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semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs used to prepare various foods
semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs used to prepare various foods
Batter
Type of cake made of meringue and flour.
Type of cake made of meringue and flour.
Angel Food Cake
fitting together the component parts of a certain dish or food
fitting together the component parts of a certain dish or food
Assembling
suitable or proper under the given circumstances
suitable or proper under the given circumstances
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introducing air into the mixture thru mechanical agitation as in beating eggs
introducing air into the mixture thru mechanical agitation as in beating eggs
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to combine ingredients and produce a homogenous mixture
to combine ingredients and produce a homogenous mixture
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sugar and egg white icing for cakes; Sugar is first cooked on the stovetop to from syrup, and then the hot syrup is beaten into whipped egg whites. As the mixture is beaten it becomes smooth, fluffy and glossy.
sugar and egg white icing for cakes; Sugar is first cooked on the stovetop to from syrup, and then the hot syrup is beaten into whipped egg whites. As the mixture is beaten it becomes smooth, fluffy and glossy.
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regular granulated sucrose containing various impurities that give distinctive color
regular granulated sucrose containing various impurities that give distinctive color
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icing made of butter and/or shortening blended with confectioner's sugar or sugar syrup, other ingredients may also be added
icing made of butter and/or shortening blended with confectioner's sugar or sugar syrup, other ingredients may also be added
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fine, white flour made from soft wheat
fine, white flour made from soft wheat
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dry powder made from ground cocoa solids
dry powder made from ground cocoa solids
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leaveners such as baking soda, baking powder, or baking ammonia, which releases gases produced by chemical reactions
leaveners such as baking soda, baking powder, or baking ammonia, which releases gases produced by chemical reactions
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light cake made following the chiffon method- cake mixing method involving the folding
light cake made following the chiffon method- cake mixing method involving the folding
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light pastry dough for making profiteroles, croquembouche and eclairs
light pastry dough for making profiteroles, croquembouche and eclairs
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junior chef
junior chef
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to sprinkle the surface with flour to avoid mixture to stick on it
to sprinkle the surface with flour to avoid mixture to stick on it
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edible mixture used to fill pastries, sandwiches, or cakes
edible mixture used to fill pastries, sandwiches, or cakes
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quantity of material that fills or is used to design the top of food
quantity of material that fills or is used to design the top of food
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continuously beat egg white to incorporate air until it becomes light and fluffy
continuously beat egg white to incorporate air until it becomes light and fluffy
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Type of icing made of boiled sugar syrup that is agitated so that it would crystallize into mass of extremely small white crystals
Type of icing made of boiled sugar syrup that is agitated so that it would crystallize into mass of extremely small white crystals
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rich cream made of chocolate and heavy cream
rich cream made of chocolate and heavy cream
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decorate or embellish something, specially food
decorate or embellish something, specially food
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French word for cake
French word for cake
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Cover cakes with icing
Cover cakes with icing
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