AIT Glossary Terms Flashcards
1
Q
Aerating
A
To introduce air into a product through mechanical or chemical methods for added lightness.
2
Q
Agitator
A
A device used for mixing, shaking, or vibrating a material. Used to cool a substance off or mix it well.
3
Q
Air Brush
A
A device used to evenly spray colour or chocolate onto a product by means of compressed air.
4
Q
Allumette
A
French for “matchstick”; any puff pastry item made in thin sticks or strips.
5
Q
Ammonium Bicarbonate
A
A common leavening agent which releases CO2 without the need for an acid.
6
Q
Apple Corer/Peeler
A
A device used to core and peel apples.
7
Q
Bain-Marie
A
A method of cooking using indirect heat. Usually a bowl is placed over a pot of boiling water.
8
Q
Bamboo Steamer
A
A type of cookware made of bamboo that consists of individual cooking layers with openings in the bottom, that are assembled together and used to cook food with the use of steam.
9
Q
Batter
A
A semiliquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating products to be deep-fried.
10
Q
Beignet
A
A fried-dough eaten hot and usually sprinkled with confectioners’ sugar. A fritter.
11
Q
Bench Scraper
A
A rectangular tool that is used to scrape work surfaces clean, and divide dough.
12
Q
Blanc Mange
A
1) An English pudding made of milk, sugar, and cornstarch.
2) A French dessert made of milk, cream, almonds, and gelatin.
13
Q
Blast Freezer
A
A freezer that very rapidly brings down the temperature of the product inside it. Also called a shock freezer.
14
Q
Blender
A
A machine that thoroughly incorporates ingredients into each other.
15
Q
Bloom
A
1) A whitish coating on chocolate caused by separated cocoa butter.
2) To hydrate gelatin.
3) The relative strength or gelling power of a grade of gelatin.
16
Q
Blow Lamp
A
A device which produces a hot flame. Ie. A Blow Torch.
17
Q
Blown Sugar
A
Pulled sugar made into thin-walled, hollow shapes by being blown up like a balloon.
18
Q
Boiler
A
A fuel burning apparatus or container for heating water.
19
Q
Bombe
A
A type of frozen dessert made in a dome-shaped mold.
20
Q
Brioche
A
Rich yeast dough containing large amounts of eggs and butter; a product made from this dough.
21
Q
Brown Sugar
A
Regular granulated sucrose-containing impurities that give it a distinctive flavour and colour.
22
Q
Brushes
A
An instrument with a handle, consisting of bristles or hair. Used for applying a liquid or powder to a surface.
23
Q
Buttercream
A
An icing made of butter and/or shortening blended with confectioners’ sugar or sugar syrup and, sometimes, other ingredients.
24
Q
Cabinet Pudding
A
A baked custard containing sponge cake and fruit.
25
Cake Tins
A metal container with a base, used to bake cake in. They come in various sizes and shapes.
26
Calcium
A mineral found mainly in dairy and stored in bones and teeth in the body.
27
Caramelization
The browning of sugar caused by heat.
28
Carbon Monoxide Meter
A device that detects the presence of carbon monoxide gas to prevent carbon monoxide poisoning.
29
Cassata
An Italian-style bombe, usually with three layers of different ice creams, plus a filling of Italian Meringue.
30
Cast Sugar
Sugar boiled to the hard-crack stage and then poured into molds to harden. Also called Poured Sugar.
31
Cellophane
A thin transparent wrapping material from viscose.
| Saran Wrap
32
Challah
A rich egg bread often made as a braided loaf.
33
Chemical Leavener
A leavener such as baking soda, baking powder, or baking ammonia, which releases gases produced by chemical reactions.
34
Chocolate Liquor
Unsweetened chocolate, consisting of cocoa solids and cocoa butter. Also called Cocoa Mass.
35
Chocolate Shaver
A tool used to remove thin slivers of chocolate from a larger block.
36
Chocolate Warmer
A device used to maintain chocolate at tempering consistency.
37
Choux Paste
A paste or dough made of boiling water or milk, butter, flour, and eggs; used to make eclairs, cream puffs, and similar products. Also called Eclair Paste.
38
Coagulation
The process by which proteins become firm, usually when heated.
39
Cobbler
A fruit dessert similar to a pie, but without a bottom crust.
