Baguette - A baguette is a long, thin French bread known for its flaky, crunchy crust.
Baking Soda - a chemical leavener, used to leaven cookies, cakes, and quickbreads
Blind Bake - In piebaking, to bake the bottom crust of a pie before filling. When blindbaking a pie, cover the dough with foil and fill the pie pan with rice or weights will cooking to prevent the dough from puffing up.
C
Caramelize - To cook and melt the natural and added sugars in a dish. Caramelization gives food a nutty, sweet flavor, and a golden-brown color.
Chiffonade - To slice herbs into long, thin ribbons. Chiffonade comes from the French chiffon, meaning ragged strips.
Corn Flour - Corn flour is a finely ground meal the consistency of flour. Yellow corn meal is the most common, used in tortillas and tamales , but white and blue varieties are also available.
Corn Starch - A processed powder derived from corn that is used to thicken pie fillings, stocks, soups, and sauces.
Creme Fraiche - A bacterial dairy product with a high butterfat content, similar to but slightly thinner than sour cream .
D
E
En Papillote - A cooking method in which food is sealed into a pouch and baked, steaming the food. En Papillote cooking is most common with chicken and fish.
G
H
I
J
K
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M
N
O
Oxidation - The chemical process responsible for turning apples, potatoes, and other fresh produce brown after they are peeled or sliced. Soak cut produce in 1 quart of water mixed with 1 tbsp lemon juice to prevent oxidation.
P
Parchment Paper - Unwaxed paper similar to butcher's paper, used to line baking sheets, wrap raw meats, and cook en papillote
Puff Pastry - A butter-based pastry dough, known for its flaky, layered texture. Puff Pastry is often available prepared and frozen. Parchment Paper - Unwaxed paper similar to butcher's paper, used to line baking sheets, wrap raw meats, and cook en papillote
Punch Down - In baking, to flatten the air bubbles out of dough after having let it rise. Punching down dough pops any large bubbles so that the dough will bake evenly and have a uniform texture.
Q
Quickbreads - breads leavened with baking soda instead of yeast
R
Reduce - To cook a liquid until some or all of the water has evaporated. Reducing a liquid will thicken it as well as intensifying its flavor.
S
Seasoned Breadcrumbs - Also called italian breadcrumbs, these are white bread crumbs seasoned with basil, oregano, salt, pepper, garlic, and onion powder.
Superfine Sugar - Very finely ground sugar, easily differentiated from confectioner's sugar by its granulated texture. Superfine sugar can be made my pulsing regular granulated sugar in a food processor until fine.
T
Tartlet - An individually portioned tart. Tartlets can be freely formed or shaped in a baking dish like a tart
Tempering - A technique used to add eggs to hot liquids without the eggs scrambling. To temper eggs, add a small amount of the hot liquid to whisked eggs, and stir to combine. Then return the egg-mixture to the rest of the liquid, and continue cooking.
Tortillas - a flat pancake native to Central America and Mexico, made from either ground corn or wheat meal.
Tuile - A thin, crisp cookie that can be molded into various shapes. Both sweet and savory tuiles are common, both often being used as garnishes.
U
V
Vanilla Bean - the unprocessed bean of the vanilla orchid. Vanilla bean is often used in ice cream, and to flavor sugar. To prepare vanilla bean, slice the bean down the middle and using the back of your knife, scrape the seeds and pulp out.
Vegetable Shortening - a fat used in baking made of solidified vegetable oils.
Vinegar - an acidic byproduct in wine making, used in a variety of sauces and marinades. Vinegar comes in a wide variety of flavors, including Balsamic, Apple Cider, White, and Malt.
W
X
Y
Yeast - A biotic leavener used in breads, pastries, and fermented drinks. Yeast can be found fresh, in compressed blocks, or more commonly dormant in active dry yeast. In order for it to leaven food, yeast also needs warm water and sugar.
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00 Flour - A very finely ground wheat flour with a texture similar to talcum powder. 00 flour is also known as pasta or pizza flour, as it is most commonly used for either of those dishes.
