Contents

Preface
CHAPTER 1

viii 1

The Professional Baker and Pastry Chef Ingredient Identication Equipment Identication 15 51 75

CHAPTER 2

CHAPTER 3

CHAPTER 4

Baking Science and Food Safety

CHAPTER 5

Baking Formulas and Bakers Percentages Yeast Doughs 121 181

107

CHAPTER 6

CHAPTER 7

Yeast-Raised Breads and Rolls Pastry Doughs and Batters Quick Breads and Cakes Cookies 325

CHAPTER 8

245 271

CHAPTER 9

CHAPTER 10

CHAPTER 11

Custards, Creams, Mousses, and Soufs Icings, Glazes, and Sauces Frozen Desserts 463 413

375

CHAPTER 12

CHAPTER 13

CHAPTER 14

Pies, Tarts, and Fruit Desserts

501 543

CHAPTER 15

Filled and Assembled Cakes and Tortes Individual Pastries Plated Desserts 587

CHAPTER 16

CHAPTER 17

645 697

CHAPTER 18

Chocolates and Confections Dcor 757

CHAPTER 19

CHAPTER 20

Wedding and Specialty Cakes Elemental Recipes 820

803

APPENDIX A

APPENDIX B

Conversions, Equivalents, and Calculations Readings and Resources Templates Glossary 845 849 853 864 840

834

APPENDIX C

APPENDIX D

Recipe Index Subject Index

CUTTING AND PEELING FRUIT

Cutting Citrus Suprmes

To cut citrus fruit into suprmes (segments), slice off the top and bottom of the fruit, and slice the skin and white pith completely away. Then slice between the connective membranes on either side of each citrus segment to release it; twist the knife and use a scooping motion to cut out the suprme.

Peeling and Slicing a Mango

To peel and slice a mango, rst remove the skin with as little of the edible esh as possible. Cut off the esh from the broad sides of the pit in two large sections, cutting as close to the pit as possible. Then cut the esh from the two narrow sides, following the curve of the pit. Cube or slice the esh as desired.

Peeling a Kiwi
To peel a kiwi, slice off one end of the fruit. Work the tip of a spoon down between the esh and the skin and carefully slide it all the way around the fruit, then pop out the esh. Cube or slice as desired.

C LO C KW I S E F R O M L E F T:

Cutting orange segments, also referred to as suprmes Cutting a mango Peeling a kiwi

Peeling and Seeding a Melon

To peel and seed a melon, use a chefs knife to peel off the skin, following the natural curve of the melon. Cut the melon in half and scoop out the seeds and strings with a spoon. Cube or slice the melon as desired. To use a melon baller or Parisian scoop to cut melon balls or ovals, halve the unpeeled melon and scoop out the seeds and strings. Scoop out the melon esh, rotating the baller as you work to create spheres or ovals.

Peeling and Cutting a Pineapple

To peel and cut a pineapple, use a chefs knife to cut off the top and bottom of the fruit. Moving the blade of the knife with the contours of the fruit, cut away the skin, being careful to remove the eyes without removing too much of the edible esh. To dice or cube the pineapple, slice the fruit from the core in four sections, make the slices the desired width, and then dice or cube. To cut the pineapple into rings, lay the peeled fruit on its side and cut into slices of the desired thickness. Remove the core from each slice using a small round cutter.

Pitting and Coring Fruit

To remove the pit from a stone fruit, cut around the circumference of the fruit, down to the pit, using the seam as a guide. Twist the two sections of the fruit in opposite directions to release the esh from the seed. To core apples and pears, either use a special coring tool or cut the fruit from the core in four segments. Then cube or slice as desired. Peeled apples, pears, and other fruits that oxidize quickly when their esh comes
L E F T T O R I G H T:

Peeling a pineapple; pitting stone fruit

in contact with the air may be tossed in a small amount of lemon juice to prevent browning during preparation.

