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Contents
Preface viii

CHAPTER 1 The Professional Baker and Pastry Chef 1

CHAPTER 2 Ingredient Identification 15

CHAPTER 3 Equipment Identification 51

CHAPTER 4 Baking Science and Food Safety 75

CHAPTER 5 Baking Formulas and Bakers’ Percentages 107

CHAPTER 6 Yeast Doughs 121

CHAPTER 7 Yeast-Raised Breads and Rolls 181

CHAPTER 8 Pastry Doughs and Batters 245

CHAPTER 9 Quick Breads and Cakes 271

CHAPTER 10 Cookies 325

CHAPTER 11 Custards, Creams, Mousses, and Soufflés 375

CHAPTER 12 Icings, Glazes, and Sauces 413

CHAPTER 13 Frozen Desserts 463

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CHAPTER 14 Pies, Tarts, and Fruit Desserts 501

CHAPTER 15 Filled and Assembled Cakes and Tortes 543

CHAPTER 16 Individual Pastries 587

CHAPTER 17 Plated Desserts 645

CHAPTER 18 Chocolates and Confections 697

CHAPTER 19 Décor 757

CHAPTER 20 Wedding and Specialty Cakes 803

APPENDIX A Elemental Recipes 820

APPENDIX B Conversions, Equivalents, and Calculations 834

APPENDIX C Readings and Resources 840

APPENDIX D Templates 845

Glossary 849

Recipe Index 853

Subject Index 864

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CUTTING AND PEELING FRUIT

Cutting Citrus Suprêmes

To cut citrus fruit into suprêmes (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 suprême.

Peeling and Slicing a Mango

To peel and slice a mango, first remove the skin with as little of the edible flesh as pos-
sible. Cut off the flesh from the broad sides of the pit in two large sections, cutting as
close to the pit as possible. Then cut the flesh from the two narrow sides, following
the curve of the pit. Cube or slice the flesh 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 flesh and the skin and carefully slide it all the way around the fruit, then pop out
the flesh. 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
suprêmes

Cutting a mango

Peeling a kiwi
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Peeling and Seeding a Melon

To peel and seed a melon, use a chef’s 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 flesh, rotat-
ing the baller as you work to create spheres or ovals.

Peeling and Cutting a Pineapple

To peel and cut a pineapple, use a chef’s 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 flesh. 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 flesh 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 flesh comes
L E F T T O R I G H T:
Peeling a pineapple; in contact with the air may be tossed in a small amount of lemon juice to prevent
pitting stone fruit browning during preparation.
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Florida Sunshine Tart

Makes 1 tart (9 in/23 cm)

P U F F PA S T R Y (page 260) 10 oz 284 g

E G G WA S H (page 825) as needed as needed

CLASSIC CARAMEL 4 oz 113 g

S A U C E (page 451)

PA S T R Y C R E A M 6 oz 170 g
(page 388)

O R A N G E S , peeled 8 each 8 each

A P R I C O T G L A Z E , warm 2 oz 57 g
(page 429)

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 bot-
tom of the circle and place on a parchment-lined sheet pan.
3. Bake at 350°F/177°C until lightly browned, 15 to 20 minutes. Reduce the oven tem-
perature to 300°F/149°C 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 suprêmes. 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

519
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Lemon Fantasy Tart

Makes 1 tart (9 in/23 cm)

1-2-3 COOKIE DOUGH 10 oz 284 g

(page 249)

EGGS 8 oz 227 g

SUGAR 63⁄ 4 oz 191 g

H E AV Y C R E A M 5 fl oz 150 mL

L E M O N Z E S T, grated 1 tsp 3g

LEMON JUICE 4 fl oz 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 325°F/163°C 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 350°F/177°C until just set, about 45 minutes.
Cool completely.
7. Chill for several hours, or until fully set.

