish coating on chocolate, caused by separated cocoa butter.
BOILED ICING: Italian meringue used as a cake icing.
BRAN: The hard outer covering of kernels of wheat and other grains.
BRIOCHE: Rich yeast dough containing large amounts of eggs and butter; a product made from this dough.
BUTTERCREAM: An icing made of butter and or shortening blended with confectioners’ sugar or sugar syrup and sometimes, other ingredients.
CAKE FLOUR: A fine white flour made from soft wheat.
CARMELIZATION: The browning of sugars caused by heat.
CHEMICAL LEAVENER: A leavener such as backing soda backing powder. Baking amonia releases gases produced by chemical reactions.
CHIFON METHOD: A cake mixing method involving the mixing of whipped egg whites into a batter made of flour, egg yolks and oil.
CHOCKLATE LIQUOR: Unsweetened chocolate consisting of coca solids and coca butter.
CIBATTA: A type of Italian bread made forma very slack dough deposited on pans with minimal shaping.
CLEAR FLOUR: A tan colored wheat flour made form the outer portion of the endosperm.
COAGULATION: The process by which proteins become usually when heated.
COCO: The dry powder that remains after the coca butter is pressed out of chocolate liquor.
COMON MERINGUE: Egg whites and sugar whipped into a foam, also called a French meringue.
COMPOTE: Cooked Fruit served in its cooking liquid, usually a sugar syrup.
CONFECTIONERS SUGAR: Sucrose that is ground to a fine powder and mixed with a little corn starch to prevent caking.
CREAMING: The process of beating fat and sugar together to blend them uniformly and to incorporate
air.
CREAMING METHOD: A mixing method that begins with the blending of fat and sugar used for cakes , cookies and similar items.
CREAM CHANTILLI: Sweetened whipped flavored with vanilla.
CROISSANT: A flaky, buttery yeast role shaped like a crescent.
CUSTARD: A liquid that is thickened by the coagulation of protein.
DOCKING: Piercing or perforating pastry prior to cooking in order to allow steam to escape or prevent blistering.
DOUBLE ACTING BACKING POWDER: Backing powder that releases some of its gases when it is mixed with water and the remaining gases when it is heated.
Allumette: Any of various puff pastry items made in thin sticks or strips.
( French word for ‘Matchstick’).
Almond Paste: It is a mixture of finely ground almonds and sugar.
Angel Food Cake: A type of cake made of meringue,
( egg whites & sugar), and flour.
Angel Food Method: A cake mixing method involving folding a mixture of flour and sugar into a meringue.
Apple Charlotte: a dessert of apples cut up and baked in a mold lined with bread slices.
Baked Alaska: A desert consisting of ice cream on a sponge cake base, covered with meringue and browned in an oven.
Baked Custard: A custard that is baked without being disturbed so that it sets into a solid.
Baked Meringue: Any of the various meringue mixtures that are baked until they are dry.
Bar: A cookie make up method in which the dough is shaped into flattened cylinders, baked, and sliced crosswise into individual cookies; a cookie made by this method.
Batter: A semi-liquid mixture containing flour, used for the production of such products as cakes and breads and for coating products to be deep fried.
Bavarian Cream: A light, cold desert made of gelatin, whipped cream, or custard sauce and fruit.
Biscuit Method: A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are added.
Black Forest Torte: A chocolate sponge layer cake filled with whipped cream and cherries.
Blancmange: (1) An English pudding made from milk, sugar and corn starch.
(2) A French dessert made of milk, cream, almonds and gelatin.
Bloom: A whitish coating on chocolates, caused by separated cocoa butter.
Blown Sugar: Pulled sugar that is made into thin walled, hollow shapes by being blown up like a balloon.
Boiled Icing: Italian meringue used as a cake icing.
Buttercream: An icing made of butter or/shortening blended with confectioners sugar or sugar syrup and, sometimes other ingredients.