40
Cocoa
The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
41
Cocoa Butter
A white or yellowish fat found in natural chocolate.
42
Colour Charts
Charts used to choose suitable shades and colour combinations.
43
Comb
Toothed devices that leave separated strips or designs.
44
Compote
Cooked fruit served in its cooking liquid, usually a sugar syrup.
45
Confectioner's Sugar
Sucrose ground to a fine powder and mixed with a little cornstarch to prevent caking.
46
Continuous Cooker
The process of cooking food under pressure or in a sauce.
| I'm not 100% certain on this one...
47
Convection Oven
A cooking device that heats food by the circulation of hot air.
48
Cookie Machine
An automated or hand-operated cookie press. Used to make large batches of cookies quickly.
49
Copper Kettle/Pots
A metal container for boiling water.
50
Cornet
A small piping bag made from parchment paper. It is usually used for fine decorations.
51
Coupe
A dessert consisting of one or two scoops of ice cream or sherbet placed in a dish or glass and topped with any of a number of syrups, fruits, toppings, and garnishes. Essentially a sundae.
52
Couverture
Natural, sweet chocolate containing no added fats other than natural cocoa butter; used for dipping, molding, coating, and similar purposes. Also called Confectioners Chocolate.
53
Crean Horn Rollers
A cone used to shape cream horns.
54
Cream Pie
An unbaked pie containing a pastry cream-type filling.
55
Cream Pudding
A boiled pudding made of milk, sugar, eggs, and starch.
56
Creaming
The process of beating fat and sugar together to blend them uniformly and to incorporate air.
57
Creaming Method
A mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar items.
58
Creme Anglaise
A light vanilla-flavored custard sauce made of milk, sugar, and egg yolks.
59
Creme Caramel
A custard baked in a mold lined with caramelized sugar, then unmolded.
60
Crepe
A very thin French pancake often served rolled around a filling.
61
Crimping Tongs
The tool used to press together the side and top of crusts of a pie in a fluted pattern.
62
Croissants
A flaky, buttery yeast roll shaped like a crescent and made from a rolled-in dough.
63
Croquembouche
A decorative dessert consisting of cream puffs and crystallized fruit or other confectionery items arranged in a cone and held together by a caramel sauce.
64
Crusher
A piece of equipment used for crushing things.
65
Cul-de-Poule
A container generally made of stainless steel. It is shaped like a hemisphere.
66
Custards
A liquid thickened or set by the coagulation of egg protein.
67
Cutter
A device used to slice through dough.
68
Cutting Board
A board on which something is placed for cutting.
69
Cutting Wire
A tool especially useful in cutting through sticky doughs and doughs containing coarse particles such as nuts.
70
Deck Oven
An oven primarily used for bread baking that includes features like steam injection and a venting system to adjust humidity inside the baking chamber.
71
Decorating Tubes
Specifically-shaped, open-end tips used to form icing decorations. Sometimes called decorating tips.
72
Decorating Turn Table
A piece of equipment with a rotating surface used for decorating cakes and applying smooth sheets of buttercream or icing.
73
Deep Fryer
A kitchen appliance filled with hot oil used for cooking doughnuts and other products when immersed.
74
Denaturation
The physical changes that take place in proteins exposed to abnormal conditions such as heat, acid, high salt concentrations, alcohol, or mechanical agitation.
75
Depositor
An appliance that deposits dough or batter.
76
Dessert Syrup
A flavoured sugar syrup used to flavour and moisten cakes and other desserts.
77
Diastase
Various enzymes found in flour and in diastatic malt that convert starch into sugar.
78
Dipping Fork/Rack
Tools used for immersing products in a liquid substance, such as chocolate.
79
Disaccharide
A complex or double sugar, such as sucrose.
80
Dividers
Dough dividers are used in bakeries to divide high volumes of dough into quantities of equal size.
81
Dobos Torte
A Hungarian cake made of 7 thin layers, filled with chocolate buttercream, topped with caramelized sugar.
82
Docking
Piercing or perforating pastry dough before baking in order to allow steam to escape and avoid blistering.
83
Double Boiler
A saucepan with a detachable upper compartment heated by boiling water in the lower one. Also called a Bain-Marie.
84
Dough Hook
An attachment for an electrical mixer that kneads dough.
85
Dough Wheel
A utensil used for cutting dough as it is being formed and prepared for baking. Can consist of one or multiple wheels.
