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Acid:
A substance having a sour or sharp flavor. Most foods are somewhat acidic. Foods generally referred to as acidic include lemon juice (citric acid), vinegar, cream of tartar, orange juice, pineapple juice and wine. Degree of acidity is measured on the pH scale; acids have a pH of less than 7.
Alkaline:
A non-acidic substance with a pH greater than 7
Almond Paste:
A creamy mixture made of ground blanched almonds and sugar. For the best baking results, use an almond paste without syrup or liquid glucose. Almond paste is used as a filling in pastries, cakes, and confections.
Altitude:
Elevation above sea level or above the earth's surface; At higher altitudes there is lower air pressure because the blanket of air above is thinner than it would be at sea level. At sea level water boils at 212°F, but at an altitude of 7,500 feet it boils at about 198°F because there's not as much air pressure to inhibit the boiling action. Lower air pressure also causes boiling water to evaporate more quickly in a high altitude. This decreased air pressure means that adjustments in some ingredients and cooking time and temperature will have to be made for high-altitude baking.
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Baking Blind:
This is a technique used when making pies or tarts. If you have a filling that does not need to be baked, ora very juicy berry filling, it may be necessary to pre-bake or "bake blind" the unfilled pie or tart shell. This may involve either partial or complete baking of the shell. This is done by first rolling out your pastry and placing it in your tart or pie pan. The bottom of the unbaked shell is usually evenly pierced with the tines of a fork. The unbaked shell is then lined with aluminum foil or parchment paper which is weighted down with rice, beans or pie weights. This lining and weighing down of the shell will prevent the shell from "puffing up" while it bakes. The shell is then placed in the preheated oven and baked until set. The weights and lining can then be removed and, if necessary, the shell is further baked until it is brown and crisp.
Baking Powder:
Baking powder is made up of three ingredients: baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate), and cornstarch (to absorb moisture so a reaction does not take place until a liquid is added to the batter). Most baking powder used today is double-acting. The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is heated in the oven. The gas cells expand causing the batter to rise. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power.
Baking Soda (Sodium Bicarbonate):
Baking soda is a chemical leavener and is about four times as strong as baking powder. It is used in recipes that contain an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup). Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately.
Beat:
To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer or food processor.
Blend:
A technique where two or more ingredients are combined so they are smooth and equally distributed throughout the mixture. A spoon, fork, rubber spatula, whisk, electric mixer with paddle attachment, food processor, blender, or even your bare hands can be used for this technique. Blending differs from beating in that its sole purpose is to combine the ingredients, not to incorporate air into the mixture.
Boil:
When a liquid reaches it's boiling point it is changing from a liquid to vapor; "Water boils at 100 degrees Celsius"
Buttercream:
Buttercream can cover a broad range of icings.They can be quick or complicated to make depending on whether they are cooked or uncooked. Buttercreams may contain powdered sugar, white granulated sugar, whole eggs, egg whites, egg yolks, unsalted butter, shortening, milk or cream, pastry cream, fondant, and various flavorings (extract, purée, chocolate, liqueur). Generally, buttercream is a light and creamy smooth icing used to fill, frost and decorate all kinds of cakes and pastries. Some cooked Buttercreams are meringue-based where unsalted butter is beaten into firmly beaten egg whites that have had hot sugar syrup added to them. This produces a rich, yet light buttercream. French Buttercream contains both whole eggs and egg yolks that have been beaten, to which a sugar syrup is added and then unsalted butter. Confectioners' Frosting is an uncooked buttercream icing that contains powdered (icing) sugar, unsalted butter, milk and flavoring.
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Cake, Butter:
Butter cakes that contain fat (butter, margarine, shortening) and rely on a chemical leavener (baking powder, baking soda) for their rise. They are flavorful, and have a good texture and volume. The American-style butter cake evolved from the English pound cake recipe of 1 pound of flour, 1 pound of sugar, 1 pound of butter, and 1 pound of eggs
Cake, Chiffon:
Chiffon Cake is a light and airy cake that has the richness of a butter cake but the springy texture of a sponge cake. Similar to a butter cake in preparation and formula (although oil is used instead of butter), it relies on the whipped egg whites for its leavening, along with baking powder
Cake, Genoise:
Named after its place of origin, Genoa Italy, it is a type of light and airy sponge-like cake. Different from a sponge cake in that the eggs are beaten whole and a small amount of melted butter is added.