Caramelization: The browning of sugar caused by heat.
Cast Sugar: Sugar that is boiled to the hard crack stage and then pored into molds to harden. Also called pored sugar.
Charlotte Ring: A metal ring used as a mold for charlottes and other desserts.
Chemical Leavener: A leavener such as baking soda and baking powder which releases gasses caused by a chemical reaction.
Chiffon Method: A cake mixing method involving the folding of whipped egg whites into a batter made of flour, egg yolks, and oil.
Chocolate Liquor: Unsweetened chocolate, consisting of cocoa solids and cocoa butter.
Clean Flour: A tan colored wheat flour made from the outer portion of the endosperm.
Coagulation: The process by which proteins become firm when heated.
Cocoa: The dry powder that remains after cocoa butter has been pressed out of chocolate liquor.
Common Meringue: Egg whites and sugar whipped into a foam also called French Meringue.
Conching: A step in the manufacturing of chocolate, the purpose of which is to create a fine texture.
Confectioners Sugar: Sucrose that is ground into a fine powder and mixed with corn starch to prevent caking.
Corn Starch Pudding: A sweetened liquid, usually milk and flavorings, that is boiled with corn starch to thicken it.
Creaming: the process of beating fat and sugar together to blend then uniformly and to incorporate air.
Creaming Method: A mixing method that begins with the blending of fat and sugar, used for cakes, cookies, and similar items.
Creme Anglaise: A light, Vanilla flavored custard sauce made of milk, sugar, and egg yolks.
Creme Brulee: A rich custard with a brittle top cruse of caramelized sugar, (French name means ‘Burnt Cream’.
Creme Caramel: A custard, baked in a mold lined with sugar, then unmolded.
Crepe: A very thin pancake, often served rolled around a filling.
Crepes Suzette: French pancakes served a sweet sauce made from Oranges.
Crystallize: To form crystals, in the case of dissolved sugar.
Dark Chocolate: Sweetened chocolate that consists of chocolate liquor and sugar.
Dessert Syrup: A flavored sugar syrup used to flavor and moisten cakes and other deserts.
Dobos Torte: A Hungarian cake made of 7 thin layers filled with chocolate butter cream and topped with caramelized sugar.
Dropped: A cookie makeup method in which portions of dough is measured with a spoon or scoop and dropped onto a baking pan.
Dutch Process Cocoa: Cocoa that has been processed with an alkali to reduce it’s acidity.
Egg Foam Cake: A cake leavened primarily by whipped eggs; it usually has a low percentage of fat.
Flat Icing: A simple icing made of confectioners sugar and water, usually used for Danish pastries and sweet rolls.
Flour Batter Method: A cake mixing method in which the flour is first mixed with the fat.
Fondant: A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.
French Meringue: Egg whites and sugar whipped into a foam.
French Style Ice Cream: Ice Cream containing egg yolks.
French Pastry: Any variety of small fancy cakes usually in single portion sizes.
Ganache: A rich cream made of sweet chocolate and heavy cream.
Gateau: A French word for Cake.
Genoise: A sponge cake made by whipping whole eggs with sugar and folding flour and sometimes melted butter.
Glace: (1) Glazed ;coated with icing. (2) Frozen.
Glaze: (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.
Glucose: A simple sugar available in a clear, colorless, tasteless syrup.
Granite: A coarse , common , crystalline frozen dessert made of water, sugar, fruit juice of another flavoring.
Ice Cream: A churned frozen mixture made of milk, sugar, cream flavorings and sometimes eggs.
Invert Sugar: A mixture of two simple sugars, Dextrose and Lebulose resulting from the breakdown of Sucrose.
Italian Meringue: A meringue made by whipping a boiling syrup into egg whites.
Japonaise: A baked meringue flavored with nuts.
Kirsch: A clear, alcoholic beverage distilled from cherries.
Lean Dough: A dough that is low in fat and sugar.
