Essential Notes

Chocolate Glossary

Pastry Glossary

CHOCOLATE GLOSSARY

AfterstateThe flavors that you sense even after you finish a fine, high quality chocolate.
Amenolado BeanA hybrid of the Arriba bean which comes from the Forastero tree. Unlike most Forasteros that are harsh and bitter, this type of bean is delicate and mild-flavored.

Arriba Bean (or nacional bean)A bean mainly grown in Equador and some found in Columbia. It has a delicate flavor, though not as delicate as Criollo, with floral attributes and nutty aftertaste. Some of these beans can yield a heartier flavor like coffee and vanilla but does not have the bitterness of other types of beans. A great combination of attributes from both Forastero and Criollo beans.

Bain-MarieA French term that stands for a double boiler. It is a method of placing food in one pan over another that contains hot water. A double boiler can be used to melt chocolate without burning it.
BlendingThis step comes after roasting and before grinding the beans. It is at this point that the flavor of the finished chocolate is determined and created. Created from the beans own natural essence, its acidity, fruitiness, earthiness, sweetness, etc. that it takes in from its surroundings as it grows.

BloomThere are two types of bloom: Fat and Sugar. Both are to be avoided. In fate bloom, the
appearance of the chocolate is dull grayish swirls and streaks of cocoa butter due to incorrectly tempered or improperly stored chocolate. Sugar bloom has the same appearance due to the chocolate being exposed to moisture due to humidity which forms condensation. This film of water then dries into the chocolate’s own sugar and leaves dry streaks of discoloration. These affect the appearance but do not make the chocolate
inedible.
Bonbon (or bon bon)A chocolate that is filled with a variety of fillings. Other terms are “filled chocolate” or “chocolate fourres.” Fillings can be almost anything you can imagine from caramels, to creams, liquers, etc.

Cabosse (or cabosse de cacao or cacao pod)It’s the fruit of the cacao tree. Pod-like in shape, flowering twice a year and can be different shapes and sizes depending upon the tree. Each fruit contains between 30-40 cocoa beans of about 1 cm in length.
CacaoThe cacao plant itself, or cocoa tree, also known as, Theobroma cacao, and the seeds in its raw and unprocessed state.
Cacao Content (or cocoa percentage)The amount of cacao in processed chocolate. The higher the cacao the lower the amount
of sugar and so the more intense the chocolate flavor. The intensity does not equate a
higher quality chocolate.
CarraqueChocolate that is topped with nuts and dried fruits.
ChocolateIts ground cocoa beans mixed with various ingredients. It can be dark or milk. Dark chocolate contains more than 50% cocoa content of chocolate liquor, as well as containing added cocoa butter, sugar, vanilla, and often lecithin. While milk chocolate contains all the ingredients found in dark chocolate plus dairy, higher quality milk chocolate should contain a minimum of 30% chocolate liquor. White chocolate is altogether different. It is made from cocoa butter, dairy, sugar and vanilla (and often lecithin). It contains at least 33% cocoa butter to be considered of good quality. However, it does not contain chocolate liquor and so cannot be really called chocolate by law.
Chocolate LiquerAn alcoholic chocolate flavored drink, not to be confused with chocolate liquor.
Chocolate LiquorChocolate liquor is produced from the grinding of the cocoa nib. The texture is thick, gritty and dark brown. At this stage it is not chocolate yet and is extremely bitter. This type of chocolate is also known as cocoa mass, cocoa solid or cocoa liquor. Made up of approximately equal parts of cocoa butter and cocoa solids. It is the base of all
chocolate products. May also be referred at Pate de Cacao.
Chocolate Modeling PasteA chocolate modeling clay made from a mixture of chocolate and corn syrup that makes
dough like consistency. Used to create various decorations, like flowers, ribbons, etc. Can be any type of chocolate, dark, milk or white.