Cake, Foam:
Foam Cakes are cakes that have a high proportion of eggs to flour and are leavened solely by the air beaten into whole eggs or egg whites. They contain very little, if any, fat and have a spongy texture. Types of foam cakes are angel food, sponge, biscuit, roulade, genoise, chiffon (which uses some baking powder as leavening), meringue, and dacquoise.
Cakes, Sponge:
Sponge Cakes contain three basic ingredients: room temperature eggs, sugar, and flour and is leavened solely by the air beaten into the eggs. A basic sponge cake is made by beating the egg yolks and sugar until thick and lemon colored (when beaters are raised the mixture will form a ribbon as it falls back into the bowl) and then stiffly beaten egg whites (with a little sugar) are folded in.
Carmelize:
To heat sugar until it is melted and brown. Caramelizing sugar gives it a distinctive flavor.
Chocolate:
Chocolate comes from the Aztec word xocolatl which means bitter water. The tropical tree from which cocoa and chocolate originate is called Theobroma which translates to "food of the gods".
All chocolate begins with tropical cocoa beans. The flavor and quality of the chocolate depends on the type(s) of beans used, how they are harvested and fermented, the roasting procedures, quality and amounts of ingredients added, and the time of conching.
Chop:
To cut into small pieces using a sharp knife, appliance or scissors.
Cocoa butter:
Cocoa butter is the ivory-colored natural fat of the cocoa bean extracted during the manufacturing process of producing chocolate and cocoa powder. It has a very subtle mellow flavor that gives chocolate its creamy smooth, melt-in-your-mouth texture.
Cocoa powder:
Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder: natural and Dutch-processed. Dutch-processed or alkalized unsweetened cocoa powder is treated with an alkali to neutralize its acids. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Natural unsweetened cocoa powder tastes very bitter and gives a deep chocolate flavor to baked goods.
Combine:
To stir together two or more ingredients until mixed.
Compound Chocolate:
Compound Chocolate, also known as confectionary coating, is a less expensive chocolate replacement made from a combination of cocoa, vegetable fat, and sweeteners. It costs less than chocolate, as it uses less expensive hard vegetable fats and tropical fats such as coconut oil and palm kernel oil in place of the more expensive cocoa butter as its fat source. It is also easier to work with than chocolate since cocoa butter must be tempered to maintain gloss and coating. Compound coatings, however, don't need to be tempered. Instead, they're simply warmed to between 5°F and 10°F above the coating's melting point.
Cornstarch (Cornflour):
Cornstarch is a fine white powder that comes from the inner grain of corn and is used in baking as well as in cooking (as a thickener for gravies and sauces).
Couverture:
A high quality chocolate that contains 32-39% cocoa butter. The higher percentage of cocoa butter, along with the way the chocolate is processed, gives the it more sheen, firmer "snap" when broken, and a creamier flavor. The total percentage cited on many brands of chocolate is made up of a combination of cocoa butter to cocoa solids (cacao). In order to be properly labeled as "couverture", the percentage of cocoa butter must be between 32-39%, and the total of the percentage of the combined cocoa butter plus cocoa solids must be at least 54%.
Cream:
To beat one or more ingredients, usually margarine or butter, sugar and/or eggs, until the mixture is smooth and fluffy.
Crème Anglaise:
Crème anglaise is a light custard used as a dessert cream or sauce. It is a combination of sugar, egg yolks, and hot milk, often flavored with vanilla.
Cream of Tartar (Potassium Tartrate):
Tartaric Acid is a sediment found lining the inside of wine caskets after fermentation. Once this sediment is removed, purified and then ground, it becomes a fine white powder which we call cream of tartar. Cream of tartar (an acid) is used in making commercial baking powders, one part baking soda to two parts cream of tartar. It is also added when beating egg whites as it stabilizes the whites and gives them volume and strength.
Cream Patissiere:
Also known as Pastry Cream. It is a rich, thick custard made from a mixture of milk, eggs, sugar, flour and cornstarch (a thickener) cooked on the stove.