Linzertorte: A torte made of Raspberry Jam and a short dough containing nuts and spices.
Milk Chocolate: Sweetened chocolate containing milk solids.
Marzipan: A paste or confection made of almonds and sugar and is often used for decorative work.
Meringue Chantilly: Baked meringue filled with whipped cream.
Milk Chocolate: Sweetened chocolate containing milk solids.
Molasses: A heavy brown syrup made from Sugar Cane.
Molded: A cookie make up method in which the dough is shaped into a cylinder, cut into equal portions and shaped as desired.
Nougatine: A mixture of caramelized sugar and almonds or other nuts, used in decorative work and as a confection and flavoring.
Opera Cake: A layer cake made of thin sponge layers, chocolate flavored buttercream and ganache.
Pain D’epice: French name for ‘gingerbread’.
Panna Cotta: An Italian pudding made of cream, gelatin, and flavorings; means ‘Cooked Cream’.
Peti Four: A delicate cake or pastry small enough to be eaten in one or two bites.
Phyllo: A paper thin dough or pastry used to make strudels or various Greek desserts.
Piping Jelly: A transparent sweet jelly used for decorating cakes.
Pot de Creme: A rich baked custard.
Poured Sugar: Sugar that is boiled to the hard crack stage and then pored into molds to harden. Also called cast sugar.
Profiterole: A small puffed made of éclair paste. Often filled with ice cream and served with chocolate sauce.
Pulled Sugar: Sugar that is boiled to the hard crack stage, allowed to harden slightly, then pulled or stretched until it develops a pearly or smooth sheen appearance.
Quenelle: A small, oval portion of food.
Rolled: A cookie make up method in which the dough id rolled out into a sheet and cut into shapes with cutters.
Rolled in Dough: Dough in which a fat has been incorporated into many layers by using a rolling and pulling procedure.
Royal Icing: A form of icing made of confectioners sugar used for decorating.
Sachertorte: A rich chocolate cake from Vienna.
Sheet: A cookie makeup method in which the dough is made into sheets and cut into portions.
Sherbet: A frozen dessert made of water, sugar, fruit juice and sometimes cream.
Simple Syrup: A syrup consisting of sucrose and water in varying proportions.
Sorbet: French word for ‘Sherbet’.
Soufflé: (1) A baked dish made of egg white that cause it to rise during baking. (2) A still frozen dessert made in a soufflé dish to resemble a baked soufflé.
Sponge: A batter or dough of yeast, flour and water that has been allowed to ferment and has been mixed with more flour and other ingredients to make a bread dough.
Sponge Cake: A type of cake made by whipping eggs and sugar to a foam and folding in flour.
Straight Dough Method: A mixing method for yeast goods in which all ingredients are mixed together at once.
Studel: (1) A type of dough that is stretched until it is paper thin. (2) A baked item that consists of a filling wrapped up in a sheet of strudel or phyllo dough.
Swiss Meringue: Egg whites warmed, usually over hot water, and whipped to a foam.
Tablage: A technique for tempering chocolate by cooling it on a marble slab.
Tart: A flat baked item consisting of a pastry and a sweet or savory toping, similar to a pie but thinner.
Tempering: The process of melting and cooling chocolate to a specific temperature in order to prepare it for dipping or molding.
Torte: German word for various types of layer cake.
Vacherin: A crisp meringue shell filled with cream, fruits or other items.
White Couverture: A confection consisting of cocoa butter, milk solids and sugar sometimes erroneously called ‘White chocolate’.
Zest: The colored outer portion of pealed citrus fruits.
AILOI: Garlic mayonnaise
AIR DRYING: Eposing meats and sausages to proper temperature
to change flavor & texture
ALKALI: A substance that tests higher than 7 on the PH scale
ANDOULLE: A spicy pork sausage that is French in orign.
ANTIPASTO: Italian for "before the pasta"
APPETIZER: One or more of the initial courses in a meal.