B A K I N G A N D PA S T RY

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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
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Glossary
A substance having a sour or sharp flavor. Foods gen-
AC I D : In yeast dough production, the stage that
B E N C H R E S T:
erally referred to as acids include citrus juice, vinegar, and allows the preshaped dough to rest before its final shaping.
wine. A substance’s degree of acidity is measured on the pH Also known as secondary fermentation.
scale; acids have a pH of less than 7. B E TA C RY S TA L S : The small, stable fat crystals that give
A dehydrated form of yeast that needs
AC T I V E D RY Y E A S T: chocolate its shine and snap.
to be hydrated in warm water (105°F/41°C) before using it. B I G A : Italian for an aged dough. A type of pre-ferment con-
It contains about one-tenth of the moisture of compressed taining 50 to 60 percent water and 1⁄3 to 1⁄2 percent instant
yeast. yeast.
A D U LT E R AT E D F O O D : Food that has been contaminated to B I T T E R S W E E T C H O C O L AT E : Chocolate containing a mini-
the point that it is considered unfit for human consumption. mum of 35 percent chocolate liquor with varying amounts
A E R AT I O N : To incorporate air by beating or whipping the of sweeteners and cocoa butter.
ingredients together. BLANCH: To remove the skins from nuts by scalding.
A E R O B I C B AC T E R I A : Bacteria that require the presence of BLEND: To fold or mix ingredients together.
oxygen to function.
BLIND BAKE: To partially or completely bake an unfilled
AG A R-AG A R : A substance derived from certain sea vegeta- pastry crust.
bles. It is eight times stronger than gelatin.
A method for tempering chocolate in
B LO C K M E T H O D :
ALBUMIN: A water-soluble protein found in egg whites. which a block of tempered chocolate is added to melted
A substance that tests at higher than 7 on the pH
A L KA L I : chocolate and agitated until the proper temperature is
scale. Baking soda is an example of an alkaline ingredient. reached, at which time the block is removed.
A L M O N D PA S T E : A mass of ground almonds and sugar. B LO O M I N G : (1) The process of allowing gelatin to soften in

Large crystals in untempered chocolate.

A L P H A C RY S TA L S : (sheet gelatin) or soak up (granulated gelatin) cold water.
They are not uniform or stable and are melted at 83°F/28°C (2) For chocolate, see Fat bloom and Sugar bloom.
to properly temper chocolate. BOULANGER: The French word for baker.
A component of starch composed of irregu-
A M Y LO P E C T I N : BRAN: The tough outer layer of a grain kernel and the part
larly branched molecules. With a high presence of amy- highest in fiber.
lopectin, a starch will act to increase viscosity to a greater BRIX SCALE: A scale of measurement (decimal system) used
extent without causing a gel to form. to determine the density and concentration of sugar in a
A M Y LO S E : A component of starch composed of long, linear solution.
molecules. The higher the presence of amylose, the more The process of cooking sugar in the
C A R A M E L I Z AT I O N :
the substance is prone to gel. presence of heat. The temperature range in which sugar
A N A E R O B I C B AC T E R I A : Bacteria that do not require oxygen caramelizes is approximately 320° to 360°F/160° to 182°C.
to function. The browning of sugar enhances the flavor and appearance
A S H C O N T E N T: The mineral content in flour. of food.
AU T O LY S E : A resting period for dough after mixing the
An ingredient (such as baking soda
C H E M I C A L L E AV E N E R :

flour and water. This rest allows the dough to fully hydrate or baking powder) whose chemical action is used to pro-
and to relax the gluten. duce 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
Microscopic organisms. Some have beneficial
B AC T E R I A :
properties; others can cause food-borne illnesses when con- beans without adding sugar or cocoa butter.
taminated foods are ingested. Chocolate made with fats other
C OAT I N G C H O C O L AT E :

BAKING POWDER: A chemical leavening agent composed of than cocoa butter, which does not require tempering to use.
sodium bicarbonate, an acid, and a moisture absorber such C O C OA B U T T E R : The fat extracted from the cacao bean.
as cornstarch. When moistened and/or exposed to heat, it COMMON MERINGUE: A mixture of stiffly beaten egg whites
releases carbon dioxide to raise a batter or dough. and sugar.
B A K I N G S O DA : A chemical leavening agent. Sodium bicar- C O M P O U N D C H O C O L AT E : See Coating chocolate.
bonate is an alkali that when combined with an acid breaks
down and releases carbon dioxide. This reaction causes the This type of yeast is moist and
C O M P R E S S E D F R E S H Y E A S T:

product to leaven as it is baked. must be refrigerated because it is extremely perishable.