Crème Fraiche:
A dairy product made from whipping cream and a bacterial culture. The culture causes the whipping cream to thicken and develop a sharp, tangy flavor. Creme fraiche is similar to sour cream but is softer and has a milder flavor. Popular in French cooking, creme fraiche is often spooned over fresh fruit or used in recipes as you would sour cream. It is available at specialty food stores.
Cornmeal:
A finely ground corn product, made from dried yellow, white, or blue corn kernels. Cornmeal labeled "stone ground" is slightly coarser than regular cornmeal. Store cornmeal in an airtight container in a cool, dry place for up to 6 months, or freeze it for up to a year.
Cornstarch:
Cornstarch, or cornflour, is the starch of the corn (maize) grain. It is also grown from the endosperm, or white heart, of the corn kernel. It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar) as well as a thickening agent in many different types of recipes.
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Eggs:
The term "egg" most often refers to hen's eggs. In baking eggs provide leavening as well as add color, texture, flavor, and richness to the batter. They are very important in helping to bind all the other ingredients together. Beaten eggs are a leavening agent in cake batter as they incorporate air into the batter, which will expand in the oven and cause the cake to rise. Some cakes use beaten eggs as their only source of leavening (See Cakes, Foam). Eggs are also used as a thickener in custards and creams, and to glaze pastries and breads. Egg whites are used to make meringues.
Once cracked, eggs will keep in the refrigerator a couple of days if tightly sealed. Leftover egg whites can be stored in a tightly sealed container in the refrigerator for 7-10 days or frozen for up to three months. To thaw, place in refrigerator overnight. After freezing, the whites are best used in recipes where they are not the sole leavening agent.
Extract:
Products based on the aromatic essential oils of plant materials that are distilled by various means. In extracts, the highly concentrated oils usually are suspended in alcohol to make them easier to combine with other foods in cooking and baking. Almond, anise, lemon, mint, orange, peppermint, and vanilla are some of the extracts sold.
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Flour, All-Purpose:
All-Purpose flour is a blend of hard and soft wheat and is often referred to as "plain flour". It comes in two types bleached and unbleached and contains between 10-12% protein. Bleached flour is treated with chlorine to mature the flour, condition the gluten and improve the baking quality. The chlorine evaporates and does not destroy the nutrients but does reduce the risk of spoilage or contamination.
Flour, Bread:
Bread flour is a high-gluten flour usually milled from hard wheat. It contains a high percentage of protein, 12-14%, which forms gluten when moistened.
Flour, Cake:
Cake Flour is enriched and bleached flour used in producing fine cakes. Milled from soft wheat, cake flour has a lower protein content (6-8%) than All-Purpose flour. It is used where a delicate and tender texture is desired. Almost all cake flour is bleached to lighten its pale beige color. Bleached cake flour also toughens the protein molecules, enabling the flour to carry more than its weight in sugar. One cup sifted cake flour can be substituted with 3/4 cup sifted bleached all-purpose flour plus 2 tablespoons cornstarch.
Flour, Whole Wheat:
The word "whole" refers to the fact that all of the grain (bran, germ, and endosperm) is used and nothing is lost in the process of making the flour. This is in contrast to white, refined flours, which contain only the endosperm. Because the whole flour contains the remains of all of the grain, it has a textured, brownish appearance.
Fold In:
To gently combine a heavier mixture with a more delicate substance such as beaten egg whites or whipped cream without causing a loss of air.
Fondant, Rolled:
Rolled Fondant has a playdough-like consistency that can be rolled out like pie dough and draped in one piece over a cake and pressed into place. It dries with a semi-hard, perfectly smooth and satiny smooth surface that holds up well and keeps the cake fresh. The main ingredients in Fondant are powdered sugar, glucose, glycerin, shortening, and gelatin. Some commercially prepared fondants are made with vegetarian gelatin as apposed to an animal based gelatin.
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Ganache:
To make ganache hot cream is poured over chopped chocolate and the mixture is stirred until smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.
Gluten:
Gluten is a type of protein that is commonly found in rye, wheat, and barley. It is found in most types of cereals and in many types of breads and cakes. Not all foods from the grain family, however, contain gluten. Examples of grains that do not have gluten include wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, oats, soybeans, and sunflower seeds. Gluten firms up when it is cooked and, with the help of starch, helps ensure that breads and cakes maintain their proper shape.