86
Doughnut Cutter
A special hand-held and operated cutting tool used for making doughnuts.
87
Doughnut Filler
A special tool used for inserting filling into doughnuts.
88
Drained Weight
The weight of solid canned fruit after draining off the juice.
89
Dredge
To sprinkle or coat thoroughly with sugar or another dry powder.
90
Drip Screen
A apparatus that allows excess fluid to pass through when glazing a cake.
91
Drop Batter
A batter that is too thick to pour but will drop from a spoon in lumps.
92
Dutch Process Cocoa
Cocoa processed with an alkali to reduce its acidity.
93
Elasticity
The ability of a dough to spring back when it is stretched.
94
Emulsion
A uniform mixture of two or more normally unmixable substances.
95
Endosperm
The starchy inner portion of grain kernels
96
Enrober
A machine that coats candies and other foods with a coating, especially of chocolate.
97
Extraction
The portion of the grain kernel separated into a particular grade of flour. Usually expressed as a percentage.
98
Fermentation
The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
99
Flour
k
100
Foaming
The process of whipping eggs, with or without sugar, to incorporate air.
101
Fondant
A type of icing made of boiled sugar syrup that is agitated so it crystallizes into a mass of extremely small white crystals.
102
Forms
d
103
Frangipane
A type of almond-flavoured cream.
104
Freezer
A refrigerated compartment, cabinet, or room for preserving food at very low temperatures.
105
French Pastry
Any of a variety of small fancy cakes and other pastries, usually in single-portion sizes.
106
Fritter
A deep-fried item made of or coated with a batter or dough.
107
Frozen Mousse
A still-frozen dessert containing whipped cream.
108
Fruit Cake Frames
A boarder for making fruitcake in.
109
Fryer
A large, deep container filled with oil for cooking food.
110
Frying Equipment
The materials required when frying food.
111
Ganache
A rich cream made of sweet chocolate and heavy cream.
112
Gateau
The French word for "cake".
113
Gaufrette
A wafer of crisply fried potato cut to resemble a small waffle.
114
Gelatinization
The process by which starch granules absorb water and swell in size.
115
Genoise
A sponge cake made by whipping whole eggs with sugar and folding in flour and, sometimes, melted butter.
116
Germ
The plant embryo portion of a grain kernel.
117
Glace
1) Glazed; coated with icing
| 2) Frozen
118
Glaze
1) A shiny coating, such as a syrup, applied to food
| 2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven
119
Gliadin
A protein in wheat flour that combines with another protein, glutenin, to form gluten.
120
Glutathione
A peptide that contains cysteine but is not generally available in its pure form. It functions similarly to L-Cysteine but is more effective. Found in stone mill flour.
121
Gluten
An elastic substance formed from proteins present in wheat flours that gives structure and strength to baked goods.
122
Glutenin
A protein in wheat flour that combines with another protein, gliadin, to form gluten.
123
Granite
A coarse, crystalline frozen dessert made of water, sugar, and fruit juice or another flavouring.
124
Gross Weight
The total weight.
125
Gum Paste
A type of sugar paste or pastillage made with vegetable gum.
126
Hard Sauce
A flavoured mixture of confectioners' sugar and butter; often served with steamed puddings.
127
Hard Wheat
Wheat high in protein.
128
Hearth Bread
A bread baked directly on the bottom of the oven, not in a pan.
129
High-Ratio Method
A cake-mixing method that begins with the blending of flour and high-ratio shortening and is followed by the addition of liquids. Also called Two-Stage Method.
130
Hoist
To raise or lift, especially by some mechanical appliance.
131
Homogenized
Made uniform. In milk, it is subjected to a process in which the fat droplets are emulsified and the cream does not separate.
132
Hydrogenation
A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.
133
Icing
A sweet, often creamy glaze made of sugar with a liquid and enriched with ingredients like butter, egg whites, cream cheese, or flavourings.
134
Inversion
A chemical process in which a double sugar splits into two simple sugars.
135
Invert Sugar
A mixture of two simple sugars, dextrose and levulose, resulting from the breakdown of sucrose.
136
Iron
A metal used to make heavy cookware. Also a mineral that must be added to enriched flour.
137
Japonaise
A baked meringue flavoured with nuts.