CocoaHot drink made from cocoa powder. Originally, a cold drink, in the time of the Ancient Mayans and Aztecs, to which spices or honey were added.
Cocoa BeansThe source of all chocolate. Cocoa beans are the seeds found in the pods of the cacao plant. The cacao tree typically grows within 20 degrees North and South of the equator. There are three types of cacao trees: Forastero, Criollo, and Trinatario.
Cocoa BeltRefers to the geographic area where cocoa grows. 20 degrees North and South of the equator.
Cocoa ButterThe natural fat found in cacao beans. Each bean contains approximately 50% of this alone. It is what gives chocolate its luxurious creaminess or smoothness when eaten. The higher the quality chocolate you have the more cocoa butter will be found in it.
Cocoa PowderCocoa powder is mostly pulverized cocoa solids. It's the substance left after pressing out the butter yielded from chocolate liquor. Dutch processed cocoa makes a mellow flavored chocolate that is also easier to dissolve.
Cocoa ContentThe ratio of the various ingredients that go into the final chocolate bar. The ingredients include the beans themselves, the nibs, chocolate liquor, cocoa butter, and cocoa powder. Depending upon the amount that is in the chocolate bar the rest will be sugar, lecithin, an emulsifier and vanilla. The higher the ratio is of cocoa content vs. sugar will distinguish the darker, stronger and over all more expensive chocolate product.
Confectionary Coating (or compound coating or decorator's chocolate or pate glacee)A chocolate-type product that substitutes vegetable oil for all or part of the cocoa butter. It's less expensive than real chocolate and easier to work with, because it does not require being tempered or as temperature sensitive. Usually used to coat fruit or make some other decorations. Because its made primarily with vegetable oil and not cocoa butter the aftertaste is not as wonderful; leaving a film like feel in your mouth.
CouvertureA French term meaning to coat or cover. In the chocolate world it describes a high quality chocolate with a high percentage of cocoa butter. In order to be considered this high quality it must contain at least 32% cocoa butter.
CriolloCriollo is one of the three primary varieties of the cacao bean and the finest of the three regarding flavor and aroma making the finest chocolate. It is only about 5% of the world’s cacao crops. Mostly found in Venezuela and Columbia. It is, however, soft, thin skinned and therefore fragile.
CuveeDifferent types of cacao beans combined or blended to make a new one.

Dutch ProcessingThe neutralization of the acid found in the cocoa bean before the beans are roasted during the processing of chocolate. Also known as alkalization, it produces a darker cocoa.

EmulsifierA substance that helps two or more unmixable ingredients to become one mixture and not separate. An example of such a substance is lecithin.

EnrobingCovering chocolate fillings, like ganache, with a thin coating of melted chocolate.

FermentationStage during the processing of chocolate where the cacao beans start developing their flavors. It converts the sugars in raw cacao beans to alcohol, while also killing the germs, and developing the necessary elements that will end up yielding the characteristic flavor and aroma of chocolate. This process can take from 3 to 7 days.
FondantA confectionary product composed of sugar and water. It can be more like a dough or paste or more fluid. A more dough-lie product is usually used to cover a cake; while the more fluid product is used to flavor and create cream fillings.

ForasteroForastero is one of the three primary varieties of the cacao bean. It is a much heartier species than the Criollo. It is thick-skinned with a stronger flavor and so its more bitter. These trees grow in all of the chocolate growing regions.

GanacheA rich, smooth mixture of chocolate and cream, milk, or butter or a combination of these
ingredients. Other ingredients maybe added for flavor. Depending on the ratio of the chocolate to the liquids determines the final product. When the chocolate outweighs the others it will yield a creamy, thick and almost solid texture, which is a ganache.

GiandujaItalian in origin, it is a nut paste made from hazelnuts or almonds that are combined with
chocolate and sugar.

InfuseInfusion is a method be which flavor is extracted from ingredients and used to incorporate those flavors into another, like, chocolate, by steeping them and then removing them. If they are not removed then it cannot be defined as “infused” but rather simply added.