Some people suffer from a disease called celiac disease, which is an allergy to gluten. Individuals with celiac disease must eat foods that do not contain gluten in order to prevent illness. If improperly treated, celiac disease can be fatal. In addition, care must be taken when eating grains that do not contain gluten, particularly oats and teff, as they are commonly grown near foods with gluten or processed in the same bins.
Gum Paste:
Gum paste is really a pliable "sugar dough", mixed with gums, which makes it easy to shape like modeling clay. Because of its sugar content, dries hard with the texture and crispness of a Necco wafer, and can be very brittle. It can be tinted, painted on or dusted with decorating dusts. It is considered "technically" edible, but it is not palatable, due to lack of flavor. Gum paste is versatile and is stronger than Fondant.
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Knead:
To fold, push and turn dough or other mixture to produce a smooth, elastic texture.
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Marzipan:
Marzipan is an almond and sugar paste used to ice cakes and other pastries or sculpted into a variety of shapes to be eaten as candy or used as cake decorations. Marzipan is simply a mixture of almond paste, powdered sugar, and a moistening agent such as water, corn syrup, glucose, fondant, or egg whites. After the ingredients are mixed, marzipan reaches a consistency of dough or soft rubber and can be rolled, shaped, cut, or molded. You can find pre-made marzipan in the baking isle of most grocery stores. It can also be home made.
Mix:
To stir together two or more ingredients until they are thoroughly combined.
Modeling Chocolate:
This is a pliable chocolate paste made from just two ingredients, chocolate and corn syrup. It has the texture of a tootsie roll or marzipan and is very easy to work with. It can be used to make ropes, braids, ribbons, ruffles, flowers, or leaves. Can be made with bittersweet, semi-sweet, milk or white chocolate.
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Parchment Paper:
A heavy, silicone-coated paper that's used to line pans so that candies and baked goods won't stick. It's an expensive alternative to waxed paper, but it's less sticky, so it's a good choice if you're making gooey items
Purée:
Purée is a general term for food, usually vegetables or legumes, that have been ground, pressed, and/or strained to the consistency of a soft paste or thick liquid. Purées of specific foods are often known by specific names, e.g. mashed potatoes or apple sauce. The term is of French origin, where it meant in Ancient French (13th century) purified or refined. Purées can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. Purées generally must be cooked, either before or after grinding, in order to improve flavor and texture, remove toxic substances, and/or reduce their water content.
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Soft Peaks:
To beat egg whites or whipping cream to the stage where the mixture forms soft, rounded peaks when the beaters are removed.
Stiff Peaks:
To beat egg whites to the stage where the mixture will hold stiff, pointed peaks when the beaters are removed.
Sugar, Brown:
Brown Sugar is white sugar that has been combined with molasses. The darker the brown sugar, the more molasses that is used.
Sugar, Confectioners:
Confectioners sugar is also known as powdered or icing sugar. It is granulated sugar that has been ground to a powder with cornstarch added to prevent lumping and crystallization. It comes in 4X, 6X and 10X but 10X is the one generally found in stores. 10X means that the granulated sugar has been processed ten times. Confectioners sugar is used in meringues, icings, confections, and some sweet pastry.
Sugar, Granulated:
Sugar cane and sugar beets are the common sources of sugar, which also lends tenderness to doughs, stability to mixtures, browning properties to baked goods and preservative qualities in large quantities. Granulated sugar or white sugar is the common form, though superfine (known as castor) dissolves better in baking.
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Tempering Chocolate:
Tempered chocolate is chocolate that has been treated in such a way that its crystalline structure changes. The result is hard, shiny chocolate that snaps crisply when broken, feels dry to the touch and smooth in the mouth. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.
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Whip:
To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and increase the volume of the mixture.
Whisk:
A whisk is a wired kitchen utensil used for beating food by hand.
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Yeast:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and related products. The yeast converts the fermentable sugars present in the dough/batter into carbon dioxide and ethanol which help it rise during baking.
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Zest:
The colored outer peel of citrus fruit, which is used to add flavor. The zest is often referred to as grated peel in recipes. To create zest, choose the diagonal-hole side of a box grater-it will give you a cleaner zesting than if you use the nail-hole side-and rub lightly to avoid getting the white pith, which is bitter. For broader strips of zest, use a swivel-blade peeler or a sharp knife to cut away the peel.