138
Kernel Paste
A nut paste, similar to almond paste, made of apricot kernels and sugar.
139
Kirsch
A clear alcoholic beverage distilled from cherries.
140
Knives
A utensil that has a handle and a blade that may or may not be sharp-edged.
141
Kugelhopf
A type of rich, sweet bread or coffee cake, usually made in a tube-type pan.
142
Labeling
g
143
Ladle
jh
144
Ladyfinger
A small, dry, finger-shaped sponge cake or cookie.
145
Laminated Dough
A dough consisting of many alternating layers of dough and fat.
146
Langue-de-Chat
A thin, crisp cookie. The French name means "cat's tongue" referring to the shape of the cookie. Essentially, the French form of a Ladyfinger.
147
Lean Dough
A dough low in fat and sugar.
148
Leavening
The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
149
Lighter
k
150
Linzertorte
A tart made of raspberry jam and short dough containing nuts and spices.
151
Liquid Measure
h
152
Macaroon
A cookie made of eggs (usually whites) and almond powder, almond paste, or coconut.
153
Malt Syrup
A type of syrup containing maltose sugar, extracted from sprouted barley.
154
Marble
To partially mix to colours of cake batter or icing so the colours are in decorative swirls.
155
Marble Bench/Slab
j
156
Marron
French for chestnut.
157
Marshmallow
A light confection, icing, or filling made of meringue and gelatin (or other stabilizers).
158
Marzipan
A paste or confection made of almonds and sugar and often used for decorative work.
159
Mask
h
160
Meal
Coarsely ground grain.
161
Melba Sauce
A sweet sauce made of pureed raspberries and, sometimes, red currants.
162
Meringue
A thick, white foam made of whipped egg whites and sugar.
163
Microwave
d
164
Mill
d
165
Mixer
i
166
Mixing Bowls
d
167
Modeling Chocolate
A thick paste made of chocolate and glucose that can be molded by hand into decorative shapes.
168
Molasses
A heavy brown syrup made from sugarcane.
169
Monosaccharide
A simple or single sugar such as glucose and fructose.
170
Moulds
k
171
Mousse
A soft or creamy dessert made light by the addition of whipped cream, egg whites, or both.
172
Muffin Tins
k
173
Napoleon
A dessert made of layers of puff pastry filled with pastry cream.
174
Net Weight
The weight of the total contents of a can or package.
175
Niacin
k
176
No-Time Dough
A bread dough made with a large quantity of yeast and given no fermentation time, except for a short rest after mixing.
177
Nougat
j
178
Offset Spatula
k
179
Old Dough
A dough that is over fermented.
180
One-Stage Dough
A method in which all ingredients are added to the bowl at once.
181
Othello
d
182
Overrun
The increase in the volume of ice cream or frozen desserts caused by the incorporation of air while freezing.
183
Pack
s
184
Paddle
h
185
Pain d'epice
French for "spice bread". A type of gingerbread.
186
Pallet Knife
d
187
Palmier
A small pastry or petit four sec made of rolled, sugared puff pastry cut into slices and baked.
188
Pans
g
189
Parfait
1) A type of sundae served in a tall, thin glass.
| 2) A still-frozen dessert made of egg yolks, syrup, and heavy cream.
190
Paris-Brest
A dessert consisting of a ring of baked eclair paste filled with cream.
191
Pasteurized
A product, such as eggs or milk, that have been heat-treated to kill bacteria that might cause disease or spoilage.
192
Pastillage
A sugar paste used for decorative work, which becomes very hard when dry.
193
Pastry
k
194
Pate a Choux
A paste or dough made of boiling water or milk, butter, flour, and eggs; used to make eclairs, cream puffs, and similar products. Also known as Eclair Paste.
195
Pate Feuilletee
French for Puff Pastry.
196
Peel
A flat wooden shovel used to place hearth breads in an oven and to remove them.
197
Peeler
k
198
Perishable
k
199
Petit Four Glace
An iced or cream-filled petit four.
200
Petit Four Sec
An un-iced or unfilled petit four (sec means "dry"), such as a small butter cookie or palmier.
201
Phyllo
A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts. Also spelled filo or fillo.
202
Pie and Tart Machine
k
203
Pie Shells
k
204
Piping Bag
k
205
Pithiviers
A cake made of puff pastry filled with almond cream.
