| A | B |
|---|
| baker's chocolate | Chocolate that has no sugar added. |
| bittersweet chocolate | Dark chocolate with less sugar than semisweet chocolate. |
| chocolate liquor | Chocolate that has no sugar added. |
| coating chocolate | Chocolate with made vegetable fat instead of cocoa butter. |
| cocoa butter | Cream-colored fat from coa beans; used in chocolate-making process. |
| cocoa powder | Unsweetened chocolate with some of the fat removed and then ground into a powder. |
| compound chocolate | Chocolate made with vegetable fat instead of cocoa butter. |
| dark chocolate | Bittersweet or semisweet chocolate; t is less sweet than milk chocolate. |
| Dutch processed | Process used for cocoa powder to make it less acidic. |
| ganache | Emulsion made from chocolate and a liquid, typically heavy cream, |
| milk chocolate | Chocolate made with milk powder; it is sweeter than dark chocolate. |
| nibs | Cleaned cocoa kernels, removed from their hard outer shell. |
| semisweet chocolate | Dark chocolate that has more sugar than bittersweet chocolate. |
| tabling method | Method of cooling melted chocolate by moving it around a marble slab. |
| tempering | Process of correctly crystallizing chocolate. |
| unsweetened chocolate | Chocolate that has no sugar added. |
| white chocolate | Chocolate made from cocoa butter, sugar, and milk powder; it contains no chocolate liquor. |
| aerating | Adding air to food. |
| Bavarian cream | Aerated dessert siilar to a mousse but without an egg foam. |
| creme anglaise | Classic dessert sauce made with the stirred custard method; often used as a base for ice cream and mousses. |
| frozen souffle | Frozen mousse, also called a parfait. |
| granite | Frozen dessert made from a flavored water base; it has large ice crystals, similar to shave ice. |
| meringue | Mixture of stiffly beaten egg whites and sugar. |
| mousse | Aerated dessert made with a flavored base, gelatin, egg foam, and whipped cream. |
| parfait | Frozen mousse. |
| sabayon | Egg foam made by whipping egg yolks and sugar over heat. |
| sherbet | Frozen desert that is similar to a sorbet but has meringue incorporated to make it lighter. |
| sorbet | Frozen dessert made from a flavored base that is frozen and aerated in an ice cream maker. |
| sugar syrup | Concentrated solution of sugar and water. |
| American buttercream | Dense and rich buttercream icing that is just buttercreamed with powdered sugar. |
| bar cookies | Cookies made from a soft batter that is spread into a pan before baking and then cut into individual cookies. |
| buttercream | Icing made by aerating butter, shortening, or a combination of the two; used to decorate cakes and as a cake and pastry filling. |
| cut-out cookies | Cookies made of stiff dough that is rolled flat and then cut into decorative shapes; often using cookie cutters. |
| double-panning | Using two stacked sheet pan |
| drop cookies | Cookies made from a firm dough or batter that is dropped onto a sheet pan. |
| French buttercream | Yellow buttercream icing made by adding sugar and butter to whipped egg yolks. |
| German buttercream | Rich buttercream icing made from adding butter to pastry cream. |
| icebox cookies | Drop cookies made from a batter that is formed into a cyclinder, chilled, sliced, and baked. |
| Italian buttercream | White buttercream icing made by adding butter to meringue. |
| molded cookies | Made with stiff dough that is shaped by hand; it can also be stamped, pressed, or piped into carved molds. |
| piped cookies | Drop cookies made of soft dough that can be piped through a pastry bag to form decorative shapes. |
| simple syrup | Mixture of equal amounts of sugar and water, brought to a boil to dissolve sugar crystals. |
| stabilizing | In mixing, the step after which the mixed ingredients reach maximum volume and the mixer is slowed down to break the large air bubbles into smaller ones, providing better texture. |
| stenciled cookies | Delicate drop cookies made with batter that is spread very thin, sometimes onto sheet pans into stencils to make a perfect shape. They are often rolled or curled while still warm. |
| twice-baked cookies | Cookies made of dough formed into a large log-shaped cookie and baked, and then cut into sliced and baked a second time for a very crisp texture. |
| blind baked | Pre-baked pie shell. |
| choux paste | Versatile pastry dough made from liquid , fat, flour, and eggs; used for both sweet and savory baked goods. |
| eclairs | Long, straight pastry filled with cream and glazled on top. |
| fluting | Giving pie crusts a decorative edge; it is done by squeezing the dough between your fingers or using a special tool. |
| lattices | Strips of pie dough laid across the top of the filling to create a cross-hatch effect. |
| rubbed dough method | In baking, process of cutting fat into chunks, chillin git, and then rubbing it into flour. This prevents the fat from fully combining with the flour and promotes flakiness. |
| streusel | Crumbly mixture of fat, sugar, and flour that may include spices and nuts; often applied to muffins or quick breads. |
| top crust | Large piece of pastry dough rolled out and placed on top of a filled shell before baking. |