Acid:
A substance having a sour or sharp flavor. Most foods are somewhat acidic. Foods generally referred to as acidic include lemon juice (citric acid), vinegar, cream of tartar, orange juice, pineapple juice and wine. Degree of acidity is measured on the pH scale; acids have a pH of less than 7.
Alkaline:
A non-acidic substance with a pH greater than 7
Almond Paste:
A creamy mixture made of ground blanched almonds and sugar. For the best baking results, use an almond paste without syrup or liquid glucose. Almond paste is used as a filling in pastries, cakes, and confections.
Altitude:
Elevation above sea level or above the earth's surface; At higher altitudes there is lower air pressure because the blanket of air above is thinner than it would be at sea level. At sea level water boils at 212°F, but at an altitude of 7,500 feet it boils at about 198°F because there's not as much air pressure to inhibit the boiling action. Lower air pressure also causes boiling water to evaporate more quickly in a high altitude. This decreased air pressure means that adjustments in some ingredients and cooking time and temperature will have to be made for high-altitude baking.
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Baking Blind:
This is a technique used when making pies or tarts. If you have a filling that does not need to be baked, ora very juicy berry filling, it may be necessary to pre-bake or "bake blind" the unfilled pie or tart shell. This may involve either partial or complete baking of the shell. This is done by first rolling out your pastry and placing it in your tart or pie pan. The bottom of the unbaked shell is usually evenly pierced with the tines of a fork. The unbaked shell is then lined with aluminum foil or parchment paper which is weighted down with rice, beans or pie weights. This lining and weighing down of the shell will prevent the shell from "puffing up" while it bakes. The shell is then placed in the preheated oven and baked until set. The weights and lining can then be removed and, if necessary, the shell is further baked until it is brown and crisp.
Baking Powder:
Baking powder is made up of three ingredients: baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate), and cornstarch (to absorb moisture so a reaction does not take place until a liquid is added to the batter). Most baking powder used today is double-acting. The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is heated in the oven. The gas cells expand causing the batter to rise. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power.
Baking Soda (Sodium Bicarbonate):
Baking soda is a chemical leavener and is about four times as strong as baking powder. It is used in recipes that contain an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup). Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately.
Beat:
To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer or food processor.
Blend:
A technique where two or more ingredients are combined so they are smooth and equally distributed throughout the mixture. A spoon, fork, rubber spatula, whisk, electric mixer with paddle attachment, food processor, blender, or even your bare hands can be used for this technique. Blending differs from beating in that its sole purpose is to combine the ingredients, not to incorporate air into the mixture.
Boil:
When a liquid reaches it's boiling point it is changing from a liquid to vapor; "Water boils at 100 degrees Celsius"
Buttercream:
Buttercream can cover a broad range of icings.They can be quick or complicated to make depending on whether they are cooked or uncooked. Buttercreams may contain powdered sugar, white granulated sugar, whole eggs, egg whites, egg yolks, unsalted butter, shortening, milk or cream, pastry cream, fondant, and various flavorings (extract, purée, chocolate, liqueur). Generally, buttercream is a light and creamy smooth icing used to fill, frost and decorate all kinds of cakes and pastries. Some cooked Buttercreams are meringue-based where unsalted butter is beaten into firmly beaten egg whites that have had hot sugar syrup added to them. This produces a rich, yet light buttercream. French Buttercream contains both whole eggs and egg yolks that have been beaten, to which a sugar syrup is added and then unsalted butter. Confectioners' Frosting is an uncooked buttercream icing that contains powdered (icing) sugar, unsalted butter, milk and flavoring.
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Cake, Butter:
Butter cakes that contain fat (butter, margarine, shortening) and rely on a chemical leavener (baking powder, baking soda) for their rise. They are flavorful, and have a good texture and volume. The American-style butter cake evolved from the English pound cake recipe of 1 pound of flour, 1 pound of sugar, 1 pound of butter, and 1 pound of eggs
Cake, Chiffon:
Chiffon Cake is a light and airy cake that has the richness of a butter cake but the springy texture of a sponge cake. Similar to a butter cake in preparation and formula (although oil is used instead of butter), it relies on the whipped egg whites for its leavening, along with baking powder
Cake, Genoise:
Named after its place of origin, Genoa Italy, it is a type of light and airy sponge-like cake. Different from a sponge cake in that the eggs are beaten whole and a small amount of melted butter is added.