Florida Sunshine Tart

Makes 1 tart (9 in/23 cm)
P U F F PA S T R Y (page 260) E G G WA S H (page 825) CLASSIC CARAMEL S A U C E (page 451) PA S T R Y C R E A M (page 388) O R A N G E S , peeled A P R I C O T G L A Z E , warm (page 429)

10 oz as needed 4 oz 6 oz 8 each 2 oz

284 g as needed 113 g 170 g 8 each 57 g

1. Roll out the puff pastry 1 4 in/6 mm thick. Cut a 10-in/25-cm circle from the pastry. Cut

a 9-in/23-cm circle from the center of the circle, creating a ring 1 2 in/1 cm wide.
2. Brush the puff pastry circle with egg wash. Cut the puff pastry to open it and place it on

top of the circle to create a border around its edge. Cut off any excess so the ends of the border ring do not overlap. Brush the top of the ring with egg wash. Dock the bottom of the circle and place on a parchment-lined sheet pan.
3. Bake at 350F/177C until lightly browned, 15 to 20 minutes. Reduce the oven tem-

perature to 300F/149C and bake until the shell is dry and golden brown, about 10 minutes longer.
4. Pour the caramel sauce into the shell while it is still warm and spread it evenly. Allow

the caramel to cool completely and chill.

5. Using a pastry bag fitted with a No. 5 plain tip, pipe the pastry cream into the bottom of

the shell in concentric circles.

6. Cut the oranges into suprmes. Arrange the segments in a spiral in the shell, overlap-

ping the segments and completely covering the pastry cream.

7. Brush the oranges with a thin layer of apricot glaze. Refrigerate until ready to serve.

P I E S , TA R T S , A N D F R U I T D E S S E R T S

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Lemon Fantasy Tart

Makes 1 tart (9 in/23 cm)
1-2-3 COOKIE DOUGH (page 249) EGGS SUGAR H E AV Y C R E A M L E M O N Z E S T, grated LEMON JUICE

10 oz 8 oz 63 4 oz 5 fl oz 1 tsp 4 fl oz

284 g 227 g 191 g 150 mL 3g 120 mL

1. Roll out the dough 1 8 in/3 mm thick and line the tart pan. 2. Blind bake the tart shell at 325F/163C until very light golden brown, 10 to 12 minutes.

Cool completely.
3. Whisk together the eggs and sugar. 4. Whip the cream to soft peaks. 5. Add the lemon zest and juice to the egg mixture. Fold in the cream. 6. Pour the filling into the tart shell. Bake at 350F/177C until just set, about 45 minutes.

Cool completely.
7. Chill for several hours, or until fully set.

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C LO C KW I S E F R O M T O P L E F T:

Almond Pinenut Tart, Lemon Fantasy Tart, Strawberry Rhubarb Tart, Apple Pie

Glossary
A substance having a sour or sharp avor. Foods generally referred to as acids include citrus juice, vinegar, and wine. A substances degree of acidity is measured on the pH scale; acids have a pH of less than 7.
AC I D : AC T I V E D RY Y E A S T: B E N C H R E S T:

In yeast dough production, the stage that allows the preshaped dough to rest before its nal shaping. Also known as secondary fermentation.

A dehydrated form of yeast that needs to be hydrated in warm water (105F/41C) before using it. It contains about one-tenth of the moisture of compressed yeast.

B E TA C RY S TA L S : The small, stable fat crystals that give chocolate its shine and snap. B I G A : Italian for an aged dough. A type of pre-ferment containing 50 to 60 percent water and 13 to 12 percent instant yeast. B I T T E R S W E E T C H O C O L AT E : Chocolate containing a minimum of 35 percent chocolate liquor with varying amounts of sweeteners and cocoa butter. BLANCH: BLEND:

A D U LT E R AT E D F O O D : Food that has been contaminated to the point that it is considered unt for human consumption. A E R AT I O N : To incorporate air by beating or whipping the ingredients together. A E R O B I C B AC T E R I A :

To remove the skins from nuts by scalding. To partially or completely bake an unlled

Bacteria that require the presence of

oxygen to function. A substance derived from certain sea vegetables. It is eight times stronger than gelatin.
AG A R-AG A R : ALBUMIN: A L KA L I :

To fold or mix ingredients together.

BLIND BAKE:

pastry crust.
B LO C K M E T H O D :

A water-soluble protein found in egg whites.

A substance that tests at higher than 7 on the pH scale. Baking soda is an example of an alkaline ingredient. A mass of ground almonds and sugar.

A method for tempering chocolate in which a block of tempered chocolate is added to melted chocolate and agitated until the proper temperature is reached, at which time the block is removed.

A L M O N D PA S T E :

A L P H A C RY S TA L S :

Large crystals in untempered chocolate. They are not uniform or stable and are melted at 83F/28C to properly temper chocolate.