206
Pitting Machine
k
207
Plastic Horn
k
208
Pliable
k
209
Portion
k
210
Pot de Creme
A rich baked custard.
211
Pot Holder
k
212
Praline
A confection or flavoring made of nuts and caramelized sugar.
213
Press
A scaled piece of dough divided into small, equal units in a dough divider.
214
Pressurized
k
215
Profiterole
A small puff made of eclair paste. Often filled with ice cream and served with chocolate sauce.
216
Proofer
k
217
Puff Pastry
A very light, flaky pastry made from a rolled-in dough and leavened by steam.
218
Pulled Sugar
Sugar boiled to the hard-crack stage, allowed to harden slightly, then pulled or stretched until it develops a pearly sheen.
219
Pullman Loaf
A long, rectangular loaf of bread.
220
Pumps
k
221
Punching
A method of expelling gases from fermented dough.
222
Puree
A food made into a smooth pulp, usually by being ground or forced through a sieve.
223
Racks
k
224
Refrigerator
k
225
Retarding
Refrigerating a yeast dough to slow its fermentation.
226
Reversible Dough
k
227
Riboflavin
k
228
Rice Conde
A thick, molded rice pudding, usually topped with fruit.
229
Rice Imperatrice
A rich rice pudding containing whipped cream, candied fruits, and gelatin.
230
Rich Dough
A dough high in fat, sugar, and/or eggs.
231
Rolled-In Dough
Dough in which a fat has been incorporated in many layers using a rolling and folding procedure.
232
Rolling Pin
n
233
Rotary Oven
j
234
Rounder
f
235
Rounding
A method of molding a piece of dough into a round ball with a smooth surface or skin.
236
Sabayon
A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.
237
Sacristan
A small pastry made of a twisted strip of puff paste coated with nuts and sugar.
238
Sanitize
Using a chemical agent to reduce the number of bacteria to safe levels on food-contact surfaces.
239
Savarin
A type of yeast bread or cake soaked in syrup. Usually in a doughnut-like shape.
240
Scale
To measure or divide ingredients, batter or dough by weight or measurement. Also the tool used to do this.
241
Scissors
A tool made for food preparation that is more versatile than a standard pair of cutting scissors. The utensil is made with a plastic or rubber coated handle, allowing ease of cutting and gripping.
242
Scone
A type of biscuit or biscuitlike bread.
243
Scoop
A specialized spoon used to serve food.
244
Scraper
A tool used to manipulate dough and clean surfaces on which dough has been worked.
245
Screen
A tray made of crisscrossing wires to allow steam and moisture to pass through.
246
Shaving Equipment
Tools used to cut or trim off a thin layer.
247
Sheeter
A machine that rolls out pieces of dough to a desired thickness. The resulting sheets are smooth, uniform, and completed in a few minutes.
248
Sherbet
A frozen dessert made of water, sugar, fruit juice, and, sometimes, milk or cream.
249
Shortbread
A crisp cookie made of butter, sugar, and flour.
250
Shortening
1) Any fat used in baking to tenderize a product by shortening the gluten strands.
2) A white, tasteless, solid fat formulated for baking or deep frying.
251
Shredder
A machine used for grating food, such as cheese, into fine pieces.
252
Sieve
A utensil consisting of a wire or plastic mesh held in a frame, used for straining solids from liquids for separating coarser from finer particles.
253
Sifter
A tool used to remove lumps in dry ingredients.
254
Slicer
An instrument designed to cut through product such as bread or meat.
255
Smallware
Utensils found in the kitchen that are subject to repeated washing and handling. Ie. glassware, flatware, pans, whisks, etc.
256
Solid Pack
A type of canned fruit or vegetable with now water added.
257
Sorbet
French for "Sherbet".
258
Souffle
1) A baked dish containing whipped egg whites, which cause the dish to rise during baking.
2) A still-frozen dessert made in a souffle dish so it resembles a baked souffle.
259
Sourdough
A dough leavened by a sourdough starter.
260
Spatula
An implement with a broad, flat. blunt blade. Used for mixing and spreading things.
261
Sponge
A batter or dough of yeast, flour, and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.
262
Sponge Cake
A type of cake made by whipping eggs and sugar to a foram, then folding in flour.
263
Sponge Method
A cake- and cookie-mixing method based on whipped eggs and sugar.