Table of Contents
A
Acid - Acids are chemicals that give food a sour flavor. Acids are naturally found in many foods, including vinegar and citrus fruit.Active Dry Yeast - Yeast
B
Baguette - A baguette is a long, thin French bread known for its flaky, crunchy crust.Baking Soda - a chemical leavener, used to leaven cookies, cakes, and quickbreads
Blind Bake - In piebaking, to bake the bottom crust of a pie before filling. When blindbaking a pie, cover the dough with foil and fill the pie pan with rice or weights will cooking to prevent the dough from puffing up.
C
Caramelize - To cook and melt the natural and added sugars in a dish. Caramelization gives food a nutty, sweet flavor, and a golden-brown color.Chiffonade - To slice herbs into long, thin ribbons. Chiffonade comes from the French chiffon, meaning ragged strips.
Corn Flour - Corn flour is a finely ground meal the consistency of flour. Yellow corn meal is the most common, used in tortillas and tamales , but white and blue varieties are also available.
Corn Starch - A processed powder derived from corn that is used to thicken pie fillings, stocks, soups, and sauces.
Creme Fraiche - A bacterial dairy product with a high butterfat content, similar to but slightly thinner than sour cream .
D
E
En Papillote - A cooking method in which food is sealed into a pouch and baked, steaming the food. En Papillote cooking is most common with chicken and fish.G
H
I
J
K
L
M
N
O
Oxidation - The chemical process responsible for turning apples, potatoes, and other fresh produce brown after they are peeled or sliced. Soak cut produce in 1 quart of water mixed with 1 tbsp lemon juice to prevent oxidation.P
Parchment Paper - Unwaxed paper similar to butcher's paper, used to line baking sheets, wrap raw meats, and cook en papillotePuff Pastry - A butter-based pastry dough, known for its flaky, layered texture. Puff Pastry is often available prepared and frozen. Parchment Paper - Unwaxed paper similar to butcher's paper, used to line baking sheets, wrap raw meats, and cook en papillote
Punch Down - In baking, to flatten the air bubbles out of dough after having let it rise. Punching down dough pops any large bubbles so that the dough will bake evenly and have a uniform texture.
Q
Quickbreads - breads leavened with baking soda instead of yeastR
Reduce - To cook a liquid until some or all of the water has evaporated. Reducing a liquid will thicken it as well as intensifying its flavor.S
Seasoned Breadcrumbs - Also called italian breadcrumbs, these are white bread crumbs seasoned with basil, oregano, salt, pepper, garlic, and onion powder.Superfine Sugar - Very finely ground sugar, easily differentiated from confectioner's sugar by its granulated texture. Superfine sugar can be made my pulsing regular granulated sugar in a food processor until fine.
T
Tartlet - An individually portioned tart. Tartlets can be freely formed or shaped in a baking dish like a tartTempering - A technique used to add eggs to hot liquids without the eggs scrambling. To temper eggs, add a small amount of the hot liquid to whisked eggs, and stir to combine. Then return the egg-mixture to the rest of the liquid, and continue cooking.
Tortillas - a flat pancake native to Central America and Mexico, made from either ground corn or wheat meal.
Tuile - A thin, crisp cookie that can be molded into various shapes. Both sweet and savory tuiles are common, both often being used as garnishes.
U
V
Vanilla Bean - the unprocessed bean of the vanilla orchid. Vanilla bean is often used in ice cream, and to flavor sugar. To prepare vanilla bean, slice the bean down the middle and using the back of your knife, scrape the seeds and pulp out.Vegetable Shortening - a fat used in baking made of solidified vegetable oils.
Vinegar - an acidic byproduct in wine making, used in a variety of sauces and marinades. Vinegar comes in a wide variety of flavors, including Balsamic, Apple Cider, White, and Malt.
W
X
Y
Yeast - A biotic leavener used in breads, pastries, and fermented drinks. Yeast can be found fresh, in compressed blocks, or more commonly dormant in active dry yeast. In order for it to leaven food, yeast also needs warm water and sugar.Z
123
00 Flour - A very finely ground wheat flour with a texture similar to talcum powder. 00 flour is also known as pasta or pizza flour, as it is most commonly used for either of those dishes.