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Culinary Glossary › Pastry & Baking

Pastry & Baking

Doughs, batters, creams, custards, sugar work, chocolate, bread and fermentation — the language of the pâtissier and the boulanger.

Butchery & Charcuterie (341) Ingredients & Pantry (112) Pastry & Baking (104) Stocks, Sauces & Soups (89) Techniques & Knife Skills (231) The Professional Kitchen (591) Wine & Beverages (492) World Cuisines (20)
104 terms in this subject
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Abaissée
Agar Setting
Alkalize
Autolyse
Barquette
Batter
Beurrage
Blind Baking
Bloom
Boulanger
Brioche
Brix
Bulk Fermentation
Buttercream
Cannelé
Caramelization
Chantilly Cream
Chemical Leavening
Choux Pastry
Cinnamon Roll
Cold Fermentation
Compote
Couverture Chocolate
Creaming Method
Crème Anglaise
Crème Pâtissière
Crimp
Crumb Structure
Crumble Topping
Crust Elasticity
Crust Set
Custard Curdling
Custard Threshold
Degassing Dough
Dessécher
Diplomat Cream
Docking
Dough
Dough Hydration Ratio
Dough Tearing
Drop Batter
Dutch-processed Cocoa
Egg Foam
Egg Wash
Flute
Folding
Fondant
Ganache
Ganache Glaze
Ganache montée
Gaufrette
Genoise
Gluten Development
Gluten Network Integrity
Gluten Relaxation
Grease
Hard Crack Stage
Hydration
Knead
Knock Back
Laminated Dough
Leaven
Leavening Agent
Macération
Meringue
Mille-Feuille
Napoleon
Open Crumb
Oven Spring
Over-Tight Dough
Overrun
Pain d’Épices
Palmier
Parfait
Pâte à Bombe
Pâte à Choux
Pâte Brisée
Pâte Sablée
Pâte Sucrée
Pavlova
Proofing
Puff Pastry
Quick Bread
Salt Ratio Control
Score Mark
Silpat
Soft Ganache / Hard Ganache
Soft Peaks
Souring
Starch Retrogradation
Steam Injection
Stiff Peaks
Strong Flour
Sugar Inversion
Syrup
Temper
Temper Chocolate
Thin Batter
Viennoiserie
Wash
Weak Flour
Whip
Zabaglione
Zymology
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