GLOSSARY OF BAKERY TERMS

Acidity Soumess in a food product a condition,

indicating excess fermentation in yeast
doughs.
Aeration The treatment of batter or dough by charg-
ing with air to produce increase in volume.
Albumin : Egg white
Almond paste Almonds ground to paste with s.ugar.
Bake To cook or roast by dry heat in a closed
place such as an oven.
Baking powder A chemical raising agent comosed of soda,
acids and com starch (to absorb moisture),
when wet and heated gives off
carbondioxide gas to raise the batter.
.~

Bars . Sweet biscuits made in oblong or rectan-

gular shape .
Batter A homogeneous mixture of ingredients with
liquid.
Blend A mixture of several ingredients or grades
of one ingredients.
(

Bran Skin or outer brown covering of the wheat

grain.
Bread The accepted term for baked foods made
of flour, sugar, shortening, salt and liquid
and leavened by the action of yeast.
Bread Dough The unbaked mass of ingredients used for
making bread .
Buns . 'Small shapes of bread dough, sometimes
slightly' sweetened or flavoured.
Butter Fat obbined by churning sweet or sour
cream.
Butter cream frosting: Rich, uncooked frosting or icing containing
castor sugar, butter or other shortening
whipped to a plastic condition.
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Butter sponge Cake made from sponge batter to which

shortening has been added .
.'
Butter scotch A flavour produced by the use of butter and '.
. brown sugar..
Bake blind" - A term used to describe the baking of
unfilled tart or flans. Filling is then put after
baking e.q, lemon curd tarts .
,,~ Bay A well, made-in a heap of flour andother
'dry materials, to receive the liquid ingredi-
ents tor mixing.
Beat The aeration of fat, sugar, egg and other
materials by beating together. This can be
doneby hand or by machine.
Bowl A rounded metal container, used in the
, bakery for mixing, beating or whipping by
hand or machine.
Cake A product bbined by baking a leavened
and shortened batter containing flour, sugar
salt, egg, milk shortening and flavouring
along with a leavening agent.
Cramelized sugar Dry sugar reated wittl constant shirring until
method and dark in colour used for flavour-
ing and colour.
Carbohydrates Sugars and starches derived mainly from
fruits and vegetable sources.
Carbondioxide A colourtess, tasteless edible gas obtained
during fermentation or from a combination "
of soda and acid.
, Cardamom Seed of an East Indian spice plant, used
tor flavouring.
Cinnamon Aromatic bark of a tree, ground and used
as a flavouring.
Citron , . The sweetened rind of the fruit.
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Cocoa A powder made from choclate from which

part of cocoa butter has been extracted. .
Colours Concentrated shades produced from natu- __
, raland artificial sources; used forcolouring
bakery products.

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 GLOSSARY OF BAKERY TERMS:: 129

Com meal A coarse meal made by grinding com.

Cottage _cheese Drained curd of soured or coagulated milk,
(Paneer) pressed and mixed until smooth.
Cream The fat portion of milk. .
Creaming The process of mixing and aerating short-
ening and other solids such as sugar or
flour. '
Cream Puffs
, . Baked puffs of cream puff dough, which
are usually hollow, generally filled with
whipped, sweetened cream or custard.
Crescent Rolls Crescent shaped rolls having a flaky tex-
ture.
Crushing Fonnation of dry crust on surface of doughs
due to evaporation of water from the sur-
face.
Currant The acidulous berry of a shrub, usually
dried and dark in'colour.
Custard A sweetened mixture of eggs and milk
which is baked or cooked over hot water.
Candied Preserved by immersion in a super satu-
rated sugar solution. Orange, lemon and
other 'citrous fruit peels are candied.
Comb scmper A plastic scraper with a Serratededge which
makes a pattern on the surface of icing.
Curdle . When fat, sugar and eggs are beaten
together carefully, an emulsion is fonned ..
If during the be?tirig the eggs are added
too quickly, or are too cold or the intial
creaming of the fat and sugar is not com-
plete, then the mixture- will seperate and
'lose its consistency. Some aeration islost
when a mixture curdles.
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Danish Pastry A flaky yeast dough having butter or short-

ening rolled into it.
Dates The fruits of a spice of palm.
Date fillir)g A cooked blend of dates, water and sugar.
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Dissolve To bring a solid into solution in a solvent. ,