Cake, Foam:
Foam Cakes are cakes that have a high proportion of eggs to flour and are leavened solely by the air beaten into whole eggs or egg whites. They contain very little, if any, fat and have a spongy texture. Types of foam cakes are angel food, sponge, biscuit, roulade, genoise, chiffon (which uses some baking powder as leavening), meringue, and dacquoise.
Cakes, Sponge:
Sponge Cakes contain three basic ingredients: room temperature eggs, sugar, and flour and is leavened solely by the air beaten into the eggs. A basic sponge cake is made by beating the egg yolks and sugar until thick and lemon colored (when beaters are raised the mixture will form a ribbon as it falls back into the bowl) and then stiffly beaten egg whites (with a little sugar) are folded in.
Carmelize:
To heat sugar until it is melted and brown. Caramelizing sugar gives it a distinctive flavor.
Chocolate:
Chocolate comes from the Aztec word xocolatl which means bitter water. The tropical tree from which cocoa and chocolate originate is called Theobroma which translates to "food of the gods".
All chocolate begins with tropical cocoa beans. The flavor and quality of the chocolate depends on the type(s) of beans used, how they are harvested and fermented, the roasting procedures, quality and amounts of ingredients added, and the time of conching.
Chop:
To cut into small pieces using a sharp knife, appliance or scissors.
Cocoa butter:
Cocoa butter is the ivory-colored natural fat of the cocoa bean extracted during the manufacturing process of producing chocolate and cocoa powder. It has a very subtle mellow flavor that gives chocolate its creamy smooth, melt-in-your-mouth texture.
Cocoa powder:
Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder: natural and Dutch-processed. Dutch-processed or alkalized unsweetened cocoa powder is treated with an alkali to neutralize its acids. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Natural unsweetened cocoa powder tastes very bitter and gives a deep chocolate flavor to baked goods.
Combine:
To stir together two or more ingredients until mixed.
Compound Chocolate:
Compound Chocolate, also known as confectionary coating, is a less expensive chocolate replacement made from a combination of cocoa, vegetable fat, and sweeteners. It costs less than chocolate, as it uses less expensive hard vegetable fats and tropical fats such as coconut oil and palm kernel oil in place of the more expensive cocoa butter as its fat source. It is also easier to work with than chocolate since cocoa butter must be tempered to maintain gloss and coating. Compound coatings, however, don't need to be tempered. Instead, they're simply warmed to between 5°F and 10°F above the coating's melting point.
Cornstarch (Cornflour):
Cornstarch is a fine white powder that comes from the inner grain of corn and is used in baking as well as in cooking (as a thickener for gravies and sauces).
Couverture:
A high quality chocolate that contains 32-39% cocoa butter. The higher percentage of cocoa butter, along with the way the chocolate is processed, gives the it more sheen, firmer "snap" when broken, and a creamier flavor. The total percentage cited on many brands of chocolate is made up of a combination of cocoa butter to cocoa solids (cacao). In order to be properly labeled as "couverture", the percentage of cocoa butter must be between 32-39%, and the total of the percentage of the combined cocoa butter plus cocoa solids must be at least 54%.
Cream:
To beat one or more ingredients, usually margarine or butter, sugar and/or eggs, until the mixture is smooth and fluffy.
Crème Anglaise:
Crème anglaise is a light custard used as a dessert cream or sauce. It is a combination of sugar, egg yolks, and hot milk, often flavored with vanilla.
Cream of Tartar (Potassium Tartrate):
Tartaric Acid is a sediment found lining the inside of wine caskets after fermentation. Once this sediment is removed, purified and then ground, it becomes a fine white powder which we call cream of tartar. Cream of tartar (an acid) is used in making commercial baking powders, one part baking soda to two parts cream of tartar. It is also added when beating egg whites as it stabilizes the whites and gives them volume and strength.
Cream Patissiere:
Also known as Pastry Cream. It is a rich, thick custard made from a mixture of milk, eggs, sugar, flour and cornstarch (a thickener) cooked on the stove.