JavaA type of bean that usually is characterized by a dark tone of leather and smoke, although lighter flavors are sometimes found, such as lemon and sweet spice. They are often used in milk chocolate because their bolder flavors can stand up to the milk solids and the cocoa content.

LecithinA product made from soybeans that helps control the viscosity of chocolate and makes it thinner and makes the resulting chocolate flow better. Also used as an emulsifier between the cocoa butter and sugar. Without lecithin, chocolate is dense, thick and keeps air inside which yields a product that will have air bubbles. May also be referred to as Soy Lecithin.

MaltitolComes from malt-extract and is used as a natural sugar substitute for sugar-free chocolate.
MarzipanA paste made from ground almonds and sugar. Traditionally formed into fruit shapes and colored brightly to match. It can also be used to cover a cake much like rolled fondant.
Mexican Chocolate(or chocolate mexicano)Can either be chocolate beverage or a sweet chocolate. Both consist of a mix of spices
and nuts like cinnamon, sugar, and almonds or nutmeg and clove.
MochaIt’s the combination of chocolate and coffee flavors.

MolinilloA wooden spindle, that is made up of a stick and rings attached at one end, used for mixing or frothing a chocolate drink. While it may seems like an Aztec invention, this wooden frother was developed by the Spanish in the sixteenth century. The top twists and turns between the hands going back and forth, beating the chocolate drink into a
froth. The Aztecs generated froth by pouring one drink into another back and forth.
Molded ChocolateIn order to make most chocolate shapes, tempered chocolate is poured into molds and the chocolate is swirled throughout covering the mold and creating a fine coat (the shell). The end result being whatever the shape of the mold was, it from a bunny rabbit or Santa to a bonbon, etc.
MouthfeelHow chocolate feels in your mouth. A high quality chocolate will be smooth and not leave a waxy aftertaste; whereas, a lesser quality chocolate can be grainy, and waxy from the use of cheaper types of fat, like, vegetable oil rather than the use of real cocoa butter.

NibsIn the processing of chocolate, during the cracking stage, the bean is separated from the substance found inside, called the nib. They are then ground into a paste in the next stage, the grinding stage, and are also referred to as cacao liquor. Nibs are
extremely bitter to the taste.
NougatA type of confection that is usually chewy, but can be crunchy made from egg whites and honey with nuts and or other ingredients, like candied fruit.

NougatineA hard candy made from caramelizing sugar with nuts, usually almonds.

Pate de FruitsIntensely flavored fruit jellies and made fruit purees and pectin.
PodThe fruit of the cacao tree. They are shaped like an almond can be anywhere from 6 to 12 inches and take about 5-6 months to ripen. Each pod has about 30-40 seeds inside.
Praline Our glossary of chocolate and pastry terms. Also find

Praline Paste (or praline)A ground nut paste made from almonds or hazelnuts and sugar. Also, known as Gianduja, in Italy. Used to flavor mousse, butter cream, chocolates, etc.
Press Cake (or pressed cake or tourteau de cacao)The resulting product after most of the cocoa butter has been pressed out of the chocolate
liquor in the processing of chocolate. It is then pulverized to make cocoa powder.

RoastingAnother stage in the chocolate processing and an important one as it fully develops the flavor of the chocolate, much like roasting coffee beans.

SnapA sound that occurs when correctly tempered chocolate is broken. The higher the cacao
content, the louder or crisper the “snap”. Milk and White chocolate are softer chocolates, while dark chocolate will have a sharper, clearer snap.

TemperingThe process to create the desired crystalline structure in chocolate. It is the re-crystallization of the beta crystals found and the creation of stable beta crystals. By heating the chocolate, then cooling it and agitating it and then re-heating it in order to control the crystallization of cocoa butter. This is a temperature sensitive process. When it is done correctly the end result is a chocolate that is hard with snap, shine and a smoothness when it melts in your mouth.
Theobroma CacaoThe botanical name for the cacao tree. In Greek, it means, “food of the gods.” The three main species are the Criollo, Forastero and Trinatario.