B LO O M I N G : (1) The process of allowing gelatin to soften in (sheet gelatin) or soak up (granulated gelatin) cold water. (2) For chocolate, see Fat bloom and Sugar bloom. BOULANGER:

The French word for baker.

A component of starch composed of irregularly branched molecules. With a high presence of amylopectin, a starch will act to increase viscosity to a greater extent without causing a gel to form.
A M Y LO P E C T I N : A M Y LO S E : A component of starch composed of long, linear molecules. The higher the presence of amylose, the more the substance is prone to gel. A N A E R O B I C B AC T E R I A :

B R A N : The tough outer layer of a grain kernel and the part highest in ber. BRIX SCALE:

A scale of measurement (decimal system) used to determine the density and concentration of sugar in a solution. The process of cooking sugar in the presence of heat. The temperature range in which sugar caramelizes is approximately 320 to 360F/160 to 182C. The browning of sugar enhances the avor and appearance of food.

C A R A M E L I Z AT I O N :

Bacteria that do not require oxygen

to function.
A S H C O N T E N T: AU T O LY S E :

The mineral content in our.

A resting period for dough after mixing the our and water. This rest allows the dough to fully hydrate and to relax the gluten.
B AC T E R I A : Microscopic organisms. Some have benecial properties; others can cause food-borne illnesses when contaminated foods are ingested. BAKING POWDER:

C H E M I C A L L E AV E N E R :

An ingredient (such as baking soda or baking powder) whose chemical action is used to produce carbon dioxide gas to leaven baked goods.

C H O C O L AT E L I Q U O R : The product made by grinding cocoa beans without adding sugar or cocoa butter. C OAT I N G C H O C O L AT E :

A chemical leavening agent composed of sodium bicarbonate, an acid, and a moisture absorber such as cornstarch. When moistened and/or exposed to heat, it releases carbon dioxide to raise a batter or dough.

Chocolate made with fats other than cocoa butter, which does not require tempering to use. The fat extracted from the cacao bean. A mixture of stify beaten egg whites See Coating chocolate.

C O C OA B U T T E R :

COMMON MERINGUE:

and sugar.
C O M P O U N D C H O C O L AT E :

B A K I N G S O DA : A chemical leavening agent. Sodium bicarbonate is an alkali that when combined with an acid breaks down and releases carbon dioxide. This reaction causes the product to leaven as it is baked.

This type of yeast is moist and must be refrigerated because it is extremely perishable.
C O M P R E S S E D F R E S H Y E A S T: COUVERTURE:

A pourable mixture of combined ingredients, high in liqueers.

B AT T E R : BAUM (B): A scale for expressing the specic gravity of a liquid or the method for measuring the density of sugar syrups. It is expressed in degrees.

A type of chocolate specically designed for coating or incorporation with other ingredients. Extra cocoa butter is added to increase its smoothness, exibility, and gloss after tempering. The cocoa butter content of couverture should be at least 32 percent.

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CREAMING:

To blend fats and sugar together to incorporate air.

The transference of disease-causing elements from one source to another through physical contact.
C R O S S C O N TA M I N AT I O N : C R U M B : A term used to describe the interior texture of baked goods.

ture of the dough, to expel gases, and to further develop the gluten in the dough.
F O N DA N T: Sugar cooked with corn syrup, which is induced to crystallize by constant agitation, in order to produce the nest possible crystalline structure. Fondant is used as centers in chocolate production, or as a glaze in pastries. FOOD-BORNE ILLNESS:

A process that occurs when sugar is deposited from a solution.

C RY S TA L L I Z AT I O N : D E N AT U R E :

To alter the original form of a substance. In proteins, exposure to heat or acid will cook or denature the protein.

An illness in humans caused by the consumption of an adulterated food product. In order for a food-borne illness to be considered ofcial, it must involve two or more people who have eaten the same food, and it must be conrmed by health ofcials. A recipe in which measurements for each ingredient are given as percentages of the weight for the main ingredient.

A simple sugar made by the action of acids or enzymes on starch. Also known as corn sugar.
DEXTROSE: D I S AC C H A R I D E :

FORMULA:

A complex or double sugar. When fructose and dextrose are bonded together, this is called sucrose, or table sugar. Maltose is another example of a disaccharide. The process of heating bloomed gelatin until it is transparent and liquid. To pierce dough lightly with a fork or dough docker (resembles a spiked paint roller) to allow steam to escape during baking. This helps the dough to remain at and even.