Crème Fraiche:
A dairy product made from whipping cream and a bacterial culture. The culture causes the whipping cream to thicken and develop a sharp, tangy flavor. Creme fraiche is similar to sour cream but is softer and has a milder flavor. Popular in French cooking, creme fraiche is often spooned over fresh fruit or used in recipes as you would sour cream. It is available at specialty food stores.
Cornmeal:
A finely ground corn product, made from dried yellow, white, or blue corn kernels. Cornmeal labeled "stone ground" is slightly coarser than regular cornmeal. Store cornmeal in an airtight container in a cool, dry place for up to 6 months, or freeze it for up to a year.
Cornstarch:
Cornstarch, or cornflour, is the starch of the corn (maize) grain. It is also grown from the endosperm, or white heart, of the corn kernel. It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar) as well as a thickening agent in many different types of recipes.
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Eggs:
The term "egg" most often refers to hen's eggs. In baking eggs provide leavening as well as add color, texture, flavor, and richness to the batter. They are very important in helping to bind all the other ingredients together. Beaten eggs are a leavening agent in cake batter as they incorporate air into the batter, which will expand in the oven and cause the cake to rise. Some cakes use beaten eggs as their only source of leavening (See Cakes, Foam). Eggs are also used as a thickener in custards and creams, and to glaze pastries and breads. Egg whites are used to make meringues.
Once cracked, eggs will keep in the refrigerator a couple of days if tightly sealed. Leftover egg whites can be stored in a tightly sealed container in the refrigerator for 7-10 days or frozen for up to three months. To thaw, place in refrigerator overnight. After freezing, the whites are best used in recipes where they are not the sole leavening agent.
Extract:
Products based on the aromatic essential oils of plant materials that are distilled by various means. In extracts, the highly concentrated oils usually are suspended in alcohol to make them easier to combine with other foods in cooking and baking. Almond, anise, lemon, mint, orange, peppermint, and vanilla are some of the extracts sold.
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Flour, All-Purpose:
All-Purpose flour is a blend of hard and soft wheat and is often referred to as "plain flour". It comes in two types bleached and unbleached and contains between 10-12% protein. Bleached flour is treated with chlorine to mature the flour, condition the gluten and improve the baking quality. The chlorine evaporates and does not destroy the nutrients but does reduce the risk of spoilage or contamination.
Flour, Bread:
Bread flour is a high-gluten flour usually milled from hard wheat. It contains a high percentage of protein, 12-14%, which forms gluten when moistened.
Flour, Cake:
Cake Flour is enriched and bleached flour used in producing fine cakes. Milled from soft wheat, cake flour has a lower protein content (6-8%) than All-Purpose flour. It is used where a delicate and tender texture is desired. Almost all cake flour is bleached to lighten its pale beige color. Bleached cake flour also toughens the protein molecules, enabling the flour to carry more than its weight in sugar. One cup sifted cake flour can be substituted with 3/4 cup sifted bleached all-purpose flour plus 2 tablespoons cornstarch.
Flour, Whole Wheat:
The word "whole" refers to the fact that all of the grain (bran, germ, and endosperm) is used and nothing is lost in the process of making the flour. This is in contrast to white, refined flours, which contain only the endosperm. Because the whole flour contains the remains of all of the grain, it has a textured, brownish appearance.
Fold In:
To gently combine a heavier mixture with a more delicate substance such as beaten egg whites or whipped cream without causing a loss of air.
Fondant, Rolled:
Rolled Fondant has a playdough-like consistency that can be rolled out like pie dough and draped in one piece over a cake and pressed into place. It dries with a semi-hard, perfectly smooth and satiny smooth surface that holds up well and keeps the cake fresh. The main ingredients in Fondant are powdered sugar, glucose, glycerin, shortening, and gelatin. Some commercially prepared fondants are made with vegetarian gelatin as apposed to an animal based gelatin.
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Ganache:
To make ganache hot cream is poured over chopped chocolate and the mixture is stirred until smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.
Gluten:
Gluten is a type of protein that is commonly found in rye, wheat, and barley. It is found in most types of cereals and in many types of breads and cakes. Not all foods from the grain family, however, contain gluten. Examples of grains that do not have gluten include wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, oats, soybeans, and sunflower seeds. Gluten firms up when it is cooked and, with the help of starch, helps ensure that breads and cakes maintain their proper shape.