Trinatario (or trintario or trinitarios)A hybrid of the Criollo and Forastero cacao trees. Named after its origin, Trinidad. The original trees were the Criollo variety but after a “natural disaster” which nearly wiped them out, the crops were restored by replanting Forastero trees and the two types created the Trinatario. Today, Trinatario cocoa is grown in all the countries where Criollo was once grown. They account for about 10-15%
of current world production.
TruffleThe ultimate chocolate, a confection of ganache, usually infused with flavorings, and then shaped like a black truffle, a type of mushroom, that is traditionally finished off with a coating of cocoa powder.

VanillaThe cured pod, known as the bean, of a tropical plant. Used in almost any confection and or pastry. The staple ingredient in any pastry chef’s cabinet. Vanilla beans are dry but should be plump and not dried out or completely shriveled away.
Madagascar VanillaThe vanilla we are most familiar with(it flavors our desserts and its used to make vanilla
extract) originated in Mexico. It’s a very thin and very sweet bean with a thick oily skin
that helps provide a strong vanilla aroma.
Mexican VanillaThese beans are more expensive. Long and glossy pods with strong vanilla aromas and provide rich chocolate tones. The Aztecs used it to flavor their cold, unsweetened chocolate drink.

Tahitian VanillaEarthy and fruity with a floral fragrance, the Tahitian bean is fatter and moister than the
Madagascar bean, containing less natural vanillin. It's more complex, but less strong in flavor.
Vanilla ExtractThe extract produced by steeping vanilla beans in alcohol and water. Pure vanilla is so concentrated that only a small amount is needed to flavor with. It is less expensive than buying the whole bean.
VanillinA natural white compound found in the pulp of the vanilla bean. It’s a substitute for vanilla in lesser quality chocolate.

XocoatlThe original name given to hot chocolate by the Aztecs and Mayans. Originally served as a cold drink with spices added.

PASTRY GLOSSARY

AearateTo incorporate air by beating or whipping the ingredients in order to give rise and lightness to the product.
Agar-AgarA substance derived from seaweed used as a thickener much like gelatin.
AlbumimA protein found in egg whites.

All-Purpose FlourA white flour, made up of both soft and hard wheats. Used in all types of baked products, like yeast breads, cakes, cookies, etc. It is sold pre-sifted and is available bleached and unbleached.
Almond PasteA paste made up of equal parts of ground almonds and powdered sugar bound by glucose.

Baked-MeringueWhipped egg whites and sugar. Depending upon use can be soft and runny-like or hard and stiff enough to keep its shape.
Baking PowderConsidered a chemical leavener that helps baked goods rise. Made up of baking soda and
some type of acid plus starch. Works by releasing carbon dioxide which makes the product/batter rise while baking.
Baking SodaA chemical leavener that helps baked goods rise. Unlike baking powder, baking soda needs an acid added to the batter in order for it to react and release carbon dioxide that will allow the batter to rise.
Bavarian CreamA classic pastry cream that is stabilized with gelatin and can be flavored with fruit usually used for molded cakes or charlottes.
BeatMaking a mixture smooth by whipping or whisking it vigorously. Depending upon how long and how vigorous the end result can be thin and smooth or thick.
BlendCombining ingredients to make one uniform mixture that is smooth. Can combine by hand or using a blender.
Blind BakedBaking a tart shell half-way or fully without any filling in it. Done by placing pie weights in it while it bakes. The pie weights help the dough to keep its shape. Depending upon the filling will determine if you partially bake it or fully bake the tart dough.

BoilBringing a liquid to a temperature that makes it bubble all over the surface and not
merely a simmer on the sides of the pot. If it bubbles vigorously, its called a rolling boil.
Brown SugarA combination of molasses and sugar. Available in light and dark brown sugar. The darker one is more intense in flavor.
ButterA solid fat made from creaming the fat from milk or cream until it becomes solid. Salt may be added, but for baking unsalted is preferred as the amount of salt can be regulated
by the Chef.
ButtercreamA creamy icing that is made up of a combination of unsalted butter, either egg yolks or egg whites, sugar and flavorings. Made creamy and lightened by whipping the mixture it can be used as a filing or frosting.
ButtermilkA by-product of butter. It’s the tangy, buttery liquid left over after whole milk has been churned to make butter.
ButterscotchA confection that can be a hard candy or even made in the form of a sauce from brown sugar, cream, butter and rum or Scotch Whiskey.

