Baking Glossary



Allumette Almond Paste Angel Food Cake Angel Food Method Baba Babka Baked Alaska Baking Ammonia Baklava Batter Bavarian Cream Beignet Souffle (ben yay soo flay) Blanc Mange (bla mahnge) Bloom Blown Sugar Bombe Boston Cream Pie Bran Bran Flour Bread Flour Brioche Brown Sugar Buttercream Cake Flour Caramelization Cast Sugar Challah Charlotte Chemical Leavener Chiffon Cake Chiffon Method Chiffon Pie Chocolate Liquor Christmas Pudding Clear Flour Coagulation Cobbler Cocoa Cocoa Butter Compote Confectioners' Sugar Coulis (koo lee) Couverture Creaming Creaming Method Creme Anglaise (krem awng glezz) Creme Brulee Creme Caramel Crepe (krep) Crepes Suzette Croissant (krwah sawn) Custard Devil's-Food Cake Docking Drained Weight Dredge Drop Batter Dutch Process Cocoa Eclair Paste Emulsion Endosperm Extraction Fermentation Foaming Fondant Frangipane French Pastry Fritter Ganache (gah nahsh) Gateau (gah toe) Gaufre (go fr') Gelatinization Gelato Genoise (zhen wahz) Germ Glace (glah say) Glaze Gliadin Gluten Gram Granite (grab nee tay) Gum Paste Hard Sauce Hard Wheat Hearth Bread Heavy Pack High-Ratio High-Ratio Method Hydrogenation Icing Comb Inversion Invert Sugar Italian Meringue Japonaise (zhah po net) Kernel Paste Kirsch Kugelhopf Ladyfinger Lean Dough Leavening Linzertorte Macaroon Malt Syrup Marble Marzipan Meal Melba Sauce Meringue Meringue Chantilly (shown tee yee) Meringue Glace Meter Milli Modeling Chocolate Molasses Monosaccharide Mousse Napoleon Net Weight No-Time Dough Nougat One-Stage Method Othello Oven Spring Pain de Epice (pan day peece) Palmier (palm yay) Parfait Paris-Brest Pasteurized Pastillage Pastry Cream Pastry Flour Pate a Choux (pot ah shoo) Pate Feuillete (pot foo va fay) Patent flour Petit Four Petit Four Glace Petit Four Sec Phyllo (fee lo) Piping Jelly Pithiviers (fee tee vyay) Praline Profiterole Puff Pastry Pulled Sugar Pullman Loaf Pumpernickel Flour Punching Puree Retarding Rich Dough Rolled-in Dough Rounding Royal Icing Rye Blend Sabayon Sacristain (sak ree stan) Saint-Honore Savarin Scaling Scone Scone Flour Short Shortbread Shortening Simple Syrup Soft Wheat Sorbet (sor bay) Sorbetto Souffle Sourdough Sponge Sponge Cake Sponge Method Spun Sugar Staling Stollen Straight Flour Streusel (stray sel) Strong Flour Strudel Sucrose Swiss Roll Syrup Pack Tempering Torte Tulipe Tunneling Turntable Two-Stage Method Vacherin (vah sher ran) Water Pack Whole Wheat Flour Zabaglione Zest