FRUCTOSE:

A monosaccharide that occurs naturally in fruits and honey. Also known as fruit sugar or levulose. An emulsion of chocolate and cream. Ganache may also be made with butter or other liquids in place of the cream. The French word for cake.

G A N AC H E :

D I S S O LV I N G :

DOCK:

G T E AU :

D O C T O R : A substance that is added to a sugar solution to help prevent crystallization. Common doctors are acids and glucose. D O U G H : A mixture of ingredients high in stabilizers and often stiff enough to cut into shapes.

G E L AT I N : A protein derived from the skins and tendons of animals. Gelatin is used as a binder and stabilizer. It is available in granulated and sheet/leaf forms. G E L AT I N I Z AT I O N :

The process in which starch granules, suspended in liquid, are heated; they begin to absorb liquid and swell in size.

Cocoa made by adding alkali to nibs or to cocoa powder to develop certain avors, reduce acidity, and make it more soluble.
D U TC H P R O C E S S C O C OA :

G E R M : The embryo of a cereal grain that is usually separated from the endosperm during milling because it contains oils that accelerate the spoilage of ours and meals. GLIADIN:

The suspension of two ingredients that do not usually mix. Butter is an emulsion of water in fat.
EMULSION: ENDOSPERM:

A protein found in wheat our. The part of gluten that gives it extensibility and viscosity. (1) A monosaccharide that occurs naturally in fruits, some vegetables, and honey. Also known as dextrose. (2) A food additive used in confections.

The inside portion of a grain, usually the largest portion, composed primarily of starch and protein.

G LU C O S E :

E N R I C H E D D O U G H : Dough that is enriched with ingredients that add fat or vitamins. Examples of these ingredients are sugar, eggs, milk, and fats. FAC U LTAT I V E B AC T E R I A :

Bacteria that can survive both

with and without oxygen.

FAT B LO O M :

G LU T E N : The protein component in wheat our that builds structure and strength in baked goods. It is developed when the proteins glutenin and gliadin are moistened and agitated (kneaded). It provides the characteristic elasticity and extensibility of dough. G LU T E N I N : A protein found in wheat our. The part of gluten that gives it strength and elasticity. GRAIN:

The white cast and soft texture that is the result of poor tempering or exposure of chocolate to high temperatures. Although fat bloom is visually and texturally unappealing, the chocolate is safe to eat.

(1) To crystallize. Fondant is agitated until it grains. (2) A seed or fruit of a cereal grass.

F E R M E N TAT I O N : A process that happens in any dough containing yeast. It begins as soon as the ingredients are mixed together and continues until the dough reaches an internal temperature of 138F/59C during baking. As the yeast eats the sugars present in the dough, carbon dioxide is released, which causes the dough to expand. Fermentation alters the avor and appearance of the nal product. F OA M I N G : The process of beating eggs (the yolks and/or whites) to incorporate air until they form a foam. F O L D I N G : (1) To incorporate a lighter mixture into a heavier one. (2) The process of folding a dough over itself during the bulk fermentation stage to redistribute the available food supply for the yeast, to equalize the tempera-

G U M A R A B I C : A water-soluble vegetable gum obtained from the stems and branches of various species of acacia trees. It is used to thicken, emulsify, and stabilize foods such as candy and ice cream. G U M PA S T E :

A white modeling substance made from gum tragacanth or gelatin, water, glucose, and sugar.

A substance obtained from the Asian shrub Astragalus gummier that is used like gum arabic to thicken, emulsify, and stabilize foods.
G U M T R AG AC A N T H : H O M O G E N I Z E : To take ingredients and mix them together so they become the same in structure. H U M E C TA N T: A type of food additive used to promote moisture retention.

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H Y D R AT E :

To combine ingredients with water.

MIGNARDISES:

An assortment of small, two-bite-size pas-

H Y D R O G E N AT I O N :

The process in which hydrogen atoms are added to an unsaturated fat molecule, making it partially or completely saturated at room temperature. Vegetable oils are hydrogenated to create shortening.

tries.
M I L K C H O C O L AT E :

H Y D R O LY Z E : To chemically split one compound into other compounds by taking up the elements of water. Cornstarch is hydrolyzed to produce corn syrup. HYGROSCOPIC:

Sweet chocolate to which whole and/or skim milk powder has been added. It must contain at least 10 percent chocolate liquor by weight, although premium brands contain more.