B AT T E R : A pourable mixture of combined ingredients, high
COUVERTURE: A type of chocolate specifically designed for
in liquefiers. coating or incorporation with other ingredients. Extra
cocoa butter is added to increase its smoothness, flexibility,
BAUMÉ (BÉ): A scale for expressing the specific gravity of a
and gloss after tempering. The cocoa butter content of cou-
liquid or the method for measuring the density of sugar verture should be at least 32 percent.
syrups. It is expressed in degrees.

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CREAMING: To blend fats and sugar together to incorporate air. ture of the dough, to expel gases, and to further develop the
C R O S S C O N TA M I N AT I O N : The transference of disease-caus- gluten in the dough.
ing elements from one source to another through physical F O N DA N T: Sugar cooked with corn syrup, which is induced
contact. to crystallize by constant agitation, in order to produce the
C R U M B : A term used to describe the interior texture of finest possible crystalline structure. Fondant is used as cen-
baked goods. ters in chocolate production, or as a glaze in pastries.
C RY S TA L L I Z AT I O N : A process that occurs when sugar is
FOOD-BORNE ILLNESS: An illness in humans caused by the
deposited from a solution. consumption of an adulterated food product. In order for a
food-borne illness to be considered official, it must involve
To alter the original form of a substance. In
D E N AT U R E :
two or more people who have eaten the same food, and it
proteins, exposure to heat or acid will “cook” or denature must be confirmed by health officials.
the protein.
FORMULA: A recipe in which measurements for each ingre-
DEXTROSE: A simple sugar made by the action of acids or dient are given as percentages of the weight for the main
enzymes on starch. Also known as corn sugar. ingredient.
A complex or double sugar. When fructose
D I S AC C H A R I D E :
FRUCTOSE: A monosaccharide that occurs naturally in fruits
and dextrose are bonded together, this is called sucrose, or and honey. Also known as fruit sugar or levulose.
table sugar. Maltose is another example of a disaccharide.
An emulsion of chocolate and cream. Ganache
G A N AC H E :
The process of heating bloomed gelatin until
D I S S O LV I N G :
may also be made with butter or other liquids in place of
it is transparent and liquid. the cream.
DOCK: To pierce dough lightly with a fork or dough docker G Â T E AU : The French word for cake.
(resembles a spiked paint roller) to allow steam to escape
during baking. This helps the dough to remain flat and even. A protein derived from the skins and tendons of
G E L AT I N :
animals. Gelatin is used as a binder and stabilizer. It is avail-
D O C T O R : A substance that is added to a sugar solution to
able in granulated and sheet/leaf forms.
help prevent crystallization. Common doctors are acids and
glucose. The process in which starch granules,
G E L AT I N I Z AT I O N :
suspended in liquid, are heated; they begin to absorb liquid
D O U G H : A mixture of ingredients high in stabilizers and
and swell in size.
often stiff enough to cut into shapes.
G E R M : The embryo of a cereal grain that is usually separated
Cocoa made by adding alkali to
D U TC H P R O C E S S C O C OA :
from the endosperm during milling because it contains oils
nibs or to cocoa powder to develop certain flavors, reduce that accelerate the spoilage of flours and meals.
acidity, and make it more soluble.
GLIADIN: A protein found in wheat flour. The part of gluten
EMULSION: The suspension of two ingredients that do not that gives it extensibility and viscosity.
usually mix. Butter is an emulsion of water in fat.
(1) A monosaccharide that occurs naturally in
G LU C O S E :
ENDOSPERM: The inside portion of a grain, usually the fruits, some vegetables, and honey. Also known as dextrose.
largest portion, composed primarily of starch and protein. (2) A food additive used in confections.
E N R I C H E D D O U G H : Dough that is enriched with ingredients
G LU T E N : The protein component in wheat flour that builds
that add fat or vitamins. Examples of these ingredients are structure and strength in baked goods. It is developed when
sugar, eggs, milk, and fats. the proteins glutenin and gliadin are moistened and agitated
FAC U LTAT I V E B AC T E R I A : Bacteria that can survive both (kneaded). It provides the characteristic elasticity and exten-
with and without oxygen. sibility of dough.
FAT B LO O M :The white cast and soft texture that is the G LU T E N I N : A protein found in wheat flour. The part of
result of poor tempering or exposure of chocolate to high gluten that gives it strength and elasticity.
temperatures. Although fat bloom is visually and texturally GRAIN: (1) To crystallize. Fondant is agitated until it grains.
unappealing, the chocolate is safe to eat. (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
G U M A R A B I C : A water-soluble vegetable gum obtained from
containing yeast. It begins as soon as the ingredients are the stems and branches of various species of acacia trees. It
mixed together and continues until the dough reaches is used to thicken, emulsify, and stabilize foods such as
an internal temperature of 138°F/59°C during baking. candy and ice cream.
As the yeast eats the sugars present in the dough, carbon
dioxide is released, which causes the dough to expand. A white modeling substance made from gum
G U M PA S T E :