CaramelCooking sugar to the point where all the water has evaporated and the sugar begins to brown or “caramelize” in color. This begins at about 325F. Caramel can be made either using a dry method or wet method; simply meaning that its made by starting out only with sugar, dry, or sugar and water, meaning wet. The dry method is faster but burns faster. To make a caramel sauce, whipping cream and butter are added. Caramel is the
base of many other products. For example, spun sugar, nougatine, etc.
CaramelizationTo heat sugar until it browns, but not burns. This begins at about 300F. At this point sugar starts to develop a rich flavor. Two methods are dry and wet. See Caramel.
Chemical LeaveningLeavening is a process used to help a batter rise and also effects final texture and flavor as a result. Chemical leavening is achieved by using a chemical process. Either using baking powder or baking soda which produce carbon dioxide and this release of gas is what makes the batter rise.
CharlotteA molded dessert of sponge-like cake surrounding the shape of the mold and the middle filled with some kind of cream or compote or combination. Can also be a frozen dessert.
Clarified ButterUnsalted butter that has had the milk solids and water separated and then removed. This can be done by either skimming of the froth from the top or putting in refrigerator and letting it solidify and removing the top solids and you’re left with clear liquid which is the clarified butter.
ConfectioneryFrom a latin word “confect” which means made with skill. Today it is used to mean candy/chocolate which both required skill to make them well.
CoulisAn uncooked fruit sauce used to compliment a dessert. A fruit puree to which a sugar syrup is added making a thin, but flavorful and even colorful sauce.
CreamTo beat something until its soft and smooth and fluffy in texture.
Custard Sauce (crème anglaise)A rich, yet delicate, stirred custard. Used as a base for many fillings. It must never be allowed to boil or it will be ruined. A combination of eggs, milk, sugar and flavorings.

Crème Bavarois (bavarian cream)Basically crème anglaise with the addition of gelatin and whipped cream. Can also be made into a fruit Bavarian by using a fruit puree. Great for unmolded desserts like Charlottes, and fillings for all sorts of other desserts.
Crème ChantillyWhipped cream with the addition of sugar. Used on its own or folding it into other
fillings lighten them.
Crème ChiboustA cream that incorporates crème patissiere and Italian meringue which is then set with
gelatin. Specially used in a French dessert called Gateau St. Honore.
Crème D'almandeA rich pastry cream with the addition of butter and almonds. Unlike other creams this one must always be baked.
Crème FraicheA lot like sour cream, but with more butterfat. It can be whipped and used as a filling or on its own just on the side of a dessert.
Pastry Cream (Crème patissiere)A custard that is cooked and must be boiled, but not burned. It is a starch-bound custard. Made with egg yolk, sugar, milk, flour or cornstarch and usually flavored with vanilla. It becomes a smooth and thick custard, great for tarts. A based cream which when altered can become Crème Chiboust and others.
Cream Puff PastryA thick batter almost like a dough made rich by a large amount of eggs and butter. Mechanically leavened as steam is trapped inside each ball and thereby puffing it up. Made in the shape of round balls and when baked puff up into crisp exterior and light airy almost empty interior that hold their shape. Used for cream puffs, éclairs and
profiteroles.
Cream of TartarA by-product from the wine industry. Acts as the acid needed for baking soda. Its used to stabilize egg whites when making a meringue and used to prevent crystallization when heating sugar to various degrees for various purposes.
Crystallized Fruit or FlowersDipping fruits in dense sugar syrups and then letting them dry out. Flowers are brushed with a coating of egg whites and then dipped in sugar and finally allowed to dry.