264
Spoon
An implement consisting of a small, shallow oval or round bowl on a long handle. Used for eating, stirring, and serving food.
265
Sprayer
A device used to spray a liquid.
266
Spring Forms
Round pans that have removable bottoms and sides held together by an interlocking band that can be opened and removed once the baked good is out of the oven.
267
Sprinkling Device
A utensil used to distribute a small quantity of an ingredient at random over a product.
268
Spun Sugar
Boiled sugar made into long, thin threads by dipping wires into the sugar syrup and waving them so the sugar falls off in fine streams.
269
St. Honore
1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream.
2) The cream used to fill this dessert, made of pastry cream and whipped egg whites.
270
Staling
The change in texture and aroma of baked goods due to the loss of moisture by the starch granules.
271
Steam Baking Equipment
Equipment used for preparing food by the use of steam. This includes steam generators in ovens that prevent bread crusts from cracking and produce a glossy finish.
(Not totally sure about this one...)
272
Stencils
Patterns or designs cut from plastic or cardboard, used for depositing batter for thin cookies made in decorative sheets.
273
Stollen
A type of sweet yeast bread with fruits.
274
Stove
An apparatus for cooking or heating that operates by burning fuel or using electricity.
275
Straight Dough
A yeast dough in which all ingredients are mixed together at once.
276
Strainer
A device having holes punched in it or made of crossed wires for separating solid matter from a liquid.
277
Streusel
A crumbly topping for baked goods, consisting of fat, sugar, and flour rubbed together.
278
Strudel
A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.
279
Sucrose
The chemical name for regular granulated sugar and confectioners' sugar.
280
Suet
The hard white fat on the kidneys and loins of cattle, sheep, and other animals, used to make foods including puddings, pastry, and mincemeat.
281
Sugar Moulds
Molds made of solid blocks of wood with a series of holes into which raw brown sugar cane syrup can be poured.
282
Sugar Thermometer
An instrument used to measure the temperature and therefore the stage of a cooking sugar solution.
Also known as a candy thermometer.
283
Swiss Roll
A thin sponge cake layer spread with a filling and rolled up.
284
Syrup
One or more types of sugar dissolved in water, often with small amounts of other compounds or impurities that give the syrup flavour.
285
Tartlet Moulds
Molds used for shaping small individual pastries, often with a filling of fruit.
286
Tempering
The process of melting and cooling chocolate to a specific temperature to prepare it for dipping, coating, or molding.
287
Thermometer
An instrument used for measuring and indicating temperature.
288
Thiamin
A B-complex vitamin found in unrefined grains. It plays a critical role in energy metabolism and must be added to flours in Canada.
289
Torte
German for various types of cakes, usually layer cakes.
290
Trimoline
An inverted sugar syrup which helps to prevent crystallization and gives a smoother texture in ice creams and ganache.
291
Tub
A container used to hold goods.
292
Tunnelling
A condition of muffin products characterized by large, elongated holes; caused by overmixing.
293
Turntable
A pedestal with a flat, rotating top, used for holding cakes while they are being decorated.
294
Two-Stage Method
A cake-mixing method that begins with the blending of flour and high-ratio shortening and is followed by the addition of liquids. Also called High-Ratio Method.
295
Vacherin
A crisp meringue shell filled with cream, fruits, or other items.
296
Waffle Iron
A cooking utensil having two hinged metal parts that shut upon each other and impress surface projections on waffles that are being cooked.
297
Water Pack
A type of canned fruit or vegetable containing the water used to process the item.
298
Whey
The watery part of milk that remains after the formation of curds.
299
Whip
To beat food with a whisk or mixer to incorporate air and produce volume.
300
Wooden Paddle
A large, almost oval-shaped wooden or metal contoured sheet, which is used to hold items when placing them in the oven.
301
Work Bench
Your work surface.
302
Yeast
A single celled fungus that reproduces by budding. Yeast converts sugar into alcohol and carbon dioxide which contributes to leavening.
303
Yield
How many or much of a product a formula with provide.
304
Yogurt
Milk cultured with special bacteria until thick.
305
Young Dough
A dough that is underfermented.
306
Zabaglione
An Italian dessert or sauce made of whipped egg yolks and Marsala wine.
307
Zapper
A small device used to control an appliance from a distance.
308
Zest
The coloured outer portion of the peel of citrus fruits.