Fermentation alters the flavor and appearance of the tragacanth or gelatin, water, glucose, and sugar.
final product. A substance obtained from the Asian
G U M T R AG AC A N T H :

The process of beating eggs (the yolks and/or

F OA M I N G : shrub Astragalus gummifier that is used like gum arabic to
whites) to incorporate air until they form a foam. thicken, emulsify, and stabilize foods.
H O M O G E N I Z E : To take ingredients and mix them together
FOLDING: (1) To incorporate a lighter mixture into a
heavier one. (2) The process of folding a dough over so they become the same in structure.
itself during the bulk fermentation stage to redistribute the H U M E C TA N T: A type of food additive used to promote
available food supply for the yeast, to equalize the tempera- 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-

The process in which hydrogen atoms
H Y D R O G E N AT I O N : tries.
are added to an unsaturated fat molecule, making it partially Sweet chocolate to which whole and/or
M I L K C H O C O L AT E :
or completely saturated at room temperature. Vegetable oils skim milk powder has been added. It must contain at least
are hydrogenated to create shortening. 10 percent chocolate liquor by weight, although premium
H Y D R O LY Z E : To chemically split one compound into other brands contain more.
compounds by taking up the elements of water. Cornstarch MILLE-FEUILLE:French for “a thousand leaves.” This pastry
is hydrolyzed to produce corn syrup. is known in America as a napoleon.
HYGROSCOPIC: Absorbing moisture from the air. Sugar and French for “put in place.” The preparation
M I S E E N P L AC E :
salt are both hygroscopic ingredients. and assembly of ingredients, pans, utensils, and plates
INFECTION: Contamination by disease-causing agents, such or serving pieces needed for a particular dish or service
as bacteria, consumed via foods. period.
I N F U S E : To flavor by allowing an aromatic to steep in the
MIXING: The blending of ingredients.
substance to be flavored. Infusions may be made either hot A single or simple sugar and the basic
M O N O S AC C H A R I D E :
or cold. building block of sugars and starches. Fructose, glucose,
Poisoning. A state of being tainted with
I N T OX I C AT I O N : levulose, and dextrose are examples of monosaccharides.
toxins, particularly those produced by microorganisms that NAPPÉ: The consistency of a liquid that will coat or cover
have infected food. the back of a spoon.
I N V E R T S U G A R : Sucrose that has been broken down O R G A N I C L E AV E N E R : Yeast. A living organism operates by
(inverted) into a mix of dextrose (glucose) and levulose fermenting sugar to produce carbon dioxide gas, causing
(fructose). It is sweeter, more soluble, and does not crystal- the batter or dough to rise.
lize as easily as sucrose. OV E N S P R I N G : The rapid initial rise of yeast doughs when
A mixture of egg whites and sugar
I TA L I A N M E R I N G U E : placed in a hot oven. Heat accelerates the growth of the
syrup (140°F/60°C) whipped until shiny, fluffy, and cool. yeast, which produces more carbon dioxide gas and also