AROMATICS: Plant ingredients such as herbs and spices to enhance flavor.
ARROWROOT: A powdered starch
BINDER: Holds together a mixture of ingredients.
BLANCHE: To cook an item briefly.
BLOOD SAUSAGE: A sausage in which the main ingredient is liquid blood.
BLOOM: To soften gelatin in hot water.
BOTULISM: A food poisoning.
BOUCHEE: A small puff pastry shell that is filled and used as an appetizer.
BRAISE: The meat is seared in fat before simmering in stock etc.
BRINE: A solution of salt used to flavor and preserve food.
BRISKET: A cut of beef from the lower front quarters.
BUFFER: A traditional Swedish mode of dining. People serve themselves
from a side board or table. Cold cuts & salads, pasta tec.
BULK SAUSAGE: Sausage that is not contained in a casing.
CANAPES: An hors d’oeuvre with angular pieces of toasted bread with
spread of flavorful toping.
CASING: A synthetic or natural membrane used to enclose forcemeat
sausage.
CHARCUTERIE: Force meats that are preserved / smoking, brining, or curing.
CHAUD-FROID: "HOT-COLD" A sauce that is prepared hot then served cold.
CHILE: The fruit of capsicum peppers.
CHILE POWDER: Crushed or powdered dry chilys.
CHOUCROUTE: A preserved cabbage / sour flavor, served with cured meats.
CLAIRIFCATION: A process of removing the particulate matter from a liquid,
resulting in a clear product. It’s also a mixture of ground meat, egg whites mirepoix, tomato puree, herbs & spices ,
(few of which is clear or transparent), used to clarify stock for consommé. No conflict there, huh? I didn’t write the book!
COLD SMOKING: Adds smoked flavor without cooking.
COLLAGEN: A fibrous protein in connective tissue used to make casings,
glue and gelatin. Breaks down into gelatin when cooked for
a long time in a moist environment.
COLLIGEN
CASING: Casings made from collagen from animal hides.
COMPOTE: A dish of fruit cooked in syrup / spices or liquor.
CONDIMENT: An aromatic mixture that accompanies food and is kept
on the table through out the meal / pickles, relish, sauces.
CONFIT: Preserved meat in it’s own fat.
COULIS: A thick puree / vegatables, fruit & various meats, fish.
COUNTRY - STYLE: A coarse forcemeat made from pork liver & fat.
COURT BOUILLON: An aromatic/ vegetable broth including wine or vinegar.
CREME FRAICHE: Thickened heavy cream used in hot preparations that
won’t curdle.
CROUSTADE: A small baked or fried edible container.
CURE: Preserving a food with salt.
CURING SALT: 94% sodium chloride + 6% sodium nitrate
DEGLAZE: Using a liquid to disolve food particles and caramelized
drippings left in a pan.
DEGREASE: To skim the fat off of a liquid
DEMI-GLACE: "half-glaze" ½ brown stock, ½ brown sauce reduced by ½.
World famous grand sauce. A real plate-licker sauce!
DRESSED: Prepared for cooking or service. IE: pan dress for fish,
plucked & gutted chicken before cooking, etc.
DUXELLES: An appareil of finely chopped mushrooms and shallots
sautéed gently in butter.
EMULSION: A mixture of oil and water so one is suspended in the other
in fine particles.
FARCE: Forcemeat or stuffing
FAT BACK: Pork fat from the back of the pig.
FERMENTATION: The breakdown of carbohydrates into carbon dioxide gas
and alcohol through the action of yeast or sugar.
FINES HERBES: A mixture of fresh parsley, chervil, tarragon & chives.
FOIE GRAS: The fattened liver of a force fed duck or goose.
FORCE MEAT: A mixture of chopped or ground meat or seafood and other
ingredients used for pate, sausages, etc.
FUMET: Stock which main flavoring ingredient soaked in wine
and aromatics.