Some people suffer from a disease called celiac disease, which is an allergy to gluten. Individuals with celiac disease must eat foods that do not contain gluten in order to prevent illness. If improperly treated, celiac disease can be fatal. In addition, care must be taken when eating grains that do not contain gluten, particularly oats and teff, as they are commonly grown near foods with gluten or processed in the same bins.
Gum Paste:
Gum paste is really a pliable "sugar dough", mixed with gums, which makes it easy to shape like modeling clay. Because of its sugar content, dries hard with the texture and crispness of a Necco wafer, and can be very brittle. It can be tinted, painted on or dusted with decorating dusts. It is considered "technically" edible, but it is not palatable, due to lack of flavor. Gum paste is versatile and is stronger than Fondant.
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Knead:
To fold, push and turn dough or other mixture to produce a smooth, elastic texture.
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M
Marzipan:
Marzipan is an almond and sugar paste used to ice cakes and other pastries or sculpted into a variety of shapes to be eaten as candy or used as cake decorations. Marzipan is simply a mixture of almond paste, powdered sugar, and a moistening agent such as water, corn syrup, glucose, fondant, or egg whites. After the ingredients are mixed, marzipan reaches a consistency of dough or soft rubber and can be rolled, shaped, cut, or molded. You can find pre-made marzipan in the baking isle of most grocery stores. It can also be home made.
Mix:
To stir together two or more ingredients until they are thoroughly combined.
Modeling Chocolate:
This is a pliable chocolate paste made from just two ingredients, chocolate and corn syrup. It has the texture of a tootsie roll or marzipan and is very easy to work with. It can be used to make ropes, braids, ribbons, ruffles, flowers, or leaves. Can be made with bittersweet, semi-sweet, milk or white chocolate.
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Parchment Paper:
A heavy, silicone-coated paper that's used to line pans so that candies and baked goods won't stick. It's an expensive alternative to waxed paper, but it's less sticky, so it's a good choice if you're making gooey items
Purée:
Purée is a general term for food, usually vegetables or legumes, that have been ground, pressed, and/or strained to the consistency of a soft paste or thick liquid. Purées of specific foods are often known by specific names, e.g. mashed potatoes or apple sauce. The term is of French origin, where it meant in Ancient French (13th century) purified or refined. Purées can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. Purées generally must be cooked, either before or after grinding, in order to improve flavor and texture, remove toxic substances, and/or reduce their water content.
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Soft Peaks:
To beat egg whites or whipping cream to the stage where the mixture forms soft, rounded peaks when the beaters are removed.
Stiff Peaks:
To beat egg whites to the stage where the mixture will hold stiff, pointed peaks when the beaters are removed.
Sugar, Brown:
Brown Sugar is white sugar that has been combined with molasses. The darker the brown sugar, the more molasses that is used.
Sugar, Confectioners:
Confectioners sugar is also known as powdered or icing sugar. It is granulated sugar that has been ground to a powder with cornstarch added to prevent lumping and crystallization. It comes in 4X, 6X and 10X but 10X is the one generally found in stores. 10X means that the granulated sugar has been processed ten times. Confectioners sugar is used in meringues, icings, confections, and some sweet pastry.
Sugar, Granulated:
Sugar cane and sugar beets are the common sources of sugar, which also lends tenderness to doughs, stability to mixtures, browning properties to baked goods and preservative qualities in large quantities. Granulated sugar or white sugar is the common form, though superfine (known as castor) dissolves better in baking.
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Tempering Chocolate:
Tempered chocolate is chocolate that has been treated in such a way that its crystalline structure changes. The result is hard, shiny chocolate that snaps crisply when broken, feels dry to the touch and smooth in the mouth. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.
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Whip:
To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and increase the volume of the mixture.
Whisk:
A whisk is a wired kitchen utensil used for beating food by hand.
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Yeast:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and related products. The yeast converts the fermentable sugars present in the dough/batter into carbon dioxide and ethanol which help it rise during baking.
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Zest:
The colored outer peel of citrus fruit, which is used to add flavor. The zest is often referred to as grated peel in recipes. To create zest, choose the diagonal-hole side of a box grater-it will give you a cleaner zesting than if you use the nail-hole side-and rub lightly to avoid getting the white pith, which is bitter. For broader strips of zest, use a swivel-blade peeler or a sharp knife to cut away the peel.
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