Beruflich Dokumente
Kultur Dokumente
Accurate – correct in all details; exact capable or successful reaching in intended target.
Batter – refers to flour, eggs, sugar and liquid mixtures of pouring consistency.
Beat – to make a mixture smooth or to introduce air in a mixture by using a brisk, regular lifting
motion
Bread – to coat with bread crumbs or alternately with bread crumbs slightly beaten eggs or
evaporated milk
Butter cake – also known as pound cake in the early years with the passing of time, variations
were introduced to meet containers preferences. This cake is used as base in making other cakes
like pineapple upside down cake and rum cake.
Caramelize – to heat sugar/foods containing sugar until a brown color a characteristic flavor
develop due to a slight burning of the sugar.
Confectioner’s Sugar – also called powder sugar or Icing sugar. It is granulated sugar that has
been pulverized.
Cream – to mixture fat sugar until smooth at the same time incorporating air into the mixture.
Crepe – A thin pancake made with egg butter, used in sweet and savoury preparations.
Filling – the ingredients/preparations used to stuff/fi, cakes, pastries, pies and tarts.
Flour – powder made from a grain (special wheat) that is used in cooking for making bread,
cakes, etc.
Glace – to give shiny surface to an item by brushing it with sauce, aspic, icing or another
appraisal; to coat with sauce then brown in an oven/salamander.
Glaze – to coat with a thin syrup cooked to crack stage, reduce stock.
Gluten – is the elastic substance from the protein components of the flour namely gluten and
gliadin.
Guideline – a rule of instruction that shows or tells how something should be done.
Habits – a settled or a regular tendency or practice especially one that is hard to give up.
Hybrid cake – a cross – breed of shortened and unshorten cakes. it has the characteristics of
both cakes: light, spongy and also tender due to the presence of fat and oil.
Hydration – a substance that is formed when water combines with another substance.
Manipulate – the use of he hands and machine in moulding, folding, rolling, shaping and
plaiting.
Mousse - a frozen dessert containing whipped cream or egg whites and flavorings
Plate – a flat and usually round dish that used for eating or serving food.
Panna cotta – An Italian custard dessert of sweetened cream thickened with gelatine and
moulded. The cream maybe aromatized with coffee, vanilla or other flavourings.
Patronage – the power to give jobs or provide other help to people as reward for their support.
Principle – a moral rule or belief that helps you know what is right and wrong that influences
your actions.
Pudding – a thick sweet soft and creamy food that is usually eaten cold at the end of a meal
Scald – to heat a liquid usally milk or cream, to just below the boiling point. May also refer for
blanching fruits vegetables.
Stir – to ( mix something) by making circular movements in it with a spoon or similar object.
Streusel – a German term for “sprinkle”. A crumbly topping made of flour, sugar, and fat
commonly sprinkled on quick breads, cakes, and pastries.
Substitution – the act of substituting or placing one person or thing with another.
Temperature – A level of heat that is above what is normal for human body.
Texture – One of the ways foods are evaluated for quality doneness; a description of the way
foods feel.
Whip – to beat an item, such as cream or egg white to evaporate air. Also a special tool (whisk
for whipping made of looped attached to a handle.
Yema – a Filipino candy made by cooking condensed milk with or without egg yolks until it
becomes very thick.