DacquoiseA baked nut meringue. Light, airy and slightly crispy. Can be made into layers of a cake with buttercream in between.

DockPiercing holes into a pastry dough to prevent the dough from rising and becoming un-
even.

FlourFlour is a product made by milling and sifting wheat and removing the bran germ. It can be bleached or unbleached; hard (strong) or soft (weak). Contains gluten and depending on the amount found in the flour determines the used of that flour. Base flours are bread, cake, all-purpose and pastry.
FoldGently combining two mixtures so that the batter does not deflate. Add the delicate mixture into a heavier one. Going down into the middle with a spatula and bringing it up and over – folding it – and not merely stirring/mixing the batter. Done with a certain amount of care so as not to deflate it otherwise when baked the batter won’t rise. A
technique used as mechanical leavening.
FrangipaneAn almond filling or batter. Can be in the form of a pastry cream, of sponge-like cake. Basically almond flavored and can be used to make a cake, used in a cake or tart or puff pastry filling.

French MeringueA simple mixture of egg whites and sugar. Good for cakes and cookies. The only one that must be baked as it’s a raw mixture. The other two types of meringue have sugar syrups added at a temperature whereby the egg whites are “cooked” and safe to eat.
FrostingIcing used on cakes and pastries, including buttercream, whipped cream and ganache.

GateauThe French term meaning cake. The type of cake it describes is a multi-layered cake.
GelatinA flavorless and odorless powder or sheet that is made from the bones of animals used as
a thickener and setting agent.
GenoiseA classic and basic sponge cake made by beating eggs with sugar then folding in flour and butter.
GingerbreadCan be a cake or cookie. It’s a specific flavor or ground ginger, molasses and brown sugar that is rarely altered or it would no longer be “gingerbread”. Most famously used to make gingerbread houses at Christmas time.

GlazeThin covering of some kind of icing to decorate or to help produce a finish when baked. To decorate, glazes are fondant or pate a glace (chocolate glaze). Unbaked pastries glazed with an eggwash are brushed with eggs so as to help the product develop a rich golden brown color. Can also be something besides an eggwash. Glazing tarts with an apricot mixture will give the fruits a beautiful shiny finish.
GiandujaItalian in origin, it is a nut paste made from hazelnuts or almonds that are combined with
chocolate and sugar.
Glazing Chocolate (Pate a glace)Chocolate used as a glaze. Covering cakes, etc. The chocolate is thinned out so that it has a more fluid consistency.

Heavy CreamA dairy product with at least 36% butterfat. Its also known as whipping cream.

HoneyIt comes from flowers and its flavor influenced by the type of flower that is tapped by the
bees (orange blossom, lavender, clover, pine, etc.)

IcingA mixture of sugar and water, generally used to cover a pastry. It is also called frosting, royal icing, fondant and even buttercream.

Italian MeringueA meringue made by whipping hot sugar syrup into stiffly beaten egg whites. Can be made soft peak or stiff peak, depending upon its use. It can be used as a frosting, or piped from a pastry bag and baked. Can also be used to lighten pastry creams.

JacondeA different sponge cake that uses whole eggs (rather than just yolks) beaten with sugar and ground almonds before a meringue is folded in to lighten it.

LatticeA cross-stitched pattern, which gives the appearance of a basket weave, made out of
buttercream or dough.

Lemon CurdOriginally from England, it’s a fruit “custard.” It’s a mixture of lemon juice, sugar, butter and egg yolks. Making a very rich and tart spreading cream that can also be usedas a filling. Many variations exist using other citrus fruits.

MacerateTo soak/steep, like a marinade, a product, usually a fruit(s), in a flavored sugar syrup.
MaskThe term used for covering a cake with a layer of marzipan or fondant, chocolate, ganache, buttercream, frosting or icing.
MeringueA mixture of egg whites whipped until they form soft, medium or stiff peaks then
combining them with sugar. Depending on the use will decide which type to make/use
and to which thickness/peak. There are three basic meringues: Swiss, Italian and French.