Divider- A machine used to cut dough into a de-
sired size or weight.
Dough The thick uncooked mass of combined
ingredients for bread rolls and biscuits.
Dough temperature Temperature of dough at different stages'
. of processing.
Dough nuts A cake; frequently with a hole in centre,
made of yeast or baking powder dough
and deep fried in fat.
Dry fruit Fruit from which most of the moisture has
been removed by drying.
Dry yeast A dehydrated form of yeast.
Dusting Distributing a fine film of flour or powdered
.' sugar on a surface.
Dusting flour Flour used to soft on to dough handling
equipment to prevent dough from sticking.
Eclair A long thin sh~1I of the same paste as
cream puffs.
Emulsfication ,. The process of blending together fat and
water solutions of ingredients'to produce a
stable mixture which will not separate on
standing. - /

Enriched Bread Bread made from enriched flour and con-

taining prescribed amounts of~itamins and
minerals ..
Extract Essence of fruits or spices used for flavour-
ing.
Essences Aromatic compounds used for flavouring
confectionery. They can be natural orsyn-
thetic or blends of both.
Fermentation The-chemical changes that take place in a
compound due to living organisms (yeast
or bacteria), usually gas is produced.
Final proof The last stage in the production ot yeast
goods before they are baked. .
 GLOSSARY OF BAKERY TERMS:: 131

Flaked Cut very thinly into slices i.e. flaked al-

monds.
Fold a) to overlap one side of yeast dough with
another.
b) In cake batter, to overlap the batter on to
itself to lightly incorporate ingredients.
Genaese Fatless sponge cake used as base in deco-
rated cakes .
Glaze . a) to give glossy surface to baked products
by washing with eggs before baking.
b) to give a dry, glossy finish to buns by
washing with a sugar solution immediately
on removal from the oven.
c) to brush with jam sauce.
Greasing Spreading a film of fat on a surface.
Gluten The elastic protein mass that is formed
when the protein of wheat flour are mixed
with water. On ripening the gluten be-
comes extensible so that expansion takes
place without loss of gas. Durinq 'baking
the gluten coagulates and forms, with other
proteins, the structure of bread or cake.
Grease To brush fat into cake or to smear fat over
baking sheets.
Hardness of water A measure of mineral salts in greater
amounts than is present in soft water.
Humidity Usually tenned as 'Relative l-iumidity'. It
expresses the percentage of moisture in
the air.
Hydrogenated oil An oil that has been treated with hydrogen
to convert it into a hard form. Also termed
as Vanaspati ghee in ordinary parlance.
Ingredients Raw material blended to give palatable
products.
Icing The coating and decoration of cake to make
it better tasing and more appetis!ng.
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Icing Sugar Very fine~ypowdered sugar that has been

sieved through a fine mesh.
Jaggery A brown sugar product as an intermediate
product during suqar refining.
Jelly It is clear and translucent, made with gela-
tine, flavoured with fruit juice and -suitably
coloured and sweetened.
\

Knock Back A term used to indicate the operation of

.degassing a fermented dough either by
hand or machine. If by hand the dough is
punched down, folded and stretched. Large
doughs are returned to the mixing machine
where in a very short time the operation is
completed.
Leavening Raising or lightening by air, steam or gas.
The agent for generating gas in a dough or
batter is usually yeas or baking powder.
Liqueur Spirits sweetened with sugar and flavoured
with essences, fruit juice or essential oils.
e.g. cointreu, Benedictine, Grand-marnier,
Apricot Brandy, etc.
Loaf Cake Cake baked in bread or similar deep con-
tainer.
Macaroons Small biscuits made from coconut or
almond paste, sugar and egg whites.
Manipulation A term used to describe the use, of the
hands or machine in moulding, folding,'
rolling, shaping and plaiting.
Marzipan A paste consisting of approximately two-
thirds freshly blanched almonds and one
third sugar which has been' ground finely
through rollers and then cooked. It is used
for modelling and cake decoration.
Marking To cover a cake or base with icing or
frosting or chocolate shavings or roaste
nuts etc.
Meal Coarsely ground grain.
 GLOSSARY OF BAKERY TERMS:: 133-