KU C H E N : The German word for cake or pastry. causes this gas to expand. This continues until the dough
reaches a temperature of 140°F/60°C.
An acid produced when lactose is fermented.
L AC T I C AC I D :
OV E R R U N : The increase in volume of ice cream caused by
It occurs naturally when milk is soured.
the incorporation of air during the freezing process.
L AC T O S E : The simple sugar found in milk.
PA I N : The French word for bread.
The technique of layering fat and dough
L A M I N AT I O N :
through a process of rolling and folding to create alternating PA R B A K E : To start the baking process, and to finish it at a
layers. later time.
LEAN DOUGH: A yeast dough that does not contain fats or PA S T I L L AG E : See Gum paste.
sugar. PAT H O G E N : A disease-causing microorganism.
Raising or lightening by air, steam, or gas
L E AV E N I N G : PAT I S S I E R : The French word for pastry chef.
(carbon dioxide). In baking, leavening occurs with yeast P E C T I N : A gelling agent or thickener found in fruits, partic-
(organic), baking powder or baking soda (chemical), and ularly in apples, quince, and the skins of citrus fruits.
steam (physical/mechanical).
PETIT FOUR: A small bite-size cake, pastry, cookie, or con-
LECITHIN: A naturally occurring emulsifier found in egg fection. The term is French for “small oven.”
yolks and legumes.
PH SCALE: A scale with values from 0 to 14 representing
A simple sugar found in honey and fruits. It is
L E V U LO S E :
degrees of acidity. A measurement of 7 is neutral, 0 is most
also known as fructose or fruit sugar. acidic, and 14 is most alkaline. Chemically, pH measures the
LIQUEFIER: An ingredient that helps to loosen or liquefy a concentration and activity of the element hydrogen.
dough or batter. Sugar, fats, and water or milk are examples occurs when air and/or moisture
P H Y S I C A L L E AV E N I N G :
of liquefiers in baking. that is trapped during the mixing process expands as it is
A complex browning reaction that
M A I L L A R D R E AC T I O N : heated. This can occur through foaming, creaming, or lami-
results in the particular flavor and color of foods that do not nation. Also known as mechanical leavening.
contain much sugar, such as bread. The reaction, which A complex carbohydrate such as a
P O LY S AC C H A R I D E :
involves carbohydrates and amino acids, is named after the starch, which consists of long chains of saccharides, amy-
French scientist who first discovered it. lose, and amylopectin.
M A R Z I PA N : A pliable dough of almonds and sugar. P O O L I S H : A semiliquid starter dough with equal parts, by
Marzipan may also be flavored by the addition of nuts other weight, of flour and water that are blended with yeast and
than almonds. allowed to ferment for 3 to 15 hours.
MASKING: Covering a cake with icing, frosting, or glaze. A piece of dough that is saved from the pre-
P R E - F E R M E N T:
MERINGUE: A white, frothy mass of beaten egg whites and vious day’s production to be used in the following day’s
sugar. dough.