MousseA rich yet light, smooth textured dessert made with eggs and combined with flavorings, purees or chocolate. This mixture is folded in with whipped cream and sometimes solidified with gelatin.
MousselinePastry cream lightened with Italian meringue.
MolassessA thick syrup and by-product of refining sugar cane.

NougatineA mixture of caramel and sliced almonds, which must be rolled out while still hot, then
cut into decorative shapes either for decorations or to use as a base.

Nut MeringuesA meringue to which ground nuts are added and then baked. The end result can be crispy
to chewy depending upon the amounts of nuts and sugar and how they are baked. Some examples of these types of “cakes” are dacquoise and russe, etc.

Parchment PaperA special paper, used to line baking pans, that is non-stick and doesn’t burn when put in the oven.
Pastry DoughAmerican style pie dough or flaky pastry can be made with butter, vegetable shortening or lard, but most often a combination of butter and shortening us used. There are three basic types of pie doughs in French cooking: Pate Brisee, is the standard and it uses the same proportions of ingredients as in the American style dough – fat, flour, water, but the
fat, French style, is always unsalted butter and it is always cut-in and never made too fine in other to ensure its flakiness. Two other French classic doughs are pate sucree and pate sable. Pate Sucree has ad addition of sugar and sometimes baking powder. Pate Sable is a great cookie dough, and is made with all the ingredients of the other two with an addition of eggs.
Pate a BombeItalian meringue made with the addition of yolks. The basis for buttercreams.
PatisserieThe French term that means a pastry shop and the making of pastries.
Petits FoursBite size desserts. Can be anything from the traditional layered little bite size cakes to tiny tarts, cookies, bars, pate de fruits, éclairs, etc. Traditionally served on a silver platter each type in a single row.
Phyllo DoughA middle eastern see through dough. So thin you can never really use on its own. Similar to strudel dough its used in such traditional desserts as baklava.

Piped DecorationDecorations put onto pastries using a piping bag and different tips helps to create different patterns. Can use buttercreams, ganache, etc.
PreheatBefore placing anything into an oven you heat the oven to the temperature required for the dish. In the case of baking this is crucial and necessary as most any baked items is temperature sensitive and in some way most of them are going to be leavened.
ProfiterolesMade from pate a choux. Puff pastry balls that are filled with pastry cream or ice cream and sometimes topped with thick chocolate sauce.
Puff PastryA dough made using a special technique to achieve the multilayered texture that is both light and crispy/flaky. Butter is folded into the dough and combined. Puff pastry can be used for both desserts and culinary dishes. Most famous desserts are napoleans and baklava.
PureeA mixture that is made from fruits or vegetables that smooth and thick concentrated in flavor. Used for sauces, to flavor custards, chocolates, etc.

Royal IcingAn icing made from powdered sugar and egg whites and a tiny bit of lemon juice. It dries hard and so is a great type of “cream” to use when wanting to create filigree designs or other decorations on a cake that will hold its shape.

SabayonThe French version of the Italian zabaglione. Its made from a mixture of egg yolks, sugar and flavoring vigorously beaten over simmering water until thick and the beaten until cooked down. It can be served on the side on its own or used as a base for mousses and buttercreams.
SauceA rich flavored liquid which is usually used to accompany a dish to enhance the flavor
of that dish. Usually thick, but can be thin and can be used for both culinary and desserts.
SauteA technique used in the way food is cooked. Its in a pan and usually with a small amount
of fat and the food is quickly tossed and shaken around until its heated through and
cooked to requirement. Can be used for both culinary and desserts.
ScaldingRaise the temperature quickly.
SconesAn English biscuit traditionally served with jam and clotted cream at teatime. Can be made with or without dried fruits or nuts.
ShortbreadA traditional Scottish cookie and base recipe for many variations. Great for cutting out into various shapes as it can hold its shape. A rich cookie made from flour, sugar and butter. Baked slowly and evenly to ensure the flavor and texture.
Simple SyrupSugar and water that can be flavored and is used usually to flavor cakes.
SouffleA very light dessert which rises during baking and is made mostly of eggs. Dessert soufflés also have pastry cream or fruit puree in them and are traditionally made in ramekins.
Sponge and Foam CakesLight, airy cakes. Leavened mechanically by beating eggs. These cakes include genoise, roulades, jelly rolls, ladyfingers, angel food and chiffon. They are not very flavorful cakes and are meant to be flavored with syrups and fillings.
StreuselAn extremely thin dough, much like phyllo dough with the same end result of a crispy
and layered texture. Usually filled with fruits or cheese and baked to golden brown.