MILLE-FEUILLE:

French for a thousand leaves. This pastry is known in America as a napoleon. French for put in place. The preparation and assembly of ingredients, pans, utensils, and plates or serving pieces needed for a particular dish or service period. The blending of ingredients.

Absorbing moisture from the air. Sugar and salt are both hygroscopic ingredients.

M I S E E N P L AC E :

INFECTION:

Contamination by disease-causing agents, such as bacteria, consumed via foods.

To avor by allowing an aromatic to steep in the substance to be avored. Infusions may be made either hot or cold.
INFUSE:

MIXING:

Poisoning. A state of being tainted with toxins, particularly those produced by microorganisms that have infected food.
I N T OX I C AT I O N : I N V E R T S U G A R : Sucrose that has been broken down (inverted) into a mix of dextrose (glucose) and levulose (fructose). It is sweeter, more soluble, and does not crystallize as easily as sucrose.

M O N O S AC C H A R I D E : A single or simple sugar and the basic building block of sugars and starches. Fructose, glucose, levulose, and dextrose are examples of monosaccharides. NAPP:

The consistency of a liquid that will coat or cover the back of a spoon.

O R G A N I C L E AV E N E R : Yeast. A living organism operates by fermenting sugar to produce carbon dioxide gas, causing the batter or dough to rise. OV E N S P R I N G : The rapid initial rise of yeast doughs when placed in a hot oven. Heat accelerates the growth of the yeast, which produces more carbon dioxide gas and also causes this gas to expand. This continues until the dough reaches a temperature of 140F/60C. OV E R R U N : The increase in volume of ice cream caused by the incorporation of air during the freezing process. PA I N :

A mixture of egg whites and sugar syrup (140F/60C) whipped until shiny, uffy, and cool.
I TA L I A N M E R I N G U E : KU C H E N :

The German word for cake or pastry.

L AC T I C AC I D :

An acid produced when lactose is fermented. It occurs naturally when milk is soured. The simple sugar found in milk.

L AC T O S E :

L A M I N AT I O N :

The technique of layering fat and dough through a process of rolling and folding to create alternating layers. A yeast dough that does not contain fats or

The French word for bread. To start the baking process, and to nish it at a See Gum paste.

PA R B A K E :

later time.
PA S T I L L AG E : PAT H O G E N : PAT I S S I E R : PECTIN:

LEAN DOUGH:

sugar.
L E AV E N I N G :

A disease-causing microorganism.

Raising or lightening by air, steam, or gas (carbon dioxide). In baking, leavening occurs with yeast (organic), baking powder or baking soda (chemical), and steam (physical/mechanical).

The French word for pastry chef.

A gelling agent or thickener found in fruits, particularly in apples, quince, and the skins of citrus fruits.
PETIT FOUR:

LECITHIN:

A naturally occurring emulsier found in egg yolks and legumes. A simple sugar found in honey and fruits. It is also known as fructose or fruit sugar. An ingredient that helps to loosen or liquefy a dough or batter. Sugar, fats, and water or milk are examples of liqueers in baking. A complex browning reaction that results in the particular avor and color of foods that do not contain much sugar, such as bread. The reaction, which involves carbohydrates and amino acids, is named after the French scientist who rst discovered it.

A small bite-size cake, pastry, cookie, or confection. The term is French for small oven. A scale with values from 0 to 14 representing degrees of acidity. A measurement of 7 is neutral, 0 is most acidic, and 14 is most alkaline. Chemically, pH measures the concentration and activity of the element hydrogen.

PH SCALE:

L E V U LO S E :

LIQUEFIER:

P H Y S I C A L L E AV E N I N G :

M A I L L A R D R E AC T I O N :

occurs when air and/or moisture that is trapped during the mixing process expands as it is heated. This can occur through foaming, creaming, or lamination. Also known as mechanical leavening.

P O LY S AC C H A R I D E :

A complex carbohydrate such as a starch, which consists of long chains of saccharides, amylose, and amylopectin.

M A R Z I PA N : A pliable dough of almonds and sugar. Marzipan may also be avored by the addition of nuts other than almonds. MASKING:

P O O L I S H : A semiliquid starter dough with equal parts, by weight, of our and water that are blended with yeast and allowed to ferment for 3 to 15 hours. P R E - F E R M E N T:

Covering a cake with icing, frosting, or glaze. A white, frothy mass of beaten egg whites and

MERINGUE:

sugar.

A piece of dough that is saved from the previous days production to be used in the following days dough.