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P R E S H A P I N G : The gentle, first shaping of dough. Also white crust of sugar crystals is left behind. Like fat bloom, it
known as rounding. is visually and texturally unappealing, but the chocolate is
P R O O F: To allow yeast dough to rise. still safe to eat.
P R O T E A S E S : Enzymes that break down the collagen in S W I S S M E R I N G U E : A mixture of stiffly beaten egg whites

gelatin and do not allow it to set or “gel.” This destructive and sugar heated over simmering water until it reaches
enzyme is in kiwi, pineapple, papaya, and other fruits. 140°F/60°C; it is then whipped until cool.
R AT I O S : A general formula of ingredients that can be A method of tempering chocolate. A
TA B L I N G M E T H O D :

varied. percentage of the chocolate is poured onto a marble slab

and agitated until it begins to set. It is then added back to
RECIPE: A specific formula of ingredients and amounts. the remaining chocolate and stirred until it reaches the
R E T R O G R A DAT I O N : The process in which starches high in proper working temperature.
amylose revert back to their insoluble form after they are TA R T: A shallow, usually open-faced pastry shell with filling.
gelatinized and then undergo freezing, refrigeration, or
aging. This reaction causes changes in texture and appear- TA R T L E T: A small, single-serving tart.
ance. TEMPER: (1) To melt, agitate, and cool chocolate to ensure
S AC C H A R I D E : A sugar molecule. that it retains its smooth gloss, crisp “snap” feel, and creamy
texture. (2) To heat gently and gradually, as in the process of
The preparation and distribution of food in a
S A N I TAT I O N :
incorporating hot liquid into a liaison to gradually raise its
clean environment by healthy food workers. temperature.
S A N I T I Z E : To kill pathogenic organisms chemically and/or
T E X T U R E : The interior grain or structure of a baked prod-
by moist heat. uct as shown by a cut surface; the feeling of a substance
SCALE: To measure ingredients by weight. under the fingers.
SCALING: Portioning batter or dough according to weight T O R T E : The German word for cake. It can be multilayered
or size. or a single, dense layer.
SCORE: To make incisions into dough to allow steam to T OX I N : A naturally occurring poison, particularly those pro-
escape and the crust to expand. Also known as slashing or duced by the metabolic activity of living organisms such as
docking. bacteria.
S E C O N DA RY F E R M E N TAT I O N : See Bench rest. T R U F F L E : A ganache center that is usually coated with

SEED: (1) In chocolate tempering, a portion of tempered chocolate. Truffles are round and are named after the fun-
chocolate added to begin the formation of beta crystals. (2) gus that they resemble.
Anything that acts as a surface to which sugar will adhere U N S W E E T E N E D C H O C O L AT E : Chocolate liquor without
and crystallize. added sugar or flavorings.
SEED METHOD: A method of tempering chocolate. VIRUS: A type of pathogenic microorganism that can be
Chopped tempered chocolate, or seeds, are added to the transmitted in food. Viruses cause such illnesses as measles,
melted chocolate and agitated until the desired temperature chicken pox, infectious hepatitis, and colds.
is reached. W H I P: To beat an item, such as cream or egg whites, to
Chocolate that contains between
S E M I S W E E T C H O C O L AT E : incorporate air.
15 and 35 percent chocolate liquor. Other than chocolate True white chocolate, like that found
W H I T E C H O C O L AT E :
liquor, it contains added cocoa butter, sugar, vanilla or in Europe, is made from cocoa butter, milk, sugar, and fla-
vanillin, and often lecithin. vorings, and it contains no chocolate liquor. In the United
S H O R T E N I N G AG E N T S : Fats and oils. This term is derived States, white confectionery coating, made with vegetable fat
from their ability to split the long, elastic gluten strands that instead of cocoa butter, is more readily available.
can toughen dough and batters. This tenderizing effect ren-
ders the strands more susceptible to breaking or “shorten-
ing,” resulting in a more tender and less dense crumb.
An ingredient that helps to develop the solid
S TA B I L I Z E R :
structure or “framework” of a finished product. Flour and
eggs act as stabilizers in baking.
A mixture of flour, liquid, and commercial or
S TA R T E R :
wild yeast that is allowed to ferment. The starter must be
“fed” with flour and water to keep it active.
S T E E P: To allow to infuse.
S U C R O S E : Table sugar. A disaccharide extracted from sug-
arcane or sugar beets and consisting of glucose and fructose
joined together in the molecule.
The result of damp storage conditions in
S U G A R B LO O M :
milk or dark chocolate. When the moisture evaporates, a

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