GALANTINE: Boned meat that is stuffed into its own skin, rolled, poached
and served cold in aspic.
GARDE MANGER: Cold kitchen or station. Usually cold salads etc.
GARNISH: An edible decoration.
GELATIN: A protein based substance usually found in animals that
thickens when cooled.
GELATINIZATION:A phase when starch begins to form a network in a liquid.
GLACE: Reduced stock.
GLAZE: To give item a shiny surface.
GRATINE: Browned in the oven.
GRAVLAX: Raw samon cured with salt.
GROSSE PIECE: "Large piece" A big, uncut piece of what-ever, used as center
piece & focal point. It will make the hungry anticipate a full
and satisfying glut session.
HARICOT: This green beans.
HOG CASING: Casings made from hog intestine.
HORS DOEUVRE: An appetizer.
HOT SMOKING: Used when fully cooked item is desired.
INFUSION: Steeping in liquid to extract the flavor.
KOSHER SALT: pure, refined rock salt without magnesium carbonate.
LAISON: egg yolk & cream used to thicken or enrich sauces.
LINKS: sections of sausage, between knots
LIQUID SMOKE: Distilled & bottled smoke for flavoring.
LOOPED SAUSAGE: Ring tied sausage.
MAILLARD REACTION: Complex browning reaction. Not much sugar.
MAYONNAISE: Emulsion made of oil, egg yolks, vinegar, mustard &
seasonings.
MISE EN PLACE: "put in place" Pre gathering of all ingredients required for
preparation. Gettin-it-all-together, before the cooking begins.
MOLASSES: Dark brown, sweet syrup.
MOUSSE: beaten egg whites and cream folded into a flavored base.
MOUSSELINE: A very light forcemeat based on white meats/ eggs & cream.
PANADA: An appareil based on starch & moistened with a liquid.
PELLICLE: A sticky skin on food made by air drying. Good for smoking.
PATE A CHOUX: Cream puff paste.
PATE: A rich forcemeat that is baked in a form.
PATE EN CROUTE: A pate baked in a pastry crust. Yum! Serve cold.
PATE DE CAMPAGNE: Country style pate with coarse texture.
PROSCUITTO: A dry, cured ham from Italy but also made elsewhere.
QUENELLE: A light, poached dumpling based on a forcemeat bound with
egg.
REFRESH: To plunge into cold water after blanching.
ROULADE: A slice of meat rolled around a stuffing.
SALTPETER: Potassium nitrate. Meat preservative.
SAUTE: A cooking method, quickly cooking tender items in fat,
in pan on stove top.
SEA SALT: Salt from the sea. Duh! Available in all forms.
SMEARING: A fault in the making of sausage where the fat softens and
smears throughout the sausage possibly causing leaks and
leaving the sausage dry.
SMOKE ROASTING: Roasting over wood or chips in an oven.
SMOKING: Preserving foods by the exposure to thick smoke.
SMORGASBOARD: An early form of buffets. Serve yourself and take your
food to the table.
SODIUM NITRATE: Used in curing non heated, meat products.
SODIUM NITRITE: Used in curing heated, meat products.
STRAIGHT FORCEMEAT: Pork & pork fat and another meat ground up.
TCM/tinted curing mix: See curing salt.
TERRENE: A loaf of forcemeat, similar to pate but cooked in a bain-marie.
VELOUTE: A sauce of white stock /rouix.
VENISON: Dear meat.
VINAIGRETTE: A cold sauce of oil & vinegar (3/1) + various flavorings.
YOGURT: Cultured milk with bacteria to make it sour. Yum!
ZEST: The outer part of citrus rind containing volatile oils.
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All rights reserved.
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Send me E-MAIL chef@thestarchef.com
thestarchef.com, .net & .org Copyright © 2002, 2003.
All rights reserved.
This page made by:
JOHN 3:16
*** AMEN! ***
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