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P R E S H A P I N G : The gentle, rst shaping of dough. Also known as rounding. P R O O F:

To allow yeast dough to rise.

white crust of sugar crystals is left behind. Like fat bloom, it is visually and texturally unappealing, but the chocolate is still safe to eat.
S W I S S M E R I N G U E : A mixture of stify beaten egg whites and sugar heated over simmering water until it reaches 140F/60C; it is then whipped until cool. TA B L I N G M E T H O D :

Enzymes that break down the collagen in gelatin and do not allow it to set or gel. This destructive enzyme is in kiwi, pineapple, papaya, and other fruits.
PROTEASES: R AT I O S :

A general formula of ingredients that can be A specic formula of ingredients and amounts.

varied.
RECIPE:

The process in which starches high in amylose revert back to their insoluble form after they are gelatinized and then undergo freezing, refrigeration, or aging. This reaction causes changes in texture and appearance.
R E T R O G R A DAT I O N : S AC C H A R I D E :

A method of tempering chocolate. A percentage of the chocolate is poured onto a marble slab and agitated until it begins to set. It is then added back to the remaining chocolate and stirred until it reaches the proper working temperature. A shallow, usually open-faced pastry shell with lling. A small, single-serving tart.

TA R T:

TA R T L E T:

A sugar molecule.

S A N I TAT I O N : The preparation and distribution of food in a clean environment by healthy food workers. S A N I T I Z E : To kill pathogenic organisms chemically and/or by moist heat. SCALE:

T E M P E R : (1) To melt, agitate, and cool chocolate to ensure that it retains its smooth gloss, crisp snap feel, and creamy texture. (2) To heat gently and gradually, as in the process of incorporating hot liquid into a liaison to gradually raise its temperature. T E X T U R E : The interior grain or structure of a baked product as shown by a cut surface; the feeling of a substance under the ngers. T O R T E : The German word for cake. It can be multilayered or a single, dense layer. T OX I N : A naturally occurring poison, particularly those produced by the metabolic activity of living organisms such as bacteria. T R U F F L E : A ganache center that is usually coated with chocolate. Trufes are round and are named after the fungus that they resemble. U N S W E E T E N E D C H O C O L AT E :

To measure ingredients by weight. Portioning batter or dough according to weight

SCALING:

or size.
SCORE:

To make incisions into dough to allow steam to escape and the crust to expand. Also known as slashing or docking. See Bench rest.

S E C O N DA RY F E R M E N TAT I O N :

S E E D : (1) In chocolate tempering, a portion of tempered chocolate added to begin the formation of beta crystals. (2) Anything that acts as a surface to which sugar will adhere and crystallize. SEED METHOD:

Chocolate liquor without

added sugar or avorings.

VIRUS:

A method of tempering chocolate. Chopped tempered chocolate, or seeds, are added to the melted chocolate and agitated until the desired temperature is reached.

A type of pathogenic microorganism that can be transmitted in food. Viruses cause such illnesses as measles, chicken pox, infectious hepatitis, and colds.

Chocolate that contains between 15 and 35 percent chocolate liquor. Other than chocolate liquor, it contains added cocoa butter, sugar, vanilla or vanillin, and often lecithin.
S E M I S W E E T C H O C O L AT E : S H O R T E N I N G AG E N T S : Fats and oils. This term is derived from their ability to split the long, elastic gluten strands that can toughen dough and batters. This tenderizing effect renders the strands more susceptible to breaking or shortening, resulting in a more tender and less dense crumb. S TA B I L I Z E R :

W H I P: To beat an item, such as cream or egg whites, to incorporate air. W H I T E C H O C O L AT E :

True white chocolate, like that found in Europe, is made from cocoa butter, milk, sugar, and avorings, and it contains no chocolate liquor. In the United States, white confectionery coating, made with vegetable fat instead of cocoa butter, is more readily available.

An ingredient that helps to develop the solid structure or framework of a nished product. Flour and eggs act as stabilizers in baking.

S TA R T E R :

A mixture of our, liquid, and commercial or wild yeast that is allowed to ferment. The starter must be fed with our and water to keep it active. To allow to infuse.

S T E E P:

Table sugar. A disaccharide extracted from sugarcane or sugar beets and consisting of glucose and fructose joined together in the molecule.
SUCROSE: S U G A R B LO O M :

The result of damp storage conditions in milk or dark chocolate. When the moisture evaporates, a

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