SugarIt can be any type of saccharine product processed, directly or indirectly, from sugarcane or sugar beets which contains either sucrose or invert sugar, or any type of raw sugar, refined crystalline sugar, edible molasses, sugar syrup, and cane syrup. It can be used to preserve, add flavor or help gel a product. Some types of sugar: granulated,
brown, superfine, confectioners and crystallized sugar.
Granulated SugarSucrose, in granular form, from sugar beets or sugar cane.
Brown SugarRefined sucrose with some molasses added.
Superfine SugarFinely grounded sugar used in baking.
Confectioners SugarGranulated sugar crushed to a fine powder with some cornstarch added to prevent
lumps from forming. Also known as icing or powdered sugar.
Crystallized SugarExtremely coarse granulated sugar used as decoration to give a crystal-jewel like appearance.
Corn SyrupA glucose type syrup made from cornstarch, water and fructose. Glucose is an invert sugar usually from corn. Its chief aid is that it inhibits crystallization of sucrose (sugar) because it does not crystallize. This is crucial in some products, like caramel.
Maple SyrupMaple syrup comes from the sugar maple tree and is the concentrated sap found.
Sugar SyrupsSugar syrups are basically sugar and water and usually a flavoring is added. Depending
upon its use it can be made thin or thick. This will depend upon the ratio of sugar to
water, the more water the thinner the syrup. Used for buttercreams, meringues, or to
soak sponge cakes or a poaching syrup for fruit. The temperature will depend upon the
use.

Tartes/TartUnlike a pie’s curved shape a tart is, traditionally, distinguished by straight sides. A tart
is also not covered with dough on top like a pie. A tart that is covered is called a torte.
ToffeeA chewy candy, much like a caramel, made of sugar, molasses and butter. Can be flavored and cab add nuts, etc.

TorteDescribes a round multi-layered cake usually made with but flours rather than ordinary flours. They are mechanically leavened using eggs. Can be filled with buttercreams or whipped creams and covered with different types of glazes. Also the name used to describe a covered tart.

Unsalted ButterButter containing no salt. Sometimes labeled “sweet”. Used for most, if not all baking purposes. Since baking requires exact measurements, if you use butter with salt there is no way of telling what the measurement is of the salt to the butter. With unsalted butter you control how much salt you add to the recipe.

Unsweetened ChocolateNibs are ground into a paste called chocolate liquor. This liquor can be in block form or in liquid state. It has not sugar added, but does contain about 50% cocoa butter.

WhipRapidly beating liquids, or a batter in order to incorporate air for lightness and leavening.
Whipping CreamCream that contains at least 36% milk fat, which gives it the richness and also the ability to be whipped. Also known as heavy cream.

WhiskTo beat together ingredients with a wire whisk.

YeastYeast is a living organism. In the presence of air, sugar, liquid and sufficient warmth, the organisms multiply rapidly, transforming sugars into alcohol and carbon dioxide. This is the process of fermentation. This process is what allows dough to rise. Gives stability and strcutre to the product during baking. There is fresh yeast and active dry yeast.

ZestThe colored portion of the citrus peel. It’s the thin top layer of the skin. The white portion, known as the pith, is not considered “zest” and is quite bitter. Whereas, the colored, top layer, the “zest, is where all the flavor of the citrus is. Used for flavoring in both culinary and baking.