Meringue A whiteJrothy mass of beaten egg white

and sugar.
Milk solids The solid material of milk after removal of
water i.e. milk powder .
. Molasses .Light to dark brown syrup obtained in mak-
ing cane sugar.
Mould a) the operation of shaping dough either by
hand or by machine
b) A hollow form which may be of metal,
wood, or plastic into which marzipan, sugar
paste and biscuit dough &n be cast,
Muffins Small, light cakes baked in muffin moulds
traditionally served at breakfast time.
Palette knife A thin flat knife with a rounded end used for
.spreading icing and cake batter.
. Petit fours The term used to describe very small fancy
cakes, so small that they can be placed in
the mouth in one piece.
Plasticity The consistency or feel of shortening.
Piping The operation of forcinq icing contained in
a bag through the opening at the point of
an icing pipe. The pipe can be plain or
designed at the point to go.
Plaiting The weavinq of one or more ropes of dough
into an ordered design.
Praline Caramelised sugar and nuts (cashewnuts
or almonds) are allowed to cool and set. It
is then ground to a rough powder.
Prove The filling of yeast dough with gas. Final
proof is the time between final shaping of
dough and the time when it is placed in
oven.
Puff pastry A structure built of altemate layers of dough
and fat. The structure is built by rolling out
and giving sufficient tums until there a~e
hundreds of layers of dough, and " butter.
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Raisins Dried sweet grapes, may be dark or

bleached.
Recovery Time The time necessary for a dough to loose its
toughness after manipulation.
Rolls Small bread made from yeast leavened
dough, also termed as buns.
Salt Chemically sodium chloride, used for fla-
vour and fermentation control. '
Scrapus A small oblong piece of plastic material,
with two . comers rounded for scraping
down mixing bowls.
Seasoning The adding of. salt, pepper, spices and
herbs to savoury foods.
Shortening Fat or oil used in baked products for
tenderzing.
-. .

Short crust pastry 'An easily breakable pastry made from flour,
fat, sugar and egg. For savoury pastry the
sugar is omitted.
Sifting/Sieving passing through fine' sieves for effective
blending and to remove foreign or coarse
particles.
Soft flour A flour containing a strong stable gluten.
Tart Small pastries with filling of jam, custard
frangipane, macroon etc.
Tea Breads/rolls Small yeast goods made from douqh en~
riched with milk, egg, etc.
Tight dough The term used to describe a stiff daygh
which contain insufficient water.
Texture Describes the extent of silkiness or of soft-
ness of the internal structure of a baked
product like cake or bread as sensed by
touching the cut surface.
Tutty-Fruitii A filling made of candied fruit mixture.
Turntable An equipment for using during decoration
of cakes. Cake is kept on the top of the
tu mtable and can .be rotated so that a
J.
 GLOSSARY OF BAKERY TERMS:: 135

smooth coating of icing can be applied.

Wash a) to brush wit!1egg, milk or water before
baking
b) To brush with a glaze after baking.
Whip To rapidly aerate a mixture by means of
hand or machine beater/whisk.
Whisk An instrument made of wire used for aerat-
ing mixtures.
Yeast A living micro organism of fungus family of
plants used for aeration as it produces
carbon-di-oxide gas under favourable con-
ditions of temperature, moisture and food.
Yield The total baked weight of a particular for-
mula.
Zest The coloured outer rinds of oranges and ~
lemons. The zest contains essential oils of
the fruit and thus adds to the flavour.

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