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Friday, December 16, 2011
Popular Baking Terms
Gluten – A protein naturally found in goods processed from wheat, barley, or rye sources. When mixed within baked goods, gluten gives the recipe a chewy texture and is commonly used as an additive to foods that do not contain protein.
Meringue – A dessert made from whipped egg whites and sugar, mixed in with fruit to give it an added sweet flavor.
Pirog – A type of Ukranian pie that features a puff-type pastry filled with meat and vegetables (savory) or fruit (sweet), usually served with a side of broth.
Pastry – A type of baked good derived from a doughy mixture it resembles before baking. Pastries are flaky due to their higher fat content, and popular recipes include cakes, tarts, and biscuits.
Cake shop – A type of bakery whose menu specializes in cakes and cupcakes. These shops usually cater to special occasions like birthdays and weddings.
Coffeehouse – A small restaurant that sells coffee and tea on its menu as well as small baked goods like cookies and biscuits.
Fondant – Cake-making material that is derived from sugar and water that has been cooked to a soft stage where it is malleable enough to mold into any shape. Fondant is used to make elaborate cake designs of practically anything for special occasions
Custard – A dessert made from mixed yolk with either milk or cream. It varies in thickness, and can be served as a filling or by itself mixed with flavors such as vanilla and chocolate.
Pastry bag – A cone-shaped bag with a nozzle at the bottom corner that is used for birthday cake decoration, filling donuts with jelly, and add shaped icing to dishes.
Empanada – A small doughy pastry originating from Europe and Latin America. It is usually filled with meats or cheeses, but can also contain vegetables and fruit.