You are on page 1of 5

Bread and Pastry Terminology

Accurate – correct in all details; exact capable or successful reaching in intended target.

Aesthetic – of or relating to art or beauty: its pleasing in appearance or attractive.

Assortment – a group or collection of different people or things.

Batter – refers to flour, eggs, sugar and liquid mixtures of pouring consistency.

Beat – to make a mixture smooth or to introduce air in a mixture by using a brisk, regular lifting
motion

Blend – to mix two or more ingredients

Bread – to coat with bread crumbs or alternately with bread crumbs slightly beaten eggs or
evaporated milk

Butter cake – also known as pound cake in the early years with the passing of time, variations
were introduced to meet containers preferences. This cake is used as base in making other cakes
like pineapple upside down cake and rum cake.

Caramelize – to heat sugar/foods containing sugar until a brown color a characteristic flavor
develop due to a slight burning of the sugar.

Confectioner’s Sugar – also called powder sugar or Icing sugar. It is granulated sugar that has
been pulverized.

Controlled Manipulation – is a means of manipulating the key ingredients to produce a


predictable loaf of bread.

Cream – to mixture fat sugar until smooth at the same time incorporating air into the mixture.

Crepe – A thin pancake made with egg butter, used in sweet and savoury preparations.

Crisp – Dry, hard and easily broken

Crumble – to make (something) crisp or to become crisp

Crust – dough made of line and sometimes over a pic or tort.

Cut and Fold – combination of two motions:

Design – To plan and make (something) for specific use or purpose

Display – to put (something) where people can see it.


Dough – A flour and liquid mixture which is stiff enough to handle and knead.

Dredge – to sprinkle or coat with flour or other fine substances.

Elaborate – to bring (something, such as an idea or a plan) to a move advance or developed


state.

Elegant – showing good taste; graceful and attractive

Enrich – to improve the quality of (something)

Filling – the ingredients/preparations used to stuff/fi, cakes, pastries, pies and tarts.

Flaky – consisting of flakes

Flawless – a sudden brief burst of wind also; a spell of stormy weather.

Flour – powder made from a grain (special wheat) that is used in cooking for making bread,
cakes, etc.

Gateaux – French word of cake

Glace – to give shiny surface to an item by brushing it with sauce, aspic, icing or another
appraisal; to coat with sauce then brown in an oven/salamander.

Glaze – to coat with a thin syrup cooked to crack stage, reduce stock.

Gluten – is the elastic substance from the protein components of the flour namely gluten and
gliadin.

Guideline – a rule of instruction that shows or tells how something should be done.

Habits – a settled or a regular tendency or practice especially one that is hard to give up.

Health – the overall condition of someone’s body or mind.

Hybrid cake – a cross – breed of shortened and unshorten cakes. it has the characteristics of
both cakes: light, spongy and also tender due to the presence of fat and oil.

Hydration – a substance that is formed when water combines with another substance.

Hydrogenated shortening – is a plastic fat or shortening. It is made from deodorize vegetable


oil such as coconut, soybeans, cottonseed and etc. These fats are processed by passing hydrogen
in a tank under pressure with nickel cataly.

Innovative – the act or process of introducing new ideas, devices, or methods.

Knead – to manipulate with a pressing motion accompanied by folding and stretching.


Leavener – Any ingredient or process that produces air bubbles and causes the rising of bked
goods.

Manipulate – the use of he hands and machine in moulding, folding, rolling, shaping and
plaiting.

Mash – to soften by pressing or mixing.

Measurement – te act or process of measuring something.

Method - a step- by -step procedure in making a recipe.

Mixing - act of putting or blending ingredients into one mass

Mousse - a frozen dessert containing whipped cream or egg whites and flavorings

Plate – a flat and usually round dish that used for eating or serving food.

Panna cotta – An Italian custard dessert of sweetened cream thickened with gelatine and
moulded. The cream maybe aromatized with coffee, vanilla or other flavourings.

Patronage – the power to give jobs or provide other help to people as reward for their support.

Pattern – a repeated form or design especially that is used to decorate something

Preheat – to the oven at the required temperature before baking.

Principle – a moral rule or belief that helps you know what is right and wrong that influences
your actions.

Pudding – a thick sweet soft and creamy food that is usually eaten cold at the end of a meal

Safety Guides – free from danger in leading other person

Scald – to heat a liquid usally milk or cream, to just below the boiling point. May also refer for
blanching fruits vegetables.

Sherbet – a frozen sweet dessert made from fruit or fruit juices.

Sift – to pass through sifter

Soggy – heavy with water or moister.

Standard – ideas about morally correct and acceptable behaviour.

Stir – to ( mix something) by making circular movements in it with a spoon or similar object.
Streusel – a German term for “sprinkle”. A crumbly topping made of flour, sugar, and fat
commonly sprinkled on quick breads, cakes, and pastries.

Substitution – the act of substituting or placing one person or thing with another.

Technique – a unique way of executing a step in a method

Temperature – A level of heat that is above what is normal for human body.

Texture – One of the ways foods are evaluated for quality doneness; a description of the way
foods feel.

Tortes – a rich multi-layered cake with fillings

Variations – different forms of the same recipe or product.

Whip – to beat an item, such as cream or egg white to evaporate air. Also a special tool (whisk
for whipping made of looped attached to a handle.

Yema – a Filipino candy made by cooking condensed milk with or without egg yolks until it
becomes very thick.